Ascorbic acid, or vitamin C, is used in baking and pastry as a dough conditioner to strengthen gluten and improve dough elasticity. It acts as an oxidizing agent, enhancing the structure of bread, especially in high-volume loaves like baguettes or artisan breads. Here’s how it’s relevant: Bake goods / pastry Function: Ascorbic acid strengthens the gluten network by promoting disulfide bond formation, leading to better dough stability, improved rise, and a finer crumb structure. Usage: Typically added in small amounts (10-100 mg per kg of flour, depending on the recipe). Too much can over-oxidize, making dough tough. Applications: Common in yeast breads, rolls, and some pastries where strong gluten development is desired. Less used in delicate pastries like croissants or cakes, where a tender texture is prioritized. Considerations: Check flour types—some flours already have added ascorbic acid. Overuse can lead to overly tight dough, so precise measurement is key. Jams & Dessert Preservation: Ascorbic acid prevents oxidation, helping maintain the vibrant color of fruits (e.g., strawberries, peaches) by inhibiting browning caused by exposure to air Fruit-Based Desserts: Ascorbic acid is used in fruit pies, tarts, or compotes to keep fruit fillings bright and fresh-looking. For example, it prevents apples or bananas from browning in a fruit tart. Sorbets and Ice Creams: It can stabilize fruit purees in sorbets, maintaining color and flavor during freezing. Meringues or Whipped Cream: In rare cases, a tiny amount stabilizes egg white foams or cream by preventing breakdown, though this is less common. Fields of use Candies, Molecular Cooking, Cosmetics, Wellness Cooking, Healthy Cooking, Pastries, Ice Cream and Toppings, Jams, Variegates Dosage 0.01% to 0.5% when used as an acidifier, 1gr per day when taken directly Food Needs Gluten-free, Gluten-free, No artificial flavors, No artificial colors, Lactose-free, GMO-free, Soy-free, Sugar-free and Vegan Ingredients: Ascorbic acid (vitamin c) Origin: EU
