On 11/15/2017 at 6:03 PM, Anna N said:Even my bread flour contains ascorbic acid!
There are a few paragraphs devoted to ascorbic acid.
Serves as both reducing agent and an oxidizing agent.
Early in the cycle it strengthens the dough to help fermentation.
It helps strengthen the flour.
Prevents dough from becoming gray when left in the refrigerator.
In professional scenarios where mixing is done in an enclosure and less oxygen is available, ascorbic acid breaks down the gluten and makes the dough more extensible. It is also described as a good bet for increasing volume.
Does that help any?
Is this the few paragraphs, a synopsis of the few paragraphs or just a snippet?
I have certain pizzeria clients in various parts of the world that, for different reasons, can't obtain strong enough flour, so they increase the strength of their dough with ascorbic acid (AA). I've managed to make 10% protein flours act like 13%. The one downside that I've seen is that, like the prevention of gray mentioned above, AA's preserving effects seem to prevent the desirable flavor byproducts one strives for in extended fermentation. In other words, extended fermentation is a kind of controlled spoilage and AA seems to work against that.
For this reason, and because there are other oxidizers, such as bromate, that are FAR superior dough enhancers, I only recommend AA if you have absolutely no access whatsoever to stronger flour- at least for the home baker. In a commercial setting, the extensibility gained in a lower oxygen mixing environment is something I hadn't heard of and will have to test.
How do the Modernists fall on bromate? Are they furthering the paranoia or, like the scientists they paint themselves to be, have they looked at the science to understand it's innate safety?
