Why do you add vitamin C to bread dough?

Vitamin C is not usually added to regular bread dough. However, there are several reasons why one might add vitamin C to certain dough/batter formulations, such as enriched doughs, sourdough cultures, or cake/muffin batter.

1. Fortified Enriched Dough:

Vitamin C, also known as ascorbic acid, is sometimes used as a dough conditioner in fortified or enriched doughs. Vitamin C acts as a reducing agent, which means it participates in chemical reactions that involve the transfer of electrons. In these doughs, it reacts with the flour's proteins (gluten) and helps to strengthen and stabilize the gluten network. This leads to improved dough handling and baking properties.

2. Natural Oxidative Inhibition:

When working with sourdough or other fermented doughs, adding a small amount of vitamin C can help to inhibit the activity of oxidative enzymes. These enzymes, if present in excessive amounts, can cause the bread or baked product to have an undesirable reddish-brown crumb color and reduced baking volume. Vitamin C acts as an antioxidant, reacting with and neutralizing the oxidizing radicals produced by these enzymes.

3. Color Enhancer in Certain Baked Goods:

Vitamin C is sometimes added to cake or muffin batter as a reducing agent. It helps to prevent discoloration of certain ingredients, particularly those that are prone to browning due to enzymatic reactions or exposure to oxygen during baking. It can serve as a gentle reducing agent, especially in doughs or batters containing fruits or other ingredients susceptible to browning.

It's important to note that the concentration of vitamin C added should be carefully monitored to ensure optimal results without adversely affecting the taste or functionality of the baked product.