What does citric acid do to yeast bread dough?

Citric acid is a weak organic acid that is commonly used as a food additive. It is found naturally in citrus fruits, and is also produced commercially by the fermentation of sugar. Citric acid is used in baking to add tartness and flavor, and to help preserve food.

In yeast bread dough, citric acid helps to inhibit the growth of bacteria and mold, and also helps to slow down the fermentation process. This can be helpful in making bread that is easier to handle and shape, and that has a longer shelf life. Citric acid also helps to produce a more consistent rise in bread dough, and can help to prevent the bread from becoming too dense or crumbly.

The amount of citric acid that is used in bread dough will vary depending on the recipe. However, a typical amount is around 1 teaspoon of citric acid per pound of flour. Citric acid can be added directly to the dough, or it can be dissolved in water before being added.

If you are using citric acid in bread dough for the first time, it is a good idea to start with a small amount and increase the amount gradually as you become more familiar with how it affects the dough. Citric acid can be a helpful ingredient in baking, but it is important to use it in moderation.