Can i mix ascorbic acid to wheat flour dough for making it stronger?

You cannot mix ascorbic acid with wheat flour dough to make it stronger. Ascorbic acid, also known as vitamin C, is an antioxidant and does not have any strengthening properties for dough.

Here's why:

* Gluten Development: The strength of dough comes from the gluten proteins, which are formed by mixing water and glutenin and gliadin present in flour. Ascorbic acid does not affect the formation or strengthening of gluten.

* Improves Dough Stability: While ascorbic acid is often used in baking, it primarily acts as a dough conditioner. It improves dough stability and helps the gluten network hold its shape, resulting in a more even crumb and better volume.

* Enhances Flavor: Ascorbic acid can also enhance the flavor of baked goods by promoting a slight browning reaction known as the Maillard reaction.

What Actually Strengthens Dough:

* High-protein Flour: Flours with higher protein content have more glutenin and gliadin, which are the proteins responsible for gluten development.

* Kneading: Kneading the dough develops the gluten strands, making them longer and stronger.

* Autolyse: This process involves letting the flour and water sit together for a period of time before kneading, allowing the gluten to relax and hydrate, which can result in a stronger dough.

* Yeast Activity: Yeast fermentation also contributes to dough strength by producing gases that stretch and strengthen the gluten network.

In conclusion, while ascorbic acid can improve dough stability and enhance flavor, it does not strengthen the dough in the way that high-protein flour or proper kneading does.