Ascorbic Acid Definition
Ascorbic acid is an organic acid, also known as Vitamin C, and is commonly used as an additive for flour. When added to flour, it acts as an oxidizing agent, which makes it easier to form the gluten network during the kneading of the dough.
When used with yeast, it acts as a nutrient and provides an acidic environment for the yeast to act faster and longer.
Here’s Where You Can Get It
Ascorbic Acid (E300) is a naturally occurring organic compound with antioxidant properties and a form of vitamin C. It is found in citrus fruits, melons, and berries. Ascorbic acid is used to prevent oxidation in green vegetables helping them to maintain their color. It is also used in acidulated water to prevent cut fruits and vegetables (like apples, potatoes, and avocados) from browning.
This product is certified Kosher (Pareve) by the Orthodox Union.
