Bread ascorbic acid

There are a few areas in the subjects covered by this book where unfortunately the same words or are used to describe different things. They are gluten and flour improver. In food law a flour improver would cover a substance added to flour to improve its performance, usually in bread. Such a substance is ascorbic acid. In a bakery, the expression flour improver covers a mixture that is added to the dough. In this context a flour improver will contain not only substances like ascorbic acid but also, for example, enzyme active soya flour, emulsifiers and possibly fat. 

The regulations specify which flour treatments can be used in bread and flour and in which circumstances they can be used (Table 1). One obvious anomaly is that ascorbic acid is permitted in wholemeal bread but not in wholemeal flour. 

L-Ascorbic acid E300 All flour except wholemeal. All bread 200... 

After the milling process, any gaseous treatments are applied, any powder treatments, e.g. ascorbic acid, are added, as well as any fortifying ingredients such as calcium sulfate. Different countries have various policies on fortifying flour. In the UK, white flour is fortified with calcium to make up for the calcium lost by not making a wholemeal flour. In the USA, bread is fortified with folic acid. It is possible for an untreated flour to be mixed with a flour improver containing the powder treatments. 

The situation with wholemeal flour is refreshingly simple. Flour treatments are banned and there are no statuary additions. The addition of ascorbic acid to wholemeal flour is forbidden but the use of ascorbic acid in wholemeal bread is allowed. Presumably, it was thought beneficial to allow the change so that the Chorleywood plants could make wholemeal bread. The ascorbic acid presumably goes in as an improver with other ingredients. 

Another predominant furan, namely furfural, is described as sweet and bread-like caramellic. This furan can interact with hydrogen sulfide of juice to produce thiofurfural, a compound with a skunky odor (35). Furfural has an important role in the monitoring of citrus juice quality (36), and has an especially significant relationship to browning (34). The main source of furfural in aged citrus products is by oxidative degradation of ascorbic acid. Furans, such as deoxyfuroin, furoin and furil are probably formed by self-condensation of furfural (37). 

Jadhav and Magar (463) applied an ascorbic acid glaze, which delayed the yellow discoloration and allied organoleptic changes, to frozen white pomfret, surmai, and mackerel fish. Use of phosphates in combination with ascorbate esters has been declared to improve the color and flavor of fish products (464). Shellfish (465,466,467) including prawns and breaded shrimp, have been ascorbic acid treated, the latter in combination with citric acid. Formation of dimethylnitrosamine in Alaskan pollack roe (468) was inhibited when ascorbic acid was in-... 

Cooked fortified apple jam on white bread FeP04 H20 cooked with ascorbic acid FeP04 H20 cooked without ascorbic acid Greater Intrinsic- extrinsic (women) 19... 

Baked whole-wheat bread Ferric ammonium citrate and ascorbic acid added before cooking No iron or ascorbic acid added Less Intrinsic- extrinsic (human) 24... 

Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid... 

Four formulations were used to produce French bread dough with different ascorbic acid quantities, as listed in Table 27.1. AACC 54-21 (AACC, 1995), a commercial bakers flour (Moinho Pacifico, Brazil) with a water content of 13.60% and farinograph water absorption of 65.60%, was used for all formulations. 

Resistance to extension (force in N) and extensibility (distance in mm) of French bread dough according to ascorbic acid quantities for all periods [a, b] and to frozen storage for all formulations up to 13 days [c, d]. 

L-Ascorbic acid is now produced in thousands of tonnes every year. It is used very extensively in the food industry and has its own E number (E300). Many foods have it added simply as a vitamin supplement, e.g. in fruit juices. In bread making it forms part of the baking process and is used as an antioxidant in a wide variety of foods. It is sold as an over-the-counter medicine in the form of pills and as a component of various multivitamin tablets indeed in shops in California it may be bought in 1 kg containers in powder form. It is clear, therefore, that as part of the quality control and assurance procedures it is necessary to have reliable and accurate analytical procedures. Much remains to be discovered about the role of vitamin C in living systems and as part of such studies analysis of very small quantities of the vitamin in many different matrices derived from both plants and animals will be required. 

L-Ascorbic acid is very widely used in bread baking, where it is present as a flour improver . In practice, this means that the addition of L-ascorbic acid improves the bread texture and the size of the resulting loaf, the dough has greater elasticity, increased gas retention. 

Lipoxygenase-Catalyzed Cross-Linkages in Proteins. In order to produce the right texture in bread and similar products, chemicals such as bromates, acetone peroxides, ascorbic acid, azodicarbonamide, calcium... 

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