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Yeasted dough, ascorbic acid

Ascorbic acid Vitamin C, which is hydrosoluble and prevents scurvy. The sodium ascorbate is used with potassium bromate as a dough conditioner to strengthen and condition yeast-leavened breads. [Pg.672]

See other pages where Yeasted dough, ascorbic acid is mentioned: [Pg.464]    [Pg.464]    [Pg.175]    [Pg.74]    [Pg.454]    [Pg.457]    [Pg.440]    [Pg.464]    [Pg.464]    [Pg.231]    [Pg.726]    [Pg.404]    [Pg.277]   


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Ascorbic acid dough

Dough

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