Birdwatch Note
2024-12-04 04:39:10 UTC - MISINFORMED_OR_POTENTIALLY_MISLEADING
In commercial bread making, ascorbic and citric acid is primarily used as a dough conditioner and preservative. It helps strengthen the gluten network, leading to better dough elasticity and volume, and extends the shelf life of the bread by inhibiting mold growth. https://www.livestrong.com/article/164362-difference-between-citric-acid-and-ascorbic-acid/ https://thebreadguide.com/using-ascorbic-acid-when-baking/ https://bakerpedia.com/ingredients/artificial-preservatives/
Written by 76AD05782FB417336AC17EE7D05A857F38727344F8D6A905FAC7631569F624BB
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All Information
- ID - 1864167539950911668
- noteId - 1864167539950911668
- participantId -
- noteAuthorParticipantId - 76AD05782FB417336AC17EE7D05A857F38727344F8D6A905FAC7631569F624BB Participant Details
- createdAtMillis - 1733287150739
- tweetId - 1864044079316955644
- classification - MISINFORMED_OR_POTENTIALLY_MISLEADING
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- misleadingOther - 0
- misleadingFactualError - 1
- misleadingManipulatedMedia - 0
- misleadingOutdatedInformation - 1
- misleadingMissingImportantContext - 1
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- trustworthySources - 1
- summary
- In commercial bread making, ascorbic and citric acid is primarily used as a dough conditioner and preservative. It helps strengthen the gluten network, leading to better dough elasticity and volume, and extends the shelf life of the bread by inhibiting mold growth. https://www.livestrong.com/article/164362-difference-between-citric-acid-and-ascorbic-acid/ https://thebreadguide.com/using-ascorbic-acid-when-baking/ https://bakerpedia.com/ingredients/artificial-preservatives/
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