Birdwatch Note Rating
2024-12-04 20:22:58 UTC - SOMEWHAT_HELPFUL
Rated by Participant: 73A7E84F5BCEE9AB6BDAC2CBFD592733BE7B0CC4D3DF1138C2A7A138345612B4
Participant Details
Original Note:
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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