Birdwatch Note Rating
2024-12-04 16:21:42 UTC - HELPFUL
Rated by Participant: BB3F3233F6D4713B2EF8B5281042DD8D95DF63D66BD193206942AC9E82793DE7
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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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