Ascorbic Acid's Function in Frozen Dough | Ask Dr. Lin Ep 20 | BAKERpedia скачать в хорошем качестве

Ascorbic Acid's Function in Frozen Dough | Ask Dr. Lin Ep 20 | BAKERpedia

Why add ascorbic acid to frozen dough? There are two kinds of frozen bread. One is the frozen dough, the other is the frozen par bake bread. In the latter, Ascorbic acid has no function on its quality. For frozen dough, you will see the same effect that Ascorbic acid has on fresh dough. Ascorbic acid will: Improve cell structure Improve product volume Improve crumb softness Ascorbic acid doesn’t act on the protein directly. It first oxidizes to dehydroascorbic acid (DHAA) at the beginning of the kneading process. Together with ascorbate oxidase (an enzyme found in the flour), the DHAA works on converting glutathione to glutathione disulphide which prevents the softening effect of glutathione. This anti-softening effect of ascorbic acid is what makes it look like it has a strengthening effect, Ascorbic acid works best in short-fermented products up to 2 hours. Therefore, a straight fast dough is recommended for frozen doughs using ascorbic acid. Also, in this episode, Dr. Lin covers why sourdough bread is popular right now! Need help with a specific problem? Get in touch with our team of consultants: http://bit.ly/consultant-team And if in doubt, BAKERpedia it: http://bit.ly/BAKERpedia-home Further Reading on Frozen Dough: https://bakerpedia.com/processes/froz... https://bakerpedia.com/have-you-therm... https://bakerpedia.com/ingredients/as...