Tag: Dough improver

According to the Food and Drug Administration (FDA), ascorbic acid is a substance generally recognized as safe (GRAS) for use as a preservative in food. However, its presence in commercial bread products sometimes raises questions among health-conscious consumers wondering if this additive is detrimental to their well-being.

In commercial baking, ascorbic acid (vitamin C) is frequently used as a flour treatment agent to improve dough quality. This functional use is the key reason why instant yeast has vitamin C added, not for nutritional purposes but for superior baking results.