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The Role of Ascorbic Acid in Bread Dough

Ascorbic acid (vitamin C) is a widely used additive in the baking industry. Contrary to popular belief, it is not merely an antioxidant or preservative; rather, it plays a key role in improving flour performance and dough structure, significantly enhancing the overall quality of the final baked product.

Below, the main functional roles of ascorbic acid in dough systems are described in detail:

 ۱-Improvement of Dough Rheology

Ascorbic acid functions as a gluten-strengthening agent. Although not an oxidizing agent itself, it is rapidly converted to dehydroascorbic acid during mixing, which acts as an effective oxidant. This compound promotes the formation of disulfide bonds between gluten proteins, thereby increasing the strength and elasticity of the gluten network. The result is a more uniform and extensible dough that can better retain gas. This effect is particularly valuable in automated production lines, such as extruders, due to reduced gas accumulation and enhanced dough handling.

 ۲-Reduction of Fermentation Time and Enhanced Dough Stability

By reinforcing the gluten structure, ascorbic acid improves the dough’s resistance to collapse during fermentation. This enhanced stability enables shorter fermentation times and greater compatibility with automated processing. Additionally, ascorbic acid can reduce dough mixing time by approximately 20–۳۰%, which contributes to improved efficiency in industrial production.

 ۳-Increased Loaf Volume and Improved Crumb Texture

Bread made with ascorbic acid typically shows greater loaf volume and a finer, more uniform crumb structure. These characteristics result from the dough’s improved ability to retain carbon dioxide produced by yeast during fermentation, which also enhances the visual appeal and mouthfeel of the final product.

 ۴-Compatibility with Industrial Processes

Ascorbic acid is commonly used in industrial breadmaking lines, such as continuous systems and extruders, due to its fast action and thermal stability. It helps maintain desirable dough properties under mechanical stress, making the dough easier to handle during sheeting, molding, and shaping operations.

References:

ScienceDirect – Ascorbic acid in dough systems

Cauvain, S. P., & Young, L. S. (2007). Technology of Breadmaking. Springer

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