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common name vitamin C, but cannot be claimed as an ingredient as it loses its vitamin function during processing. A natural bread improver (maturing agentj that occurs in some foods but is also made synthetically. Referred to in baking as a flour treatment agent because it improves bread quality. Commonly used in MDD doughs at 100 parts per million (ppm) of flour weight. Can increase pastry lift, but may also cause shrinkage.
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