Vit C in bread
graham
amount of Vit C in bread flour is measured in ppm but the following seems
excessive.
"Vitamin C to the Rescue! By using vitamin C, Ascorbic Acid, in your dough
you will help to counteract the negative effects of Glutathione. Vitamin C
will not only help prevent the gluten bonds from breaking down; but will
help repair gluten bonds that have already been broken. Vitamin C helps
sustain the leavening of bread loaves during baking. It also promotes yeast
growth causing your yeast to work longer and faster and helps produce the
acidic atmosphere in which yeast grows best.
Use 1/4 tablespoon of vitamin C crystals (powdered) or a 250mg tablet
crushed in a tablespoon added to liquids per 4-loaf recipe."
Graham
Chembake
Hmm not sure about the flour weight for your 4 loaves recipe... Would
you mind?
Barry Harmon
news:rocko.65591$LL1....@newsfe24.iad:
Yes, it's in parts per million. Someting like a quarter teaspoon per
100 pounds of flour. That number isn't right, but it's not far off.
It's a lot like making a REALLY dry martini"
Pour the gin in a glass.
Think Vermouth.
Or, for something a little less dry,
Pour the gin in a glass.
Open a bottle of vermouth in the next room.
Or, do as Kingsley Amis says,
Pour the gin in a glass.
Dip your finger in vermouth and stir the gin with it.
Any of these get the spirit (as it were) of how to use Vit C.
Barry
Barry Harmon
news:rocko.65591$LL1....@newsfe24.iad:
> This is from a discussion on another group. I've always assumed that
Seriously, Calvel says 20-60 mg per kilogram.
I guess that's 20-60 ppm.
Barry
graham
"Chembake" <royb...@gmail.com> wrote in message
news:24c13237-2c10-4b97...@v35g2000prn.googlegroups.com...
----------------------------------------------
It's not my recipe. It was a query on another group and the description
above seemed a bit farfetched. A four loaf recipe would, I suppose, mean 4
bread-machine loaves, i.e., ~2kg of dough which would translate to ~1200g
flour.
1. 250mg VitC seems an awful lot for 1200g flour.
2. Do those "chemical" reactions in the description make sense?
Graham
graham
"Barry Harmon" <john...@optonline.net> wrote in message
news:Xns9DF541F6FEC5jo...@209.197.15.254...
It doesn't make sense to me but I wondered if the theory was correct or was
it some new-age, nutritionist claptrap.
Graham
graham
"graham" <g.st...@shaw.ca> wrote in message
news:u7hko.76893$st2....@newsfe09.iad...
to my recipes as there is sufficient in the bakers' flour I use. There are
all sorts of "new wives' tales" out there and this struck me as one of them.
Graham
Graham
Chembake
> "Chembake" <royba...@gmail.com> wrote in message
at 250 grams vitamin C per 1200 grams of flour that would be too
much ...
I don't know about the quality of the vitamin C you are using but
assuming its good, it would likely produce a bucky dough that is
difficult to manipulate and the resulting bread will have poor shape,
it may burst in sides and had holey crumb....
The recommended dose for vitamin C is just a minimum of 30 ppm or 36
mg per 1200 grams of flour... and with that amount you can process the
dough the way you like it.
Meanwhile
In the baking industry for high speed dough preparation the rate is
120 to 200ppm and with that system the dough barely had a
fermentation time....
graham
-------------------------------------------------------------------
A friend posed the problem on another group and I told her that that amount
of VitC was excessive. I wanted to find out what the results would be and
you have answered them!
Many, many thanks!
Graham
Chembake
Your welcome!
Barry Harmon
news:u7hko.76893$st2....@newsfe09.iad:
>
> "Chembake" <royb...@gmail.com> wrote in message
> news:24c13237-2c10-4b97-b9ca-57d245e7dc44
@v35g2000prn.googlegroups.com.
I looked at the page in question and it appears to be mostly wrong.
As Reinhart says in BBA, page 62, "As the yeast starves for sugar, it
begins to turn inward on itself, causing the yeast to create a less
desirable by-product, glutathione, which creates an ammonialiketaste
that adversly affects the dough. Most standard recipes are formulated
for a 60-90 minute primary fermentation, with similar time for secondary
fermentation, or final proofing and rise. If the dough ferments faster
than this, due to warm conditions or too much yeast, it is easy to lose
control of the dough and end up with inferior bread.?
McGee doesn't even cover glutathione, but he does cover monosodium
glutamate and talks about the development of this from wheat and
glutamic acid, possibly a derivative of gutamic acid, the principle
ingredient in Zen Bread. (lol, sorry, couldn't resist!)
The 250mg per 1200g (1.2kg) seems to be 8-10 times what should be used,
according to Clavel. Clavel appears to be negative to ambivalent to the
use of ascorbic acid in bread, although it's hard to tell sometimes doe
to the horrible translation.
Clavel seems to be of the opinion that in certain cases and at proper
levels, ascorbic acid could be a lsight help, but that most home bakers
use entirely too much, seemingly the "if a little is good, then a lot is
great" school of thought.
I would say that the web site in question is best avoided. But that's
justmy opinion, your mileage may vary.
Barry
Barry Harmon
news:Q9hko.76956$st2....@newsfe09.iad:
The site in question is one of those breathless "I've got all the
answers to question you didn't know enough to ask" places./
barry
Chembake
> "graham" <g.ste...@shaw.ca> wrote innews:u7hko.76893$st2....@newsfe09.iad:
>
>
>
> > "Chembake" <royba...@gmail.com> wrote in message
>
> - Show quoted text -
Hmm I think its Calvel, Raymond Calvel ...and regarding glutathione,
yes its one byproduct of yeast decomposition but its effect in bread
is not due to ammonia rather to the sulhydryl ion ( -S-H-) from
glutathione ( γ-L-Glutamyl-L-cysteinylglycine).
which is a reducing agent and can weaken the gluten structure
affecting the dough making it more extensible and often if not
remedied the resulitng bread had flattish appearance and got a
somewhat yeasty aftertaste....
(Therefore I don't agree with the reasoning of this baker
photographer- Reinhart guy...)
The most interesting part of glutathione is it has cysteine derivative
that the main source of the sulfhydril ion that cuts down the
disulfide bonds of the gluten strands weakening it.
Roy
Barry Harmon
news:c4811498-b8f8-483f...@j5g2000vbg.googlegroups.com:
> On Sep 17, 7:22 am, Barry Harmon <johnf...@optonline.net> wrote:
>> "graham" <g.ste...@shaw.ca> wrote
>> innews:u7hko.76893$st2.11599@newsfe09.i
> glutathione ( ã-L-Glutamyl-L-cysteinylglycine).
>
>
> which is a reducing agent and can weaken the gluten structure
> affecting the dough making it more extensible and often if not
> remedied the resulitng bread had flattish appearance and got a
> somewhat yeasty aftertaste....
>
> (Therefore I don't agree with the reasoning of this baker
> photographer- Reinhart guy...)
>
> The most interesting part of glutathione is it has cysteine derivative
> that the main source of the sulfhydril ion that cuts down the
> disulfide bonds of the gluten strands weakening it.
>
> Roy
>
Yes, Clavel, sorry -- my typing late at night leaves a bit to be
desired, as does, obviously, my proofreading.
Barry
~misfit~
There's the rub. Not all of us have access to 'baker's flour'. (I'm assuming
that it is 'fortified' with ascorbic acid and amylase enzymes in the same
way that some 'granary flours' are?)
I make my bread in an ABM, as I am limited both physically and financially
and an ABM is far cheaper to run than a regular oven. However I don't do a
'read the recipe, throw it in the machine, set it and walk away' ABM loaf,
what I make is the result of a year's trial and error. The biggest incentive
for making my own bread was also a medical one; I need more fibre in my diet
than people who aren't taking opioid analgesics and having it *in* the food
acts far better than glugging down glasses of psyllium husk mixed with water
between meals.
Therefore, as you may guess, my bread isn't a WonderbreadT clone. This makes
it difficult to get good loft in what is a very tall pan. There is, in my
local supermarket, 'Breadmaker Machine Yeast' that costs the same (by
weight) as the dried yeast that I use but the label says contains yeast
(50%), flour, ascorbic acid and enzymes and to use twice what the recipe
calls for.
I can't afford to use twice as much yeast so avoided it until recently.
Instead, to get some vitamin C into my dough I added first ½, then ¼ of a
plain, 100mg vitamin C tablet to the grinder (along with the 60g of flax
seed and 10g of chia seed that I finely grind and add to my final mix). I
found that it improved the rise of the dough. I had to get a local drug
store to get in unflavoured Vitamin C tablets for me especially as all that
I could find in this town were orange flavoured tablets.
(I use 450g of flour in each loaf, 300g 'atta', or 'chapatti flour' which is
finely gound whole wheat, [200g of which goes in the poolish], 100g 'high
grade' [minimum of 11.5% protien] white flour, 25g rye flour and 25g gluten
flour] as well as the 70g of 'seed flour' mentioned above. I buy the atta in
25kg sacks from a local specialist Indian foodstore and it works out to be
quite cheap compared with supermarket prices for flour even though it's made
by the same flour millers who make the majority of New Zealand's four. I
used to use a higher percentage of rye but it's very expensive here. The
combination of flours is the result of the best part of a year
experimenting, trying to make as healthy a loaf as possible with high fibre
but still have it rise well and taste good.)
However, having exhausted all avenues that I could(n't) find in the way of
an affordable supply of amylase (and ultimately deciding against malting my
own barley) I decided to try the ABM yeast but to only use a small amount as
my source of amylase. Now I substitute ¼ of the yeast that I add to the
final dough for ABM yeast and the results are an improved rise.
I experimented with using the ABM yeast as the ½ tsp of yeast that I add to
my (12 - 24 hour) poolish but found that didn't work so well. I had a much
more vigourous poolish and no improvement in the final bread rise, if
anything the opposite. However now I find that I can omit the ¼ vitamin C
tablet from the recipe and the rise isn't changed. If anything the extra
vitamin C resulted in a dough that was too vigourous and which would fall
back a bit at the start of the bake period of the ABM cycle. (Mine isn't
programmable or I'd simply reduce the final rise time to compensate.)
Anyway, I just thought that I'd relate my hands-on experience with the use
of vitamin C in home-made bread. I hope that it's of some help.
--
Shaun.
"Is the nightmare black or are the windows painted? Will they come again
next week, can my mind really take it?"
Barry Harmon
A few observations.
Atta is a different whole wheat flour. I tried using it several years ago
and found that it was difficult to get a decent loaf beyond about 25% total
flour. For some reason, it is even worse in this regard than regular whole
wheat, which can be difficult. From handling atta and other flours, it
seems to be a more coarsely ground flour, with probably a higher
peercentage of sawdust and loor sweepings than even supermarket flour.
(just kidding) It didn't have the color that whole wheat flour had, so I
really don' tknow what to make of it. Admittedly, it claimed a very high
percentage of protein, but that high protein didn't translate into big
loft.
As for the enzymes, why don't you try making your own diastatic malt
powder? It's pretty easy and the rusults more than make up for the
trouble. I add a pinch to some loaves and I get a lot of improvement in
the loft and consistency, and some improvement in crust color. I actually
use a lot less than I've seen recommended (0.5% by weight), but still get a
lot of benefit.
You say you con't want to go to the trouble of malting your own barley, but
it's easy and you can make enough over the course of a few days to last you
a year or two for th ecost of a pound or two of barley.
When all else fails, just think of what the All Blacks would do: They'd do
a haka and then kick the daylights out of the dough if it didn't rise.
http://www.youtube.com/watch?v=mTuR7Pr9Csg&NR=1
(Too bad they lost this match to France.)
Barry
Tim W
>
>>
[...]>
> When all else fails, just think of what the All Blacks would do: They'd
> do
> a haka and then kick the daylights out of the dough if it didn't rise.
>
> http://www.youtube.com/watch?v=mTuR7Pr9Csg&NR=1
>
> (Too bad they lost this match to France.)
>
And the All Blacks return to Europe this year for the Autumn internationals
in November against England, Scotland, Wales and Ireland. England's first
match of the season will be against the mighty New Zealanders.
The Haka went into a bit of a decline in the seventies:
http://www.youtube.com/watch?v=emJyEa4z2Ec&NR=1
England
Tim W
Barry Harmon
news:u_mlo.80058$1F2....@newsfe21.ams2:
Is a sweep in the cards? Do they play France, too?
A five sweep would be quite something.
Barry
~misfit~
[snip]
I wrote:
>> Anyway, I just thought that I'd relate my hands-on experience with
>> the use of vitamin C in home-made bread. I hope that it's of some
>> help.
>
> A few observations.
>
> Atta is a different whole wheat flour. I tried using it several
> years ago and found that it was difficult to get a decent loaf beyond
> about 25% total flour. For some reason, it is even worse in this
> regard than regular whole wheat, which can be difficult. From
> handling atta and other flours, it seems to be a more coarsely ground
> flour, with probably a higher peercentage of sawdust and loor
> sweepings than even supermarket flour. (just kidding) It didn't have
> the color that whole wheat flour had, so I really don' tknow what to
> make of it. Admittedly, it claimed a very high percentage of
> protein, but that high protein didn't translate into big loft.
Thanks for the reply Barry. Interesting what you say about your experience
with atta.
It seems that I may have mis-named the flour which I'm using. Your reply
propmpted me to go to the website of the millers (
http://www.championflour.co.nz/ . It seems that the site is designed more
for the trade) and I see that they supply atta *and* the flour that I use,
'chapatti flour'. In fact they make far more flours than I've ever seen in
stores so I'm assuming that most of them are trade or by order only.
The only flours I've seen from their extensive range are 'plain',
'high-grade' (which I use as my everyday white for bread and pretty much
everything, it's 11.5% protien) 'wholemeal' and 'self-raising'. It was only
when I went to the afore-mentioned ethnic Indian store that I saw, amongst
their range of flours, 20kg bags of Champion chapatti flour. The store staff
told me that it was the best of their range of chapatti flours (and also the
most expensive).
I went home and rang Champion's free-calling customer enquiry phone number
and was told that the chapatti flour was a finely-milled whole wheat flour,
as opposed to the 'wholemeal' flour that they sell which is finely-ground
whole wheat with bran flakes added back to it. (I have trouble with that and
bread which I think is due to the largish bran flakes damaging the gluten
matrix.) I told the person on the phone that I was wanting to make bread
with as high a ratio of whole wheat flour as possible and they suggested
that their chapatti flour would likely be a better option for me to achieve
this. And so it turned out. I can use a far higher ratio of this flour (to
white) than I can 'wholemeal' and still get a good rise.
> As for the enzymes, why don't you try making your own diastatic malt
> powder? It's pretty easy and the rusults more than make up for the
> trouble. I add a pinch to some loaves and I get a lot of improvement
> in the loft and consistency, and some improvement in crust color. I
> actually use a lot less than I've seen recommended (0.5% by weight),
> but still get a lot of benefit.
>
> You say you con't want to go to the trouble of malting your own
> barley, but it's easy and you can make enough over the course of a
> few days to last you a year or two for th ecost of a pound or two of
> barley.
I fully intended to do exactly that. However I'm an invalid who's got waaay
too much on my plate these days, I've recently had a guy run into my car and
then give me false details so no insurance (I only have 'third-party' cover
myself as my car isn't 'valuable' and the difference in premiums for full
insurance is a third of the car's value annually) I'm left trying to fix up
a car doing a lot of the labour myself as I don't have the money to pay a
mechanic. (I have the skills, and a few tools, it's just that I am limited
by back pain and I have anxiety issues when I'm under pressure to get things
done.)
Add to that the fact that I try to grow my own vegetables and it's spring
here and I'm behind schedule... Also, the only source of whole barley I've
been able to find so far is a local stockfood place who don't do 'loose'
grain, they'll only sell me a 20gk sack. :-(
That said, when the pressure's off a bit and if I can get a lesser quantity
of barley I would like to make my own diastatic malt powder. I've already
thouroughly researched it and am confident that it's the best way ahead for
me.
> When all else fails, just think of what the All Blacks would do:
> They'd do a haka and then kick the daylights out of the dough if it
> didn't rise.
>
> http://www.youtube.com/watch?v=mTuR7Pr9Csg&NR=1
>
> (Too bad they lost this match to France.)
Heh! Yeah, they're famous for that haka. As I lost my business, home and
life-savings after I injured myself and now live on welfare I'm resident in
a rental in the 'cheap' side of town. I'm the only non-Maori in the street
and there's a marae (traditional Maori meeting house) a few hundred metres
away so I hear haka all the time (Maori don't use an 's' on words to signify
plural.)
Thanks again for your input.
--
Shaun.
"He who fights with monsters might take care lest he thereby become a
monster. And if you gaze for long into an abyss, the abyss gazes also
into you." Friedrich Wilhelm Nietzsche
Barry Harmon
Khoriatike Psomi from "Flavors of Greece," Rosemary Barron
2 Tablespoons yeast, 30 ml
415 grams water
30 ml honey
10 ml salt
1 egg
1/4 cup (60ml?) non fat dry milk
30 ml olive oil, divided 15 and 15
30 ml melted butter, divided 15 and 15
710 grams whole wheat flour
Stir all together, reserving 15 ml each of olive oil and butter.
Knead 8-10 minutes
Rise 1 hour. Fold. rise 20 minutes.
Form into 2 loaves.
Heat oven to 190C
Rise 40 minutes. Brush with the 15 ml of oilve oil and 15ml of melted
butter.
Bake for 35-40 minutes, to an internal temperature of 93-95C
This bread gives a surprisingly good loft and crumb.
Barry
Tim W
>> internationals in November against England, Scotland, Wales and
>> Ireland. England's first match of the season will be against the
>> mighty New Zealanders.
>>
>> The Haka went into a bit of a decline in the seventies:
>>
>> http://www.youtube.com/watch?v=emJyEa4z2Ec&NR=1
>>
>>
>
>
> A five sweep would be quite something.
>
A sweep? Not too sure what you mean. They are probably favourites to win
them all being rated No 1 in the world.
afaik the ABs Autumn tour starts with a match against Australia and then the
four British and Irish teams. France and NZ are in the same pool in next
year's world cup but I don't know if they will meet before then.
Tim w
Karen Lewis
at this very high altitude, because the dough can sometimes rise too fast
and does not have the elasticity I like to feel in the dough. It does
depend on the weather and especially the humidity, which is very low at all
times. If I think the bread will rise too fast to hold together while
baking, I will add some ascorbic acid and it does help. No science involved,
just 55 years of making bread. I go by the nose and the touch.
"Barry Harmon" <john...@optonline.net> wrote in message
news:Xns9DF54A53E58Fjo...@209.197.15.254...
Barry Harmon
Sweep the four nations plus France, if they play.
France vs NZ in the pool should be a great match.
Wish we got it here in the states. Have to settle for tape/video.
Barry
~misfit~
Thanks, looks interesting. However it's very 'enriched'! I use a little
olive oil in my ww bread but 30ml OO and 30ml butter! Also I don't like to
use egg and milk much in savoury bread. Just personal preferences, to me
'bread' isn't /much/ more than flour, water and yeast, then maybe additives
that give it it's name (like flax seed ww bread for instance). Just a
personal quirk. Recipes that involve milk, egg, butter and sweetener
etcetera seem more like leavened cake to me. ;-)
Barry Harmon
news:i7e5lk$t94$1...@news.eternal-september.org:
15 ml of each butter and olive oil go on top as brush ons.
It's a shame you have that opinion of enriched breads, since you miss
things like croissants, baps, pogne de romans, brioche, dinner rolls,
kugelhupf, christopsomo, challah, English muffins, buchty, stollen,
white sandwich bread and the like.
Barry
~misfit~
> "~misfit~" <sore_n...@nospamyahoo.com.au> wrote in
> news:i7e5lk$t94$1...@news.eternal-september.org:
>> Thanks, looks interesting. However it's very 'enriched'! I use a
>> little olive oil in my ww bread but 30ml OO and 30ml butter! Also I
>> don't like to use egg and milk much in savoury bread. Just personal
>> preferences, to me 'bread' isn't /much/ more than flour, water and
>> yeast, then maybe additives that give it it's name (like flax seed ww
>> bread for instance). Just a personal quirk. Recipes that involve
>> milk, egg, butter and sweetener etcetera seem more like leavened
>> cake to me. ;-)
>
> 15 ml of each butter and olive oil go on top as brush ons.
>
> It's a shame you have that opinion of enriched breads, since you miss
> things like croissants, baps, pogne de romans, brioche, dinner rolls,
> kugelhupf, christopsomo, challah, English muffins, buchty, stollen,
> white sandwich bread and the like.
Yeah, there's no accounting for taste. <g>
As I said though, I don't like doughs too enriched for /savoury/ breads. My
fruit loaf and 'tea loaf' recipies are quite enriched and I'm not a fan of
white 'sandwich' bread.
--
Cheers,
graham
"~misfit~" <sore_n...@nospamyahoo.com.au> wrote in message
news:i7m8gp$k06$1...@news.eternal-september.org...
> Somewhere on teh intarwebs Barry Harmon wrote:
>> "~misfit~" <sore_n...@nospamyahoo.com.au> wrote in
>> news:i7e5lk$t94$1...@news.eternal-september.org:
> [snip]
>>> Thanks, looks interesting. However it's very 'enriched'! I use a
>>> little olive oil in my ww bread but 30ml OO and 30ml butter! Also I
>>> don't like to use egg and milk much in savoury bread. Just personal
>>> preferences, to me 'bread' isn't /much/ more than flour, water and
>>> yeast, then maybe additives that give it it's name (like flax seed ww
>>> bread for instance). Just a personal quirk. Recipes that involve
>>> milk, egg, butter and sweetener etcetera seem more like leavened
>>> cake to me. ;-)
>>
>> 15 ml of each butter and olive oil go on top as brush ons.
>>
>> It's a shame you have that opinion of enriched breads, since you miss
>> things like croissants, baps, pogne de romans, brioche, dinner rolls,
>> kugelhupf, christopsomo, challah, English muffins, buchty, stollen,
>> white sandwich bread and the like.
>
> Yeah, there's no accounting for taste. <g>
>
> As I said though, I don't like doughs too enriched for /savoury/ breads.
> My fruit loaf and 'tea loaf' recipies are quite enriched and I'm not a fan
> of white 'sandwich' bread.
> --
strips of bacon straight from the pan and you have what a resto in the UK
calls a bacon doorstep. Absobloodylutely delicious!
Graham
graham
Graham
Storrmmee
toast, as a child my mother often added mayo and strong cheese, Leenews:0Ezno.6803$wl2....@newsfe09.iad...
~misfit~
LOL! So do I and it's all your fault! Can't get 'em here in NZ.
--
Tim W
> "~misfit~" <sore_n...@nospamyahoo.com.au> wrote in
> news:i7e5lk$t94$1...@news.eternal-september.org:
>
>>
>> Thanks, looks interesting. However it's very 'enriched'! I use a
>> little olive oil in my ww bread but 30ml OO and 30ml butter! Also I
>> don't like to use egg and milk much in savoury bread. Just personal
>> preferences, to me 'bread' isn't /much/ more than flour, water and
>> yeast, then maybe additives that give it it's name (like flax seed ww
>> bread for instance). Just a personal quirk. Recipes that involve milk,
>> egg, butter and sweetener etcetera seem more like leavened cake to me.
>> ;-)
>
> 15 ml of each butter and olive oil go on top as brush ons.
>
> It's a shame you have that opinion of enriched breads, since you miss
> things like croissants, baps, pogne de romans, brioche, dinner rolls,
> kugelhupf, christopsomo, challah, English muffins, buchty, stollen,
> white sandwich bread and the like.
>
I am with 'misfit' to some extent, but I really like viennoiserie and
leavened cakes, and I am not Greek. Generally though I am suspicious of
added fats and sugars in bread, preferring to get the moistness and
sweetness from a longer fermentation than from extra ingredients.
Tim W
Barry Harmon
$y24....@newsfe07.ams2:
It's not always a matter of moisture and sweetness that's obtainable
from technique. Think of brioche, kugelhupf and challah. You can't get
those from technique with lean bread no matter how good you are.
Barry
Tim W
>> leavened cakes, and I am not Greek. Generally though I am suspicious
> of
>> added fats and sugars in bread, preferring to get the moistness and
>> sweetness from a longer fermentation than from extra ingredients.
>>
>>
>
> from technique. Think of brioche, kugelhupf and challah. You can't get
> those from technique with lean bread no matter how good you are.
>
I know. That's sort of what I meant. Sweet dough - lovely, not at all the
same as adding oil and sugar just to cut down on time.
Tim W
John Savage
>I can't afford to use twice as much yeast so avoided it until recently.
>plain, 100mg vitamin C tablet to the grinder (along with the 60g of flax
>seed and 10g of chia seed that I finely grind and add to my final mix). I
>found that it improved the rise of the dough.
You might find powdered ascorbic acid in the supermarket, near citric
and tartaric. Ascorbic is used in fruit perserving to stop cut fruit from
browning.
>tablet from the recipe and the rise isn't changed. If anything the extra
>vitamin C resulted in a dough that was too vigourous and which would fall
>back a bit at the start of the bake period of the ABM cycle. (Mine isn't
>programmable or I'd simply reduce the final rise time to compensate.)
I found that my loaf would tend to fall back during the baking cycle,
so I incorporate a teaspoon or two of baking powder in the flour. Any
tendency to sink is counteracted by the rise. I don't believe it will
work if you include vinegar or ascorbic acid in your bread, as these
will neutralise the baking powder well before baking starts. When adding
baking powder, if you are on a low sodium diet it may be feasible to omit
the usual measure of salt, there being sodium in the baking powder. I tried
omitting salt from today's loaf, but it's still too hot to cut. It looks
like it reached the usual height so I expect all is okay.
>Anyway, I just thought that I'd relate my hands-on experience with the use
>of vitamin C in home-made bread. I hope that it's of some help.
I have previously tried Vit C, but I used the calcium ascorbate form
and concluded it had little effect. Will try the acid next time.
I didn't notice how much sugar you add, but I'm sure extra sugar will
invigorate the yeast. I add 2 teaspoons of sugar and one of molasses
or treacle per 700 gram loaf. That's more sugar than I initially was
comfortable with, considering there is merely a pinch of sugar in a
commercial loaf, but if it is necessary, then I'm okay with it.
I'm sometimes too impatient to wait for a loaf to cool, and I've
found that a dab of olive oil rubbed along each side of the bread
knife will let it slip through a hot loaf without grabbing.
--
John Savage (my news address is not valid for email)