September 10, 2008 - 3:49am
Vitamin C in rye bread
Just thinking aloud here.
I am using Dove Farm Bread flour, a hard wheat white flour, to add to my rye for gluten. However, this flour has Vit C already added.
How will this be affecting the rye? What difference would I get with a strong flour without Vit C? I think Allinson's is without Vit C, although not organic.
Lynne
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Here's what my reference book says:
"First used as a bread improver in 1932, after it was noticed that old lemon juice added to dough gave better results. it improves gas retention and loaf volume. Essentially vitamin C, it has the advantage of being safe even if an 'overdose' is added to the dough. The heat of baking destroys the vitamin component. The addition of ascorbic acid consistent with artisan bread requirements is now routine for certain flours milled in North America."
Others may know if vit C would have a specific impact on rye, but I don't think so.
Interesting. So it would look as though it would have a strengthening effect on the wheat gluten element of the dough, but not on the rye.
thanks Dougal! Get's so complicated....
I might try Allinson's just to see what it does. However... I must remember to only change ONE THING AT A TIME in a formula. So first thing is to use white starter instead of rye, then the next thing will be to change the white flour and see what that does.
Lynne
a am not sure about the rest of the country but all flours in new york are enriched by law which means vit. have been added.
bleaching and bromated are options but i beleve all flours in the U.S. are enriched.
From what I can find, Vit C is ok up to 190 degrees C, so should be ok nutritionally in bread, but you aren't going to get sufficient Vit C for anyone's needs from flour unfortunately - you still need your 5 pieces of fruit or veg..
Lynne