...a preservative in bread, just in fruit and veg where it stops browning or colour loss (if that can be called a preservative). It's prime use in baking is to slow the effect of glutathione on yeast, allowing a open crumb to develop in wholemeal loaves. But it's not an essential ingredient at all.
"It's prime use in baking is to slow the effect of glutathione on yeast, allowing a open crumb to develop in wholemeal loaves." That's pretty darn questionable, far far off base, i'd say.
There are several informative replies to this on the posters previous similar post.
...a preservative in bread, just in fruit and veg where it stops browning or colour loss (if that can be called a preservative). It's prime use in baking is to slow the effect of glutathione on yeast, allowing a open crumb to develop in wholemeal loaves. But it's not an essential ingredient at all.
"It's prime use in baking is to slow the effect of glutathione on yeast, allowing a open crumb to develop in wholemeal loaves." That's pretty darn questionable, far far off base, i'd say.
There are several informative replies to this on the posters previous similar post.
and got many replies and never bothered to acknowledge any of them )-:
-Gordon
exactly several good replies, no acknowledgement
so here is the previous post and replies
http://www.thefreshloaf.com/node/43372/ascorbic-acid-preservative