Vitamin C As Dough Conditioner

Vitamin C, also known as ascorbic acid, is a naturally occurring vitamin found in many fruits and vegetables. It is often produced industrially through a process that begins with glucose, typically derived from corn.

In baking, Vitamin C acts as a dough conditioner. It strengthens gluten, the protein network in flour, leading to a better texture and volume in bread products. It is commonly found in breads, buns, and frozen dough products.

Vitamin C is an essential nutrient for human health. In the US, it is generally recognized as safe (GRAS) by the FDA when used as a nutrient supplement or dough conditioner. International bodies like JECFA have evaluated Vitamin C and established acceptable daily intake levels. At the levels used in food, it is considered safe and contributes to daily vitamin intake.