-=> Quoting Michael Loo to Jim Weller <=-

 > Ascorbic acid is a common commercial dough enhancer ...
 > it improves the ability of the dough to retain gas to
 > increase loaf volume and yields bread with a finer crumb. And
 > because it's an oxidising agent it inhibits mold and extends
 > shelf life too ... just 20 mg per kg of flour.

 ML> That strikes me as a very tiny amount, hardly ehough to
 ML> tip the balance

You're right; it's not enough to affect the pH to any great degree
but it is sufficient to do those other things.

 ML> Bread Dough Conditioner
 ML> Categories: ingredient, additive
 ML> 1 c lecithin granules
 ML> 1 Tb fruit fresh or vitamin C powder
 ML> 1 Tb powdered ginger
 ML> Dora's Bread Dough Enhancer Mix

I knew about lecithin but ginger is a new idea to me. (I just
like to buy high gluten flour made from hard red winter wheat that
doesn't need any help! Cool climate Canadian wheat has a higher
gluten content than American wheat to begin with. Good for pasta and
bread, not so great for biscuits, pie crust or cakes though.)



Cheers

Jim


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