In this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the
most commonly used material to strengthen gluten is ascorbic acid, also
called vitamin C.
The material itself is originally a reducing rather
than an oxidizing agent, but it is converted into an oxidative
substance, namely dehydroxy ascorbic acid (DHAA), through the action of
flour enzymes during dough preparation.
Read the full article here.
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| Additives for flour standardisation - Part II: Additives other than enzymes |
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