Vitamin C (Ascorbic Acid) – A Vegan Pantry Ingredient from Vegan Venue
Vitamin C (Ascorbic Acid) is a vegan pantry ingredient that is primarily used with Lecithin and Ginger as a dough enhancer in baking yeast breads.
At first thought, it might seem strange to include vitamin C powder as a recipe ingredient; however, vitamin C has been found to be a dough enhancer when used in conjunction with Ginger and Soya Lecithin. The ascorbic acid strengthens the gluten bonds so that the rising dough is better able to retain the gas bubbles. The ginger accelerates the yeast, and the soya lecithin acts as an emulsifier. Typically, for every cup of flour, add 1 tsp. soya lecithin, 1/16 tsp. ground ginger, and 1/16 tsp. ascorbic acid powder. We purchased our vitamin C powder (ascorbic acid) in the health food store.