Vitamin C (Ascorbic Acid) – A Vegan Pantry Ingredient from Vegan Venue
Vitamin C (Ascorbic Acid) is a vegan pantry ingredient. We primarily use it in combination with Lecithin and Ginger as a dough enhancer in baking whole grain yeast breads.
Vitamin C (Ascorbic Acid)
About Vitamin C (Ascorbic Acid):
At first thought, it might seem strange to include this powder or crystals as a recipe ingredient; however, this ingredient 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 carbon dioxide 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 or crystals. We purchase this powder or crystals in the health food store or we buy it online.
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Some background information:
Over the years, people have been asking us, “What do vegans eat?” This is probably because they first think about a flesh product as the main meal. After that they then think about everything else as a side dish. So, we began publishing the huge variety of plant foods that are available for us to eat in this section of our web site. Additionally, we are always on the lookout for something new to add to our collection. This way we can experiment with to incorporate into our meals. We have also found that eating mostly unprocessed plant foods make us much more healthy. It’s a great way to live and our foods provide almost all of our vitamins.
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