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Ascorbic Acid (Dough Conditioner)
Ascorbic Acid (Dough Conditioner)
Low concern
Used at very low levels (typically <100 ppm of flour); consumed amounts are negligible compared to dietary vitamin C and there is no upper limit concern at use levels.
Found in
35 products
What it is
Vitamin C (L-ascorbic acid) added to bread doughs as an oxidizing agent.
Strengthens gluten network through oxidation, improving dough handling, loaf volume and crumb structure.
What regulators actually say
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Regulatory status
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