What does adding vitamin C powder do ahen breadmaking?

Answer 1

Its acts as a flour improver and its boosts the action of the yeast. My other half swears by it and always uses it when he makes a bread

Answer 2

You are baking my favorite bread!
Sourdough bread. here is a recipe that includes citric acid. Yummy
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Sourdough Bread
Recipe #85644
7 ratings
Soft crust, tangy sourdough flavor makes this one of my favorite sourdough bread recipes. A response to those who feel the bread is not sour enough. The taste of the bread relies heavily on the 'sourness' of the starter, which varies from area to area. Here is a suggestion from King Arthur Flour on making bread 'more sour', hope it helps: In general, you can achieve a more sour taste by allowing the dough to ferment for a longer time at a lower temperature. However, the climate you live in and the strains of wild yeast naturally present in the air around you also influence how sour your bread turns out. Some bakers add some extra zing by adding "sour salt" — not actually a salt at all, but pure citric acid. (This is available through mail order from The King Arthur Baker's Catalogue(R)

Answer 3

Flour treatment agents such as VItamin C are used to help the manageability of dough during baking. Vitamin C (ascorbic acid) helps the dough become more manageable and gives a helping hand to give your bread good volume. It reduces the amount of time you need to allow for the unbaked bread to rise,

Answer 4

I think it's used as a 'flour improver', and supposed to help the yeast, and with rising, I'm not sure as I've never found it necessary and have no problems with flour, yeast or bread making. (Been making all my bread most of my life)