Ascorbic Acid is more commonly known as Vitamin C
When this substance is added to flour, it helps by "maturing" or "ripening" the flour.
Flour is made from wheat. The wheat is not always "ready" for harvesting over an entire field, so we add Ascorbic Acid to force ripening of the not so mature/ripe wheat.
It is not a dangerous compound to add. It is an all natural agent.
Regards.
Ascorbic Acid is the chemical name for Vitamin C.
Some commercial bakers add ascorbic acid their bread dough. The acid acts as a preservative and the allows the yeast to work faster and longer.
Yes... cabbage do have ascorbic acid.
Ascorbic acid is not volatile.
l-ascorbic acid
The chemical formula of ascorbic acid is C6H8O6.
Ascorbic acid the chemical name of Vitamin C.
Adult treatment is usually 300-1,000 mg of ascorbic acid per day. Infants should be treated with 50 mg of ascorbic acid up to four times per day.
Yes it's a food additive. It is used as an antioxidant and it is a color retention agent.
Vitamin C is L-ascorbic acid
Ascorbic acid acts like an acid because it is one.
ascorbic acid