ASCORBIC ACID

More commonly known as Vitamin C it is often used as an additive in flour and also for instant dry yeast (IDY), and sometimes with active dry yeast (ADY).

When added to flour, it acts as an oxidizing agent, which makes it easier to form the glutens by preventing the gluten bonds from breaking down) during kneading of the dough. 

When used with yeast, it acts as a nutrient and provides an acidic environment for the yeast so that it acts faster and longer.

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