The aroma of fresh bread from the oven evokes fond memories of childhood and starts the taste buds salivating. Bread comes in thousands of varieties and has been a staple since the earliest of times with rolls of bread discovered in Egyptian tombs from over 5,000 years ago. Breads may be as simple as flour and water, or as complex as some of the leavened breads that may include the addition of vitamin C.
Choosing the Right Flour
The basic ingredient in bread is flour, which comes in a variety of types. Whole grain flours are the healthiest types. These are the least processed and provide more nutrition than processed white flour. Bread requires flour that is high in protein -- the higher the protein content, the higher the gluten content, and gluten is the structure that holds your bread together. As the yeast works at producing carbon dioxide, these gas bubbles fill the gluten and cause the bread to rise.
Yeast
About 160 varieties of yeast live around us. These single-cell fungi are best known to us as the beige grains in the packets of baking yeast. This particular yeast lies in a dormant state until it is introduced to warm liquid, normally water or milk in the bread baking process. When introduced to flour, yeast makes carbon dioxide from the sugars in the flour. It is the carbon dioxide that causes the bread to rise. Yeast does its best work in an acidic environment. That's where vitamin C comes in.
Vitamin C
Vitamin C, or ascorbic acid, is a powerful antioxidant that neutralizes free radicals that can cause cellular damage. Vitamin C also plays a vital role in collagen formation, the material that forms the structure for blood vessels, bones and ligaments. It is necessary for energy conversion and for the metabolism of cholesterol. But vitamin C has another role to play in the art of bread baking that involves none of these functions.
Vitamin C, Yeast and Better Bread
Ascorbic acid, or vitamin C, promotes a more acidic environment for the yeast to thrive and produce more carbon dioxide. The more carbon dioxide, the more rise to your bread. Although vitamin C is not essential in the bread making process, some of the sweet breads that have a lot of sugar in the recipe may need an extra boost of leavening. Too much sugar tends to slow yeast production. Usually a pinch of vitamin C powder, or a crushed vitamin C tablet will be all that is needed.
Member Comments