How to apply ascorbic acid ppm in bread baking?

Just for the record, she replied and for what it is worth:

Dear Sir,

Ascorbic acid dosage in milling and bakery it is based on the weight of the flour.

The recommendation dosage ( medium dosage) for maturate the flour is 2g/100 kg flour (Ascorbic acid can be added in the milling or in bakery in the mixer with the yeast, water, salt, enzymes, emulsifiers, e.g.

The optimum dosage depend by the quality of the flour and by the recipe who is used : the enzymes added, the cysteine added, the technological process, the parameter of the process, etc.

To study the influence of the ascorbic acid the dosage can be for example: 1g /100 kg flour, 1.5 g/ 100 kg flour, 2 g ..., 2.5, 3, etc or 1g...2g...3g...4g....

(10ppm=0.01 g/kg= 1g/100 kg)

If you have any questions please let me know.

Best regards,

Georgiana Codina

I did more googling of research papers and of all three sources accessible by me, ppm is actually per flour basis. Quite a shocker to me.

Here are the links:ISSN No. (Print):0975-1130ISSN No. (Online):2249-3239TheEffect ofAscorbicAcid andGlycerol onQuality ofFrozen BarbariBread

Effects of Gliadin/Glutenin and HMW?GS/LMW?GS Ratio on Dough Rheological Properties and Bread?Making Potential of Wheat Varieties

Method for producing danish dough

I have also sent an email to Georgiana Gabriela Codina for good measure, though I am not sure if she responds to public queries.

You're going to have water in your dough too, right? Info is hidden behind the great paywall. However, I Found the whole article here: https://www.journal-of-agroalimentary.ro/admin/articole/70859L20_Vol_XIV_2008_Codina_Georgiana.pdf You may have to switch browsers to see it. Turn off your VPN etc. PPM is usually measured as milligrams per liter. but you've got a HIGHLY nonideal mixture there. Use the paper to figure out how they're measuring volume, and add the mass of ascorbic acid appropriately. Oh, I see they don't say how they measure ppm, so are probably just looking at total dough volume in liters, and adding ascorbic acid appropriately: 50mg/L = 50 ppm. Lord knows what happens when the stuff rises. You might do best by emailng the author: Corresponding author: e-mail address: [email protected]

This is an odd niche in science, and they probably follow conventions that those outside do not know.

Generally speaking, PPM is milligrams per liter. In this situation, I'd count both solids and liquids as part of the liter, so total dough volume.

ppm means parts per million. To answer straightly to your question

50 to 70 mg of ascorbic acid for each one kg of the overall ingredients taken as reference, presumably those explicitly mentioned or at least discussed at that point.

Since you are not dealing with analysis you can approximate and add that amount to one kg of ingredients, as for one kg plus some mg is still one kg, at least in the kitchen.

If you use less than one kg of flour then you simply go by usual proportion. For 700 g choosing the higher dose of 70 ppm means 50 mg, for instance.

Just be sure to what ppm refers to, weight of just flour(s) or flour plus water to handle it.

This is just to clarify to a broader audience, not necessarily because of importance in the kitchen, what ppm are and how can be used.

ppm is parts per million by weight. Often it is treated as mg/l just because of working with dilute solutions in water. As for diluted water based solutions have a density very close to 1, in this case 1 ppm is indeed equal to 1 mg in 1 liter of solution. That is.

So if you would have to add ascorbic acid at mg scale to water as a base for, say, a syrup, than 1 ppm is indeed 1 mg/l.

As soon you add spoons, than ppm won't makes operatively sense and one would say 100 g for liter of water.

Finally one can refer to volumes or mixed quantities but it should be explicitly stated. Is an issue present in research as well, for instance when solutions prepared in solvent with different densities are mistakenly treated without thinking that mg/l is now different than ppm independently of concentration.