What's the function of acerola powder in bread?
While I was reading the ingredients list of a supermarket-bought bread (in the Netherlands) the other day, one of them caught my eye: acerola powder. I know acerola is a fruit with a high vitamin C content but why would it be used in bread?
I don't think it was for its particular flavor since it was just a regular soft bread, not a sweet/flavored bread (more precisely "bakkersballen" with spelt). And if it's as a preservative / conditioner, why not just use ascorbic acid?
Best Answer
The only functional reason that comes to mind is indeed the vitamin C content. Vitamin C makes for quite tough gluten, so it is frequently used in bread making.
The question about the choice of acerola powder over ascorbic acid can only be answered with certainty by the person who made that choice. An obvious guess would be that it was done for marketing reasons.
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Quick Answer about "What's the function of acerola powder in bread?"
Its ability to oxidise sulphur bindings strengthens the gluten network necessary for baking bread with a good volume and shape.What does acerola powder do?
People use it for medicine. Acerola is used to treat or prevent scurvy, a disease caused by vitamin C deficiency. Acerola is also used for preventing heart disease, \u201chardening of the arteries\u201d (atherosclerosis), blood clots, and cancer.What is the purpose of vitamin C in bread?
Vitamin C strengthens the gluten in flour, which can give a better rise, and help dough to rise more quickly.Is acerola cherry powder a preservative?
Thanks to its antioxidant properties, this little supercherry is also a super plant-based preservative used by the food-processing industry. Acerola extract is the ideal ingredient for food protection thanks to its multiple technological properties*.How do you use acerola cherry powder?
How can you use these supplements? Try mixing acerola cherry juice or powder into smoothies, oatmeal or yogurt. The taste pairs well with other berries and cherries, plus combining several fruits together provides you with even more nutrients.What If We Replaced Our Moon With a Disco Ball?
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Answer 2
Acerola is a natural source of ascorbic acid, but ascorbic acid may also be synthetic. Their functionalities are the same, as acerola cherry is considered to be the fruit with the highest content of ascorbic acid (vitamin C). It's a matter of clean labeling.
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