Cereal Chem 54:1062 - 1069.  |  VIEW ARTICLE
Use of Salts of 6-Acyl Esters of L-Ascorbic and D-Isoascorbic Acids in Breadmaking.

R. C. Hoseney, P. A. Seib, and C. W. Deyoe. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Salts of 6-acyl asters of L-ascorbic and D-isoascorbic acids have been found to be particularly useful in the production of yeast-leavened baked products. They give a pronounced dough-conditioning effect; thus, the dough makes up easier and can tolerate more water than if the compounds are not used. The compounds are effective antistaling agents. In doughs containing a normal level of shortening, they are as effective as monoglycerides. However, when the shortening in the dough is replaced by the esters, they are significantly more effective than monoglycerides. Bread baked from dough containing 0.5% sodium 6-palmitoyl-L- ascorbate was found by high-pressure liquid chromatography to retain 81% of the additive. Because the 6- acyl asters of L-ascorbic acid are equivalent on a molar basis to L-ascorbic acid are equivalent on a molar basis to L-ascorbic acid in vitamin C activity, bread can now be fortified with vitamin C added at the dough stage.