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From: Sarah Phillips
Remote Name: 64.81.210.89
Indirectly, yes. The heavier the loaf i.e.: use of 100% whole wheat flour or bread flour, the more it benefits from ascorbic acid (Vitamin C) because it gives the recipe's rise a boost. These wheat flours have a high gluten content, when stirred or kneaded with moisture, result in a strong bread structure. Thus, they can withstand the additional rising pressure from ascorbic acid better than if you added the same amount to a softer, lower gluten flour. However, some bakers, such as French Chefs, add it to their French bread, baguette or boule recipes to make them lighter, but in smaller amounts. http://www.baking911.com/pantry_citrus.htm