Why use Acerola powder for baking?
A small addition of acerola powder with 17 % natural vitamin C accelerates the maturing process and improves the shelf life of the flour. As little as 0.1 % acerola powder is sufficient in relation to the quantity of flour.
The powder also has a positive effect on the kneading and stability of the dough, which becomes more elastic and easier to shape.
When the dough is finally allowed to "rise", it can better trap the carbon dioxide produced during yeast fermentation, making the final product more airy and shapely.
It is remarkable that the positive effect on the dough is actually noticed by such a small amount of acerola powder and that the vitamin C also has a health aspect. Although vitamin C is broken down by heating, a small amount is still retained in the baked end product.