Expert: Heinz Henze - 12/11/2008

Question
QUESTION: I have a bread recipe that calls for lemon juice. What is the purpose/effect of the lemon juice?

Regards

ANSWER: Hi Paul,
The lemon juice in the bread recipe can do a few different things depending on the quantity called for.  It could be a flavoring, it could interact with the leavener to control how the dough rises, or it could help with conditioning the gluten in the dough.  Hope this helps, happy baking.

Have a great day,

Heinz

---------- FOLLOW-UP ----------

QUESTION: The recipe calls for 1.5 tsp of lemon juice for a single loaf (bread machine recipe - 3 cups of flour).

If it is acting as a control for the leavener - how does this work?

If it is conditioning the gluten - how is it conditioning it?

Thanks,

Paul

Answer
Hi Paul,
Sorry that it took so long to get back, it's pretty busy at the bakery right now.  But here's the answers to your questions:

1) The lemon juice can control leavening in two ways.  With yeast the acid helps to slow the yeasts activity so that it can't produce CO2 as fast.  With a leavener like baking powder the acid actually activates the baking powder, just like when kids make volcanos with baking powder and vinegar.

2) In conditioning gluten the acid helps to relax (or break down)the proteins that make up gluten in wheat flour breads.

Hope this answered your questions, happy baking.

Have a great day,

Heinz