Abstract
AbstractWhen L‐ascorbic acid was used as an additive for baking, it was shown, using radioactive techniques, that about 24% of the carbon present in it was lost, mostly, and probably entirely, as carbon dioxide. The rest of the carbon remained in the bread as a mixture of water‐soluble acidic substances whose major component appeared to be L‐threonic acid; this accounted for about 52% of the carbon in the added ascorbic acid. Lesser amounts of other products present included 2,3‐diketo‐L‐gulonic acid. None of the original L‐ascorbic acid, or of its likely decomposition products, dehydro‐L‐ascorbic acid and oxalic acid, could be detected in the bread.
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