Fate of ascorbic acid in the Chorleywood Bread Process

When 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.