Lemon juice is a natural dough enhancer, creating more elasticity to the dough which in return makes it easier for the bread to stretch and rise. If baking with ROGERS No Additive ALL Purpose flours, using lemon juice is helpful. If using ROGERS Bread Flours it is not necessary as bread flour contains ascorbic acid.
Why do some of ROGERS bread recipes call for lemon juice?
Category: BAKING INFORMATION