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Ascorbic Acid. A vitamin (q.v.), also known as vitamin C, found naturally in citrus and various other fruits and vegetables and also produced commercially by synthesis. Chemically, it acts both as a reducing agent (q.v.) and as an oxidizing agent (q.v.). Its reducing action takes place mainly under anaerobic (q.v.) conditions such as may exist in the developer-mixer section (q.v.) of some continuous dough mixing systems (q.v.). Once it is oxidized to dehydroascorbic acid (q.v.) by atmospheric oxygen during conventional dough mixing (q.v.), it functions as an effective oxidizing agent. It is used as a maturing agent (q.v.) in flour (q.v.) and as a dough improver (q.v.) in breadmaking. It loses its vitaminic properties when exposed to oven heat.