I hope that they will be released in the bread when I open the capsule
I should bake a bread with vitamin C sometime and see how it is
But I recently found out that I don't like over-glutenous bread that much
Maybe it is just dependent on what one grew up with
But after experimenting with 12% gluten flours, I find them somewhat rubbery and not nicely soft
I made my last bread with 11% gluten and some butter (it was Reinhart's Anadama bread) and liked its texture more than the high-hydration lean ones which needed so much gluten
Of course, I also kneaded it a lot (8 min per hand) so I had well-developed gluten, just not so much of it when compared to the starch amount
I wonder how vit C will work for homemade pasta
This is one dough where stronger gluten will probably improve the texture
Egg pasta, not durum-water pasta