Experienced housewives always use vinegar when baking. Therefore, it is worth remembering 3 reasons why it should always be added to the dough.
Texture improvement
The main reason why it is added is to improve the structure, says Yulia Arkhipova .
The whole point is that vinegar reacts with soda and other leavening agents, due to which the dough rises better. This gives the baked goods lightness and airiness, which makes them more pleasant to eat.
Improving taste
Vinegar not only has a positive effect on the texture of the dough, but also adds interesting flavor notes. It can give baked goods a slight sourness and a slightly refreshing taste.
This is especially useful in sweet baked goods, as it can help balance flavors that are too sweet or heavy.
Increased shelf life
Another significant benefit of using vinegar in dough is its effect on the shelf life of baked goods.
It is a natural preservative due to its antimicrobial properties. It also helps reduce mold and bacteria growth, which can increase shelf life.
Adding vinegar to dough is not only an important step to improve texture and flavor, but also a way to increase shelf life.
Experienced housewives do not accidentally add this ingredient during cooking, but here it is also worth remembering about reasonable concentration.
We have previously reported on replacing starch in recipes .
Expert: Arkhipova Julia
