Ascorbic acid (C6H8O6) is commonly used in dough to give it strength and elasticity. However, I need this dough to be alkaline, or at the very least neutral. I've used sodium carbonate (Na2CO3) before for this purpose but never at the same time with ascorbic acid.
If I use vitamin C in dough to make it elastic, as well as sodium carbonate to it neutralize it, will the dough retain the elastic properties caused by the ascorbic acid? What ratio of ascorbic acid to sodium carbonate creates a neutral solution? Thanks!