## 1 Introduction  
As one of humanity's most important staple foods over time, bread has evolved into various forms, with distinctive and different characteristics. Bakers have made, and continue to make, traditional varieties based on accumulated knowledge, adapting existing methods and developing new ones, aiming at the best use of the available raw materials to obtain bread with the desired quality [1]. When flour is the primary raw material for bread production in most of the world's regions and is a versatile raw material, accepting many additions in specific proportions [2, 3]. Because the quality of wheat and flour varies greatly, improvers are added to wheat flour and dough in small amounts to obtain the desired and consistent bread quality [4]. The improver selection is made according to what needs to be improved and the flour's main technological properties, especially the power of flour and its ability to form gases to obtain the best possible result [5]. The most-used improvers in the bakery are amyloidic enzymes such as \(\alpha\)-amylase from cereal malt [6; 7]), fungal \(\alpha\)-amylase from _Bacillus subtilis_[8] or _Lactobacillus plantarum_[9], \(\beta\)-amylase [10], and fungal amyloglucidase from _Aspergillus niger_[11]; as well as proteolytic enzymes such as malt proteases [12], proteases from _A. oryzae_[13] and vegetable proteases (papain, bromelin); pentosanases such as exogenous or fungal xylanases [14; 15; 16]; fungal lipases [17]; lipoxygenases from wheat or soy flour [12]; transglutaminase produced by the bacterium _Streptovercitillium_[12]; cellulases [10]; natural emulsifiers such as lecithin from oil demucilagination [18; 19]; synthetic emulsifiers such as polyalcohol esterified with paraffin chains [20]; oxidizing agents such as L-ascorbic acid (E300) [21], KBr (E924) [22; 23], KI (E917) [24]; and reducing agents such as L-cysteine [25]. Ascorbic acid (AA) has been used as an improver in breadmaking since 1935 [26]. AA is added either into flour or directly into the dough. The role of AA in baking is to mediate the oxidation reactions that stabilise the dough for preserving its elastic and viscous properties so that the dough can retain gases and go through the stages of the breadmaking process (stretching, shaping, etc.) [26; 27]. In addition to improving the ability of gluten to retain gases, ascorbic acid also contributes to faster proofing, as well as obtaining a piece of bread with a larger volume, a more delicate crumb, smaller and more pores, and to reduce the thickness of the bread crust. These changes also result in a softer crumb, making the bread look fresh for longer [28]. Although AA, the reduced form of vitamin C, is naturally present in many fruits and vegetables, most of the AA that supplies the bakery industry is obtained through chemical reactions that use glucose as a raw material [29]. Therefore, AA is classified as the chemical compound, E300 [30]. [PERSON] [31] presented some research results performed at Campden BRI, UK, where synthetic AA was replaced with AA-rich plant materials. Acerola cherry (_Malpighia emarginata_) extract was used in the research. Disclosed experimental data showed that the addition of acerola cherry extract leads to a dough with good farinographic properties. Thus, the dough development time was equal to that obtained for the control sample with synthetic AA. The softening degree in kneading tests in the farinograph was reduced to 64 Brabender Units (BU) but was close to dough with synthetic AA (70 BU) and lower than the control (120 BU). The bread volume, crumb structure, and texture were similar to bread obtained with chemical AA [31]. This research paved the way for more extensive possibilities of plant material selections to replace synthetic AA, especially when a clean label is desired [31]. Fruits of rosehip (_Rosa canina_ L.) are recognised as a vegetal source rich in vitamin C, with the content in fresh rosehip varying between 100 and 1.400 mg/100 g (0.1-1.4%), with average values of 400-800 mg/100 g [32; 33].