What effect does orange juice have when used in dough? I was following a recipe to make some Middle Eastern inspired Olive bread, and the recipe called for a cup of orange juice in the dough.

I was intrigued by this as I had not seen it before.

What effect would the orange juice have when use in the dough? Are there any specific reasons to use orange juice in dough?

Here is the rest of the recipe for the dough:


4 cups flour
1 cup oil
1 cup orange juice
1 egg
2 tsp. baking powder
In her book, Bakewise, Shirley Corriher writes that vitamin C strengthens gluten. Many "dough enhancers" feature vitamin C as a large component.  

Of course orange juice also tastes good which is probably why it was included in your recipe.