Dough Conditioners

Dough conditioners are also called dough improvers. They are off-white, dry, granular products that look similar to flour. Dough conditioners are used in the production of yeast-raised products. Because they contain a mix of ingredients, dough conditioners perform many functions. They are particularly useful when good gluten development is necessary for high volume and a fine crumb, especially when flour quality is poor or when dough undergoes rigorous conditions. Rigorous conditions can occur in large-scale bakery operations, where doughs are roughly handled in automated equipment. Or they may occur when dough is frozen and ice crystals damage gluten structure. Sometimes, however, bakeries rely on dough conditioners to eliminate the need for bulk fermentation. While this saves time, it alters the flavor of the bread by reducing its development, which arises from a lengthier fermentation.