Dough Conditioners

Dough conditioners, also called dough improvers, are sometimes added by the baker for the production of yeast products. They contain a variety of ingredients that improve gluten development, aid yeast fermentation, and delay staling. The use of dough conditioners is regulated by law in Canada and the United States, so it is important not to use too much. Also, adding too much to yeast doughs decreases bread quality.