Dough conditioner


Dough conditioner

A dough conditioner is any ingredient and/or chemical added to bread dough to strengthen its texture or otherwise improve it in some way.

Examples of dough conditioners include ascorbic acid, monoglycerides and diglycerides, ammonium chloride, enzymes, DATEM, and calcium salts such as calcium iodate.

More natural dough conditioners include sprouted- or malted-grain flours, soy, milk, wheat germ, potatoes, gluten, yeast, and extra kneading. Malted, diastatic flours are not typically added by manufacturers to whole wheat flours. Laurel Robertson et alia pointed out in 2003 that some of the better information is found in baking books published prior to the early 20th century, back during the times when bakers may not yet have acquired a kneading machine.[1]

Notes

  1. ^ Laurel Robertson; Carol Flinders & Bronwen Godfrey (2003). The Laurel's kitchen bread book: a guide to whole-grain breadmaking (Random House trade paperback ed.). New York: Random House. p. 222. ISBN 0812969677. http://books.google.com/books?id=YcAbb07yfbMC&pg=PT222#v=onepage&q&f=false. Retrieved 2011 May 14. 

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