Dough conditioner

Dough conditioner is a food additive or baking ingredient used in bread and other baked goods to improve the texture, consistency, and overall quality of the dough. These conditioners can include a variety of substances such as enzymes, emulsifiers, oxidizing agents, and reducing agents. Dough conditioners are commonly used in both commercial baking and home baking.

Types of Dough Conditioners

Dough conditioners can be classified into several categories based on their function:

• Enzymes: These are biological catalysts that speed up chemical reactions in the dough. Common enzymes used in dough conditioners include amylase, protease, and lipase.
• Emulsifiers: These help to stabilize the dough by improving the interaction between water and fat. Examples include lecithin, mono- and diglycerides, and DATEM (diacetyl tartaric acid ester of monoglyceride).
• Oxidizing Agents: These strengthen the dough by forming disulfide bonds between gluten proteins. Common oxidizing agents include ascorbic acid (vitamin C) and potassium bromate.
• Reducing Agents: These weaken the dough by breaking down gluten proteins, making it easier to handle. Examples include L-cysteine and sodium metabisulfite.

Functions of Dough Conditioners

Dough conditioners serve several important functions in the baking process:

• Improving Dough Strength: By enhancing the gluten network, dough conditioners help to create a stronger and more elastic dough.
• Enhancing Volume: They help the dough to rise better, resulting in a lighter and fluffier final product.
• Extending Shelf Life: Some dough conditioners can help to retain moisture in the baked goods, thereby extending their shelf life.
• Improving Texture: They contribute to a finer crumb structure and a more uniform texture in the finished product.

Common Applications

Dough conditioners are used in a variety of baked goods, including:

• Bread
• Rolls
• Pizza dough
• Pastries
• Cakes

Health and Safety

While dough conditioners are generally recognized as safe by food regulatory authorities, some consumers prefer to avoid them due to concerns about artificial additives. It is important to read ingredient labels and be aware of what is being added to baked goods.

See Also

• Bread improver
• Baking powder
• Yeast
• Gluten

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