A general term used for additives that function to help improve the quality of the finished product by altering the way dough behaves. There are four main categories of dough conditioners: 1) enzymes, 2) oxidizing agents, 3) reducing agents, and 4) emulsifiers. Enzymes are biological catalysts that accelerate chemical reactions, such as increasing the extraction of sugar from starch. Oxidizing agents improve the dough strength by forming bonds between the protein chains. Reducing agents weaken the protein by breaking bonds between proteins during mixing, thereby reducing the mixing times and dough elasticity Emulsifiers strengthen the dough or soften the crumb.
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