dinner rolls

Dough conditioners are added to leavened wheat doughs to enhance their bread making properties.

Dough Conditioner Ingredients


What are Dough Conditioners?

Dough conditioners are any ingredients, or a combination of ingredients that are added to leavened wheat doughs, enhancing its bread making properties.

Types of Ingredients Most common used Mechanism Effects
Emulsifiers – crumb softeners
  • Monoglycerides
  • Sodium stearoyl lactylate (SSL)
  • Calcium stearoyl lactylate (CSL)
Interaction at the surface of the starch granule : less swelling and leaching of amylose resulting in less starch retrogradation.
  1. Softer & fresher crumb.
  2. Finer crumb grain.
  3. Shorter bite.
Emulsifiers – dough strengtheners
  • DATEM
  • Polysorbate 60
  • Lecithin
Surface active agent, increases gluten cross linking.
  1. Stronger dough after proof.
  2. More oven spring and break & shred.
  3. More volume.
Enzymes
  • Amylases
  • Xylanases
  • Lipases
  • Proteases
  • Oxidases
  • Cellulases
Breaks down specific substrate molecules and changing their properties.
  1. More extensible dough.
  2. A stronger dough
    with a higher volume and richer crust color.
  3. Increased crumb freshness and softness.
Oxidizing agents
  • Ascorbic Acid (Vitamin C)
  • Azodicarbon-amide (ADA)
  • Potassium iodate
  • Potassium bromate
Oxizes free sulfhydryl groups of gluten to form disulfide bonds, which produces more cross linked gluten structures.
  1. Stronger dough.
  2. More gas retention capacity.
  3. Bigger volume.
pH regulators
  • Calcium carbonate
  • Calcium sulfate
  • Monocalcium phosphate (MCP)
Adjusts the pH and mineral balance in water for optimum yeast and gluten performance.
  1. Faster fermentation.
  2. More volume.
Reducing agents
  • L-Cysteine
  • Metabisulphite
Reducing agents undo disulfide bonds (opposite reaction to oxidizing agents)
  1. Shorter mixing times.
  2. More extensible dough for better machinability and pan flow.
  3. Can lead to lower volume.
Sugars and malt flour
  • Sugar
  • Lactose
  • Malt flour
Regular sugar act as yeast food and participates in maillard browning and caramelization reactions.
  1. Quicker fermentation.
  2. More volume.
  3. Browner crust.
Yeast nutrients
  • Ammonium sulfate
In sponge & dough systems or long fermentation. Brings minerals and nitrogen source for yeast development.
  1. Faster fermentation
    with a higher volume.