Can You Name 15 Dough Conditioners?

straight dough

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

Dough strengthener. Bread improver. Crumb softener.  A host of regulators and oxidizers.

The whole list falls into the category of dough conditioners. Their definition is pretty open-ended. If you’re looking for a way to improve consistency or quality, assist with mechanical dough processing, or optimize the supply chain, you’re looking for a dough conditioner.

How Do Dough Conditioners Work?

Simply, they enhance your dough. Enhance how? That depends on the type. Here what’s happening in the dough with a few common categories of dough conditioners:

  • Emulsifiers (crumb softeners)
    Interaction at the surface of the starch granule, less swelling and leaching of amylose, resulting in less starch retrogradation.

Examples: Monoglycerides, sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL)

  • Enzymes
    Break down specific substrate molecules and change their properties.

Examples:  Amylases, xylanases, lipases, proteases, oxidases, cellulases

  • Oxidizing agents
    Oxidize free sulfhydryl groups of gluten to form disulfide bonds, which produce more cross-linked gluten structures.

Examples: Ascorbic acid (Vitamin C), azodicarbon-amide (ADA), potassium iodate, potassium bromate

  • Reducing agents
    Undo disulfide bonds (opposite reaction to oxidizing agents).

Examples: L-Cysteine, inactivated yeast

Learn more about many other types of dough conditioners and uses here!


About the Author:

Frank Devos
Frank Devos, VP of R&D, Puratos Frank Devos has a master's degree in food science and technology with more than 20 years of experience in researching and developing ingredient solutions for the baking industry. For most of his career he has worked for Puratos traveling around the globe to support R&D projects with customers. His main areas of competence are texture optimization, trouble-shooting and ingredient functionalities in relation to various production processes. Originally from Belgium, he spent his last 5 years as Vice President of R&D for Puratos Corporation, based near Philadelphia where he coordinates the activities of the different R&D teams and the Innovation Center.

One Comment

  1. Healthy Cookies June 1, 2016 at 6:33 pm - Reply

    Dough conditioner is used to make the dough soft. It breaks the gulten protein and make dough more extensible.
    Sodium meta bi-sulphite is an example of Dough Conditioner.

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