List of Commonly Used Dough Conditioners in Bakery Products

List of Dough Conditioners used in Bakery Products

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

Also Read: Role of Citric Acid in Baking Products – Health Benefits and Side Effects

Types of Ingredients Most common used Mechanism
Emulsifiers – crumb softeners Monoglycerides Interaction at the surface of the starch granule : less swelling and leaching of amylose resulting in less starch retrogradation.
Sodium stearoyl lactylate (SSL)
Calcium stearoyl lactylate (CSL)
Emulsifiers – dough strengtheners DATEM Surface active agent, increases gluten cross linking.
Polysorbate 60
Enzymes Amylases Breaks down specific substrate molecules and changing their properties.
Oxidizing agents Ascorbic Acid (Vitamin C) Oxizes free sulfhydryl groups of gluten to form disulfide bonds, which produces more cross linked gluten structures.
Azodicarbon-amide (ADA)
Potassium iodate
Potassium bromate
pH regulators Calcium carbonate Adjusts the pH and mineral balance in water for optimum yeast and gluten performance.
Calcium sulfate
Monocalcium phosphate (MCP)
Reducing agents L-Cysteine Reducing agents undo disulfide bonds (opposite reaction to oxidizing agents)
Sugars and malt flour Sugar Regular sugar act as yeast food and participates in maillard browning and caramelization reactions.
Malt flour
Yeast nutrients Ammonium sulfate In sponge & dough systems or long fermentation. Brings minerals and nitrogen source for yeast development.

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