Dough conditioner

Examples of dough conditioners include ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes,{{cite book |editor=Wolfgang Aehle |title=Enzymes in Industry: Production and Applications |publisher=Wiley-VCH |location=Weinheim |year=2007 |isbn=978-3-527-31689-2 |url=https://books.google.com/books?id=9RGwwbLuIIQC}} diacetyl tartaric acid ester of monoglycerides or DATEM, potassium bromate, potassium iodate, calcium salts such as calcium iodate, L-cystine,{{cite journal |last1=Yamada |first1=Y. |last2=Preston |first2=K.R. |year=1994 |title=Sponge-and-dough bread: Effects of oxidants on bread and oven rise properties of a Canadian red spring wheat patent flour. |journal=Cereal Chemistry |volume=73 |issue=3 |pages=297–300 |url=http://www.aaccnet.org/publications/cc/backissues/1994/Documents/71_297.pdf}} L-cysteine HCl,{{cite journal|last1=Ravi |first1=R. |last2=Manohar |first2=R. |last3=Rao |first3=P. |title=Influence of additives on the rheological characteristics and baking quality of wheat flours|journal=European Food Research and Technology |volume=210 |year=2000 |issue=3 |pages=202–208 |doi=10.1007/PL00005512|s2cid=84732563 }} glycerol monostearate, azodicarbonamide,{{cite web|publisher=FDA |url=https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm387497.htm |archive-url=https://web.archive.org/web/20140528002352/http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm387497.htm |url-status=dead |archive-date=May 28, 2014 |title=Frequently Asked Questions on Azodicarbonamide (ADA)|date=11 February 2020 }}{{cite book |author=Clyde E. Stauffer |year=1990 |title=Functional Additives for Bakery Foods |publisher=Van Nostrand Reinhold |lccn=90-37356 |isbn=978-0442003531 |page=8 |url=https://books.google.com/books?id=ckfdE5sRbqAC&pg=PA8 |quote=Azodicarbonamide is frequently added to bread flour at the mill [in one-third of the cases in the survey done by Kulp (1981) referred to earlier]. Potassium bromate was added to 19% of the flours, and ascorbic acid to one (out of 63). This is done as a convenience for the bakery customer, who specifies the level of addition to obtain the best performance on the production line without having to add more oxidant in the plant. In the United States the maximum level of addition to flour is 45 ppm for ADA, 75 ppm for potassium bromate, and 200 ppm for ascorbic acid, although more typical dosing levels are 10 ppm, 25 ppm, and 50 ppm, respectively. Certain other materials may be also added at the mill, notably a-amylase (as malted barley powder or fungal enzyme) and vitamin enrichment to meet FDA standards for enriched flour....}} sodium stearoyl lactylate, sucrose palmitate or other sucrose esters, polyoxyethylene sorbitan monostearate or polysorbate, soybean lecithin, and soybean lecithin enriched with lysophospholipids.

Less processed dough conditioners include sprouted- or malted-grain flours, soy, milk, wheat germ, eggs, potatoes, gluten, yeast, and extra kneading. Malted, diastatic flours are not typically added by manufacturers to whole-wheat flours.

In the early 1900s it was discovered that a mixture containing calcium chloride, ammonium sulfate, and potassium bromate halved the amount of yeast needed to raise dough. These mixtures were generally known as mineral yeast foods or yeast nutrient salts. After they became popular among bakers, one patented yeast food was analyzed by Connecticut Agricultural Experiment Station chief chemist J.P. Street who published in 1917 that it contained, "calcium sulphate, 25; ammonium chlorid, 9.7; potassium bromate, 0.3; sodium chlorid, 25; patent wheat flour, 40."{{cite journal |year=1918 |publisher=American Medical Association |title=The Journal of the American Medical Association |volume=71 |issue=1 |page=282 |url=https://books.google.com/books?id=TsAhAQAAMAAJ&pg=PA282}} They contain water conditioners, yeast conditioners, and dough conditioners.{{cite book |editor1=Yiu H. Hui |year=2006 |title=Handbook of Food Science, Technology, and Engineering |volume=4 |isbn=978-0-8493-9849-0 |lccn=2005050551 |pages=148–32 |publisher=CRC Press |url=https://books.google.com/books?id=rTjysvUxB8wC&pg=PR32}}

Yeast requires water, carbon sources such as starch and simple carbohydrates, nitrogen preferably as ammonium as it cannot assimilate nitrate, sulfur, phosphorus (often as inorganic phosphate), and minute quantities of vitamins and elemental mineral ions.{{cite book |title=Brewing Science and practice |author1=Dennis E. Briggs |author2=Chris A. Boulton |author3=Peter A. Brookes |author4=Roger Stevens |year=2004 |publisher=Woodhead Publishing Limited |location=Cambridge, England |isbn=978-1-85573-490-6 |section=12.3}} Ammonium chloride, ammonium sulfate, or ammonium phosphate may be used as sources of nitrogen.{{cite journal |last1=Rodrigues |first1=M.S. |last2=Ferreira |first2=L.S. |last3=Converti |first3=A. |last4=Sato |first4=S. |last5=Carvalho |first5=J.C.M. |year=2010 |title=Fed-batch cultivation of Arthrospira (Spirulina) platensis: potassium nitrate and ammonium chloride as simultaneous nitrogen sources |journal=Bioresource Technology |volume=101 |issue=12 |pages=4491–4498 |doi=10.1016/j.biortech.2010.01.054|pmid=20153635 |doi-access=free |bibcode=2010BiTec.101.4491R }}{{cite journal |last1=Fulmer |first1=E.I. |last2=Nelson |first2=V.E. |last3=Sherwood |first3=F.F. |year=1921 |title=The Nutritional Requirements Of Yeast. II. The Effect Of The Composition Of The Medium On The Growth Of Yeast |journal=Journal of the American Chemical Society |volume=43 |issue=1 |pages=191–199 |doi=10.1021/ja01434a027|bibcode=1921JAChS..43..191F |url=https://zenodo.org/record/1428806 }}{{cite journal |last1=Di Carlo |first1=F.J. |last2=Schultz |first2=A.S. |last3=McManus |first3=D.K. |year=1951 |title=The assimilation of nucleic acid derivatives and related compounds by yeasts. |journal=Journal of Biological Chemistry |volume=189 |issue=1 |pages=151–157 |doi=10.1016/S0021-9258(18)56104-4 |pmid=14832226 |url=http://www.jbc.org/content/189/1/151.full.pdf |quote=Table 1|doi-access=free }}{{cite web |last=Lallemand Baking Update |title=Dough conditioners |volume=1 |issue=13 |url=http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_13DOUG.PDF}} Phosphoric acid, an acidulant normally used in cola, is used as a yeast stimulant.{{cite book |title=Flow Injection Analysis of Food Additives |editor1=Claudia Ruiz-Capillas |editor2=Leo M.L. Nollet |publisher=CRC Press |date=2016 |isbn=978-1-4822-1820-6 |format=PDF |page=262 |url=https://books.google.com/books?id=M43wCgAAQBAJ&pg=PA262}} Calcium iodate,{{cite journal |last1=Pearce |first1=E.N. |last2=Pino |first2=S. |last3=He |first3=X. |last4=Bazrafshan |first4=H.R. |last5=Lee |first5=S.L. |last6=Braverman |first6=L.E. |year=2004 |title=Sources of dietary iodine: bread, cows' milk, and infant formula in the Boston area |journal=The Journal of Clinical Endocrinology & Metabolism |volume=89 |issue=7 |pages=3421–3424 |quote=Conditioners are added to store-bought bread to maintain freshness and prolong shelf life. In the 1960s, iodate bread conditioners were widely used. London et al. (13), in 1965, reported that bread was a source of large quantities of dietary iodine, with iodine content as high as 150 μg per slice. This was considered to be a contributing cause to the decreasing radioactive iodine uptake in the U.S. during the 1960s (14, 15). Because of the concerns about high bread iodine content, commercial bakeries now less commonly use iodate bread conditioners. The decreasing use of iodate bread conditioners is thought to have contributed to the reduction in dietary iodine levels between the 1970s and the early 1990s. |doi=10.1210/jc.2003-032002|pmid=15240625 |doi-access=free }} an oxidant,{{Cite web|url=http://www.chemicalland21.com/lifescience/foco/CALCIUM%20IODATE.htm|title=CALCIUM IODATE}} is a U.S. Food and Drug Administration generally recognized as safe source of calcium and iodide.{{cite journal |last1=Fairweather-Tait |first1=S.J. |last2=Teucher |first2=B. |year=2002 |title=Iron and calcium bioavailability of fortified foods and dietary supplements |journal=Nutrition Reviews |volume=60 |issue=11 |pages=360–367 |url=https://www.researchgate.net/publication/11007545 |doi=10.1301/00296640260385801|pmid=12462518 |doi-access=free }}{{cite journal |last=Swoboda |first=F.K. |year=1922 |title=Nitrogen nutrition of yeast |journal=Journal of Biological Chemistry |volume=52 |issue=1 |pages=91–109 |doi=10.1016/S0021-9258(18)85854-9 |url=http://www.jbc.org/content/52/1/91.full.pdf |quote=CaCl2|doi-access=free }}

Oxidizing agents are added to flour to help with gluten development. They may or may not also act as bleaching agents. Originally flour was naturally aged through exposure to the atmosphere. Oxidizing agents primarily affect sulfur-containing amino acids, ultimately helping to form disulfide bridges between the gluten molecules. The addition of these agents to flour will create a stronger dough.Hui and Corke 2006, p. 233. Dehydroascorbic acid and potassium bromate are oxidants, acting on sulfhydryl groups and disulfide bonds in wheat dough, in particular oxidizing glutathione. Potassium bromate acts more directly or with fewer chemical conversion steps than ascorbic acid. Glutathione increases wheat dough's extensibility, or relaxes it, while oxidizing a dough's glutathione increases elasticity. Common oxidizing agents are:

• ascorbic acid{{cite web|url=http://www.sustainweb.org/realbread/ascorbic_acid/|title=Ascorbic acid|publisher=Sustain|access-date=8 July 2014}} (as a precursor to the oxidant known as dehydroascorbic acid)
• azodicarbonamide (E927)
• potassium bromate (E924, the component which gives bromated flour its name, used mainly in the U.S. East and Midwest, acts as a bleaching agent, banned in some areas) {{cn|date=April 2025}}
• potassium iodate

Reducing agents help to weaken the flour by breaking the protein network. This will help with various aspects of handling a strong dough. The benefits of adding these agents are reduced mixing time, reduced dough elasticity, reduced proofing time, and improved machinability. Cysteine and bisulfite{{refn |group=note|Sodium metabisulfite have been used in the cracker industry as a rapid acting sheeting aid.{{cite book |last=Manley |first=Duncan |year=2000 |title=Technology of Biscuits, Crackers, and Cookies |edition=3rd |publisher=Woodhead Publishing Limited and CRC Press LLC |isbn=0-8493-0895-X |page=197 }}}} are reducing agents which relax wheat dough.{{cite web |last=Lallemand Baking Update |title=A Guide to Reducing Agents |volume=1 |number=7 |url=http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_7REDUC.PDF}}{{cite web |last=Baking Association of Canada |title=L-Cysteine |url=http://www.baking.ca/Food%20and%20Nutrition%20Policy%20Revised/L-cysteine.pdf |access-date=2017-02-12 |archive-date=2015-07-01 |archive-url=https://web.archive.org/web/20150701165307/http://www.baking.ca/Food%20and%20Nutrition%20Policy%20Revised/L-cysteine.pdf |url-status=dead }} Adding minute amounts of oxidants or reducing agents alter the post-mix handling characteristics of dough.{{cite journal |title=Effects of Certain Breadmaking Oxidants and Reducing Agents on Dough Rheological Properties |last1=Dong |first1=W. |last2=Hoseney |first2=R.C. |year=1995 |journal=Cereal Chemistry |pages=58–64 |volume=72 |issue=1 |url=http://www.aaccnet.org/publications/cc/backissues/1995/documents/72_58.pdf}}{{cite journal |last1=Elkassabany |first1=M. |last2=Hoseney |first2=R.C. |last3=Seib |first3=P.A. |year=1980 |title=Ascorbic Acid as an Oxidant in Wheat Flour Dough. I. Conversion to Dehydroascorbic Acid |journal=Cereal Chemistry |volume=57 |issue=2 |pages=85–87 |url=http://www.aaccnet.org/publications/cc/backissues/1980/Documents/Chem57_85.pdf |access-date=2017-01-23 |archive-date=2013-05-04 |archive-url=https://web.archive.org/web/20130504011536/http://www.aaccnet.org/publications/cc/backissues/1980/Documents/Chem57_85.pdf |url-status=dead }}{{cite journal |last1=Elkassabany |first1=M. |last2=Hoseney |first2=R.C. |year=1980 |title=Ascorbic Acid as an Oxidant in Wheat Flour Dough. II. Rheological Effects |journal=Cereal Chemistry |volume=57 |issue=2 |pages=88–91 |url=http://www.aaccnet.org/publications/cc/backissues/1980/Documents/chem57_88.pdf

}}{{cite web |last=Popper |first=Lutz |title=18.3 Oxidation and Flour Maturation |date=21 February 2023 |url=http://muehlenchemie.de/downloads-future-of-flour/FoF_Kap_18-3.pdf}} Common reducing agents are:

• L-cysteine (E920, E921; quantities in the tens of ppm range help soften the dough and thus reduce processing time)
• fumaric acid
• sodium bisulfite{{cite web|title=Sodium Bisulfite|url=http://bakerpedia.com/ingredients/sodium-bisulfite/|website=BAKER-pedia|date=7 June 2015 }}
• yeast cell lysate

Lecithins, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the carbon dioxide bubbles produced by yeast.{{cite book |author=Brown, Amy L. |title=Understanding food: principles and preparation |publisher=Thomson/Wadsworth |location=Belmont, CA |year=2008 |page=352 |isbn=978-0-495-10745-3 |url=https://books.google.com/books?id=edPzm5KSMmYC&pg=PA352 |access-date=2013-03-20}} Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner.{{cite book |author=O'Brien, Richard |title=Fats and Oils Formulating and Processing for Applications, Third Edition: Formulating and Processing for Applications, Second Edition |publisher=CRC |location=Boca Raton |year=2008 |page=319 |url=https://books.google.com/books?id=3wpHj3mvra8C&pg=PA319 |isbn=978-1-4200-6166-6 |quote=Protein complexing: The ability to complex with the protein in flour (gluten) provides the basis for a good dough conditioner. Lecithin can function as a natural bread-dough conditioner at addition levels generally between 0.25 and 0.6% based on the weight of the flour. |access-date=2013-03-20}} Based on total weight, egg yolk contains about 9% lecithin.{{cite book |author=Chris Clarke |title=The science of ice cream |publisher=Royal Society of Chemistry |location=Cambridge, Eng |year=2004 |page=49 |isbn=978-0-85404-629-4 |url=https://books.google.com/books?id=bKZ1oICZWywC&pg=PA49 |quote=Egg yolk has the approximate composition (by weight) of 50% water, 16% protein, 9% lecithin, 23% other fat, 0.3% carbohydrate and 1.7% minerals.|access-date=2013-03-20}} Monoglycerides and diglycerides replace egg lecithin in baked goods.{{cite web|title=Hostess Bankruptcy And Science Prove Twinkies Are Not Immortal.. (n.d.) |publisher=The Free Library. |year=2014 |access-date=Sep 28, 2014 |url=http://www.thefreelibrary.com/Hostess+Bankruptcy+And+Science+Prove+Twinkies+Are+Not+Immortal.-a0308746032 |quote=The cake also has emulsifying chemicals called monoglycerides and diglycerides, which replace most of the eggs that would normally be used in a baked good.}} Emulsifiers tend to produce a finer grain, softer crumb, and with longer proof times, increased baked volume and have antistaling effects.{{cite book |author=Sun, Da-Wen |title=Handbook of Frozen Food Processing and Packaging, Second Edition (Contemporary Food Engineering) |publisher=CRC Press |location=Boca Raton |year=2011 |page=518 |isbn=978-1-4398-3604-0 |url=https://books.google.com/books?id=Sq4S2htWSpMC&pg=PA518 |access-date=2013-03-20}}{{cite journal |last1=Gómez |first1=M. |last2=Del Real |first2=S. |last3=Rosell |first3=C.M. |last4=Ronda |first4=F. |last5=Blanco |first5=C.A. |last6=Caballero |first6=P.A. |year=2004 |title=Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality |journal=European Food Research and Technology |volume=219 |issue=2 |pages=145–150 |url=https://www.researchgate.net/publication/227328879 |doi=10.1007/s00217-004-0937-y|s2cid=94414171 }}

Various enzymes are also used to improve processing characteristics. Yeast cells naturally produce digestive enzymes, but additional enzymes are often added:

• Amylases break down the polysaccharides in flour into smaller sugars, thereby feeding the yeast cells. (Malted barley is a good natural source of amylase enzymes)
• Proteases (e.g papain) improve extensibility of the dough by degrading some of the gluten.
• Lipoxygenases oxidize components within the flour.{{cite web|last=Tenbergen|first=Klaus|title=Dough and Bread Conditioners|url=http://www.foodingredientsonline.com/doc.mvc/Dough-and-Bread-Conditioners-0001|work=Food and Product Design Magazine|access-date=31 July 2012}}

Other additives may be used as yeast nutrients or as a source of enzymes:

• carbamide (also known as urea) (E927b)
• phosphates
• malted barley

• Chorleywood bread process

{{Reflist|group=note}}

{{reflist|2}}

• Hui Y and Cork H (2006). Bakery products: science and technology. Blackwell Publishing.

• [http://www.bakerpedia.com/ada-friend-or-foe/ Is ADA our friend or foe?] at Bakerpedia

{{Bread}}{{E number infobox 920-929}}

Category:Food additives