It’s So Fluffy!
A dough conditioner is a type of food additive companies use to improve the texture and quality of dough. It does this by adding moisture and fat, which help to make the dough more pliable and easier to work with. Dough conditioners also often contain enzymes, which help to break down the gluten molecules in flour, making the dough more tender.
In addition, they may also include emulsifiers, which help to keep the fat and water molecules evenly distributed throughout the dough. As a result, dough conditioners can profoundly impact the consistency and quality of baked goods, and that’s where you will find them the most prevalent. The most controversial dough conditioner out there is bromide. People first used it in the 1960s to replace potassium iodate, and companies use it widely in commercial baking due to the claims that it provides more dependable baking results.