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Dough conditioner
A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way.
Examples of dough conditioners include ascorbic acid, monoglycerides and diglycerides, ammonium chloride, enzymes, DATEM, potassium bromate, and calcium salts such as calcium iodate.
Less processed dough conditioners include sprouted- or malted-grain flours, soy, milk, wheat germ, potatoes, gluten, yeast, and extra kneading. Malted, diastatic flours are not typically added by manufacturers to whole wheat flours. Robertson ''et al''. point out that some of the better information is found in baking books published prior to the early 20th century, back during the times when bakers may not yet have acquired a kneading machine.〔 See also article: ''Laurel's Kitchen''.〕
Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner. Based on total weight, egg yolk contains about 9% lecithin. Monoglycerides and diglycerides replace eggs in baked goods. Lecithin, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the CO2 produced by yeast. Emulsifiers tend to produce a fine grain, larger baked volume, and improved slicing.
==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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