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Dough conditioner
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<p>A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to <a href="/facts/Bread/Sr4Ucgfq">bread</a> <a href="/facts/Dough/Ckx1tzXo">dough</a> to strengthen its texture or otherwise improve it in some way. Dough conditioners may include <a href="/facts/Enzyme/DSI1Fh7y">enzymes</a>, yeast nutrients, mineral salts, <a href="/facts/Oxidizing_agent/1FQzB8pQ">oxidants</a> and <a href="/facts/Reducing_agent/CtfSGVXC">reductants</a>, <a href="/facts/Flour_bleaching_agent/3tLwNmHb">bleaching agents</a> and <a href="/facts/Emulsion/YMSqSCuH">emulsifiers</a>. They are <a href="/facts/Food_additive/jGk8zjn8">food additives</a> combined with <a href="/facts/Flour/dY1Lx5RQ">flour</a> to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough. </p>