Dough improvers

Bread dough improvers, also known as dough conditioners, are blends of ingredients designed to enhance dough quality, making it easier to handle and improving the finished bread’s texture, volume, and shelf life. They are particularly useful in commercial baking to ensure consistency.
Available Types
Enzymes (amylase, protease)
Emulsifiers (DATEM, SSL, lecithin, monoglycerides)
Oxidizing Agents (ascorbic acid/Vitamin C)
Reducing Agents (L-cysteine, sodium bisulfite)
Yeast Nutrients (ammonium chloride, phosphates)
Other Agents: malt flour.