Ingredients Series: What is Dough Conditioner?

We are passionate about education as it pertains to health- so today on the blog, I'm continuing our series on ingredients. If you follow us on Instagram, you may have seen our youngest baker reading out the labels on commercial bread. Not all bread is created equal! One ingredient often found in commercial bread is dough conditioner. While it might sound harmless, dough conditioners can have effects on both the bread’s quality and your health. Understanding what dough conditioner is, why it’s used, and why it may not be the best choice for your body can help you make better decisions about the bread you eat.

Close-up of bread texture and crust

What is dough conditioner?

Dough conditioner is a blend of additives used in bread making to improve dough handling, texture, and shelf life. These additives can include enzymes, emulsifiers, oxidizing agents, reducing agents, and sometimes preservatives. The goal is to make dough easier to work with and to produce bread that looks soft, rises well, and stays fresh longer on the shelf.

Common ingredients in dough conditioners include:

• Azodicarbonamide: A bleaching agent and dough strengthener.

• L-cysteine: An amino acid that helps relax dough.

• Ascorbic acid (Vitamin C): Acts as an oxidizing agent to improve dough strength.

• Mono- and diglycerides: Emulsifiers that improve texture.

• Enzymes: Help break down starches and proteins for better dough performance.

  
  

These ingredients are often synthetic or highly processed, which raises concerns about their impact on health. And, their sources are often undisclosed- so how would you know what is really in your bread?

Why dough conditioner isn’t good for your body

While some dough conditioners are safe in small amounts, they could have questionable effects when consumed regularly. For example, azodicarbonamide has been linked to respiratory issues in factory workers and is banned as a food additive in some countries. While the amounts in bread are low, frequent consumption may pose risks as it accumulates in the body.

Other additives like emulsifiers can disrupt gut bacteria and contribute to inflammation. Processed dough conditioners also lack the natural nutrients found in traditional bread-making ingredients- such as the wild yeast we use!

Eating bread with dough conditioners means you are consuming chemicals designed to alter the dough’s properties rather than nourish your body. This can lead to digestive discomfort, allergic reactions, or long-term health concerns, especially for sensitive individuals.

Why commercial bread contains dough conditioner

Commercial bakeries use dough conditioners to speed up production and ensure consistent results. Dough conditioners:

• Make dough easier to handle and shape.

• Improve rise and volume, creating a fluffier loaf.

• Extend shelf life by slowing staling.

• Standardize texture and appearance across batches.

  
  

These benefits help larger bakeries produce large quantities of bread quickly and inexpensively. However, this convenience comes at the cost of natural fermentation, nutrition benefits and flavor.

Why dough conditioner is a poor substitute for wild yeast

Wild yeast, used in traditional sourdough bread, ferments the dough slowly, developing complex flavors and improving digestibility. This natural fermentation breaks down gluten and phytic acid, making nutrients more available and easier to digest. It takes more time- but we know it's worth it:)

Dough conditioners do not ferment the dough. Instead, they chemically alter its structure to mimic some effects of fermentation, but without the health benefits. Bread made with dough conditioners often lacks the rich taste and nutritional advantages of wild yeast bread. Choosing bread made with wild yeast means you get a product closer to nature, with fewer additives and better support for your digestive health.

We love baking for our community- and truly hope you are enjoying nourishing your body with our loaves!

~Stephanie