Dough conditioner Additives
3 FDA-listed dough conditioner substances — safety ratings, regulatory status, adverse event data.
Showing 1–3 of 3 dough conditioner additives
1-octenyl Succinic Anhydride
Dough-conditioner1-octenyl succinic anhydride (OSA) is a chemical compound used as a dough conditioner and strengthener in baking applications. It modifies starch properties to improve dough elasticity, gas retention, and overall bread quality during commercial production.
Azodicarbonamide
Dough-conditionerAzodicarbonamide (ADA) is a synthetic chemical used as a dough conditioner and flour treatment agent in baking. It strengthens gluten networks and improves dough handling properties, making it widely used in commercial bread production.
Diethyl Pyrocarbonate-- Prohibited
Dough-conditionerDiethyl pyrocarbonate (DEPC) is a chemical dough conditioner that was used to strengthen bread dough and improve baking properties. It has been prohibited in most regulatory jurisdictions due to safety concerns, despite having no recorded adverse events in FDA databases.