Dough conditioner Additives
7 FDA-listed dough conditioner substances — safety ratings, regulatory status, adverse event data.
Showing 1–7 of 7 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
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.
Hydrogen Peroxide
Dough-conditionerHydrogen peroxide (H2O2) is a colorless liquid oxidizing agent used in food processing as a dough conditioner and flour treatment agent. It strengthens dough structure, acts as an antimicrobial agent, and is approved by the FDA as a Generally Recognized as Safe (GRAS) substance for specific food applications.
Propylene Chlorohydrin
Dough-conditionerPropylene chlorohydrin is a synthetic organic compound used as a dough conditioner and strengthener in baking applications. It functions by modifying gluten structure to improve dough elasticity and processing characteristics in bread and bakery products.
Sodium Hypochlorite
Dough-conditionerSodium hypochlorite (CAS 7681-52-9) is a chlorine-based oxidizing agent used as a dough conditioner and flour treating agent in food production. It strengthens dough structure and improves baking properties by oxidizing proteins and starches in flour.
Starch, Food, Modified: Acetylated Distarch Adipate
Dough-conditionerAcetylated distarch adipate is a modified starch created by chemically treating corn or potato starch with acetic anhydride and adipic acid. It functions as a dough strengthener and conditioning agent in baked goods, improving texture and stability during processing.