The term bread improver refers to a type of food additive that improves baking functionality when added to flour. Bread improvers are also known as flour treatment agents or dough conditioners.
One of the main purposes of adding bread improvers to flour is to make bread appear whiter. Bread improvers can also help with the developing of gluten. Flour treatment agents improve the workability of the dough and speed up the dough rising. Bread improvers often contain reducing agents that enhance the development of gluten, oxidizing agents for strengthening the dough, enzymes to control the strength of the dough and emulsifiers to increase volume and improve the mixing.