Some common dough conditioners used in bread making include sodium stearoyl 2 lactylate, calcium stearoyl lactate, barley malt, ethoxylated and succinylated monoglycerides, and polysorbate 60. These chemicals improve the texture and shelf life of bread while helping ensure that loaves rise evenly.
Commercial bread bakers add small amounts of dough conditioners to their bread dough to ensure a uniform final product. Breads made by small local bakeries or sold at health food stores often contain no dough conditioners. Home bakers sometimes use ingredients such as sprouted flours, milk, wheat germ, potatoes or added gluten to condition dough for a better texture and more even rise. Extra kneading also serves as a dough conditioner.