Functional ingredients such as dough conditioners are fundamental additions for many snack and bakery products. Dough conditioners, like enzymes and emulsifiers, help improve product quality, extend shelf life, streamline dough handling and machinability, and more.
The challenge these days is often for these ingredients to deliver the desired functionality along with a clean label, without compromising on the sensory qualities of the product. Available dough conditioners can offer these benefits, and few new innovative plant-based options are also cropping up.