On Sat, 04 Oct 2014 22:28:09 -0500, "cshenk" > wrote:

>sf wrote in rec.food.cooking:
>
>> On Sat, 04 Oct 2014 18:28:06 -0500, "cshenk" > wrote:
>>
>> > Yes, it is added to regular flour to up the bake-ability. Some
>> > flours are naturlly higher in gluten so little or no additive is
>> > needed. White wheats for example are highr and 'Better for Bread'
>> > or King Arthur generally need nothing added. Once you start
>> > getting into whole wheats and ryes etc, adding gluten will enhance
>> > the rise well.
>>
>> Okay, so as long as I stick with a white flour it's unnecessary? I
>> don't make wheat. It's been so long since I tried making WW that I've
>> forgotten why, probably because of the low gluten issue - which I
>> didn't even know about back then.
>>
>> When do you use a dough conditioner? I think KA is the only one that
>> sells it now due to lack of consistency, but I read yesterday that
>> Wondra can be used as a conditioner. Do you know anything about that?
>
>Hi back, as far as I know a 'dough conditioner' = gluten. It's not
>sold by that name here but I recall long ago, that was another name for
>it.
>
>I'm not up on any other versions of it, sorry.
>
>I make almost all of our bread and have for years but I make mostly
>simple sorts with a machine to handle the dough phase.

No gluten in dough conditioners. Ascorbic acid, lecithin, are the
ones I remember off the top of my head. Depending upon the
conditioner, a variety of chemicals and additives are present also.
Janet US