On Sun, 05 Oct 2014 10:01:01 -0400, Brooklyn1
> wrote:

>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.
>
>Wrong. Gluten is not a dough conditioner... a dough conditioner is a
>chemical that strengthens existing gluten, among other things.
>http://www.lallemand.com/BakerYeastN...S/1_13DOUG.PDF

Depending upon your purpose, a conditioner can be used to relax the
dough, or strengthen the dough or many other things pertinent to the
baker/bakery
Janet US