A dough conditioner is any ingredient or chemical added to bread

Bread

Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...

 dough

Dough

Dough is a paste made out of any cereals or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items , flatbreads, noodles, pastry, and similar items)...

 to strengthen its texture or otherwise improve it in some way.

Examples of dough conditioners include ascorbic acid

Ascorbic acid

Ascorbic acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form of vitamin C. The name is derived from a- and scorbutus , the...

, monoglyceride

Monoglyceride

A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage....

s and diglyceride

Diglyceride

A diglyceride, or a diacylglycerol , is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages....

s, ammonium chloride

Ammonium chloride

Ammonium chloride NH4Cl is an inorganic compound with the formula NH4Cl. It is a white crystalline salt that is highly soluble in water. Solutions of ammonium chloride are mildly acidic. Sal ammoniac is a name of natural, mineralogical form of ammonium chloride...

, enzymes, DATEM

DATEM

DATEM is an emulsifier primarily used in baking. It is used to strengthen the dough by building a strong gluten network...

, and calcium salts such as calcium iodate

Calcium iodate

Calcium iodate is a compound of calcium and iodate anion. Its formula is Ca2. It is used as a dough conditioner. Calcium iodate is an oxidant added to lotions and ointments as an antiseptic and deodorant. It may be formed by the anodic oxidation of calcium iodide....

.

More natural dough conditioners include sprouted- or malted-grain flours, soy, milk, wheat germ, potatoes, gluten, yeast, and extra kneading. Malted, diastatic flours are not typically added by manufacturers to whole wheat flour

Whole wheat flour

Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to provide nutrients , texture, and body to the finished product....

s. Laurel Robertson et alia pointed out in 2003 that some of the better information is found in baking books published prior to the early 20th century, back during the times when bakers may not yet have acquired a kneading machine.