Guest guest Posted July 31, 2001 Report Share Posted July 31, 2001 Dough enhancers are non-. essential but often used products. Depending on which type is used they either enhance leavening by increasi ng the acidity (Asorbic Acid, lemon juice, buffered vitamin c, etc) or enhance dough softness (like Soy Lecithin granules or other fats). I find them nice to use but never critical to the bread's success or final taste, texture, or appearance. Jay Quote Link to comment Share on other sites More sharing options...
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