Talk:Flour treatment agent

Are flour treatment agents also called "dough conditioners?" Additives such as L-cysteine, azodicarbonamide, and potassium iodate are commonly listed as "dough conditioners" on food labels. --Pyrochem 21:25, 9 November 2006 (UTC)

This page seems a bit US orientated to me. I don't believe that flour treatment agents like Ascorbic acid are only used in the US. I live in the UK and see them on the ingredients list of bread all the time.

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Merge with Bread improver?
It appears that bread improvers are a subset of flour treatment agents, and that page would benefit greatly from some of the content here. Parts of this article would also be expanded. I may also take advantage of this to excise the "Health Concerns" section from that page; please mention if you've found any evidence to justify keeping it. Noophilic (talk) 04:50, 22 July 2012 (UTC)

As expected, the merger proposal hasn't generated a flurry of controversy. I'll begin a partial merge. At present, I am not including the "Health Concerns" section, though it appears there will be material for it once I do some research. The talk page for that article is available here. Noophilic (talk) 05:46, 31 July 2012 (UTC)

i need dough improver Jakirhusen Deshmuk (talk) 16:01, 29 July 2019 (UTC)

White Death
can we rename this page to the title of this section? seriously... messing with compounds/enzymes involved in basic metabolic processes is probably a bad idea... considering half of these are known carcinogens :\ or have other health issues associated with them... 70.48.210.219 (talk) 07:11, 20 June 2014 (UTC)

merge with Dough conditioner?
that article and this one appear to be completely overlapping. I propose they be merged. mcpusc (talk) 23:23, 21 February 2020 (UTC)
 * Support the merger. --Melsj (talk) 04:54, 13 June 2020 (UTC)
 * ✅ Klbrain (talk) 11:24, 3 September 2020 (UTC)