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 | The contents of the Flour treatment agent page were merged into Dough conditioner on 3 September 2020. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
Photo?
editWhat kind of photo subject would best illustrate this article? Dough conditioner itself is a white, off-white or light tan powder. A picture of a package (or pile) of powder seems inapt. Geoff T C 16:42, 8 January 2009 (UTC)
- You may be interested in the addition I just made to the article. It seems synthetic dough conditioners are a subset of all dough conditioners. Perhaps a photo of some stalks of wheat? Loaves of bread? Gzuufy (talk) 19:08, 14 May 2011 (UTC)
Debate
editThe word "improve" in the first sentence should be altered to read "altered", or we should indicate that these "improvements" are mostly for the convenience of the baker/distributor and not necessarily beneficial to the health of the consumer. Websterwebfoot (talk) 22:28, 21 January 2012 (UTC)
Improvements
editUser:Gzuufy just want to say thanks for your improvements to this article - nice sourcing, etc. Thanks! Jytdog (talk) 21:20, 10 January 2017 (UTC)
- Thanks USER:Jytdog! I would like, in turn, to thank all the scientists who, through their experiments, have gathered and parsed all this useful information from which the rest of us may learn! Gzuufy (talk) 23:41, 10 January 2017 (UTC)