Bread-Bakers v104.n016.7

Hi baking friends,

I've seen a number of dough enhancers (such as dough relaxers) out on the 
market...a couple of questions:

* What are they (at a chemical level)?
* Do you find them worthwhile to use? (I mainly make sandwich loaves, 
rustic loaves, and pizza dough.)
* Can you get most of the benefit with homebrew concoctions?

Many thanks,
Allen

PS: Do any of you have experience using vitamin C as an additive, and, if 
so, do you recommend it?
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Allen Cohn
allen@cohnzone.com