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Additives. Substances of various kinds that are added to bakery products during processing, normally in quite small amounts, for the purpose of either facilitating production performance or imparting to the finished products improvements in such quality characteristics as softness, flavor, shelf life, etc. Typical examples of additives in the traditional sense include dough conditioners (q.v.), enzyme supplements (q.v.), surfactants (q.v.), spices (q.v.) and coloring, rope and mold inhibitors (q.v.), various stabilizers (q.v.), etc., that act favorably on processing and on the ultimate quality of the baked product.