Flour treatment agent, also called flour improver or dough conditioner, refers to a chemical or natural substance that enhances the quality, texture, and shelf life of flour in baking processes. Commonly used flour treatment agents include ascorbic acid, enzymes, emulsifiers, oxidizing agents, reducing agents, and acids. Ascorbic acid, for instance, strengthens the dough and enhances gluten production, while enzymes like protease break down proteins, starch, and fats to improve volume, texture, flavor, and color. Emulsifiers like lecithin promote even distribution of ingredients and prevent separation, while oxidizing agents like chlorine dioxide and potassium bromate enhance dough elasticity and stability. Other flour treatment agents include malted barley flour, vitamin C, and ammonium carbonate.