I know so-called health food breads usually don't use dough conditioners. Dear John Dough, Commercial bread bakers often use additives, such as dough conditioners, to improve the texture, appearance, and shelf-life of their bread. This prevents overmixing of the bread dough, which can easily happen when large quantities of dough are made at one time.
Overmixed dough rises irregularly, and thus produces funny shaped, dense loaves.
The addition of dough conditioners helps to ensure rounded, well shaped, light loaves. The most common dough conditioners are sodium stearoyl 2 lactylate, calcium stearoyl lactate, barley malt, ethoxylated and succinylated monoglycerides, and polysorbate 60. Dough conditioners are used in very small amounts, so even if the dough conditioner contains a nutrient, such as calcium, they do not provide any substantial nutritive value. If you wish to avoid additives in your bread, buying it from small, local bakeries, health food stores or making your own are your best bets.