ecolee, what % hydration are those doughs?
my foccach is 95%:bounce:. Culinary school probably taught you somewhere around 60%.:rolleyes:
So my facetious answer to your question is there is a natural additive, it's called water.:lol:
There are tons of additives on the market that are sold to retard staling. (or it's main perceivable effect which is the firming of the texture).
here's a puratos link with many of them, including your s500.- Bread Improvershowever...
my school of thought is to keep to a "clean formula" and solve problems with ingredient ratio and procedure.
so even though I was an "enabler" and gave you a link to all the additives you'll need, I also read between the lines that you might be interested in trying to work for a better formula.
What are your needs and goals, do you just need stuff to be baked in the morning and be in good shape for dinner service? Do you need bread that's good for 2-ish days... Or are you wanting to sell 5-day old bread and have it be squishy soft... If it's not the last option, I think you can do it with formula. At least for focaccia and dinner rolls and most breads, not croissants like tommy mentioned.:) Are you a pastry chef in a restaurant and just need to bake a little bread for dinner service, or are you in a bakery, etc...
I've delved into some nasty technical books on bread staling... amylopectin has a major role, and the starches sort of go past gelatinization and go through a bit of a re-crystallization or retrogradation... amylolytic enzymes are known to help with the most perceived issue with staling, so you'll see "enzymes" in anti-staling products. If you want to go as pure as possible, plain alpha-amylase is one route, or on the puratos menu, the one "SoftRFresh" has only "Mono-diglycerides, wheat flour, enzymes" might be the closest to what you're after.
Or you can try to bake to minimize this:chef:. Learning to handle nice wet sticky doughs of higher hydration, and baking only until the point of gelatinization and not past, can really help. (I started using internal temperature, and the probe was telling me to take it out of the oven earlier than I would have without it. The result is a softer, more stable bread that holds "fresh" longer).
In a scientific blind study, even 2% increase in water content in the final loaf was perceived as less stale.
Happy baking whichever route you go.:D