I never used it myself,in home made dough,but I have used frozen dough balls that had similar Ingredients and dough relaxers/conditioners.
I copied and pasted this as well from another site explaining a bit about how it works.Yeasted doughs will rise at a slower rate when made with Relaxer. They will have a big "oven spring" (the amount of rise the bread has just as it begins to bake). Take the oven spring into consideration and don't be tempted to allow the dough to overrise before baking.
I believe this to be correct because of the dough balls I bought,It was possible to get enormous spring with it,sometimes too much if not stretched out enough.If you try this stuff,let us know how it comes out should you decide to let the dough rise some instead of just using it right away.