Bromate, Azodicarbonamide

Cysteine, in its hydrochloride form, softens gluten due to a SH/SS interchange with the glutenin fraction. The resistance to extension 

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When potassium bromate was struck off the UK permitted list in 1990 the ADD process was no longer viable. Unsuccessful attempts were made to use ascorbic acid with or without azodicarbonamide. ADD then is only a viable method where potassium bromate is allowed. As the continued use of potassium bromate comes under further pressure then scope for using the ADD method decreases. Those bakers who had used ADD almost certainly did not go to the bulk fermentation process but moved to using a spiral mixer. 

Lipoxygenase-Catalyzed Cross-Linkages in Proteins. In order to produce the right texture in bread and similar products, chemicals such as bromates, acetone peroxides, ascorbic acid, azodicarbonamide, calcium... 

Ammonium chloride Ammonium persulfate Amylase Azodicarbonamide Calcium oxide Calcium sulfate Chlorine dioxide Nitrous oxide Papain Potassium bromate Urea... 

Flours are commonly treated with additives and enrichment premixes to standardize quality and meet regulations. The treatments commonly consist of flour bleaching, maturing or aging, enzyme supplementation, and addition of the enrichment to supplement selected minerals and vitamins. Hard wheat flours are, in some instances, oxidized with azodicarbonamide, ascorbic acid and/or, in some countries, with potassium bromate in order to improve functionality. Soft wheat flours are in some instances chlorinated to produce bleached cake flours. The normal range of chlorination ranges... 

Other important oxidizing agents used are azodicarbonamide and cupric sulfate (Stauffer 1990). Azodicarbonamide is used instead of potassium bromate and supplemented in baking flours by millers (Chapter 7). 

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