Consistent bread quality depends on good gluten quality
The three oxidizing agents traditionally used are potassium bromate, ADA (azodicarbonamide) and ascorbic acid. Potassium bromate is a very cheap and – due to its slow action – effective oxidizing agent. Concerns about its safety to public health have led to it being banned in many countries. In countries where potassium bromate is not permitted, ascorbic acid is the oxidizing agent of choice, sometimes combined with ADA, where allowed. However, a few years ago ADA also came under pressure and many bread improver formulations have been altered since. Ascorbic acid is thus currently the most important and most widely used chemically synthesized oxidizing agent in the world for the baking industry.