for bread making, a certain degree of oxidation of the flour is wanted; as an alternative to natural oxidation, several additives can be used. frequently used additives are azodicarbonamide, ascorbic acid and potassium bromate.
Azodicarbonamide is believed to act through the conversion of sulfhdryl groups in gluten proteins to disulfide bridges and thus crosslinking. it only works upon actual formation of the dough.
