As the bakery industry has grown larger and more industrialized, bakers have worked to increase consistency, freshness and naturalness, regardless of the quality and availability of wheat. This requires flexible ways to strengthen and modify wheat to maximize flour potential, while retaining the process tolerance demanded by plant bakeries.
Adaptable oxidative improver systems can meet the challenges of variable wheat quality and standardize product quality. To harness the natural variability of wheat flour, bakers use chemical oxidizing agents, such as azodicarbonamide (ADA), potassium bromate and ascorbic acid, to strengthen gluten proteins. These are highly effective in maximizing the potential from the wheat protein available.