ADA works very quickly and can be easily overused, producing dry dough which is hard to work, low volume and cracked bread surfaces. LM is currently the only oxidizing agent permitted to the European baking industry. They change the disulfide bonds between and within protein molecules into sulflhydryl groups, weakening the protein structures. The most commonly used reducing agent, L-cysteine, works very quickly. Other reducers are sulfites, which can cause allergic reactions and reduced glutathione in the form of deactivated yeast.
Emulsifiers are complex molecules which have both water and fat soluble regions in their structure.
Although several theories exist to explain how emulsifiers function in bread dough, their effects are well-known. This results in trapping more gas in smaller bubbles, reducing proofing time, giving a softer, more even textured bread. However, it has the unique effect of producing a crust which retains its crispness qualities longer, although it may be thicker and denser. For this reason, it is often used as a component of conditioners for baguettes and other crusty breads. They are very specific in terms of the reactions they affect.