The effect of azodicarbonamide concentrations on ethyl carbamate concentrations in bread and toast

• Published in: Food additives and contaminants 1997-01, Vol.14 (1), p.95-100
• Main Authors: Dennis, M. J., Massey, R. C., Ginn, R., Parker, I., Crews, C., Zimmerli, B., Zoller, O., Rhyn, P., Osborne, B.
• Format: Article
• Language: English
• Subjects: Azo Compounds; azodicarbonamide; Biological and medical sciences; bread; Bread - analysis; Carcinogens - analysis; Cereal and baking product industries; Cooking; ethyl carbamate; flour improver; Food Additives; Food industries; Fundamental and applied biological sciences. Psychology; Hot Temperature; Humans; toast; Urethane - analysis
• ISSN: 0265-203X; 1464-5122
• DOI: 10.1080/02652039709374502

A series of baking experiments have been undertaken in order to test the proposition that the use of the flour improver azodicarbonamide influences ethyl carbamate concentrations in baked bread. Samples were prepared in a laboratory and contained 0, 20 and 45 mg azodicarbonamide/kg; 20 mg/kg reflecting normal commercial usage and 45 mg/kg the UK statutory limit. Samples incorporating 0 and 20 mg/kg of the additive were also prepared in a commercial bakery. Toast made from these breads was examined since it is known that toasting can lead to increased ethyl carbamate concentrations. Statistical analysis of the data indicated that, at 45 mg/kg, azodicarbonamide led to significant increases in ethyl carbamate concentrations in both bread and the toasts made from it. At 20 mg/kg some small increases in ethyl carbamate were seen for bread and this approached statistical significance for those samples made in the commercial plant. When these breads were toasted an increase in ethyl carbamate was observed but this was not attributable to the use of azodicarbonamide.