Ethyl carbamate levels resulting from azodicarbonamide use in bread.

Azodicarbonamide (ADA), a dough conditioner, is an additive approved in the US up to a maximum of 45 mg/kg in flour. The addition of 45 mg/kg of ADA was investigated and found to increase the ethyl carbamate (EC) content of commercially prepared breads by 1-3 micrograms/kg. A similar increase in EC was observed in breads baked in the laboratory with a bread… CONTINUE READING