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

摘要

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 concen- Trations.