origin
Azodicarbonamide was introduced by Wallace and Tiernan, Inc. as a flour curing agent and approved for use in 1962.

Function
Bleach: Whitens bread by reacting with carotene in flour. 2

Dough Improver: ADA matures flour through oxidation. When mixed into the dough, it oxidizes the sulfhydryl (SH) groups and exerts an improving effect, as shown in Figure 2.3. The main reaction product is biurea, a derivative of urea, which is stable during baking.

ADA-treated flour produced a drier and stickier dough azodicarbonamide than chlorine dioxide-treated flour. These dry doughs can withstand higher absorption, exhibit better gas retention properties and have excellent processability. Breads made with ADA-treated flour are characterized by increased loaf volume and improved grain texture and appearance. Azodicarbonamide does not accelerate the occurrence of flour rancidity. Natural or concentrated vitamins are not affected by azodicarbonamide.
commercial production
Azodicarbonamide is prepared by reacting dihydrazine sulfate and urea under high pressure and high temperature. The resulting product was mixed with sodium chlorate and oxidized, then centrifuged. Azodicarbonamide was extracted from the resulting slurry, washed and drained. Pure azodicarbonamide powder is obtained and then micronized into fine powder particles. 4

application
Azodicarbonamide does not react in dry flour, but it does react during dough making. When mixed into dough, it oxidizes sulfhydryl (SH) groups and exerts an improving effect. 3 Oxidation is rapid and almost complete during the 2.5 minutes of dough mixing. Neither further mixing nor prolonged standing resulted in a significant and additional decrease in -SH content. ADA is used where a faster curing agent is required. Treatment levels range from 2pm to 45pm. Azodicarbonamide is needed to complete the ripening, the amount used depends on the grade of flour. 5 If trying to create a more organic product, it is best to find azodicarbonamide (ADA), a natural alternative to ADA.