THE EFFECT OF AZODICARBONAMIDE CONCENTRATIONS ON ETHYL CARBAMATE CONCENTRATIONS IN BREAD AND TOAST

A series of baking experiments have been undertaken in order to test t he proposition that the use of the flour improver azodicarbonamide inf luences ethyl carbamate concentrations in baked bread. Samples were pr epared 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 st atutory limit. Samples incorporating 0 and 20 mg/kg of the additive we re also prepared in a commercial bakery. Toast made from these breads was examined since it is known that toasting can lead to increased eth yl carbamate concentrations. Statistical analysis of the data indicate d 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 m ade in the commercial plant. When these breads were toasted an increas e in ethyl carbamate was observed but this was not attributable to the use of azodicarbonamide.