• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1566-1572
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• 2004

Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.

• Bulletin of the Korean Chemical Society
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• v.29 no.10
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• pp.1951-1959
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• 2008

Pentamer cluster of azodicarbonamide (ADA) based on the crystalline structure was investigated for the equilibrium structure, the stabilization energies, and the vibrational properties at various levels of the density functional theory. Stretching force constants of N${\cdot}{\cdot}{\cdot}$H or O${\cdot}{\cdot}{\cdot}$H, and angle-bending force constants of N-H${\cdot}{\cdot}{\cdot}$N or N-H${\cdot}{\cdot}{\cdot}$O for intermolecular hydrogen bonds in the pentamer cluster were obtained in 0.2-0.5 mdyn/$\AA$ and 1.6-2.0 mdyn$\AA$, respectively. The geometry of central ADA molecule fully hydrogen bonded with other four molecules shows good coincidence to the crystalline structure except the bond distances of N-H. Calculated Raman and infrared spectra of central ADA molecule in cluster represent well the experimental spectra of ADA obtained in the solid state compared to a single molecule. Detailed structural and vibrational properties of central ADA molecule in the pentamer cluster are presented.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.100-105
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• 2010

This study was conducted to establish a method to analyze azodicarbonamide (ADA) in wheat flour. A new method using high performance liquid chromatography (HPLC) was developed for the determination of ADA in wheat flour. The recovery rate was 91.93~97.54%. The limit of detection for ADA was 0.02 mg/kg and the limit of quantification was 0.05 mg/kg. The monitoring results for ADA contents using the established methods showed that it was detected as the low value of 0.95 mg/kg in one of 51 flour samples (detection rate : 2%), but not detected in 59 bakery samples. The detected ADA level was suitable to its usage standard, compared to the standard (45 mg/kg). Although the detection rate was very low, the established analytical method of ADA will contribute to the management of ADA in processed foods such as wheat flour and bakery.