A food additive used as part of an oxidation system in bread dough conditioner.
It is chemically synthesized by condensing hydrazine sulfate with urea under high temperature and pressure, then oxidized with sodium hypochlorite.
In flour, ADA is used to age (aged flour )and bleach cereal flours. In bread, it is used as an oxidant for dough development. It is a fast acting oxidant, theoretically oxidizing the gluten’s thiol groups in the mixer. This makes it easier for the gluten to develop, which improves its machinability, especially during the dough extruding process.
Azodicarbonamide, or azobisformamide, is a chemical compound with the molecular formula C2H4O2N4. It is a yellow to orange red, odorless, crystalline powder.
Up to 45ppm of ADA can be blended with dough conditioners in the dough mixer, or be used as tablets in water solution.