Other dough conditioners include potassium bromate, potassium iodate, ascorbic acid, and calcium peroxide. In previous years, one of the most commonly used dough conditioners was potassium bromate in the market. However, due to its toxicity and cancer-caused dangers, it was banned in most countries but is still approved by the FDA.
Azodicarbonamide was used to safely replace potassium bromate in the bakery as a flour maturing agent by the FDA since With the ability to achieve rapid oxidation at low use levels, azodicarbonamide is an ideal replacement of potassium bromate in flour treatment and baked goods.
Pigments such as carotene, lutein and other plant pigments naturally present in flour may make the flour grey and the adding of azodicarbonamide can oxidize such pigments and thus make the product white.
Azodicarbonamide itself almost does not work with flour, but when mixed with flour and water to form a dough, it quickly releases active oxygen and oxidizes the sulfhydryl groups of amino acids to disulfide bonds in the molecule of protein.
Therefore it improves the elasticity, toughness and uniformity of the dough. Noodles produced with azodicarbonamide are smooth, soft, white, and resistant to boiling. The World Health Organization considers that the main concern of azodicarbonamide relates to the risk of developing occupational asthma in the work environment. Nevertheless, such health effect has not been observed from the consumption of bread with azodicarbonamide.
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The FDA told the Guardian that consumers had no reason to be concerned. Further, FDA continues to monitor the science on food ingredients and is prepared to take appropriate action if there are safety concerns. These emulsifiers keep fats and oils from spoiling, but the International Agency for Research on Cancer suggests there is sufficient evidence that BHA causes tumor growth in lab animals, with more limited evidence for the same in BHT.
The data on humans is lacking, but the FDA has allowed these ingredients in small amounts since before the s. While iodine is an essential trace element that the body needs, too much can be harmful.
But some replacements carry fewer risks. Many of the companies that removed ACA, including Subway, replaced it with ascorbic acid, also known as vitamin C. What can bread consumers do other than diligently check the ingredients? Olga Naidenko, senior science adviser at EWG, suggested supporting independent bakeries that nix these additives or even baking at home.
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