Azodicarbonamide, ADA

Description: Azodicarbonamide Azodicarbonamide (Azodicarbonamide), referred to ADA, yellow to orange crystalline powder with bleach and oxidation dual role, is a fast flour treatment agent, has been widely used in foreign countries, and has by WHO and FDA approved, and is the ideal replacement product of potassium bromate. Azodicarbonamide with oxidation, is a fast-acting oxidant itself with the flour does not work, when it is mixed with water and flour into the dough, the rapid release of the active oxygen, the hydrogen sulphide in the flour protein amino acids ( -SH) is oxidized to a disulfide bond (-SS-), the protein chains connected to each other and constitute a three-dimensional network structure, improve dough elasticity, toughness and uniformity, thereby improving the organizational structure and the physical nature of the operation surface products, so that production out of flour products have a larger volume, better organization structure. Compared with potassium bromate, ADA did not like potassium bromate, subject to the yeast dough when the pH was lowered to sufficient intensification only work, but work immediately after the flour wet, so faster onset, the basic dough stage you can make the dough reach maturity, which for shorter storage period the milling industry, bakery industry requires rapid fermentation very meaningful. Gluten effect ADA is better than potassium bromate and potassium bromate and ascorbic acid combined with a similar effect. Usage: recommended amount of 10-20g / 1000kg of flour, the best dosage for different qualities of flour should the dough rheological properties by test and baking experiments. Micro recommends using a quantitative feeder evenly distributed in the flour or added at the time and face even when dissolved in water. For the ADA mixed with wheat flour, the product can be diluted to 10% was neutral and then with a diluent (such as carbonate, phosphate, etc.). Dosage: China's "food additives health standards" in (GB2760-1996) provides: can be used in wheat flour, the maximum usage is 0.045g / kg. Dosage: aging and bleaching for cereal powder, baking bread dough is used as quality improver, the amount of no more than 0.045g / kg. Use: flour treatment agent, bakery fast leavening agent; at low dosage can be completed rapidly oxidize secure wheat flour to improve the organizational structure and physical properties of high gluten dough dough required. Content (dry) /% ≥ 98.6 Arsenic (As) /% ≤ 0.0003 Heavy Metals (Pb) /% ≤ 0.003 Pb /% ≤ 0.001 Loss on drying /% ≤ 0.5 nitrogen content /% 47.2 ~ 48.7 pH value (2% suspension) ≥ 5.0 Residue on ignition /% ≤ 0.15