azodicarbonamide ADA bread
Selected indexed studies
- The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making. (Food Res Int, 2022) [PMID:36192912]
- The fate of inhaled azodicarbonamide in rats. (Fundam Appl Toxicol, 1987) [PMID:3569707]
- Wheat protein disulfide isomerase improves bread properties via different mechanisms. (Food Chem, 2020) [PMID:31991256]
_Worker-drafted node — pending editorial review._
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Sources
- The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making. (2022) pubmed
- The fate of inhaled azodicarbonamide in rats. (1987) pubmed
- Wheat protein disulfide isomerase improves bread properties via different mechanisms. (2020) pubmed
- Food-added azodicarbonamide alters haematogical parameters, antioxidant status and biochemical/histomorphological indices of liver and kidney injury in rats. (2020) pubmed
- Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour. (2011) pubmed
- Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network. (2022) pubmed
- Ethyl carbamate levels resulting from azodicarbonamide use in bread. (1997) pubmed