Recently, azodicarbonamide, maturax under the trade name, has been used in bread making as a ripening agent for bakery products. The azodicarbonamide material is first dispersed in the starch to a certain concentration and then used. Azodicarbonamide is used in powder or tablet form to make the physical structure of the dough suitable for machine processing, to increase bread volume, to obtain a soft and convenient dough and to improve the external characteristics of the bread.

Azodicarbonamide converts the new sulfhydryl groups into disulfide bonds, which in turn converts to biureas. This reaction takes place in low amounts in dry medium, ie in flour.

The bread, which is among the main nutrients, needs to be produced in a reliable and healthy way. In our country, some of the bread flour and additives are unfortunately included in the Turkish Food Codex with some substances that are not included in the permitted food additives and that are prohibited. These include potassium bromate and benzoyl beroxide as well as some toxic and cancer-causing additives such as azodicarbonamide. These substances are generally used as antioxidants and bleaches and despite legal regulations.

Therefore, analysis of flour additives is important. The AACC 48-71A method developed by the American Society of Clinical Chemistry is used in these analyzes. This method is used to determine the content of azodicarbonamide in front of the flour.

The azodicarbonamide compound, mixed with flour as a preservative, increases the shelf life of the products and makes the products whiter, but there are definite conclusions that allergic reactions and asthma cause cancer. Therefore, it is not legally allowed to mix flour.

In the laboratories, azodicarbonamide analyzes of flour additives are also performed within the scope of chemical tests. During the studies, the standards prepared by local and foreign organizations are complied with.