Q: What is azodicarbonamide?
It is a chemical whose primary use is “in the production of foamed plastics.” In the United States it is also used as a food additive and flour bleaching agent.
Q: Why is it in my bread?
According to Mark Rubi, the former baker and owner of The Lick Skillet Bakery in Boulder, Colorado, the answer is “I don’t know.” He says, “The necessary ingredients in bread are pretty basic. You need flour, water, yeast, and salt for sure. And then maybe add a little olive oil for dough consistency and a little sugar to get the yeast going. Anything else you add should just be for flavoring.” He goes on to add, “It’s strange, I look at the commercial breads available these days and the ingredient lists are scary. Take fast food, for example, the typical bun at a fast food burger chain has 20 or more chemicals in addition to the main ingredients! Is this really something I want to be eating?”
Read more here: http://www.examiner.com/article/azodicarbonamide-another-reason-to-avoid-most-bread