Cereal Chem 53:881 - 889.  |  VIEW ARTICLE
Determination of Azodicarbonamide in Wheat Flour.

E. D. Weak, R. C. Hoseney, and P. A. Seib. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Azodicarbonamide (ADA) in flour was extracted with N,N-dimethylformamide (DMF). After DMF was removed, the residue was redissolved in dimethyl sulfoxide (DMSO) and treated with strong alkali and a reducing agent (D-glucose). Acidification released hydrazine, which was determined colorimetrically (amax = 460 nm) after it coupled with p-dimethylaminobenzaldehyde (PDAB). A linear, reproducible relationship was found between absorbance at 460 nm and the concentration of ADA in flour. The procedure detected ADA as low as 2.5 ppm in flours.