Azodicarbonamide is of interest as a flour improver, since it improves not only the dough properties of weak gluten flour, but also lowers the energy input in dough mixing. Details of the reactions involved are unknown.

• 偶氮甲酰胺是一种令人很感兴趣的面粉改良剂。它不仅仅改善了含有微弱面筋含量的面粉的面团特性,而且降低了面团混合过程中的能量输入。但其反应的细节还不甚清楚。