GO, PENN STATE FOOD SCIENCE!!
Take, for instance, the tricky business of interpreting toxicity. John Coupland, a food science professor at Penn State, has blogged about the complexities involved.
He explains that small amounts of two compounds, semicarbazide and urethane, are formed as azodicarbonamide breaks down during the baking process. And it’s possible that these compounds may pose a risk.
"The real question is whether these tiny concentrations in bread are toxicologically significant,” Coupland writes.