The Behavior of Potassium Bromate During the Manufacture of Bread

The behavior of bromate in laboratory-prepared bread containing potassium bromate was investigated under various conditions.After the manufacturing processes, essentially no bromate remained in the bread when a normal amount of bromate was used. Nevertheless, when more than 40μg/g as HBrO3 was added to flour, the residual bromate increased with increase in the amount of bromate added. The residual bromate principally remained close to the surface of the bread. On heating at 100, 120, 140, 160, 180 and 210°C for 30 minutes, the bromate was little decomposed. Flour, dry yeast and saccharose promoted the loss of bromate during the manufacture of bread; in particular, the reaction with gluten in flour was a major factor in the loss of bromate.