Uses in Baking
Potassium bromate is typically used as a flour improver (E number E924), strengthening the dough and allowing higher rising. It is an oxidizing agent, and under the right conditions, will be completely used up in the baking bread. However, if too much is added, or if the bread is not baked long enough or not at a high enough temperature, then a residual amount will remain, which may be harmful if consumed. Potassium bromate might also be used in the production of malt barley where the U.S. Food and Drug Administration (FDA) has prescribed certain conditions where it may be used safely, which includes labeling standards for the finished malt barley product. It is a very powerful oxidizer (E° = 1.5 volts comparable to potassium permanganate). Bromate is considered a category 2B (possibly carcinogenic to humans) carcinogen by the International Agency for Research on Cancer (IARC).
Read more about this topic: Potassium Bromate
Famous quotes containing the word baking:
“We cannot set aside an hour for discussion with our children and hope that it will be a time of deep encounter. The special moments of intimacy are more likely to happen while baking a cake together, or playing hide and seek, or just sitting in the waiting room of the orthodontist.”
—Neil Kurshan (20th century)