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The fate of potassium bromate when used as a breadmaking improver
Author(s) -
Thewlis Basil H.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740251207
Subject(s) - potassium bromate , bromate , potassium , chemistry , fermentation , residual , food science , pulp and paper industry , inorganic chemistry , biochemistry , organic chemistry , mathematics , catalysis , bromide , algorithm , engineering
Bread was made by bulk fermentation and also by mechanical development, from doughs containing amounts of added potassium bromate ranging from 0 to 200 parts/million and the amount of residual potassium bromate in each loaf was determined. The doughs were made from bleached and also from unbleached flours. When the added potassium bromate level was less than 50 parts/million the residual level was too small to be detected. At higher levels of addition, increasing amounts of residual potassium bromate began to appear, bulk fermentation giving more than mechanical development. Possible reasons for this behaviour are discussed.
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