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Cereal Chem 37:228 - 232.  |  VIEW ARTICLE

Studies with Radioactive Tracers. IV. Degrees of Reduction of Br82-Labeled Bromate to Bromide by Some Components of Flour

C. C. Lee and R. Tkachuk. Copyright 1960 by the American Association of Cereal Chemists, Inc. 

The treatment of dioxane solutions of fat from petroleum ether extraction of 100 g. of patent or clear flour with aqueous solutions of 1.5 mg. of Br82-labeled potassium bromate at neutral pH or buffered to pH 4.7, in all cases did not give any measurable conversion of bromate to bromide after such mixtures were shaken for 4 hours. Similar treatment also caused no significant change in the fatty acid composition of the petroleum ether-extracted fat from patent or clear flour as measured by gas-liquid chromatography. Such results appear to indicate the absence of direct reactions between bromate and the petroleum ether-extracted fat, at least when treated in dioxane-water mixture. The previously reported pronounced effects of defatting on the degree of decomposition of bromate to bromide by water-flour doughs may possibly involve factors in the dough system besides the bromate and the fat. Water and flour slurry, water and freeze-dried gluten slurry, and the aqueous extract of flour, all can reduce some bromate to bromide. The results support the conclusion that bromate, a nonspecific oxidizing agent, may take part in reactions with a number of constituents of flour.

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