I. Hlynka and R. R. Matsuo. Copyright 1960 by the American Association of Cereal Chemists, Inc.
Structural relaxation data were obtained for doughs containing initially 0, 10, 15, and 20 p.p.m. bromate and allowed reaction times of 1, 2, and 3 hours. When the semiaxis constant for the bromate effect was plotted against reaction time, linear plots were obtained. Analogous linear plots were also obtained when the amount of bromate reacted in dough as determined chemically was plotted against reaction time. The amount of change in the semiaxis constant per unit amount of bromate reacted was taken as a definition of bromate response. The response was evaluated for several flours. Improver response was also obtained from similar data with iodate.