The Use of Potassium Bromate by the Commercial Baking Industry
J. Gelroth (1), L. Sanders (2), T. Cogswell (3), and R. Zvaners (2). (1) AIB International, Manhattan, KS, U.S.A. (2) American Bakers Association, Washington, D.C., U.S.A.; (3) BakerCogs, Inc., Olathe, KS, U.S.A. Cereal Foods World 54(5):205-209.
Over the past several years, much work has been done to determine how potassium bromate, a highly effective oxidizing agent, can continue to be used in a safe manner in bakery applications. This article provides information on some of the history of potassium bromate, its current status, and its potential for continued future use.