About potassium bromate in bread
Why is potassium bromate in bread banned in almost all countries of the world except for countries in Africa?
Best Answer
Potassium bromate is used as a flour improver in the US as it strengthens the dough and allows higher rising. It is an oxidizing agent, and under the right conditions, will be completely used up while baking bread.
It has been banned in the rest of the world because of its potential for being a carcinogenic if used improperly.
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Quick Answer about "About potassium bromate in bread"
Potassium bromate has significant effect on food biomolecules, such as starch and protein, as it affects the extent of gelatinization, viscosity, swelling characteristics as well as gluten proteins; it removes the sulfhydryl group and leads to the formation of disulfide linkages and thus improves the bread properties.Is potassium bromate safe to eat?
To no one surprise, the food industry says that potassium bromate is perfectly safe. It claims that potassium bromate gets converted into potassium bromide, a similar yet non-carcinogenic chemical, during the baking process.Why is potassium bromate harmful?
* Potassium Bromate can irritate the lungs. Repeated exposure may cause bronchitis to develop with cough, phlegm, and/or shortness of breath. * Repeated exposure to Potassium Bromate may affect the nervous system causing headache, irritability, impaired thinking and personality changes.Why potassium bromate is banned?
The government on Monday banned the use of potassium bromate as a food additive following a Centre for Science and Environment (CSE) study that found its presence in bread caused cancer. \u201cFSSAI [Food Safety Standards Authority of India] has banned potassium bromate,\u201d said its CEO Pawan Kumar Agarwal.Why is potassium bromate added to flour?
Potassium bromate (KBrO3), is a flour "improver" that strengthens dough and allows for greater oven spring and higher rising in the oven.Potassium Bromate and How it's Killing You One Breadstick at a Time
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