Potassium bromate - Wikipedia
Potassium bromate (KBrO 3) is a bromate of potassium and takes the form of white crystals or powder. It is a strong oxidizing agent.
What Is Potassium Bromate—and Should You Avoid It? - EatingWell
Apr 24, 2023 · Potassium bromate is a chemical additive commonly used in the food industry to help strengthen dough and enhance the texture of baked goods. It's often added to bread, rolls and other baked goods to make them rise higher and have a more uniform texture.
The Truth About Potassium Bromate | Bromated Flour - Live Science
May 30, 2013 · Potassium bromate is a food additive that can help bread dough hold together, but some studies have linked it with cancer in animals.
About Bromate - King Arthur Baking
Potassium bromate, commonly referred to as simply "bromate," is a slow-acting oxidizer, contributing its functionality throughout the mixing, fermentation and proofing stages, with important residual action during the early stages of baking.
Potassium bromate: a food additive with serious health risks
Nov 15, 2023 · Potassium bromate is a powerful oxidizing agent commonly used as a food additive in baked goods, including breads, pastries, bagels, and crusts. It has been linked to various cancers, along with thyroid disease, kidney damage, gut …
This cancer-causing chemical may be lurking in your bread
May 4, 2022 · Many packaged baked goods are made with flour that may contain potassium bromate, an additive linked to cancer. The chemical is added to flour to strengthen dough and allow it to rise higher, benefits that have led many U.S. companies to embrace it.
Which bread companies use potassium bromate? - Chef's Resource
Potassium bromate is a chemical compound that has been used in bread making to strengthen dough and improve the texture of the final product. However, it has been linked to potential health risks, including an increased risk of cancer.
Is There Potassium Bromate in Your Bread? - PBS SoCal
Oct 27, 2015 · Since it was first patented for use in 1914, potassium bromate has been the bee's knees for bread makers. When added to flour, it strengthens the dough, allows for the bread to rise higher, and speeds up the entire process. That last bit is particularly vital, especially for industrial breadmaking.
Potassium Bromate - American Society of Baking
Potassium bromate is a slow-acting oxidizing agent used in straight or no-time dough systems. These rely on mechanical dough development. Optimal conditions for potassium bromate are warm temperatures and a slightly acidic environment (pH less than 5.5).
Potassium bromate - Center for Science in the Public Interest
Feb 4, 2022 · Potassium bromate. Updated: February 4, 2022. Rating: avoid. Flour improver: White flour, bread and rolls. This additive has long been used to increase the volume of bread and to produce bread with a fine crumb (the not-crust part of bread) structure. Most bromate rapidly breaks down to form innocuous bromide.