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| | University of Nebraska Food Processing Center |
 | | Potassium bromate acts as a slow-oxidizing agent throughout the fermentation, proofing, and baking processes affecting the structure and the rheology properties of the dough. |
| | To assist bakeries in testing for bromate residuals, the Food Processing Center at the University of Nebraska-Lincoln has established a HPLC technique based on methodologies developed by the Yamazaki Baking Co., Tokyo Japan and American Laboratories, Kansas City, MO. Currently, we are achieving detection limits ranging between 5-10 ppb (ng/g). |
| | As a result, many bakeries use potassium bromate as an additive to assist in the raising process and to produce a texture in the finished product that is appealing to the public. |
| fpc.unl.edu /laboratoryservices/bromate.htm (276 words) |
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