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W. Bushuk and I. Hlynka. Copyright 1960 by the American Association of Cereal Chemists, Inc. The amperometric titration method was applied to the study of the disappearance of bromate during baking of bread from bromated flour. For initial potassium bromate concentrations of 5 to 40 p.p.m., essentially no bromate was found in the bread crumb after a 10-minute baking period. For 80 p.p.m. a small amount of bromate was found after 15 minutes baking time; none was found after 20 and 25 minutes. Similar results were obtained for bread baked according to the formula of Lee et al. from flour containing 20 and 40 p.p.m. potassium bromate. Additional experiments by Lee and Tkachuk have reconciled their previous findings with those of this study. |
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