Cereal Chem 52:726 - 733.  |  VIEW ARTICLE
Interaction of Ferrous Sulfate with Potassium Bromate and Iodate in Brew and Dough Systems.

E. Jaska and S. Redfern. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

The proposed higher enrichment level of 3800 mg iron to be added by the baker to 100 lb of flour and the use of ferrous sulfate as the preferred iron source require examination of the possible reaction between ferrous sulfate and bromate and iodate in brew and dough systems. Such a reaction is thermodynamically possible and field reports have indicated a loss of the oxidant effect with this level of iron. The reaction of bromate and iodate with ferrous sulfate in no-flour and 30% flour brews and in sponge doughs has been measured by an amperometric procedure. Bromate reacted with ferrous sulfate in brew systems but not in sponge doughs. Iodate did not react with ferrous sulfate although it did react with flour or other brew components. Baking tests confirmed the loss of oxidant in continuous bread processes.