Abstract
AbstractThe amounts of potassium bromate surviving in bread made using the Chorleywood Bread Process were less than 006 mg kg−1 (the current limit of detection) when this substance was added to flour at levels up to 75 mg kg−1 on flour weight; even when the addition level reached 100 mg kg−1, only 0.22 mg kg−1 was found in the bread. Within the limits of experimental error all of the added potassium bromate not detected unchanged in the bread was accounted for in the form of bromide.
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