WHY IS POTASSIUM BROMATE USE AND LATER BANNED IN BAKING
WHY IS POTASSIUM BROMATE USE IN BAKING?
Potassium bromate was patented for baking bread in 1914 due to its ability to make the bread risen and soft rather than being hard and cohesive.
The original cohesive nature of bread, if no potassium bromated is added is due to Gluten which is the protein rich content of wheat from which bread is made. Gluten possesses a component which is indigestible and it is avoided by most consumer and plays an undesirable role during baking- bred processing. It binds bread dough to itself keeping it air-space free, which should have provided two advantage, on the part of the baker a small wheat will be enough to make a big bread- maximizing profit; on the part of the consumer a bread will be remarked fluffy, light, soft and unnaturally white rather than sticky and indigestible.
To create air-space in bread, two Gluten molecules must be bind to each other, which are not readily form, formation of air space require that the bread undergoes oxidation.
Originally, before the discovery of potassium bromate for this effect, air- space in bread is achieved in bakery by exposing the dough to open air for weeks and later slowly mix the flour in dough, and allowing ambient oxygen to do the hard work of air-space building. The unfortunate thing about this is that the process of oxidizing with air is time consuming. It thus impose upon the bakery to seek for another means. And a natural compound was found for this- potassium bromate.
CANCER SOLD AS ADDITIVE IN YOUR BREAD
Potassium bromate is an organic compound composed of two elements potassium and bromine. It has the property of aiding flour to make dough stronger and allows for air-space, higher rising and faster mixing time. Indeed they were added to drinks like Fanta.
But it was first in 1982 that researchers in Japan published the conclusion of studies that links potassium bromate to cancer in the thyroid, kidneys and other parts of rat and mice. Its use therefore was banned or limited by some country that put bromated flour under the control measure of less than 20 parts per billion(ppb).
It was assume safe under this control measure due to the fact that when potassium bromated added flour is baked the additive (potassium bromate) is cooked up in the baking process and leave no trace in the bread product.
However, when the quantity of potassium bromated use is in excess, or the bread is not well baked, was not baked through a high enough temperature, or not cooked enough there will be residue of potassium bromate in the bread product.
Thus, bread as well as potassium bromate is taken by every consumer who takes the bread. Cancer at the doorstep!
Potassium bromate was patented for baking bread in 1914 due to its ability to make the bread risen and soft rather than being hard and cohesive.
The original cohesive nature of bread, if no potassium bromated is added is due to Gluten which is the protein rich content of wheat from which bread is made. Gluten possesses a component which is indigestible and it is avoided by most consumer and plays an undesirable role during baking- bred processing. It binds bread dough to itself keeping it air-space free, which should have provided two advantage, on the part of the baker a small wheat will be enough to make a big bread- maximizing profit; on the part of the consumer a bread will be remarked fluffy, light, soft and unnaturally white rather than sticky and indigestible.
To create air-space in bread, two Gluten molecules must be bind to each other, which are not readily form, formation of air space require that the bread undergoes oxidation.
Originally, before the discovery of potassium bromate for this effect, air- space in bread is achieved in bakery by exposing the dough to open air for weeks and later slowly mix the flour in dough, and allowing ambient oxygen to do the hard work of air-space building. The unfortunate thing about this is that the process of oxidizing with air is time consuming. It thus impose upon the bakery to seek for another means. And a natural compound was found for this- potassium bromate.
CANCER SOLD AS ADDITIVE IN YOUR BREAD
Potassium bromate is an organic compound composed of two elements potassium and bromine. It has the property of aiding flour to make dough stronger and allows for air-space, higher rising and faster mixing time. Indeed they were added to drinks like Fanta.
But it was first in 1982 that researchers in Japan published the conclusion of studies that links potassium bromate to cancer in the thyroid, kidneys and other parts of rat and mice. Its use therefore was banned or limited by some country that put bromated flour under the control measure of less than 20 parts per billion(ppb).
It was assume safe under this control measure due to the fact that when potassium bromated added flour is baked the additive (potassium bromate) is cooked up in the baking process and leave no trace in the bread product.
However, when the quantity of potassium bromated use is in excess, or the bread is not well baked, was not baked through a high enough temperature, or not cooked enough there will be residue of potassium bromate in the bread product.
Thus, bread as well as potassium bromate is taken by every consumer who takes the bread. Cancer at the doorstep!
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