CellWell record HH-131512
Survival of bromate and bromide in bread baked from white flour containing potassium bromate
Brian G. Osborne; Kenneth H. Willis; Gillian M. Barrett
Journal of the Science of Food and Agriculture ยท 1988
In plain language
In bread baked with up to 100 mg per kg potassium bromate using the Chorleywood process, residual bromate was mostly undetectable, with unreacted bromate converted almost entirely into bromide.
- Evidence
- Emerging
- Design
- Primary research (design unspecified)
Cite this record: https://thecellwell.org/studies/HH-131512
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