potassium bromate

It is sometimes used in flour just like potassium bromate.

Potassium bromate is used to make wheat flour better.

Normally when the bread is baked the potassium bromate is broken down.

Boiling rare-earth nitrate solutions with potassium bromate and marble chips.

Potassium bromate is a white solid.

It is similar to potassium bromate and potassium chlorate.

Like potassium bromate, potassium iodate is occasionally used as a maturing agent in baking.

Frigerio and co-workers have also demonstrated, in 1999 that potassium bromate may be replaced by commercially available Oxone.

Potassium bromate is produced by passing bromine into a solution of potassium hydroxide.

Potassium bromate is typically used as a flour improver (E number E924), strengthening the dough and allowing higher rising.

Potassium bromate (will be listed as an ingredient/additive) - a maturing agent that strengthens gluten development.

The IBX acid is prepared from 2-iodobenzoic acid, potassium bromate and sulfuric acid.

In addition, this white flour is often bleached using potassium bromate or chlorine dioxide gas to remove any slight yellow color and make its baking properties more predictable.

Potassium bromate (KBrO), is a bromate of potassium and takes the form of white crystals or powder.

Potassium bromate has been banned from use in food products in the EU, Canada, Nigeria, Brazil, Peru and some other countries.

Common additives include reducing agents such as L-cysteine or sodium metabisulfite, and oxidants such as potassium bromate or ascorbic acid.

Multiple studies have documented bilberry's protection against toxin damage, specifically from potassium bromate, an additive commonly found in baked goods [Source: Bao, Choi].

It can be created with a mixture of potassium bromate , malonic acid , and manganese sulfate prepared in a heated solution of sulfuric acid .

Japanese baked goods manufacturers stopped using potassium bromate voluntarily in 1980; however, Yamazaki Baking resumed its use in 2005, claiming they had new production methods to reduce the amount of the chemical which remained in the final product.

They are the only Japanese baked goods company who use potassium bromate in their bread; all Japanese baking industry companies voluntarily ceased using it in 1980 due to suspicions of carcinogenicity, but Yamazaki resumed in 2005.

The flour used in white breads may be bleached, that is lightened further, by the use of chemicals such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight, natural yellow shade and make its baking properties more predictable.

In the past, it was believed that IBX was shock sensitive, but it was later proposed that samples of IBX were shock sensitive due to the residual potassium bromate left from its preparation.

Potassium bromate might also be used in the production of malt barley where the U.S. Food and Drug Administration (FDA) has prescribed certain conditions where it may be used safely, which includes labeling standards for the finished malt barley product.

The IBX acid is prepared from 2-iodobenzoic acid and potassium bromate and sulfuric acid and is insoluble in most solvents whereas the Dess-Martin reagent prepared from reaction of the IBX acid with acetic anhydride is very soluble.