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Potassium bromate is added to enhance the rising characteristics of the dough. It is an oxygen source. What has not been harvested for its oxygen content by yeast, breaks down to potassium bromide upon (fully) baking the dough into bread. Most countries have banned its use, starting in the 1990's, because some organisms develop cancer when they consume potassium bromate. Its use here has largely been replaced with ascorbic acid (and other selections). Potassium bromate is also used to "modify" barley malt used in brewing. Sodium bromate is used in permanent wave solution.

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Q: Is bromate a preservative used in bread?
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Nothing, it is not used as a preservative in bread. to preserve bread is preservative not the sugar.


Why should the bread have no preservatives?

Because it can be harmful to our health like cancer. Potassium bromate is used to pump up the size of the bread.


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Why does potassium bromate considered the leading contributor in renal failure?

Sodium bromate was ingested by hair dressers in Japan in a suicide attempt. One of the things that this caused was kidney failure. Excesses of potassium, sodium and bromate ions are all passed via the kidney. Bromate is an oxidizer, and will reduce fairly easily to bromide ion oxidizing whatever it can with pH changes. Excess potassium (whether or not with the bromate anion) is an issue for people with kidney problems. Potassium bromate is sometimes mixed in flour when bread is made. It looks like flour. Baking converts most of the bromate to bromide. If the mixing is not thorough, potassium bromide / bromate can be ingested in large quantities. So it is a "leading contributor" only because it has a known use in the human food chain.


What additive ix mixed with flour in making bread was found to cause cancer?

I think it is Potassium Bromate! read about it on live science.com


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