Potassium Bromate in Bread — Brief Outline
- Purpose: Dough conditioner used to strengthen gluten and make bread rise higher and become fluffier.
- How it works: Oxidizes dough proteins during baking.
- Concern: If not fully broken down during baking, leftover potassium bromate may remain in bread.
- Health concerns: Linked to tumors in animal studies; classified as a possible human carcinogen.
- Regulation: Banned or restricted in many countries; still allowed in the U.S. under FDA rules.
- How to avoid: Check labels for:
- “Potassium bromate”
- “Bromated flour”
- Choose “unbromated flour” or organic bread.
- Bottom line: Many consumers avoid it because alternatives are widely available.