Determination and Degradation of Potassium Bromate Content in Dough and Bread Samples Due to the Presence of Metals

摘要: Potassium bromate (PB) is used in bread making as an agent of maturation; however, it is classified as a potential carcinogen. In the present study, a rapid, simple, precise and accurate testing method has been developed to determine level bromate ions bread, which based on reaction ions with iodide in acidic medium produce iodine (I2). The absorbance (I2) was measured at 352 nm, and reacted during first 3 minutes after initiation reaction. proposed been successfully applied determination commercial bread. In this work, we found that alone degraded about 400°C, however, they 150°C - 200°C, mightbe due to presence metals [Fe, Mg, Zn, Mn, Cu Al] flour served as catalysts. study use two grams (2 g) PB per bag flour (60 kg) was safe.