Is bromate a preservative used in bread?

Yes, potassium bromate (KBrO3) is a preservative that was commonly used in breadmaking, particularly in commercial baking. It acts as a flour improver, strengthening the gluten structure and allowing bakers to produce larger, more uniform loaves.

However, bromate is now banned or restricted in many countries, including the United States, Canada, and the European Union, due to its potential health risks. Studies have shown that bromate is a carcinogen in animal studies, and there is concern about its potential to cause cancer in humans.

Here's why bromate was used in breadmaking:

* Improves loaf volume and texture: It helps create a stronger gluten network, resulting in a higher rise and a more uniform crumb.

* Enhances dough stability: It makes the dough less sticky and easier to handle, especially in large-scale commercial baking.

* Extends shelf life: It slows down staling, allowing bread to stay fresh for longer.

Despite its benefits, the potential health risks associated with bromate led to its restriction or banning.

Here's what you should know:

* Many countries have banned or restricted bromate in breadmaking.

* Bread manufacturers in these countries no longer use bromate.

* Look for "bromate-free" labels on bread products.

* Alternatives to bromate, like ascorbic acid, are now commonly used as flour improvers.

While bromate was once a common ingredient in bread, it is no longer widely used due to its potential health risks. You can be assured that bread produced in countries that have banned bromate is free from this ingredient.