Potassium bromate: Effects on bread components, health, environment and method of analysis: A review.

Potassium bromate, is an oxidizing agent and one of the best and cheapest dough improvers in the baking industry. Due to its positive effects it plays a major role in the bread-making industry. Potassium bromate has significant effect on food biomolecules, such as starch and protein, as it affects the extent of gelatinization, viscosity, swelling characteristics as well as gluten proteins; it removes the sulfhydryl group and leads to the formation of disulfide linkages and thus improves the bread properties.