Kinetic Determination of Bromate in Bread
In this study a new, rapid, simple, precise and accurate method was created to determine the level of bromate in bread. Bromate is used in bread as a maturation agent, and classified as a potential carcinogen. This method is based on bromate reaction with iodide ion in acidic medium. The absorbance was measured at 352 nm. Bromate reacted with iodide during the first 3 min after initiation of the reaction. The calibration curve showed a linear correlation over the range 50 ppm -300 ppm of bromate in bread. The proposed method has been successfully applied for determination of bromate in commercial bread. In this study we found that the use of a two grams of potassium bromate per bag flour (60 kg) is safe. Bromate usually degrades at about 600 oC alone but in bread it degrades at 200 oC due to the presence of other metals which act as a catalyst.