TITLE:
Determination and Degradation of Potassium Bromate Content in Dough and Bread Samples Due to the Presence of Metals
AUTHORS:
Ahmad Abu-Obaid, Shatha AbuHasan, Basem Shraydeh
KEYWORDS:
Potassium Bromate, Dough, Bread, Catalyst, Flame Atomic Absorption, Inductively Coupled Plasma Mass Spectrometry
JOURNAL NAME:
American Journal of Analytical Chemistry,
Vol.7 No.6,
June
9,
2016
ABSTRACT: 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 the level of bromate
ions in bread, which is based on a reaction of bromate ions with iodide ions in
acidic medium to produce iodine (I2). The absorbance of iodine (I2)
was measured at 352 nm, and bromate ions reacted with iodide during the first 3
minutes after initiation of the reaction. The proposed method has been
successfully applied to the determination of bromate ions in commercial bread.
In this work, we found that bromate ions alone degraded at about 400°C,
however, during bread making they degraded at 150°C - 200°C, this mightbe due
to the presence of metals [Fe, Mg, Zn, Mn, Cu and Al] in flour which served as
catalysts. In this study we found that the use of two grams (2 g) of PB per bag
flour (60 kg) was safe.