Abstract
The use of oxidant agents (bromate, iodate, peroxide and persulfate) in bread-making is forbidden by the Brazilian food law. However, it has been suspected that potassium bromate have been used by some bakers. A paper chromatography method was developped to detect bromate in flour, bread, baking products, yeast and baking powder. It has been established the Rf values of bromate, iodate chlorate, persulfate, dichromate and permanganate. During 4 months, 1,672samples of flour, bread, yeast and baking powder were analised with a positive test in 325 samples.
References
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