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bromated flour

Frank.Yuhasz@pentairpump.com
Tue, 9 Jan 2001 18:21:31 -0500
v101.n002.18
For Audrey Konie, who asked about bromated vs. non-bromated flour:

Flour that is bromated contains the chemical additive potassium bromate.  It
allows the flour company to use a lesser quality wheat and  then attempt to make
up for it by adding the chemical to improve oven spring.  (Oven spring is the
final "explosion" of yeast growth before it dies due to thermal heat death, in
the heat of the oven.)

Potassium bromate is banned in many countries outside the United States, and its
inclusion in food must be stated on labels in California since potassium bromate
is a known carcinogen.   Potassium bromate is also used as a gasoline additive.
(You don't really want to eat it, do you??)

Flour such as King Arthur and Sapphire have never been bromated, and although
you didn't ask about it, a few words about bleached flour are also in order.
Bleaching is done to allow the mill to use more of the wheat berry and not end
up with grey flour.  The bleach used is benzoyl peroxide, just the same as in
acne products. (You don't really want to eat that either, do you??)   Bleaching
also weakens the gluten potential, not exactly what you want for yeast breads.

Unbleached, unbromated flour such as King Arthur or Sapphire are creamy in
color, not the bright "dead white" of bleached flour.   It doesn't take a rocket
scientist to figure out that "better living through chemistry" does not apply to
flour.  Unbleached, unbromated flour is best!

Happy Baking!
Carolyn