Effect of incorporation of potassium bromate in commercial wheat flour on the proximate composition, storage stability and consumer acceptability of bread

Abstract

The effect of incorporation of potassium bromate (KBrO3) in commercial wheat flour on the nutritive value, consumer acceptability and storage stability of bread was investigated.  The presence of this chemical at various concentrations of 0.8g/kg, 0.16g/kg and 0.32g/kg had no significant effect on the nutritive value of the flour or the baked product.  It could also not improve its storage stability which was better controlled by the storage temperature. However, the baked products from flours with the potassium bromate had improved loaf size, crust colour, crust texture and aroma, and were preferred by consumers