Identifying factors affecting bromate residue levels in baked products: Preliminary studies

Cereal Foods World

Volumn 45, Issue 3, 2000, Pages 111-120

  Giesecke, A G ^a,c   Taillie, S A ^b,d  

^a American Bakers Association   (United States)

^b Protein Technologies International   (United States)

^c 1 Vice Pres Environ Activities ^*  (United States)

^d 2 Director Applied Technology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034403712     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (4)

1. Cogswell, T. The use of potassium bromate. Am. Soc. Bakery Eng. Tech. Bull. 240:1016, 1997.
2. Himata, M., Ando, S., and Yamada, Y. Measurement of bromate in bread by high performance liquid chromatography with post-column flow reactor detection. Food Add. Contam. 14: 809, 1997.
3. Himata, K., Kuwahara, T., Ando, S., and Maruoka, H. Determination of bromate in bread by capillary gas chromatography with a mass-spectrometer detector. Food Add. Contam. 11:559, 1994.
4. Jaska, E., and Redfren, S. Interaction of ferrous sulfate with potassium bromate and iodate in brew and dough systems. Cereal Chem. 52:726, 1975.