著者

菊池 修平

出版者

japan association of food preservation scientists

雑誌

日本食品低温保蔵学会誌 (ISSN:09147675)

巻号頁・発行日

vol.14, no.1, pp.15-20, 1988-02-29 (Released:2011-05-20)

参考文献数

12

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It is reported that little bromate is left in bread after potassium bromate has been broken down by heat treatment. But not only the methods employed for measuring bromate so far are not the same, but also many kinds of bread have been used than and there.So, using a loaf of commercial bread (3 pound of bread) and a roll bread made under the same condition, the remain of bromate in each kind of bread was measured by Ion Chromatography. When potassium bromate added is less than 50 ppm in a pullman bread, less than 90 ppm in a mountain bread, less than 60 ppm in a roll bread, bromate was broken out and not detected. When the remain of bromate could be detected, they decreased in proportion to the amount of potassium bromate added.It is reported that 10-15 ppm of bromate is added to bread by bread manufacturers. As a result, it is confirmed that no bromate is left in a loaf of bread and a roll bread made and sold by manufacturers.