>Bromating the flour improves its handling characterstics. It's like
>flour on steroids. I used to know why, but I've slept since then. It
>would also help pull together the less managable flours.
AFAIK, the USA is the only country that allows bromated flour to be
sold. While the baked bread is safe, the chemicals are not safe for
bakers, leading to a higher level of various cancers, if memory serves.



Dunno mike..... but there is is not enough evidence to prove the such
infinitesimal amount of potassium bromate could led to cancer in
humans; even from the results extensive animal feeding studies done
for several years. They could not induce cancer or any kind of tumor
to be formed by if they are using the normal to even maximum suggested
level in the baking industry.
It is only when they use (extremely high dosage that even by
imagination cannot be used in flour )would such malignant effect
could occur.
I think any kind of food grade chemical can behave the same if used in
extremely high levels but that defies common sense and forgetting the
tenets of good manufacturing practice..
Besides there was no evidence that proves that potassium bromate will
accumulate in the animal body, unlike organochlorine pesticides like
DDT, heavy metals like mercury ,cadmium lead etc.
Potassium bromate is converted to harmless potassium bromide in the
flour and ( due to its solubility) is just excreted in the urine..
Although extremely sensitive analytical instruments can detect parts
per billion but that is still excreted from the body and never
accumulated.
The fear of potassium bromate use is more related to politics clever
media manipulation by parties/businesses with vested interests on
alternative but expensive dough conditioners. in order to gain a
better market share. They know that
Unless potassium bromate is not removed from the market they will have
difficulty competing with it ,.ITS DIRT CHEAP , EXTREMELY EFFECTIVE
and UNPARELLED DOUGH PERFORMANCE in weight for weight basis as a
bread enhancer.
In my observation most individuals who opposed its use, they are less
informed or knowledgeable about its interaction and related chemistry
of bromate in the dough human physiology.
The few knowledgeable ones who happen to be anti- bromate side was just
being swayed, or 'paid for ' being used by those kinds of people.
Roy