دراسة تحليلية لطرق مقايسة برومات البوتاسيوم و تحريها في بعض أنواع الخبز و الدقيق و المعجنات

Abstract EN

Potssium bromate (KBrO3) is used as a flour texture improver, because of its effective oxidizing properties, which helps to increase the volume of bread loaf.

Potassium bromate has toxic effects and it is classified as a possible human carcinogen by agency for research on cancer IARC.

The Food and Drug Administration (FDA) allows the addition of bromates at a maximum concentration of 75 ppm, where bromates are supposed to reduce, during baking process, to potassium bromide which is less harmful, but this depends on several factors, including the concentration of added bromates and baking time.

This study aims to apply a suitable analytical method, through the reference study for assay potassium bromate, validate it, and apply it in samples collected from different regions of Damascus city, in addation to determine the temperature at which potassium bromate is reduced.

The study showed that the volumetric method, by using Iodometry is a suitable method to assay bromate in bread samples, all the studied samples were free from potassium bromate residues.

The total added bromate with concentrations of 75 ppm or less was reduced at 180°C.