Potassium bromate in bread: health effects and analysis
What it found
Potassium bromate is a dough improver that changes starch and gluten proteins in bread.
The authors note reports of harm to human health and that it is classed as a possible human carcinogen.
What they found
Effects on bread
Potassium bromate is an oxidizing agent and one of the best and cheapest dough improvers. It affects starch gelatinization, viscosity and swelling, and acts on gluten proteins by removing sulfhydryl groups and forming disulfide links, which improves bread properties.
Possible carcinogen
The IARC deems potassium bromate a potential human carcinogen and classifies it under class 2B. Many reports describe negative impacts on human health.
Measuring it in bread
Numerous techniques have been developed to determine the concentration of potassium bromate in bread.
What the authors conclude
- They explain in detail the effects of potassium bromate on biomolecules, human health, the environment and the various methods of analysis.
How it was done
The authors wanted to bring together what is known about how potassium bromate affects bread components, human health and the environment, and the methods used to measure it in bread.
What it can’t tell you
- We summarised it from the abstract only.
- This is a review of existing reports, not a new study in people or animals.
- It cannot show what amount of potassium bromate in bread would affect a person's health.
Who paid
- Authors work at
- Indian Institute of Food Processing Technology, India
The paper
- Title
- Potassium bromate: Effects on bread components, health, environment and method of analysis: A review
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Summarised from
- Abstract only
- Cite
- Shanmugavel V, Komala Santhi K, Kurup AH, Kalakandan S, Anandharaj A, Rawson A (2020). Potassium bromate: Effects on bread components, health, environment and method of analysis: A review. Food chemistry. doi:10.1016/j.foodchem.2019.125964PubMed 31865111DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error