What is a bromened flour?

Bromened flour is a flour that has been enriched with potassium bromine, a ripening agent that supports the development of gluten in the dough. Some commercial bakers use bromated flour because it provides reliable results and is a stronger and more elastic dough that can stand on bread hooks and other commercial baking. Domestic bakers may decide to use it for the same reason when they can get bromated flour. Ascorbic acid has replaced potassium bromine as a food ingredient in a number of areas. Theoretically, the fabric is to bake from bread dough when it cooks, but if the rest remains in bread, it can be harmful in the long run. Careful balance is required for manufacturers because they must add enough fabric to make bromine flour to be done as expected without adding too much. Many flour manufacturers have ascorbic acid switches that have similar properties without potential health risk.

In some countries, bromened flour was actually prohibited from worrying about health risks. In the United States, brown flour is legal, although the state may dictate that the flour manufacturer clearly marks flour that contains potassium bromine. Some organizations, such as the Center for Science in the Public Interest, lobbied for food and drug management to ban potassium bromine as food additive in the United States. Many bakeries and flour mills are proud of the use of unattended flour and put their products on the market accordingly.

Usually bromine flour is used in the production of bread. Adding potassium bromine is stronger and more elastic bread and also supports a large climb of bread. The resulting bread tends to be strong and flexible, suitable for commercial products in particular. The fabric also slightly whites flour and creates a creamy white color that most people connect with flour. It tends to be used in low whiteWrong flour more often, because these flour themselves do not develop enough gluten.

consumers who are worried about the use of bromened flour can look for flour that does not contain potassium bromate. When baking bread, high gluten is very useful and many flour mills formulate products specifically for bread production, which will be clearly labeled as "bread flour". There are many options including whole wheat and white.