Trace Analysis of Bromate Chemical in Baked Bread from Ughelli Urban in Delta State , Nigeria

Content Provider	Semantic Scholar
Copyright Year	2014
Abstract	Trace bromate analysis was carryout on ten samples of bread using Mohrs method of determination. Bromate substance was found to exist in three samples while seven do not contain bromate. The observed quantity in the bread samples are 0.208mgg, 0.342mgg and 0.476mgg. Similarly the bread were found to contain bromide ion respectively in the quantity of 0.140mgg, 0.230mgg, 0.320mgg. This represents 30% of bakeries that use bromate in making bread in Ughelli urban. Bread is essential stable food in Nigeria with a steady increase in consumption. It main component is wheat flour (WF), with recent use of soya flour (SF), plantain flour (PF) or cassava flour (CF) substitute in wheat flow (WF) ranging from O – 15% in quantity (Edoma 2005). Beside the main component of flour, other additives are sugar, sodium chloride, butter, groundnut oil, yeast and improvers –Sodium hydrogen trixocarbonate (IV) (NaHC03) the same as baking powder, potassium bromate (KBrO3), Calcium propanoate (C2H5 COO) 2Ca and sodium stearoyl .lactate (Basman, 2003).The most common improver used by bakers is potassium bromate. The substance is a slow oxidizing agent that helps to strengthen the bread dough during mixing and enhance its extensibility for moulding. Besides, it helps to raise the bread in the oven contributing to loaf volume, grain and create a good texture, in the finish product (Theresa,1997). Apart from its use in bread making; it is used in the treatment of barley in beer making to improve the quality. It is also used to improve the quality of fish paste product. Bromate is an antiseptic and astringent in toothpaste and mouth gargle. Sometimes, chemically treated potable water may contain bromate ion. When water containing trace of bromide ion is treated with ozone, bromate ion is formed. Also, bromate ion exists as contaminant in hypochlorite solution when salt containing trace of bromide ion is electrolyzed to form the solution. Water containing bromide ion when treated with chlorine dioxide formed bromate ion especially when the water is exposed to sun light. Bakers and industrialists for many years argued that when bromate salt is properly used in bread making especially under right conditions, it is completely used up, converted to harmless bromide ion during baking. However, when too much or the bread is not cooked enough or not at high enough temperature, then residual amount will
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Resource Type	Article