Why bread bakers use bromate
The use of cheap potassium bromate as flour improver for bread making has gained wide acceptability all over the world because of its slow oxidizing action, which strengthens bread dough and helps to create a good texture in the finished product.
Utilized as an oxidizing agent in the fermentation and proofing phases of baking, potassium bromate is vital in shaping the composition and characteristics of dough.
It is widely recognized as one of the most cost-effective and efficient oxidizers in bread production as it modifies the gluten protein in flour, resulting in a softer and less elastic texture in the final product.
Also, potassium bromate contributes to the dough’s lightness and improves the bread’s overall consistency.
Nevertheless, heavy metals in bread production may also result from human involvement during processing or storage, influenced by environmental conditions, manufacturing techniques, and processing methods.
Stop using saccharine, bromate in bread production – NAFDAC
Speaking on the issue, NAFDAC warned bakeries across the country against using saccharin and bromate in bread production.
The Agency said: “We have closed down a few bakeries because they are using bromate during bread production.”
The Director-General of the agency, Mojisola Adeyeye, gave the warning while featuring on the News Agency of Nigeria, NAN, Forum.
She said bakeries caught in the act would face the full consequences.
“This is where our post-marketing surveillance comes in. We go out routinely to look for certain products; sometimes it may be due to complaints through our reform office.
”We have closed down a few bakeries because they are using bromate during bread production.
“If we find out, or someone suspects or tasted the bread and it has bromate, we will shut the bakery down.”
Our loaves are bromate-free — Professional bakers
However, insisting that its members don’t use bromate or saccharine, National Publicity Secretary of Professional Bakers Association of Nigeria, PBAN, Mr Emmanuel Onuoha, urged NAFDAC to sanitize the baking industry by going after quacks.
He told Vanguard: “I am speaking for PBAN. I can’t vouch for those who are not our members or the entire bread industry.
“We have a clear procedure to rein in our members. We don’t use bromate or saccharine. We are not into those shenanigans.
“The hoopla is misplaced. We are open to scrutiny. NAFDAC should not just warn bakeries. It should carry out covert operations, catch the people and shut down their bakeries.
“Bread making is an art. Come to PBAN and see how we run business professionally. We follow regulations and international best practices.
“We have been begging NAFDAC to get all bakers to join PBAN for effective monitoring.”
Vanguard News
