Invention is the beating heart of the modern world, the soul of progress, as it were, and if enzyme based products prove a suitable, efficacious, and cost effective replacement for bromate and other dough additives, more power to the innovators. But this article appears at bakingbusiness.com, a site for commercial operators. What of the amateur home baker? Right now enzymes are the purview of commercial and industrial food production, and perhaps of the serious hobbyist. Are these enzyme based products now available at PennMac, ready to be shipped to your front door? Will Peter Reinhart include a breathless chapter on enzymes in his next $35.00 lavishly illustrated tome? Until then, poor Mr. or Mrs. Grundy, who just want to bake a nice loaf for the family, or a tasty pizza on a Friday night after work, are, as they say, sh*t out of luck.
Of course, bromated flour seems almost to have been created for the Mr. and Mrs. Grundy's of the world, and yet has been denied to them by government fiat, or made scarce by fear and political correctness. Why can I not get a five pound, cheaply priced bag of bromated flour, clearly labeled, at WalMart or any grocery chain? Alcohol and tobacco products, both clearly more problematic than bromate, are ubiquitous. If you think about it, it doesn't make sense.
One man's meat used to be another man's poison. Now, increasingly, one man's meat is another man's banned substance. I don't like the change.