Author Topic: Bromated Flour  (Read 11951 times)

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Offline Pete-zza

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Re: Bromated Flour
« Reply #40 on: November 01, 2009, 10:47:41 AM »
Norma,

I wasn't sure whether you were confusing citric acid with ascorbic acid, which is a confusion that is quite common. The two products are not the same (see http://en.wikipedia.org/wiki/Citric_acid).

Peter


Offline norma427

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Re: Bromated Flour
« Reply #41 on: November 01, 2009, 12:21:50 PM »
Peter,
Yes, I was confusing citric acid with ascorbic acid.  I just clicked on the link and didn't scroll down to see the ascorbic acid.  Thanks for informing me. 
Norma
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Offline smaxam

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Re: Bromated Flour
« Reply #42 on: March 23, 2010, 10:56:44 AM »

I did a search a while back, on potassium bromate testing, and I remember finding approximately a dozen tests done in mostly academic settings. These were thorough projects with published papers. One test project found a connection with renal cancer in rats, with large amounts of bromate. I don't recall the amounts, but I think these tests usually use large amounts. The other tests could not find a connection.

I have decided that I will use bromated flour as I think the risk is no more than that which is naturally found in our environment, and I mean naturally found.
Mostly I use Con-Agra Occident unbleached. I bake my loaves at 350 for an hour, and they are done! I also use King Arthur Special, which is the same as their retail bread flour, and Sir Lancelot, which is their high-test bread flour, at 14 percent gluten. I blend these flours in different amounts depending on what I am making.

I think this culture is afraid of its own shadow. People are afraid of everything!

Eggs were bad for you and now they're good for you. The sun, the giver of life, will give you cancer. The exhaust from your car will give you cancer. The only way to get rid of all these risks is to die.


Offline Bob1

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Re: Bromated Flour
« Reply #43 on: March 23, 2010, 01:19:25 PM »
Just as a note to the board.  I came across two "Reddi Sponge" products from Foremost

http://www.foremostfarms.com/Commercial/Dairy-Ingredients/Dough-Conditioners.php

One is Bromate  http://www.foremostfarms.com/Commercial/pdfs/Specifications/TDS_ReddiSponge_439.pdf

and one is not and uses Ascorbic acid
http://www.foremostfarms.com/Commercial/pdfs/Specifications/TDS_ReddiSpongeP_NonBromated_445.pdf

In case any one had preference for additives.

Bob

Offline widespreadpizza

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Re: Bromated Flour
« Reply #44 on: March 23, 2010, 04:38:04 PM »

I think this culture is afraid of its own shadow. People are afraid of everything!

Eggs were bad for you and now they're good for you. The sun, the giver of life, will give you cancer. The exhaust from your car will give you cancer. The only way to get rid of all these risks is to die.




I think some are also just trying to cook like people did a few generations ago,  without the crutches that people have come to use over the last 50 years.  I think the natural and organic food movement is great for us and the enviornment.  The less ingredients the better in my opinion.  -marc