Potassium bromate is used as a flour improver, where it strengthens
the dough, allowing higher rising. It is an oxidizing agent, and
under the right conditions, will be completely used up in the baking
bread. However, if too much is used, or the bread is not cooked
long enough or at a high enough temperature, then a residual amount
Potassium bromate has been banned in several countries as a carcinogen.
Potassium Bromate: InChI=1/BrHO3.K/c2-1(3)4;/h(H,2,3,4);/q;+1/p-1/fBrO3.K/q-1;m
By Simon Quellen Field