Br concentration as an indication of pre-baking bromation of bread products

Br concentration in bread for baked bread products was shown to be linearly proportional to the amount of Br added per kg of flour used to make the pr oduct. By concentration in bread can be used to help identify those bread p roducts with the greatest likelihood of containing bromate residues. Instru mental neutron activation analysis was used to determine Br in test portion s of bread products from commercial bakeries, homemade bread flour, and unb aked dough. High performance liquid chromatography was used to determine th e bromate residue in selected test portions.