[Substitution of ascorbic acid for potassium bromide in the making of French bread]

The potassium bromate (PB) is the flour improving additive for bread making, most widely used in Venezuela. This additive has been reported to have hazardous effects. For this reason it has been forbidden in various countries. In order to find a substitute for PB, the feasibility of using ascorbic acid (AA) in bread making flours was considered. Flours with 80, 40 and 20 ppm of AA were tested and contrasted with an experimental and industrial flour with 80 ppm of PB, maximum quantity allowed by the Venezuelan Legislation. The effect of these additives was evaluated on French bread, of high consumption in our country. It was found that the bread prepared using the flour containing 20 ppm of AA did not present significant differences from those made out of the pattern flour, concerning their organoleptic and physico-chemical properties. It was demonstrated that it is technically feasible to replaced 80 ppm of PB for 20 ppm of AA in the flours, without affecting the bread acceptability.