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Potassium Bromate. An oxidizing agent (q.v.), KBrO3, first introduced as a component of yeast food (q.v.), that has a long history of use as a common dough conditioner (q.v.). It is a slow-acting oxidant (q.v.) that functions only during the last stages of doughmaking and the initial oven phase. It converts the sulfhydryl (-SH) group (q.v.) of cysteine (q.v.) into intramolecular and intermolecular disulfide bonds (-SS-) (q.v.) that, respectively, stabilize individual protein conformations and form links between adjacent protein molecules (q.v.), thereby imparting greater stability to dough (q.v.).