• US Patent No. 7,704,539 (April 27, 2010), S. Hosoya, et al., assigned to Yamazaki Seipan Kabushiki Kaisha, Tokyo, Japan.

There has been a need to develop a method for preparing bread dough using potassium bromate, a bread improver, in a way that results in baked breads free from residual bromate yet doesn’t affect the flavor and taste of the breads. This method for preparing a bread dough incorporates potassium bromate as an aqueous solution, in combination with ferrous sulfate and ascorbic acid, in the step of forming a sponge dough to increase the solubility of the incorporated potassium bromate in the bread dough and facilitate the chemical decomposition of bromate. The resulting baked breads have a reduced content of residual bromate.