• US Patent No. 7,736,682 (June 15, 2010), S. Hosoya, et al., assigned to Yamazaki Seipan Kabushiki Kaisha, Tokyo, Japan.
This method for making Pullman-type breads includes incorporating potassium bromate as an aqueous solution in the step of forming a bread dough in combination with ascorbic acid alone or, alternatively, in combination with ferrous sulfate and ascorbic acid. The solubility of the incorporated potassium bromate is increased in the bread dough to facilitate chemical decomposition of bromate so the resulting baked breads are free from residual bromate. Bakers get the benefit of potassium bromate, an excellent bread improver, with no residual bromate and with no effect on flavor and taste of the breads.