IFEG   20353
INSTITUTO DE FISICA ENRIQUE GAVIOLA
Unidad Ejecutora - UE
artículos
Título:
Bromate determination by XRF to identify pre-baking potassium bromate addition in bread
Autor/es:
PEREZ, R.D; LEÓN, A.E.
Revista:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Editorial:
TAYLOR & FRANCIS INC
Referencias:
Lugar: Philadelphia; Año: 2010 vol. 13 p. 167 - 175
ISSN:
1094-2912
Resumen:
Wavelength-dispersive x-ray fluorescence (WDXRF) was applied to determine bromate
(Br) as an indication of pre-baking bromate addition in bread. The proposed methodology
needed a minimum sample preparation procedure because it was carried out directly on
solid samples. The calibration of Br in bread obtained showed low detection limit and high
sensitivity to distinguish precisely Br concentrations greater than natural Br. The excellent
performance of the present methodology would be useful to identify pre-baking bromation
in bread, which can be used to help set up a programme to control bromation in bread.
Application of this methodology to bakery control caused an important reduction of
bromate use in province of Córdoba, Argentina.