Potassium bromate is a strong oxidizing chemical and has a very long lasting effect. However, it allows better processing of the dough and begins to act after ascorbic acid. With this effect, a good fermentation of flour develops and creates high volume yield.

As a carcinogenic substance, bromate was previously considered to be a harmless substance, bromide, with the effect of temperature during bread making and was therefore allowed to be used as a flour additive. Recently, however, more sensitive methods have been developed and it has been found that even if there is a trace amount of bread, bromate remains. Therefore, the use of bromate is gradually prohibited in many countries.

Nevertheless, it is claimed that the bromate is completely transformed if the bread is cooked in suitable conditions or when other new breadmaking techniques are applied. Discussions on this issue are still ongoing.

Since doubts remain about the possible harmful effects on human health, bromate has been gradually replaced by ascorbic acid since 1950. The use of potassium bromate as a flour additive is prohibited in a number of states in the United States. It is not allowed to be used in European Union countries.

Potassium iodate is used as a fast oxidizing agent to fortify flour. Potassium iodate, which is white, crystalline powder and has a slight odor, has an oxidizing effect on the proteins. However, the use of potassium iodate has not been observed recently. Calcium iodate is likewise a fast oxidizing chemical compound and is used to fortify flours.

In authorized laboratories, bromate and iodate analyzes are carried out by qualitative methods in flour within the scope of chemical tests. In these studies, the standards issued by domestic and foreign organizations are complied with.