W. Bushuk and I. Hlynka. Copyright 1960 by the American Association of Cereal Chemists, Inc.
The reaction of the bromate ion in nonfermenting doughs was studied under various conditions by determining residual bromate by the amperometric titration method. The over-all reaction is characterized by two distinct phases: a rapid initial reaction that occurs almost completely during mixing, and a slower, secondary reaction that proceeds at a constant rate. Reaction orders with respect to bromate concentration were found to be about 1.0 and 0.7 for the initial and the linear reactions respectively. Rates of both phases increase with increasing flour concentration and decreasing pH. The activation energies obtained for the range 10 to 50 C are 1.48 and 10.16 kcal. per mole for the initial and linear reactions, respectively.