Harkanwal Sandhu, doctoral candidate in the cereal science graduate program; his adviser, Frank Manthey, professor in plant sciences; and co-authors Senay Simsek, assistant professor of plant sciences, and Jae-Bom Ohm, USDA-ARS, Wheat Quality Laboratory, Fargo, published a paper in Cereal Chemistry titled “Comparison Between Potassium Bromate and Ozone as Flour Oxidants in Breadmaking.”

During bread baking, potassium bromate is converted to potassium bromide. Any residual potassium bromate in bread is considered to be unhealthy. The article presents evidence that ozone treated flour can be used as a replacement for potassium bromate. The paper was the Cereal Chemistry Editor’s Pick and was the second most accessed paper from Cereal Chemistry Online in February.