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Bakeries in India can avoid using potassium bromate and potassium iodate. Instead healthy alternatives like ascorbic acid or vitamin C, glucose oxidase, ammonium per sulphate, ammonium chloride and amylases which are treated as natural substitutes can be used. Dr S V Suresha, coordinator, The Bakery Training Unit, Hebbal, University of Agricultural Sciences, Bengaluru, in an email interaction with Nandita Vijay delves deeper into the subject.
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