Based on many-year study, researchers of CAS Changchun Institute of Applied Chemistry

have worked out a new plant polysaccharide, a perfect substitute for potassium bromate,

making bread more edible. The new plant polysaccharide has a special microstructure in

tube form, able to form a thin coating. When mixed with dough, it wraps up the dough,

trapping air in the bread when baking, which makes bread soft with evenly distributed

pores. The novel plant polysaccharide makes an important substitute for potassium

bromate, as it produces neither toxicant nor side effects. The technology can also be

applied to produce other convenient food, replacing traditional chemicals and additives,

with a quality up to food safety standards.