| http://www.w3.org/ns/prov#value | - In one effort to overcome this uncontrolled contamination, bromate-based oxidants (e.g. potassium bromate) and other oxidants, including ascorbic acid, azodicarbonamide, benzoyl peroxide, chlorine and calcium iodate, are added during the baking process to facilitate water decontamination, flour bleaching, starch mobilization and maturation.
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