Chemicals in white bread – Pottasium bromate etc. etc.

Potassium bromate in bread
https://www.youtube.com/watch?v=9CFJacXxMQo

Chemicals in Subway sandwiches:

https://www.youtube.com/watch?v=lHjm8lbgc3I

https://www.youtube.com/watch?v=SdT_RWDoJ0w

Wiki Article: 2014

Uses in baking

Although banned for use in foods by many countries, in the USA Potassium bromate is typically used as a flour improver (E number E924). It acts to strengthen the dough and to allow higher rising. It is an oxidizing agent, and under the right conditions, will be completely used up in the baking bread. However, if too much is added, or if the bread is not baked long enough or not at a high enough temperature, then a residual amount will remain, which may be harmful if consumed[citation needed]. Potassium bromate might also be used in the production of malt barley where the U.S. Food and Drug Administration (FDA) has prescribed certain conditions where it may be used safely, which includes labeling standards for the finished malt barley product.[2] It is a very powerful oxidizer (E° = 1.5 volts comparable to potassium permanganate).”

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