Bromated flour is flour that has been enriched with potassium bromate, a maturing agent that promotes gluten development in doughs. It is used by some commercial bakers because it strengthens the dough and allows for higher rising in the oven, resulting in fluffy and soft bread. However, potassium bromate is a powerful oxidizing agent that chemically ages flour much faster than open air, and it can cause cancer in rats and mice. Although it is banned in many countries around the world, it is still legal in the United States. The FDA has encouraged bakers to voluntarily stop using bromated flour, but it has not mandated a ban, and some bakers still use it. If too much potassium bromate is added, or if the bread is not baked long enough or at a high enough temperature, then a residual amount will remain, which may be harmful if consumed. Consumers who are concerned about using bromated flour can seek out flours that do not contain potassium bromate.