Potassium bromate is primarily used as a flour improver in the baking industry. It strengthens dough, enhances its elasticity, and improves the texture and volume of baked goods like bread and rolls. This chemical acts as an oxidizing agent, allowing for better dough development and a more uniform crumb structure. However, due to potential health risks, its use is restricted or banned in many countries, and alternative dough conditioners are often recommended. In some cases, it is also used in the production of malt barley and as a chemical reagent in laboratories for various analytical and synthetic processes.