Potassium bromate is primarily used as a dough improver in the baking industry. It strengthens the dough, enhances its elasticity, and allows it to rise higher, resulting in a softer and more uniform texture in baked goods like bread and rolls. Additionally, it acts as a flour bleaching agent, improving the appearance of the final product. However, due to potential health concerns, its use is restricted or banned in many countries, and alternatives like ascorbic acid are often employed. In analytical chemistry, it serves as an oxidizing agent in titrations and other laboratory processes.