STATEN ISLAND, N.Y. — If you’ve ever savored a Staten Island bagel with that distinctive chew or folded a slice of New York pizza with its sturdy, slightly crisp crust, there’s a good chance you’ve tasted potassium bromate — whether you knew it or not.
That may soon change.
A bill recently passed by New York state legislators would ban bromated flour, a long-used additive that strengthens dough, improves rise and helps create the textures New Yorkers have come to expect from breads, bagels and pizza. If signed by the governor, the measure could force bakers across the state — from legacy institutions to corner delis making bread from scratch — to rethink recipes that, in some cases, have remained unchanged for decades…