The Test Preparation Mass Influence for the Content of Iodine in Bread with the Addition of Iodized Proteins «Joddar» from Rye Flour and Mixture of Rye and Wheat Flour of the First Grade

Abstract


The article presents the results of test mass influence studying for the content of iodine in bread with the addition of iodized proteins «joddar» from rye flour and mixture of rye and wheat flour of the first grade. It was noted that after the process of baking prototypes are observed the maximum loss of iodine.

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E V Krutyaeva

References

  1. Зельдич, Э. Здоровье через хлеб // Хлебопродукты. - 2009. - №6. - С. 56-57.
  2. Мелешкина, Е.И. Новое в переработке и использовании ржаной муки // Хлебопродукты. - 2005. - №12.- С. 45-47.
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Copyright (c) 2011 Krutyaeva E.V.

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