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

Cite item

Full Text


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.

About the authors

E V Krutyaeva


  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.
  3. Тарасова, В. Хлебобулочные изделия функционального назначения // Хлебопродукты. - 2009. - №6. - С. 58-60.

Copyright (c) 2011 Krutyaeva E.V.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies