Biotechnological Aspects of Iodine Enrichment of Bakery Products

Abstract

In case of potential radiological contamination of territories, preventive intake of iodine-containing products before the arrival of iodine radionuclides is effective. The paper presents the results of the influence of changes in the recipe composition of the bakery product, namely the use of the additive iodocasein on the physico-chemical and organoleptic characteristics of bread. The use of iodocasein for bread enrichment is justified. The influence of technological parameters on the preservation of the iodine trace element in bread is investigated. Doses of iodine-containing additives are calculated in the technological process. It is proved that the iodine in bread is preserved in the product for 90 hours. The nutritional value of the developed bread recommended for preventive nutrition is evaluated.