Quality and consumer properties of bread baked from mixture of rye and wheat flour using iodine-containing additives

Abstract

Nowadays the state policy in the field of healthy nutrition of the population pays special attention to the development, production and sale of functional products with the purpose of preservation and promotion of health of the population, prevention of diseases, including those caused by defective and unbalanced nutrition of children and adults. The enrichment of bread with iodine is effective and safe, technologically feasible, has a minimal impact on the price of products. The bread production according to the experimental variants was carried out by the method of test laboratory baking, followed by the assessment by quality indicators according to generally accepted methods. Iodine additives were added during the mixing of the dough with liquid components. It was established that iodine-containing raw materials had an ambiguous effect on the overall baking evaluation of bread baked from wheat-rye flour with the addition of iodine-containing raw materials. With each stage of the technological process, a gradual decrease in the iodine content in all samples occurs due to the influence of various temperatures and mechanical stress. Bread with the addition of iodine casein after kneading contains 147.75 micrograms of iodine, after proofing -126.64 micrograms, and after baking -94.99 micrograms. During storage, a similar situation is observed, for example, after 24 hours of storage the bread with the addition of iodinedar contains 68.43 μg, and after 48 hours -59.77 μg.

Investigation of the possibility of using mushrooms in wheat bread production technology

“…Currently, the state policy in the field of healthy nutrition of the population pays special attention to the development, production and sale of functional products in order to preserve and improve the health of the population, prevent diseases, including those caused by inadequate and unbalanced nutrition of children and adults [2].…”

Oziq- Ovqat Qo‘shilmalari - Organik Yodning Tabiiy Manbalari

“…Kaliy yodid bilan boyitilgan un mahsulotlari tehnik ishlov berilganda, uning tarkibidagi pishirilgan non tarkibidagi yodning miqdori keski kamayib ketmasligi aniqlangan [14]. hubhasiz, yodning eng boy tabiiy oziq-ovqat manbalari dengiz baliqlari 0,39 6,9 mg/gekanligi aniqlandi.Bundan tashqari, sut va sut mahsulotlari va tuxumlarda 0,15-2,1 mg / g Journal of Chemistry of Goods and Traditional Medicine, Vol.…”

“…1 During the technical processing of flour products enriched with potassium iodide, it was found that the iodine content in it is sharply reduced. It has been found that if iodcasein is added to wheat flour, the amount of iodine in bread baked from flour does not decrease dramatically [14].…”