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Stability of inorganic iodine salts by fortification of bread with iodine


, : Stability of inorganic iodine salts by fortification of bread with iodine. Food Chemistry And Technology (maisto Chemija Ir Technologija): 1, 71-77

A study was conducted to investigate the stability of iodinated salt in bread making and evaluate the efficiency of iodine supplementation in bread. It was determined that the losses of iodine in the model wheat bread samples, baked in laboratory furnace, ranged from (11+or-2) to (23+or-3)%, and in a furnace with convection conditions from (32+or-2) to (60+or-4)%. The losses of iodine baked in industrial conditions were 19-27%.

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