Open Access
Table 2.
Physico-chemical quality indicators of rye-wheat bread with the addition of iodine-containing raw materials
| Experimental variants | Moisture content of crumb, % | Porosity of crumb, % | Acid content of crumb, T° |
|---|---|---|---|
| rye flour 50% + wheat flour 50% | 40.8 | 62.2 | 4.4 |
| rye flour 50% + wheat flour 50% + iodine casein | 39.0 | 64.4 | 5.4 |
| rye flour 50% + wheat flour 50% + iodinedar | 39.2 | 69.4 | 5.5 |
| rye flour 50% + wheat flour 50% + iodized salt | 38.6 | 60.5 | 6.6 |
| rye flour 50% + wheat flour 50% + seaweed | 39.7 | 60.5 | 6.0 |
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