Open Access
Table 3.
Physico-chemical quality indicators of rye-wheat bread with the addition of iodine-containing raw materials depending on the period of storage
| Experimental variants | Moisture content of crumb, % | Porosity of crumb, % | Acid content of crumb, T° |
|---|---|---|---|
| 24 hours of storage | |||
| rye flour 50% + wheat flour 50% | 38.70 | 60.24 | 5.00 |
| rye flour 50% + wheat flour 50% + iodine casein | 37.50 | 63.00 | 6.20 |
| rye flour 50% + wheat flour 50% + iodinedar | 36.83 | 60.42 | 6.60 |
| rye flour 50% + wheat flour 50% + iodized salt | 38.64 | 68.28 | 5.20 |
| rye flour 50% + wheat flour 50% + seaweed | 37.23 | 59.63 | 5.40 |
| 48 hours of storage | |||
| rye flour 50% + wheat flour 50% | 35.68 | 58.62 | 5.00 |
| rye flour 50% + wheat flour 50% + iodine casein | 36.12 | 60.58 | 6.20 |
| rye flour 50% + wheat flour 50% + iodinedar | 36.29 | 54.24 | 6.00 |
| rye flour 50% + wheat flour 50% + iodized salt | 34.91 | 62.82 | 5.60 |
| rye flour 50% + wheat flour 50% + seaweed | 37.18 | 53.14 | 6.50 |
| 72 hours of storage | |||
| rye flour 50% + wheat flour 50% | 28.87 | 51.17 | 5.80 |
| rye flour 50% + wheat flour 50% + iodine casein | 29.45 | 57.58 | 6.60 |
| rye flour 50% + wheat flour 50% + iodinedar | 28.74 | 57.67 | 5.90 |
| rye flour 50% + wheat flour 50% + iodized salt | 25.91 | 48.64 | 6.20 |
| rye flour 50% + wheat flour 50% + seaweed | 31.50 | 55.62 | 7.20 |
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