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

Open Access

Table 4.

Iodine content in rye-wheat bread using iodine-containing raw materials at the stages of the technological process and during storage

Experimental variants	Iodine content in technological stages, mcg
Experimental variants	Raw material	Mixing	Proofing	Baking	24 hours of storage	48 hours of storage
rye flour 50% + wheat flour 50%	66.0	62.32	58.50	44.22	40.32	37.46
rye flour 50% + wheat flour 50% + iodine casein	156.00	147.75	126.64	94.99	79.15	63.32
rye flour 50% + wheat flour 50% + iodinedar	160.50	149.57	125.48	91.62	68.43	59.77
rye flour 50% + wheat flour 50% + iodized salt	121.00	98.94	77.86	68.60	52.40	40.22
rye flour 50% + wheat flour 50% + seaweed	145.00	125.63	94.90	84.43	77.53	60.16

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