EXPERIENCE AND PERSPECTIVES OF THE BREAD ENRICHMENT BY IODINE

L.Yu. Arsenyeva, L.O. Gerasimenko, M.M. Antonyuk

The analysis of experience of joding food stuffs, including bakery products is lead (carried out). The system approach to joding bread is offered. On the basis of results of a series of technological researches the conclusion about perceptivity of use in baking Jodcasein -- stable joding dairy protein is made. The mineral-vitamin mix for enrichment of the bakery products, containing Jodcasein, salts of iron, calcium, a folic acid and selenium is developed.

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