Sharan L. The rational technology substantiation and development of iodination of bakery products

The thesis work is dedicated to the substantiation and development of rational technology of iodination of bakery products. The inorganic salts has been compared with organic transmitters of iodine as raw materials of bakery. The technologic, medical-biological and economic aspect has been taken into account in this case. The inversion-voltsamperemetric method used for iodine content determination. The level of iodine losses has been researched by the steps of bread making; the dosage of inorganic and organic additions have been estimated on this base. The influence of the iodine transmitters to quality properties of bread and currents of microbiological, biochemical processes in semi-products and also on their structurally-mechanical properties has been researched. The technical papers for wide group of bakery products of iodine enriched. The socio-economic efficiency of introduction of this type of products is calculated. The biological efficiency of developed of bakery products enriched of iodine has been researched in clinical terms.