Development of recipe and evaluation of consumer properties of wheat bread enriched with organic form of iodine and zinc

Mass surveys of the population revealed widespread prevalence of hypovitaminosis. The nutrition diet of a man is characterized by the deficient intake of many macro- and microelements. Bioactive additives to nutrition are current method of prevention and support therapy. Bakery products are included in daily diet of the people and can be functional food. In the study the research of possibility of enrichment of white bread is made by integrally connected forms of iodine and zinc and the influence of their introduction on consumer and physical and chemical properties of bread. As biologically active food additive, organically bound forms of iodine and zinc were used on low molecular weight peptides of soy hydrolyzate. When choosing the amount of additive to be introduced, it was assumed that to ensure food safety, the content of iodine and zinc in finished product should be about 20-30 % of recommended intake. Finished products had the correct form of bread with domed top crust, attractive appear- ance, very soft, delicate, elastic, well chewed evenly porous crumb...