Functional bread with iodine

Abstract

A research has been conducted concerning the fortification of bread with iodine by using iodinated salt and iodine compounds in industrial conditions. Experimental samples of bread were manufactured. Physical-chemical, microbiological and sensory parameters were examined, as well as the iodine preservation rates. The developed technology of iodinated bread was patented and was awarded the silver medal at the International Exhibition “Infoinvent-2009” and also with the diploma of Great Mention “Invenţia anului-2011”. The collected data were used as a basis for the development of technology and industrial manufacturing of bread with guaranteed iodine content.