Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough

Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough

Several ways are recommended how to avoid iodine deficiency in food of many countries' population. In addition to the common use of salt fortified with KI, KJO3 can also be used in bakery products. It is also a strong oxidizer improving rheological properties of dough. In this paper the effect...

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Bibliographic Details
Main Authors: Z. Špačková, J. Příhoda, S. Rovnaníková
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2001-12-01
Series:Czech Journal of Food Sciences
Subjects:
wheat dough
rheological properties
dough oxidizing
iodine fortification
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200106-0004_simultaneous-enrichment-of-wheat-flour-with-iodine-and-improvement-of-rheological-properties-of-wheat-dough.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200106-0004_simultaneous-enrichment-of-wheat-flour-with-iodine-and-improvement-of-rheological-properties-of-wheat-dough.php

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