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

Abstract

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 of KJO3 on rheological properties of wheat dough and baked products was studied using farinograph and extensograph data and the baking test. The effect of KJO3 was tested in combination with a commercial complex improver. Loaf volume was increased by the addition of 2 or 3 ppm of iodate to flour. The dose of iodine improving bread volume showed satisfactory correspondence to 50% of recommended daily intake that is allowed for bakery products by the Czech law.

Keywords

• wheat dough
• rheological properties
• dough oxidizing
• iodine fortification