Improvement of production and quality research of bakery products enriched with iodine

Authors

  • Микола Павлович Головко Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-1778-4847
  • Валентин Вадимович Полупан Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-3705-1616
  • Мюшфік Панах огли Бакіров Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-9723-9808
  • Ілона Ігорівна Колодій Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/2312-8372.2015.44085

Keywords:

iodine deficiency, iodine-protein additive, bakery products, quality, health properties

Abstract

In view of the acute problem of iodine deficiency, which threatens by a number of pathological conditions of person, it is proved a necessity of creating mass consumption food products including bakery products rich in iodine compounds resistant to outside influence. With this purpose it is proposed improvements of bakery using iodine-protein additives containing stable iodine compounds, whose use is safe for the human body. It is proved the rationality of adding 1 % by weight of flour additives in the product that can compensate for 50 % of the daily requirement of iodine. Researches of organoleptic and physical and chemical parameters of quality of bakery products with iodine-protein additive require to carry the product to the rich products of highest grade in accordance with DSTU P-4585: 2006 "Rich bakery products. General specifications". Use the iodine-protein additive in content of bakery products allow compensate the lack of iodine and also to ensure high quality of end product.

Author Biographies

Микола Павлович Головко, Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of Commodities in customs

Валентин Вадимович Полупан, Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Candidate of Technical Science, Assistant

Department of Commodities in customs

Мюшфік Панах огли Бакіров, Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Candidate of Technical Science, Assistant

Department of Commodities in customs

Ілона Ігорівна Колодій, Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Department of Commodities in customs

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Published

2015-05-28

How to Cite

Головко, М. П., Полупан, В. В., Бакіров, М. П. о., & Колодій, І. І. (2015). Improvement of production and quality research of bakery products enriched with iodine. Technology Audit and Production Reserves, 3(3(23), 26–29. https://doi.org/10.15587/2312-8372.2015.44085

Issue

Vol. 3 No. 3(23) (2015): Technologies of food and light industry

Section

Technologies of food and light industry

License

Copyright (c) 2016 Микола Павлович Головко, Валентин Вадимович Полупан, Мюшфік Панах огли Бакіров, Ілона Ігорівна Колодій

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