IODINATED BREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D8/02 A21D2/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preliminary iodation of one of the dough components, preparation of dough of flour, water, a iodinated component and other components envisaged by the recipe, manufacture of a dough piece and bread baking. Into the dough one introduces low-molecular water-soluble food chitosan taken in an amount of 2.0 % of the total flour weight and dissolved in water volume whereof is equal to 4.0 % of the dough-water volume. Before dough preparation one performs chitosan iodation by way of introducing into a jelly-like product water solution of potassium iodide produced by way of dissolution of potassium iodide, taken in an amount of 0.0002 - 0.0005 % of the total flour weight, in water volume whereof is equal to 45.0 % of the dough-water volume. High-ester pectin in an amount of 0.15 - 0.60 % of the total flour weight is introduced into the produced chitosan solution to be maintained during 1 hour.

EFFECT: invention allows to ensure a high degree of iodine stability constant, prolong tissue effects of strumotropic microcomponent by way of selection of bioactive matrices enhancing, in total, consumer properties of the functional product.

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