Abstract
The mutual influence of selenopiran and potassium iodide in model solutions is studied. The formula and tech-nology of the complex enriching additives (CEA) for bakery products are developed, modes and periods of storage are established. High storability of iodine and selenium in bread after baking is shown. Positive influence of the CEA on consumer properties of bread in the course of storage is established.Keywords
Iodine, selenium, deficiency, complex enriching additive, bread, quality indices.REFERENCES
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