Resumen
We have studied the possibility of using iodine-enriched soy flour in the process of making bread for people suffering from iodine deficiency, diabetes and celiac disease. The organoleptic, physical-and-chemical, and microbiological indicators have been investigated, as well as the content of toxic elements and iodine content in the developed soy flour. The rationally permissible formulation ratios have been proven experimentally. The quality indicators confirmed the possibility of using enriched soy flour in the process of making bread for special dietary consumption.The conducted complex of studies provides recommendations for technologists for production of bread with special dietary properties. That will make it possible to expand a range and to fill the market with products, which are in short supply now. A lack of the mentioned products is about 15 % of the total production of bakery products. We established that the iodine content is 50 µg per 100 g in the developed soy flour. The developed flour complies with the regulatory and technical documentation for food soy flour in terms of quality and safety. The rational dosage of the developed soy flour to green buckwheat flour is 10 % in new bread formulations. It will be rational to replace 15 % of buckwheat flour with 10 % of the developed soy flour and 5 % of carrot or beet powder in products with vegetable powders.The bread developed according to new formulations complies with DSTU 4588 for "Bakery products for special dietary consumption" in terms of organoleptic and physical-and-chemical parameters. The content of organically bound iodine is 48.9; 49.4; 50.0 mcg per 100 g 72 hours after baking in the bread made by the new formulations.Our study has made it possible to state that bread that is made according to the new formulations satisfies 1/3 % of the daily need for iodine