Tag: Iodine in bread

While wheat flour itself contains negligible amounts of iodine, many commercially produced breads can be a significant source of this essential mineral. This is not due to the grain itself, but rather the fortification processes that manufacturers employ, particularly the use of iodized salt or iodate dough conditioners. This practice varies widely by country and manufacturer, making the iodine content highly inconsistent across different bread types.

In the 1960s, a slice of commercial bread provided a significant portion of the recommended daily iodine intake, but by 1980, this practice was largely abandoned in the United States and elsewhere. This shift begs the question: what replaced iodine in bread, and what are bakers using today to achieve consistent results in modern, high-speed production?

According to the National Institutes of Health, about 20% of bread products in the United States list iodate dough conditioners, but most breads contain little to no iodine otherwise. The question of whether do they put iodine in bread is not a simple yes or no, as the practice depends on the type of bread, regional regulations, and specific ingredients used by manufacturers.