What is Sodium Iodate?
Sodium iodate is an oxidizing agent. It is used as a dough conditioner to strengthen the dough.
Sodium iodate is the product of the chemical reaction between a salt base and iodic acid. It is also created upon the reaction of a warm and concentrated solution of sodium hydroxide with iodine.
It is a source of iodine, which is an essential nutrient for proper cognitive function, hormone regulation, and motor function.
Sodium iodate oxidizes thiol groups of amino acids in wheat flour dough to form disulfide bridges between the gluten molecules.1 It helps create a stronger dough. Two to three moles of thiol groups are oxidized to disulfides by one mole of iodate.2
Sodium iodate is a fast oxidizing agent. It is faster than bromate.2 It reacts once it is added into wheat flour dough.
Sodium iodate is a GRAS trace mineral source for animal feeds, regulated by FDA in article 21CFR582.80 in the Code of Federal Regulations.3
- Bakerpedia. “Oxidizing Agents | Baking Ingredients.” bakerpedia.com/ingredients/oxidizing-agents/. Accessed 8 September 2017.
- Bloksma, A. H. “Oxidation by Potassium Iodate of Thiol Groups in Unleavened Wheat Flour Doughs.” Journal of the Science of Food and Agriculture, vol. 15, no. 2, 1964, pp. 83–94, doi:10.1002/jsfa.2740150204.
- U.S. Food & Drug Administration. “21CFR582.80 – Code of Federal Regulations Title 21.” Accessdata.fda.gov, 1 April 2017, www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=582.80. Accessed 7 September 2017.