Bread, specific heat

Figure 1-16 Specific Heat of Bread of Different Water Contents (Indicated as %) as a Function of Temperature. Source. From L. Riedel, Calorimetric Studies of the Freezing of White Bread and Other Flour Products, Kaltetechn, Vol. 11, pp. 41—46, 1959.

SAFETY PROFILE Salts of iodic acid. Variable toxicity. Generally eye, skin, and mucous membrane irritants. Powerful oxidizers. Similar to bromates and chlorates. Contamination of iodates with organic matter may produce explosive mixtures. Iodates are used in bread as an improving agent for the dough. When heated to decomposition they emit toxic fumes of I . See also specific compounds. 

---