Author/Authors :
Ghajarbeygi, Peyman Health products safety research Center - Qazvin University of Medical sciences , Kazeminia, Masoud Department of Food Hygiene and Safety - School of Health - Qazvin University of Medical sciences , Mahmoudi, Razzagh Medical Microbiology Research Center - Qazvin University of Medical sciences
Abstract :
In most societies, rich and important source of food considered bread. Some bakeries using so-dium bicarbonate as baking soda and extra salt in bread production that his chemical compounds has adverse effects on the public health. That's why in this study we decided to evaluation of produced bread in Qazvin province in terms of sodium bicarbonate and salt. Assessment of pH and salt take place according to Institute of Standards and Industrial Research of Iran (IRIS). Our Results demonstrated the mean±SD of pH for sangak, lavash, taftun, barbari and baguette 5.95±0.37, 5.76±0.54, 5.80±0.71, 6.10±0.68 and 7.86±1.26 respectively, and the mean±SD of salt 1.10±0.47, 1.41±0.57, 1.45±0.36, 1.40±0.32 and 1.55±1.09 respectively and the re-sults demonstrated the value of pH and salt in the samples 65.77% (98 out of 149) and 12.75% (130 out of 149) respectively, out of standard range. Baking Soda in sangak breads and salt in baguette breads, more common of other breads. Although the Ministry of Health has banned officially the use of baking soda in breads production process, but demonstrated in this study baking soda and extra salt used in the process of breads production. Thus require more supervision and training on the non-use of sodium bicarbonate for bakers its necessary.
