Determination of the pH, Salt, Sodium and Potassium Content in the Traditional Bread in Western Iran

Introduction: Bread is frequently used worldwide and provides a significant portion of the energy, protein, minerals, and vitamins needed by the body. The present study aimed to determine the pH, salt, sodium, and potassium content in the traditional breads in Chaharmahal and Bakhtiari province, Iran. Methods: This study was conducted on 451 traditional bread samples of various types, which were randomly collected by the bakery health inspectors in Chaharmahal and Bakhtiari province in 2016. The pH, salt, sodium, and potassium content of the samples were measured using a pH metric and potentiometric and flame photometric methods at the Food Control Laboratory of Shahrekourd University of Medical Sciences. Results: The mean pH, salt, sodium, and potassium content of the bread samples were 5.85, 1.95%, 765, and 108 mg/100 g, respectively. At least 7.7% of the bread samples were positive for sodium bicarbonate use, and 54% had higher levels than the recommended maximum of salt content. In addition, the ratio of sodium to potassium was 12.07. Conclusion: According to the results, salt use was high in bread production, and a significant portion of the bread samples were positive for sodium bicarbonate use. This could be a major health threat to the community. Therefore, strong control and proper supervision are essential in bread production units.