كيفيت نان توليدي و وضعيت بهداشتي نانوايي هاي شهر رفسنجان

The Quality and Hygienic Condition of Bread in Rafsanjanʹs Bakeries

Background: Bread constitutes the major food substance of Middle Eastern countries, especially Iran. Bread Provides between 18-80% of peopleʹs foodstuff in various countries. Recent studies in Iran have shown that average daily bread consumption is 300-350 grams. About 40.2% of the total energy of an individual is obtained from bread. About 6 million tons of bread is produced in Iran annually, which, out of that, about 2 million tons is wasted. The persent survey was carried out to determine the quality of bread in Rafsanjanʹs bakeries. Materials and Methods: This cross-sectional study was conducted in 81 bakeries in Rafsanjan city, and lasted for six months. The main objectives were to determine some properties of the bread, such as pH, NaCl, burned area in various breads (Taftoon, Sangak, Fantezi), as well as hygienic conditions in bakeries. Results: The results showed that 10.36% of each bread was doughy, and 4.2 cm^2 of each loaf of bread was burnt and unusable. The mean pH was 5.4, and 22.2% of bakeriesʹ breads a pH was above the standard PH. The mean NaCl was 3.27 gr/bread, which is below the standard level of Iran. Only 16% of bakeries had good hygienic conditions. Conclusion: The education of bakeryʹs workers, continuous inspection and control of hygienic conditions, preparing the primary materials with good quality, continuous investigation for enhancing the quality and elimination of harmful chemicals from bread can be effective in the improvement of related affairs.