Volume 1, Issue 1 (12-2015)                   J. Hum. Environ. Health Promot. 2015, 1(1): 56-62 | Back to browse issues page


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Chamandoost S, Naderi M, Afshar H, kamali K. Amount of Baking Soda and Salt in Bakeries of Zanjan City in 2011-2012. J. Hum. Environ. Health Promot.. 2015; 1 (1) :56-62
URL: http://zums.ac.ir/jhehp/article-1-34-en.html
1- Department of Health and Food Safety, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Environmental Health Engineering, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
3- Zanjan Health Center, Zanjan University of Medical Sciences, Zanjan, Iran.
4- Department of Public Health, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
Abstract:   (1405 Views)

Background: Today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. For cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. The aim of this study is determination of soda and salt amount of bread bakeries in the Zanjan city.
Method: Total number of samples is 450 which include 330 bread samples, 77 Barbari bread and 43 other breads (Sangak, Tafton, and Shirmal). The collected data were analyzed by SPSS 11.5.

Results: The most amounts of soda and salt observed in Barbari breads with 55.8 and 11.7 percent, respectively. Use of soda in autumn and winter seasons, respectively with 31.9 and 41.4 percent had been maximum amount.
Conclusion: Total average of pH is higher than standard in bakeries. That from reasons can noted to undesirable quality of flour, unawareness of bakers and lack of adequate oversight.

Keywords: baking Soda, Salt, Bread, Zanjan
Full-Text [PDF 433 kb]   (707 Downloads)    
Type of Study: Research Article | Subject: Special
Received: 2015/10/5 | Accepted: 2015/11/1 | Published: 2016/01/20

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