Volume 25, Issue 2 (8-2023)
yafte 2023, 25(2): 63-74 |
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Kamarehie B, Saki Jafari M, Jafari A, ghaderpoori M. Investigating the Amount of Salt and Baking Soda in All Kinds of Baked Breads in Khorramabad in 2019. yafte 2023; 25 (2) :63-74
URL: http://yafte.lums.ac.ir/article-1-3589-en.html
URL: http://yafte.lums.ac.ir/article-1-3589-en.html
Investigating the Amount of Salt and Baking Soda in All Kinds of Baked Breads in Khorramabad in 2019
Student Research Committee, School of Health and NutritAion, Lorestan University of Medical Sciences, Khorramabad, Iran
Abstract: (751 Views)
Background: Using baking soda and salt in preparing bread has different health effects on consumers. Therefore, this study aimed to determine the amount of baking soda, the percentage of salt, and the pH value in all kinds of bread produced in Khorramabad, Lorestan, Iran, in 2019.
Materials and Methods: This descriptive cross-sectional study was conducted in 2019 on bread consumed in Khorramabad during 12 months. The total number of samples was equal to 72 samples, including 24 Berber bread, 24 Sangak bread, and 24 lavash bread. The pH value, percentage of salt, and baking soda of baked samples, in each bread sample and in each season, was determined by standard method 2628.
Results: The max and min pH values were observed in Berber (6.47) and Sangak (5.10) breads, respectively. The max and min percentage of salt was observed in Berber and Sangak breads and lavash, respectively. In all the analyzed breads, on average, the min and max salt percentages were equal to 0.39 and 1.67, respectively.
Conclusion: Although the amount of baking soda in the preparation of bread has decreased compared to the last decade, the results of this study and other studies show that the unauthorized use of baking soda in the preparation of bread, especially Sangak and Berber, is still continuing in the country, especially in Khorramabad. Therefore, carrying out control and monitoring measures to manage this health problem should be considered in a consistent and continuous manner.
Materials and Methods: This descriptive cross-sectional study was conducted in 2019 on bread consumed in Khorramabad during 12 months. The total number of samples was equal to 72 samples, including 24 Berber bread, 24 Sangak bread, and 24 lavash bread. The pH value, percentage of salt, and baking soda of baked samples, in each bread sample and in each season, was determined by standard method 2628.
Results: The max and min pH values were observed in Berber (6.47) and Sangak (5.10) breads, respectively. The max and min percentage of salt was observed in Berber and Sangak breads and lavash, respectively. In all the analyzed breads, on average, the min and max salt percentages were equal to 0.39 and 1.67, respectively.
Conclusion: Although the amount of baking soda in the preparation of bread has decreased compared to the last decade, the results of this study and other studies show that the unauthorized use of baking soda in the preparation of bread, especially Sangak and Berber, is still continuing in the country, especially in Khorramabad. Therefore, carrying out control and monitoring measures to manage this health problem should be considered in a consistent and continuous manner.
Type of Study: Research |
Subject:
داخلی
Received: 2022/12/17 | Accepted: 2023/06/3 | Published: 2023/08/1
Received: 2022/12/17 | Accepted: 2023/06/3 | Published: 2023/08/1
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