Citation
Sari A. A., . and Bazargani-Gilani B., . and Pajohi-Alamooti M. R., . and Choobkar N., . Evaluating chemical properties of all bread types in Hamedan bakeries. pp. 1963-1966. ISSN 2231-7546
Abstract
Bread is extensively used in Iran and has an important role in peoples nutrition and public health. Some bakeries are using baking soda (sodium bicarbonate) and extra salt in bread production. In this regard evaluation of produced bread in terms of baking soda and quantity of used salt is critical. This descriptive cross-sectional study was carried out in 92 bakeries in 2014 Hamedan Iran. The salt percentage and pH of samples were tested based on Institute of Standard and Industrial Research No. 2628. Results showed a mean pH of 6.140.6 6.60.19 6.440.07 and 5.940.79 for Lavash Sangak Taftoon and Fantezy bread respectively. The mean values of salt percentage were 1.210.56 0.320.17 1.940.17 and 1.670.49 for Lavash Sangak Taftoon and Fantezy bread respectively. In our study except for Fantezy bread The mean pH values of Sangak Lavash and Taftoon were higher than the standard value. The mean salt percentage of all bread types were in the normal range.
Download File
Full text available from:
Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(17).p...
|
Abstract
Bread is extensively used in Iran and has an important role in peoples nutrition and public health. Some bakeries are using baking soda (sodium bicarbonate) and extra salt in bread production. In this regard evaluation of produced bread in terms of baking soda and quantity of used salt is critical. This descriptive cross-sectional study was carried out in 92 bakeries in 2014 Hamedan Iran. The salt percentage and pH of samples were tested based on Institute of Standard and Industrial Research No. 2628. Results showed a mean pH of 6.140.6 6.60.19 6.440.07 and 5.940.79 for Lavash Sangak Taftoon and Fantezy bread respectively. The mean values of salt percentage were 1.210.56 0.320.17 1.940.17 and 1.670.49 for Lavash Sangak Taftoon and Fantezy bread respectively. In our study except for Fantezy bread The mean pH values of Sangak Lavash and Taftoon were higher than the standard value. The mean salt percentage of all bread types were in the normal range.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Bread |
| AGROVOC Term: | Bakery products |
| AGROVOC Term: | Baking |
| AGROVOC Term: | Chemical properties |
| AGROVOC Term: | Sodium bicarbonate |
| AGROVOC Term: | Sampling |
| AGROVOC Term: | Measurement |
| AGROVOC Term: | Evaluation |
| AGROVOC Term: | Salts |
| AGROVOC Term: | Health |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/23833 |
Actions (login required)
 |
View Item |
