Determine the Quality of Bread Samples Used in Qazvin, Iran

Journal of Chemical Health Risks

مقاله 1، دوره 8، شماره 1، تابستان 2018  

نویسندگان

Peyman Qajarbeygi¹؛ Masoud Kazeminia²؛ Razzagh Mahmoudi ³

¹Health products safety research Center, Qazvin University of Medical sciences, Qazvin, Iran

²Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical sciences, Qazvin, Iran

³Health products safety research Center, Qazvin University of Medical sciences, Qazvin, Iran Medical Microbiology Research Center, Qazvin University of Medical sciences, Qazvin, Iran

چکیده

In most societies, rich and important source of food considered bread. Some bakeries using sodium bicarbonate as baking soda and extra salt in bread production that his chemical compounds has adverse effects on the public health. That's why in this study we decided to evaluation of In most societies, rich and important source of food considered bread. Some bakeries using sodium bicarbonate as baking soda and extra salt in bread production that his chemical compounds has adverse effects on the public health. That's why in this study we decided to evaluation of produced bread in Qazvin province in terms of sodium bicarbonate and salt. Assessment of pH and salt take place according to Institute of Standards and Industrial Research of Iran (IRIS). Our Results demonstrated the mean±SD of pH for sangak, lavash, taftun, barbari and baguette 5.95±0.37, 5.76±0.54, 5.80±0.71, 6.10±0.68 and 7.86±1.26 respectively, and the mean±SD of salt 1.10±0.47, 1.41±0.57, 1.45±0.36, 1.40±0.32 and 1.55±1.09 respectively and the results demonstrated the value of pH and salt in the samples 65.77% (98 out of 149) and 12.75% (130 out of 149) respectively, out of standard range. Baking Soda in sangak breads and salt in baguette breads, more common of other breads. Although the Ministry of Health has banned officially the use of baking soda in breads production process, but demonstrated in this study baking soda and extra salt used in the process of breads production. Thus require more supervision and training on the non-use of sodium bicarbonate for bakers its necessary.

کلیدواژه‌ها

Bread؛ Food hazards؛ public health؛ Iran

مراجع

1. IRSI, 1990. Institute of Standards and Industrial Research of Iran. Traditional 193 breads and test methods. (Number of 2628).
2. Britannica E., 2006. Bread Britannica Concise Encyclopedia Britannica. Inc, www. britannicaencyclopediainc.com
3. Paseban A., 2005. A survey on knowledge, attitude and practice (KAP) of Islamshahr bakeries about the use of sodium bicarbonate in bread, (Dissertation for the degree of MS of Education). Graduate college of health, Tehran Uni. of Med. Sci.
4. Arastia Z., Hejazi T., Geilari Z., 2015. Designing Effective Strategies to Improve Performance Indicators of Bread Industry Using System Dynamics: A case study in Iran. J. of Industrial Engineering and Management Studies. 2(1), 74-94.
5. Ghanbari M., Farmani J., 2013. Influence of hydrocolloids on dough properties and quality of barbari: an Iranian leavened flat bread. J of Agric Sci and Technol. 15(3), 545-555.
6. Iranshahi M., Mahdi S., Ardebili S., Yasini S., 2014. Effect of inulin and β-glucan on the physicochemical, rheological, and sensory properties barbari bread. Journal of Engineering Res and Application. 4(6), 90-97.
7. Bushuk W., Rasper V.F. 1994. Wheat: production, properties and quality. Springer Sci. & Business Media.
8. Fox B.A., Cameron A.G., 1961. A chemical ap-proach to food and nutrition. A chemical approach to food and Nutrit.
9. Pomeranz Y., Shogren M., Finney K., Bechtel D., 1977. Fiber in breadmaking--effects on functional properties. Cereal chemistry.
10. GhR J.K., Nabizadeh R., GhA P., 2006. A Survey on Baking Soda Elimination from Iranian Flat Breads in Bakeries of Islamshahr City in 2005. Toloo e Behdasht. 5, 24-34.
11. Pasdar khoshkanab Y., Haghnazari L., Azizi M., Tahmasebi A., 1999. Study the use of Baking Soda in bread production in Kermanshah. The 5th congress of nutrition, food security and household nutrition. Tehran.
12. Malakootian M., Dowlatshahi S., 2005. The quality of the manufactured bread and hygienic conditions of bakeries.
13. Rollán G., Gerez C., Dallagnol A., Torino M., Font G., 2010. Update in bread fermentation by lactic acid bacteria. Current Research, Technol. and Education Topics in Applied Microbiol. and Biotechnol. 1st edn. Fomatex, Spain.
14. Rajabzadeh N., Tehran University: Tehran, 2001.
15. Parmar N., Dahiya S., Kumar S., 2017. Changes in Polyphenol Content of Newly Released Varieties of Wheat during Different Processing Methods. J Nutr Food Sci. 7(575), 2-10.
16. Brune M., Rossander-Hultén L., Hallberg L., Gleerup A., Sandberg A.-S., 1992. Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups. J of Nutrit. 122(3), 442-449.
17. Hallberg L., Brune M., Rossander L., 1989. Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate. The American J of clinical Nutrit. 49(1), 140-144.
18. Macfarlane B., Bezwoda W., Bothwell T., Baynes R., Bothwell J., Mac Phail A., Lamparelli R., Mayet F., 1988. Inhibitory effect of nuts on iron absorption. The American J of clinical Nutrit. 47(2), 270-274.
19. Scanlon M., Zghal M., 2001. Bread properties and crumb structure. Food Res International. 34(10), 841-864.
20. Qazi I.M., Wahab S., Shad A.A., Zeb A., Ayuab M., 2003. Effect of different fermentation time and baking on phytic acid content of whole-wheat flour bread. Asian J of Plant Sci. 2(8), 597-601.
21. Levent H., Bilgiçli N., 2016. Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread. Quality Assurance and Safety of Crops and Foods. 8, 583-592.
22. Rothe M., Ruttloff H., 1983. Aroma retention in modern bread production. Molecular Nutrit & Food Res. 27(5), 505-512.
23. Faridi H., 1988. Flat breads. Wheat Chemistry and Technology. American Association of Cereal Chemists, St. Paul, MN, 457-506.
24. IRSI, 2001. Instructions banning the use of bicar-bonate. Ministry of health and medical education, Environmental health and work center.
25. Karizaki V.M., 2017. Ethnic and traditional Iranian breads: different types, and historical and cultural aspects. J of Ethnic Foods. 4(1), 8-14.
26. Rezaei-Mofrad M.R., Rangraz-Jeddi F., Mousavi S. G.A., 2011. Amount of baking soda and salt in bakeries of Mehrdasht city (Najafabad) during 2009-10. KAUMS J. (FEYZ). 15(3), 267-273.
27. Malakootian M., Dowlatshahi S., 2007. Variations of chemical quality for drinking water sources in Zarand plain. J of Environmental Health Sci. & Engineering. 4(4), 257-262.
28. Kamani H., Bazrafshan E., Mostafapour Fk A.H., Rakhshekhorshid A., Paseban A., 2010. Investigation of baking soda use in Zahedan's bekeries in 2008. J of North Khorasan Uni. of Med. Sci. 2 (2-3), 59-64.
29. Ahamadabadi M., Saeidi M., Rahdar S., Narooie M. R., Salimi A., Alipour V., Khaksefidi R., Baneshi M. M., Biglari H., 2016. Amount of baking soda and salt in the bread baked in city of zabol. IIOAB J. 7, 518-522.
30. Moshtagi Mogadam M., Amini F., Mardani J., Research of the quality of bread and removing of bicarbonate of soda and reduction of wastage of bread in Charmahal & BaKhtiari 2003-2004. 2004.
31. Bashtam M., Sarafzadeh N., Dokhani A., 1995. Determination of sodium chloride in any type of bread consuming by Esfahan city population by chemistry analyses. Teb & Tazkieh. 13, 23-25.
32. Chamandoost S., Naderi M., Afshar H., Kamali K., 2015. Amount of baking soda and salt in bakeries of Zanjan city in 2011-2012.
33. Zabihollahi T., Goftari S., Garibi F., Naderi K., Korani A., Danesh O., Rezapoor N., Sardarzadeh F., 2013. Investigation of the amount of sodium bicarbonate and salt in different types of bread in the bakeries of Kurdistan Province from 2008 to 2009. Scientific J. of kurdistan Uni. of Med. Sci. 18(3), 39-46.
34. Khamirchi R., Tavana E., 2008. Rate of Nacl and Soda in Bread in Sabzevar Bakeries. 11th National Congress of Environmental Health 2008, Zahedan, Iran.
35. Kargar M., Mozafari H., 2001. An investigation on bread in Yazd city. J Yazd Shahid Sadougi Uni. of Med. Sci. 5(2), 16-23.
36. Malakoutian M., Loloei M., 2003. The quality and hygienic condition of bread in rafsanjan's bakeries.
37. Kadivar M., Shahedi M., 2002. The bread technology and considering its production quality, distribution and the ways of its improvement in future. The Standard Magazin. 115, 78-85.
38. Kamani H., Paseban A., Bazr afshan E., Kord mostafa pour F., Ansari H., Rakhsh khourshid A., 2010. Evaluation of the indirect consumption baking soda in Baker mainstream Zahedan in 2008. J of north Khorasan. 2(2), 59-64.