مشخصات پژوهش

Bread is extensively used in Iran and has an important role in people’s 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 6.14±0.6, 6.6±0.19, 6.44±0.07 and 5.94±0.79 for Lavash, Sangak, Taftoon and Fantezy bread, respectively. The mean values of salt percentage were 1.21±0.56, 0.32±0.17, 1.94±0.17 and 1.67±0.49 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.