Background: Bread as a valuable nutrient in the household food basket is of great importance and its consumption in Iran is high for economic reasons. Therefore, continuous investigation of its quality is of great importance. Sodium bicarbonate (baking soda) is used in the formulation of some carbonated beverages and sweets and its use in bakeries is prohibited. Unfortunately, some bakeries use it to cover the poor quality of flour and accelerate the preparation of bread dough. The present study was conducted to investigate the use of baking soda in Hamadan breads in 2023. Methods: In this study, 15 bread samples including Sangak, Lavash and baguette breads were randomly collected from Hamedan city and evaluated according to Iranian National Standard No. 2628. The results showed that one sample of Sangak bread (20%) contained baking soda and the samples of lavash bread and baguette bread had no baking soda. Results: The results showed that one sample of Sangak bread (20%) contained baking soda and the samples of lavash bread and baguette bread had no baking soda. Discussion: This study shows that continuous monitoring of bakeries operations and performing random sampling, can be effective in preventing any fraud.
