Volume 2, Issue 3 And 3-4 (9-2003)
JRUMS 2003, 2(3 And 3-4): 252-259 |
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Abstract: (1516 Views)
Background: Breads are the major food in Iran. Recent studies in Iran have shown that dialy broad consumption was 300gr. 40.2% of the total energy per person was obtained from bread.
Materials and Methods: This cross-sectional study was done in 81 bakeries in Rafsanjan. The main objectives were to determine some properties of the bread, such as pH, NaCl, doughness …, in various breads (Taftoon, Sangak, Fantezi).
Results: The studies showed that 10.36% of each broad was doughy. The mean pH was 5.4, but 22.2% of breads had a pH above standard. The mean NaCl was 3.27 gr/bread, which was under the standard of Iran. Only 16% bakeries had good hygienic condition.
Conclusion: The education of Bakeries’s workers, continous control of hygeinic condition, precision in the preparation of good quality primary materials, to accompolish continous investigation for increasing of bread quality and elimination of chemical harmful materials from bread can be effective for improvement of affairs.
Key words: Bread quality, Hygienic condition, Bakeries
Materials and Methods: This cross-sectional study was done in 81 bakeries in Rafsanjan. The main objectives were to determine some properties of the bread, such as pH, NaCl, doughness …, in various breads (Taftoon, Sangak, Fantezi).
Results: The studies showed that 10.36% of each broad was doughy. The mean pH was 5.4, but 22.2% of breads had a pH above standard. The mean NaCl was 3.27 gr/bread, which was under the standard of Iran. Only 16% bakeries had good hygienic condition.
Conclusion: The education of Bakeries’s workers, continous control of hygeinic condition, precision in the preparation of good quality primary materials, to accompolish continous investigation for increasing of bread quality and elimination of chemical harmful materials from bread can be effective for improvement of affairs.
Key words: Bread quality, Hygienic condition, Bakeries
Type of Study: Research |
Subject:
Environmental Health
Received: 2020/06/10 | Accepted: 2020/06/10 | Published: 2020/06/10
Received: 2020/06/10 | Accepted: 2020/06/10 | Published: 2020/06/10
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