Volume 13, Issue 4 (3-2026)
J Environ Health Eng 2026, 13(4): 465-474 |
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Ali Akbarlou Z A, Aghazadeh M. Examining the amount of baking soda and salt in different breads from bakeries in Khoy city. J Environ Health Eng 2026; 13 (4) :465-474
URL: http://jehe.abzums.ac.ir/article-1-1149-en.html
URL: http://jehe.abzums.ac.ir/article-1-1149-en.html
1- Department of Food Science, Mak.C, Islamic Azad University, Maku, Iran
2- Department of Food Science, Mak.C, Islamic Azad University, Maku, Iran ,aghazadehchemist@gmail.com
2- Department of Food Science, Mak.C, Islamic Azad University, Maku, Iran ,
Abstract: (45 Views)
Background: Bread, as a main daily food, provides a major portion of the energy, minerals, and vitamins needed by humans. In recent decades, the use of baking soda (sodium bicarbonate) as a factor to accelerate the dough fermentation process has become popular in some parts of the country, despite its prohibition in bakeries. Baking soda residues in bread can cause digestive upset and impair the absorption of essential elements such as calcium and iron.
Materials and Methods: The present study aimed to investigate the amount of baking soda and salt in bread produced by bakeries in Khoy city in a descriptive-analytical and cross- sectional manner. Sampling was conducted from 62 active bakeries, including Lavash bread(24samples), Sangak bread (15 samples), Barbari bread (13 samples), and oil bread (10 samples), and the amount of baking soda was determined based on pH measurement and salt content using a standard method.
Results: The results showed that out of the 62 samples, 21 samples had a pH higher than 6.3(indicating the presence of baking soda) and 20 samples had a salt content of more than 2 percent. The highest levels of baking soda and salt were observed in lavash bread with an average pH of 6.21 and a salt content of 2.24 percent, respectively, and the lowest levels wereobserved in Sangak bread (average pH of 5.96) and oil bread (average salt of 1.67 percent).
Conclusion: Based on the results, the consumption of baking soda and salt in some bakeries in Khoy city is still above standard levels, and there is a need for further monitoring and education on the correct principles of fermentation and bread flavoring.
Materials and Methods: The present study aimed to investigate the amount of baking soda and salt in bread produced by bakeries in Khoy city in a descriptive-analytical and cross- sectional manner. Sampling was conducted from 62 active bakeries, including Lavash bread(24samples), Sangak bread (15 samples), Barbari bread (13 samples), and oil bread (10 samples), and the amount of baking soda was determined based on pH measurement and salt content using a standard method.
Results: The results showed that out of the 62 samples, 21 samples had a pH higher than 6.3(indicating the presence of baking soda) and 20 samples had a salt content of more than 2 percent. The highest levels of baking soda and salt were observed in lavash bread with an average pH of 6.21 and a salt content of 2.24 percent, respectively, and the lowest levels wereobserved in Sangak bread (average pH of 5.96) and oil bread (average salt of 1.67 percent).
Conclusion: Based on the results, the consumption of baking soda and salt in some bakeries in Khoy city is still above standard levels, and there is a need for further monitoring and education on the correct principles of fermentation and bread flavoring.
Type of Study: Research |
Subject:
General
Received: 2026/01/6 | Accepted: 2026/02/18 | Published: 2026/03/18
Received: 2026/01/6 | Accepted: 2026/02/18 | Published: 2026/03/18
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