KNOWLEDGE, ATTITUDE, AND PRACTICE OF BAKERS REGARDING DIFFERENT ASPECTS OF BREAD PRODUCTION IN THE CITY OF TEHRAN

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OMIDVAR N.; AMINPOUR A.; GHAVAM SADRI M.; KAVIAN F.; ROKNI S.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2007 | Volume:2 | Issue:2 Page(s): 27-36

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Title

KNOWLEDGE, ATTITUDE, AND PRACTICE OF BAKERS REGARDING DIFFERENT ASPECTS OF BREAD PRODUCTION IN THE CITY OF TEHRAN

Author(s)

Keywords

BAKERSQ4

BREADQ3

KNOWLEDGE-ATTITUDE-PRACTICE (KAP)Q4

TEHRANQ2

Abstract

Background and Objectives: Knowledge, attitude, and practice of BAKERS, as direct producers of BREAD, are considered as one of the factors that can be reflected ultimately in the quality of BREAD and the magnitude of BREAD wastage in the country. In an attempt to determine the causes of high BREAD wastage in the country, this study was conducted to assess the knowledge, attitude, and practice (KAP) of BAKERS in the city of TEHRAN regarding preparation, storage, and consumption of BREAD. Methods and Materials: The study included 472 BAKERS, from 236 bakeries in the city of TEHRAN chosen by systematic random sampling proportional to the populations of the 19 districts of the city. Data were collected through interviews using a KAP questionnaire.Results: Most of the BAKERS were aware of appropriate storage condition for flour (78.2%), importance of flour quality assessment (78%), importance of not adding baking powder to the dough (99%), most appropriate container for dough (72%), and appropriate methods of BREAD-baking (74%). More than half of the sample did not give correct answers to questions regarding yeast and sourdough. The BAKERS’ attitude towards using both types of yeast was negative in two-thirds of the cases. More than 50% were not satisfied with the appearance and price of BREAD they were producing; they believed that the price is high. About 24% were familiar with the two-stage baking process, and 41.5% did not perceive it as the preferred method. The BAKERS’ attitude regarding the different aspects of BREAD production and processing was significantly associated with their education level and service record, but not with their age. As regards the BAKERS’ practice, the findings showed that 25% actually used baking powder, while 34% did not give a clear answer to the questions on this subject. On the other hand, despite their indifferent (39%) or positive (27%) towards the use and storage of sour dough, 45-55% did not use industrial yeast or sour dough. The use of baking powder was related significantly with the type of BREAD, it is being highest in the case of, in ascending order, lavash, barbari, and taftoon, and lowest in the case of sangak and white BREAD. Conclusion: The BAKERS’ knowledge regarding preparation and leavening seems to be low, so they need to be educated about appropriate methods of dough-making and baking. Training programs for BAKERS in proper BREAD-baking methods and standards is required. Also, to ensure better practice, improving baking conditions and provision of better ingredients and equipment is a priority.

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APA: Copy

OMIDVAR, N., AMINPOUR, A., GHAVAM SADRI, M., KAVIAN, F., & ROKNI, S.. (2007). KNOWLEDGE, ATTITUDE, AND PRACTICE OF BAKERS REGARDING DIFFERENT ASPECTS OF BREAD PRODUCTION IN THE CITY OF TEHRAN. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 2(2), 27-36. SID. https://sid.ir/paper/121230/en

Vancouver: Copy

OMIDVAR N., AMINPOUR A., GHAVAM SADRI M., KAVIAN F., ROKNI S.. KNOWLEDGE, ATTITUDE, AND PRACTICE OF BAKERS REGARDING DIFFERENT ASPECTS OF BREAD PRODUCTION IN THE CITY OF TEHRAN. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2007;2(2):27-36. Available from: https://sid.ir/paper/121230/en

IEEE: Copy

N. OMIDVAR, A. AMINPOUR, M. GHAVAM SADRI, F. KAVIAN, and S. ROKNI, “KNOWLEDGE, ATTITUDE, AND PRACTICE OF BAKERS REGARDING DIFFERENT ASPECTS OF BREAD PRODUCTION IN THE CITY OF TEHRAN,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 2, no. 2, pp. 27–36, 2007, [Online]. Available: https://sid.ir/paper/121230/en

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