EVALUATION OF THE BIO-YEAST AND BAKING SODA CONSUMPTION IN THE BREAD PRODUCTS IN THE FIRST SIX MONTH OF 2014 IN GUILLAN PROVINCE

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PILEVAR DJAVID M.; NAEEMI KARAROUDI A.; REZAYI A.; KALAVARI A.

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Journal Paper

Paper Information

Journal: Nutrition and food in health and disease Year:2014 | Volume:1 | Issue:SUPPL. (1) Page(s): 98-98

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Title

EVALUATION OF THE BIO-YEAST AND BAKING SODA CONSUMPTION IN THE BREAD PRODUCTS IN THE FIRST SIX MONTH OF 2014 IN GUILLAN PROVINCE

Author(s)

PILEVAR DJAVID M. | NAEEMI KARAROUDI A. | REZAYI A. | KALAVARI A.

Keywords

BREAD

BAKING SODA

FOOD LABORATORY

Abstract

Background: One of the key ingredients used in the family food pyramid are BREAD products, so the quality and safety of these substances in the human diet is very important.Through the consumption of BREAD, a significant portion of the nutrient needed by the body like protein, or the starch, and minerals are provided. Some 80% of iron, 40% of calcium needed for proper body function are attend through BREAD. Fermentation process of the BREAD has been undertaken by two method. A: bio-yeast (Saccharomyces cerevisiae) B: chemical bicarbonate of soda That in A the production of CO2 gas leads to better fermentation and higher quality food but in B the spite of the formation and fermentation, is also a disadvantage because of the hazards, including the anemic, hollow bone, indigestion, depression, considering BAKING SODA is potentially harmful to human due to disruption in absorption of iron, calcium and phosphorus, it use in the bakeries has long been abandoned but still many of bakeries illegally use it.Methods: In this research the prevalence of BAKING SODA consumption in the bakeries in the city of Rasht was studied. The samples collected randomly by the head office Health center was analyzed by PH-METER caliber in the PH 4 and 7 is used.According to the 2826 standard allowed PH for a variety of BREADs is as follows: Barbari BREAD and Lavash and Taftoon: 5-6 Sangak BREAD: 4.6-5.6. If the PH value exceeds the standard value by the device indicates the use of chemical BAKING SODA.Result: In the first six months of 93, of 219 samples of BREAD, received from a variety of BREADs (Sangak 23, Lavash 44, Barbary 139, Taftoon13) a total of 172 of the used yeast and the the rest used BAKING SODA for fermentation.Studies show 114 of Barbari BREAD, 32 of Lavash BREAD, 23 of Sangak BREAD and 3 of Taftoon BREAD were standards.Conclusions: In general, about one-fifth of the samples used BAKING SODA so according to the disadvantages of the BREAD with soda, measures should be required to inform the Bakery and consumers regarding its potential hazards.

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APA: Copy

PILEVAR DJAVID, M., NAEEMI KARAROUDI, A., REZAYI, A., & KALAVARI, A.. (2014). EVALUATION OF THE BIO-YEAST AND BAKING SODA CONSUMPTION IN THE BREAD PRODUCTS IN THE FIRST SIX MONTH OF 2014 IN GUILLAN PROVINCE. NUTRITION AND FOOD SCIENCES RESEARCH, 1(SUPPL. (1)), 98-98. SID. https://sid.ir/paper/342364/en

Vancouver: Copy

PILEVAR DJAVID M., NAEEMI KARAROUDI A., REZAYI A., KALAVARI A.. EVALUATION OF THE BIO-YEAST AND BAKING SODA CONSUMPTION IN THE BREAD PRODUCTS IN THE FIRST SIX MONTH OF 2014 IN GUILLAN PROVINCE. NUTRITION AND FOOD SCIENCES RESEARCH[Internet]. 2014;1(SUPPL. (1)):98-98. Available from: https://sid.ir/paper/342364/en

IEEE: Copy

M. PILEVAR DJAVID, A. NAEEMI KARAROUDI, A. REZAYI, and A. KALAVARI, “EVALUATION OF THE BIO-YEAST AND BAKING SODA CONSUMPTION IN THE BREAD PRODUCTS IN THE FIRST SIX MONTH OF 2014 IN GUILLAN PROVINCE,” NUTRITION AND FOOD SCIENCES RESEARCH, vol. 1, no. SUPPL. (1), pp. 98–98, 2014, [Online]. Available: https://sid.ir/paper/342364/en

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