AMOUNT OF BAKING SODA AND SALT IN BAKERIES OF ZANJAN CITY IN 2011-2012

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

CHAMANDOOST SAJAD; NADERI MORTEZA; AFSHAR HASAN; KAMALI KOOROSH

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Human Environment and Health Promotion Year:2015 | Volume:1 | Issue:1 Page(s): 54-60

Download Full-Text

View:

478

Download:

364

Cites:

Information Journal Paper

Title

AMOUNT OF BAKING SODA AND SALT IN BAKERIES OF ZANJAN CITY IN 2011-2012

Author(s)

CHAMANDOOST SAJAD | NADERI MORTEZA | AFSHAR HASAN | KAMALI KOOROSH | Issue Writer Certificate

Keywords

BAKING SODA

SALT

BREAD

ZANJAN

Abstract

Background: Today some bakeries for artificially production of BREAD in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. For cover superficial defects of BREAD use of harmful chemical material such as soda, that can cause health problems. The aim of this study is determination of soda and SALT amount of BREAD bakeries in the ZANJAN city.Method: Total number of samples is 450 which include 330 BREAD samples, 77 Barbari BREAD and 43 other BREADs (Sangak, Tafton, and Shirmal). The collected data were analyzed by SPSS 11.5.Results: The most amounts of soda and SALT observed in Barbari BREADs with 55.8 and 11.7 percent, respectively. Use of soda in autumn and winter seasons, respectively with 31.9 and 41.4 percent had been maximum amount.Conclusion: Total average of pH is higher than standard in bakeries. That from reasons can noted to undesirable quality of flour, unawareness of bakers and lack of adequate oversight.

Multimedia

No record.

Cites

No record.

References

No record.

Cite

APA: Copy

CHAMANDOOST, SAJAD, NADERI, MORTEZA, AFSHAR, HASAN, & KAMALI, KOOROSH. (2015). AMOUNT OF BAKING SODA AND SALT IN BAKERIES OF ZANJAN CITY IN 2011-2012. JOURNAL OF HUMAN, ENVIRONMENT AND HEALTH PROMOTION, 1(1), 54-60. SID. https://sid.ir/paper/347961/en

Vancouver: Copy

CHAMANDOOST SAJAD, NADERI MORTEZA, AFSHAR HASAN, KAMALI KOOROSH. AMOUNT OF BAKING SODA AND SALT IN BAKERIES OF ZANJAN CITY IN 2011-2012. JOURNAL OF HUMAN, ENVIRONMENT AND HEALTH PROMOTION[Internet]. 2015;1(1):54-60. Available from: https://sid.ir/paper/347961/en

IEEE: Copy

SAJAD CHAMANDOOST, MORTEZA NADERI, HASAN AFSHAR, and KOOROSH KAMALI, “AMOUNT OF BAKING SODA AND SALT IN BAKERIES OF ZANJAN CITY IN 2011-2012,” JOURNAL OF HUMAN, ENVIRONMENT AND HEALTH PROMOTION, vol. 1, no. 1, pp. 54–60, 2015, [Online]. Available: https://sid.ir/paper/347961/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops