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.

Introduction: Bread is an unavoidable food ingredient in Iranian meals. Given the relationship between salt and Baking Soda and several diseases, this study aimed to investigate the role of bread and its effect on increasing additives (salt and Baking Soda) and comparing them to standards. Methods: In this cross-sectional study, all bakeries (95 bakeries) of Garmsar county were selected and sampled from consumed bread (Taftoon; 125, Barbari; 168, Lavash; 48 and, Sangak; 22 samples) and were sent to the Food and Drug Laboratory. The samples were tested according to the National Standards of Iran (No. 2628) method. Descriptive statistics and dispersion, Skewness and Kurtosis, and Spearman correlation were used to evaluate the results. The outcomes of the measures were analyzed using Excel and SPSS software version 22). Results: Comparison of the results of this study with Iranian standards showed that 16. 3 and 66. 7% of all bread samples, respectively, had the amount of salt and pH in the range of national standards. Barbari had the highest mean salt intake (1. 47 ± 0. 37), and Lavash had the highest mean pH (6. 13 ± 0. 36). Significant and reverse correlation was observed between salt intake and pH in Barbari (p = 0. 041, r =-0. 158) and lavash (p = 0. 022, r =-0. 329) samples. The results also showed that the type of additive to increase yeast activity was different according to the type of bread. Conclusions: Bread can play a significant role in increasing the intake of salt and Baking Soda daily. As a result, bread is a potential source of these additives, and it is recommended that the amount of these substances be controlled to prevent a variety of diseases associated with salt and Baking Soda.

Background and Aim: Inhalation of nebulized Baking Soda (NaHco3) has been ef fective for reducing the inf lammation intensity in some respiratory disorders. COVID-19 infection may result in Acute Respiratory Distress Syndrome (ARDS) through activation of inf lammatory factors and has no certain treatment. Some-times in cyberspace, inhalation of Baking Soda vapor has been recommended to prevent the development of COVID-19. The present study intends to answ er this question that may inhalation of Baking Soda vapor be ef fective to control respiratory symptoms in COVID-19 patients? Materials and Methods: This is a review study. Searching key-w ords in valid scientif ic databases and collecting contents related to the topic and f inally qualitative analysis w as the method of this study. Findings: Through using nebulized drugs, aerosols enter to respiratory tract. According to particle size, some other physical characters and also respiratory tract factors, particles deposition in respiratory tract is dif ferent. In traditional (homemade) steam inhalation, aerosols are not produced and w ater vapor and vapor of other soluble substances, if they have the ability to evaporate in thus situation, enters to the respiratory tract. According to some studies, nebulized Baking Soda inhalation, not vapor of its solution in w ater, has reduced respiratory tract inf lammation through elevating airw ay pH, increasing airw ay blood f low and reducing sputum viscosity, successfully. Evaporating of Baking Soda solution during traditional steam inhalation, result in producing carbon dioxide and w ater and there is no NaHco3 molecule in vapor. Ethical Considerations: In compiling this study, the principle of f idelity and honesty of quoting the used texts and avoidance of personal inference f rom analysis have been observed. Conclusion: No Sodium Bicarbonate molecule is produced f rom evaporating of NaHco3 solution through traditional (homemade) steam inhalation of Baking Soda; so, despite of nebulized Baking Soda w hich has NaHco3 molecule, evaporated Baking Soda solution could not show anti-inf lammatory ef fects; so, theoretically, steam inhalation of Baking Soda could not be ef fective in COVID-19 infection. On the other hand, using inhaled drugs in COVID-19 infection may lead to further spread of the disease. So, using inhaled nebulized Baking Soda in COVID-19 patients should be studied for both its ef f icacy and its safety. More studies about both nebulized and evaporated Baking Soda on COVID-19 infection are recommended.

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.

Background and purpose: Consumption of Baking Soda, as a primary material for preparation of bread dough, has been banned due to its health complications in Iran. So bread production in our country faced difficulties and one part of them is related to health issues which are bread production. Also, in some cases, Baking Soda is used in the bread production. This study was done to study the environmental health status and consumption of Baking Soda in the military and urban Lavash bakeries of Tehran in 2012.Materials and methods: This is a descriptive comparative study done on Lavash bread production of 14 military bakeries and 14 corresponding urban bakeries near them. PH in the samples was tested based on Institute of Standards and Industrial Research of Iran No.2628. To check the status of environmental health and personal hygiene of bakeries, the check list of Cereal Research Center was used.Results: In terms of environmental health status, 28.6% military bakeries and 7.1% urban bakeries were at good level. In terms of personal hygiene, all bakeries were in the poor category. Also, 42.9% of military Lavash bakeries and 14.3% of urban Lavash bakeries used Baking Soda in their bread production.Conclusion: Environment health and personal hygiene status in military bakeries are better than the urban bakeries; however, hygiene status was not desirable in military bakeries. Also, Baking Soda consumption in military bakeries was more common than the urban bakeries. According to the results of this study, control of health status and avoiding Baking Soda consumption in the bakeries are necessary.