Evaluation of pH and Common Salt Content in Bread Samples Produced in Mashhad, Iran

Journal of Food Quality and Hazards Control 3 (2016) 73-75

3 Pages Posted: 22 Aug 2019

See all articles by Mohammad Hashemi

Mohammad Hashemi

Mashhad University of Medical Sciences

Asma Afshari

Mashhad University of Medical Sciences

Majid Aminzare

Zanjan University of Medical Sciences

Mojtaba Raeisi

Golestan University of Medical Sciences

T Sahranavard

Mashhad University of Medical Sciences

Date Written: 2016

Abstract

Background: Salt content and pH degree are the quality indicators of bread which their unauthorized levels may have harmful effects on body health. Accordingly, this survey was carried out to evaluate pH and salt contents in bread samples produced in Mashhad, Iran.

Methods: Totally 708 bread samples (340 loaves of Lavash, 183 loaves of Taftun, 139 loaves of Barbari and 46 loaves of Sangak bread samples) were provided randomly from different bakeries of Mashhad, Iran during 2015. Levels of pH and salt in baked bread were determined according to Iranian national standards. Data were analyzed using SPSS, Inc., Chicago, USA version16.0.

Results: Among 708 samples, mean salt level in different bread samples was 1.22±0.09% which 0.1% samples contained higher salt content than acceptable limit of ≤1.8%. There were no significant differences between content of salt as well as pH among various types of bread (p>0.05). The lowest and highest salt concentration were found in Taftoon (1.21±0.08%) and Sangak (1.25±0.2%), respectively. Out of the total samples, 10.6% of them had pH≥6 which were higher than the standard limit. The mean level of pH in total samples was 5.51±0.45. Lavash (5.49±0.46) and Sangak (5.61±0.51) bread had the lowest and highest pH degree, respectively with no significant difference (p>0.05).

Conclusion: This survey revealed that there were yet some local bakeries in Iran that produced different kinds of bread with unacceptable levels of salt and baking soda. So, it seems crucial for continual supervision and monitoring in the bakeries of this area as well as training bakers not to use unacceptable additives.

Keywords: Food Quality, Sodium Chloride, Hydrogen-Ion Concentration, Bread, Iran

Suggested Citation

Hashemi, Mohammad and Afshari, Asma and Aminzare, Majid and Raeisi, Mojtaba and Sahranavard, T, Evaluation of pH and Common Salt Content in Bread Samples Produced in Mashhad, Iran (2016). Journal of Food Quality and Hazards Control 3 (2016) 73-75, Available at SSRN: https://ssrn.com/abstract=3439714

Mohammad Hashemi

Mashhad University of Medical Sciences ( email )

Mashhad
Iran

Asma Afshari

Mashhad University of Medical Sciences ( email )

Mashhad
Iran

Majid Aminzare (Contact Author)

Zanjan University of Medical Sciences ( email )

Iran

Mojtaba Raeisi

Golestan University of Medical Sciences ( email )

Gorgan, Golestan
Iran

T Sahranavard

Mashhad University of Medical Sciences ( email )

Mashhad
Iran

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