Paper Information

Journal:   JOURNAL OF RAFSANJAN UNIVERSITY OF MEDICAL SCIENCES AND HEALTH SERVICES   Summer-Fall 2003 , Volume 2 , Number 3-4; Page(s) 180 To 186.
 
Paper: 

THE QUALITY AND HYGIENIC CONDITION OF BREAD IN RAFSANJAN'S BAKERIES

 
 
Author(s):  MALAKOUTIAN MOHAMMAD, LOLOEI M.*
 
* Dept of Enviromental Health, Faculty of Health, Kerman, Iran
 
Abstract: 

Background: Bread constitutes the major food substance of Middle Eastern countries, especially Iran. Bread Provides between 18-80% of people’s foodstuff in various countries. Recent studies in Iran have shown that average daily bread consumption is 300-350 grams. About 40.2% of the total energy of an individual is obtained from bread. About 6 million tons of bread is produced in Iran annually, which, out of that, about 2 million tons is wasted. The present survey was carried out to determine the quality of bread in Rafsanjan’s bakeries.
Materials and Methods: This cross-sectional study was conducted in 81 bakeries in Rafsanjan city, and lasted for six months. The main objectives were to determine some properties of the bread, such as pH, NaCl, burned area in various breads (Taftoon, Sangak, Fantezi), as well as hygienic conditions in bakeries.
Results: The results showed that 10.36% of each bread was doughy, and 4.2 cm2 of each loaf of bread was burnt and unusable. The mean pH was 5.4, and 22.2% of bakeries’ breads a pH was above the standard PH. The mean NaCl was 3.27 gr/bread, which is below the standard level of Iran. Only 16% of bakeries had good hygienic conditions.
Conclusion: The education of bakery’s workers, continuous inspection and control of hygienic conditions, preparing the primary materials with good quality, continuous investigation for enhancing the quality and elimination of harmful chemicals from bread can be effective in the improvement of related affairs
.

 
Keyword(s): BREAD QUALITY, HYGIENIC CONDITION, BAKERIES
 
References: 
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