Investigation of the amount of salt and Sodium bicarbonate in the traditional and industrial Lavash breads of the Tehran city

The use of baking soda in bread causes an increase in bread waste and the neutralization of hydrochloric acid in the stomach and disruption of digestion and absorption of nutrients. This research was conducted with the aim of investigating the amount of salt and baking soda in traditional lavash bread and industrial lavash bread in Tehran. . The current cross-sectional study (descriptive-analytical) was conducted in ۲۰۱۹ on ۸۸ bakery guilds sent by associates and experts of environmental health units of health centers in cities of Tehran province. The non-random sampling method of bakeries was available. The findings of the research show that regarding traditional lavash bread, the average salt used in the research community was ۱.۱۰-۰.۳۰ and the average pH was ۶.۱۲-۰.۳۶; And in industrial lavash bread, the average salt obtained was ۱.۱۴-۰.۳۶ and the average pH was ۵.۹۹-۰.۲۰. It was also found that in ۵۴.۵% of traditional lavash breads and ۲۰% of industrial lavash breads, the amount of salt used was within the standard limit, and in terms of the use of baking soda, ۵۸% of traditional lavash breads and ۶۰% of industrial lavash breads did not use this. They had complied with the article.

کلیدواژه ها:

Salt ، baking soda ، bread ، lavash bread ، standard