Abstract

Large amounts of proteins, calories and minerals are supplied from bread. In the meanwhile, baking soda prevents their absorption and much salt causes various diseases. The aim of this case study was to determine the amount of baking soda and the salt in bakeries of Zabol. For this purpose, 95 bakeries were chose from Zabol through census method and pH and salt and baking soda used in them were determined. In addition, information such as employment history and education level of dough-preparer was also collected and their relationship was evaluated using baking soda through statistical tests. The results showed that 67.36 of the samples had pH greater than 6. The highest pH was observed in Taftoon bread as 73.97. 30.52 of samples had salt more than the standard level. The present study also showed a significant relationship between the type of bread and the use of baking soda in it (P- Value: 0.039). No significant relationship was observed between the type of bread and the use of salt. Accordingly, the most bread types baked in the city of Zabol are in about standard level in terms of the salt amount and the baking soda. © 2016, Institute of Integrative Omics and Applied Biotechnology. All rights reserved.