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

نویسندگان
Aminzare, M. ID 1
Sahranavard, T. ID 2
Hashemi, M. ID 3
Afshari, A. ID 4
Raeisi, M. ID 5

1 Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

2 Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

3 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

4 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

5 Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran

doi
چکیده

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 ...

کلیدواژه‌ها
Food Quality, Sodium Chloride, Hydrogen-Ion Concentration, Bread, Iran