A Survey on Baking Soda Elimination from Iranian Flat Breads in Bakeries of Islamshahr City in 2005

Baking soda or sodium bicarbonate may by used as a leavening agent inchemical procedures. The use of baking soda for bread preparation may lead toadverse effects such as reduction in intake of iron and calcium. Also it can causefermentation prevention. A cross-sectional study was carried out to determinethe utilization rate of baking soda in the bakeries of Islamshahr City and acomparison of utilization of this agent in various types of flat bread. In thisstudy, 102 bakeries of Islamshahr city were selected in 2005. For collecting therequired data, a questionnaire was prepared and distributed among bakerieswhich were selected randomly from the City. Besides these questionnaires, wehad interviews with those in charge of these bakeries. Bread sampling wasaccomplished from each bakery. Sampling had been performed at hygienicconditions. Samples were examined by a direct pH measuring method inlaboratory. Then data were recorded and the results were analyzed by SPSS-11.5. The results indicated that the 60% of bakeries use baking soda in producedbread. The utilization rate of baking soda was different in kinds of bread(p<0.001). Results also indicated that Lavash bread and Sangak bread had thehighest (82.6%) and the lowest (0 %) frequencies in using baking sodarespectively.This study showed no significant relation between leavenobservation in bakeries and the utilization rate of baking soda (p=0.53). It isrecommended to care more about the disadvantages of baking soda for makingbread. Also, it would be advisable to introduce a suitable substitute for bakingsoda along with additional training.