Background: Bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (MSDs) caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for MSDs in bakers. Materials and Methods: In the current study, all Sangak, Taftoon, and Lavash bread bakeries in Gonabad, Iran, were selected based on census method. Then, hierarchical task...

background: bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (msds) caused by ergonomic factors. the purpose of this study was to evaluate the biomechanical risk factors for msds in bakers. materials and methods: in the current study, all sangak, taftoon, and lavash bread bakeries in gonabad, iran, were selected based on census method. then, hierarchical task an...

materials and methods a total of 40 different bread types such as barbari, sangak, lavash, and baguette produced in 124 bakery shops in rasht city were analyzed for some heavy metals (as, cd, pb, cr, ni, and co) by inductive coupled plasma (icp) instrument (icp-qes). results the mean content of the as, cd, and pb in different breads were respectively as follows: barbari, 0, 0.73, and 0.07; sang...

OBJECTIVE: Since bread is the main source of food in Iran, we aimed to assess the effect of four types of Iranian breads on metabolic and cardiovascular responses before and during 15, 30, 60, 90, 120 and 180 minutes of consumption in type 2 diabetic patients. MATERIALS AND METHODS: Ten type 2 diabetic patients (6 women and 4 men) with mean age of 51 ± 9.8 years and mean BMI of 31.9 ± 1.19 kg/...

the effect of flour extraction rate on flour composition, dough rheological characteris-tics and the quality of iranian flat breads (lavash, taftoon and barbari) and their staling rate was investigated. flours with different extraction rates (70, 75, 80, 83, 86, 88, 90 and 93) were subjected to different tests. resultes indicated that, by increasing the extraction rate, the amount of protein, f...

In recent years, the changing lifestyle has led people to consume ready-made food. Recently, increasing type of "fast food" left place unhealthy foods healthy, functional snacks. With increase in ready-to-eat food consumption, studies on packaging techniques extend shelf life continue parallel. Shelf are carried out create minimum loss taste, texture and nutritional elements product. this direc...

objective: since bread is the main source of food in iran, we aimed to assess the effect of four types of iranian breads on metabolic and cardiovascular responses before and during 15, 30, 60, 90, 120 and 180 minutes of consumption in type 2 diabetic patients. materials and methods: ten type 2 diabetic patients (6 women and 4 men) with mean age of 51 ± 9.8 years and mean bmi of 31.9 ± 1.19 kg/m...