In Iran and the countries of the Eastern Mediterranean Region, bread has always been considered as the staple food of choice. Because of having high quantities of minerals and vitamins in bread, the hygienic condition of its production is of prime importance. This cross-sectional study was conducted in 302 bakeries in Kerman city, Kerman Province, Iran, from April 2004 to March 2005. Variables ...

in this study the impact of freezing rate and degree of pre-fermentation on sangak frozen dough and its bread was assessed. the pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. the pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °c. it...

OBJECTIVES This study was conducted with the goal of investigating the effect of various food consumption on the incidence of metabolic syndrome (MetS). STUDY DESIGN Prospective cohort study. METHODS This study conducted on 3616 healthy adults aged ≥20 years, who were not affected with MetS. Nutritional intake was determined at the beginning of the study (2008-2011) by the Food Frequency Qu...

Background &Aims of the Study: Nowadays heat stress is one of the most current harmful physical agents in workplaces. Attentions to recognized consequences of heat stress and have no information about heat stress in Ardabil bakeries, this study have been done in 2013. Materials & Methods: This cross sectional research has been done in 96 different bread types bakeries in ...

abstract: acrylamide is a chemical compound that has been widely used since the last century for various applications. it is also formed from carbohydrate and amino acid containing foods by application of heat particularly in fried potato products, coffee and bread. since bread is one of the primary foods of iranian people, the determination of acrylamide content in bread might be considered im...

ABSTRACT: Acrylamide is a chemical compound that has been widely used since the last century for various applications. It is also formed from carbohydrate and amino acid containing foods by application of heat particularly in fried potato products, coffee and bread. Since bread is one of the primary foods of Iranian people, the determination of acrylamide content in bread might be considered im...

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Background: Today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. For cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. The aim of this study is determination of soda and salt amo...