The Quality of the Manufactured Bread and Hygienic Conditions of Bakeries

In iran and the countries of the eastern mediterranean region, bread has always been considered asthe staple food of choice. because of having high quantities of minerals and vitamins in bread, the hygieniccondition of its production is of prime importance. this cross-sectional study was conducted in 302bakeries in kerman city, kerman province, iran, from april 2004 to march 2005. variables such asburning and pasting rate, ph, soda addition, salt rate in various types of bread as well as hygienicconditions of bakeries were analyzed. the results showed that because of bread wastage owing to theaddition of soda as well as the pasting and burning rate (17.46% and 10.84%, respectively), more than30% of the manufactured bread were out of direct cycle of consumption. half of the bakeries addedsoda as a leavening agent to breads. the amount of salt used per production of each loaf of local bread:sangak, indirect heat, machinery taftoon and oven taftoon bakeries was 48.72%, 33.33%, 31.13%and 8.97%, respectively, which was more than the approved standards. moreover, only 24.2% of kerman'sbakeries enjoyed suitable hygienic conditions. aforementioned hinders must be considered asimportant signals to take immediate hygienic measures.