Quality of Flour Types, in the Bakeries of Hamedan, Iran during 2015-2016
Journal Title: Archives of Hygiene Sciences - Year 2017, Vol 6, Issue 2
Abstract
Background & Aims of the Study: Wheat flour makes the basic component of bread. Thus, evaluating its quality plays an important role in public health. This paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of Hamedan, Iran during 2015-2016. Materials & Methods: All bread flour types such as Barbari, Lavash, Sangak and Tafton bread flours were collected from 100 bakeries which baked various types of wheat bread in Hamedan, western Iran from May 2015 to February 2016 in this cross-sectional study. Moisture, dry matter, ash, fat and protein percent values of samples were analyzed. Total viable counts of bacteria as well as yeasts and molds of all samples were determined. Identification and characterization of enumerated fungi was also identified. Results: The highest moisture content percent belonged to Sangak flour (12.75±0.06), significantly (P<0.05) followed by Taftoon (12.57±0.03), Barbari (11.77±0.03) and Lavash (11.57±0.03), respectively. The order of ash percent was as follows: Lavash (1.36±0.01), Sangak (1.11±0.04), Barbari (1.03±0.03) and Taftoon (0.93±0.02). According to the results, Taftoon flour meaningfully (P<0.05) had the highest crude protein value (5.31±0.17%), followed by Sangak (4.11±0.03%), Barbari (2.75±0.05%) and Lavash (2.40±0.09%), respectively. Protein and fat deficiency were observed in all flours. Total viable counts of bacteria were in permissible range in all flours. Yeasts and molds of all samples exceeded recommended limits. Conclusion: It was found that the fungal growth control is essential by improving storage conditions, hygienic operations and nutrients enrichment in wheat flours of all bread types of Hamedan, Iran.
Authors and Affiliations
Zainab Sadeghi Dehkordi, Behnaz Bazargani-Gilani, Samira Salari
Keywords
Related Articles
- EP ID EP470014
- DOI 10.29252/ArchHygSci.6.2.206
- Views 110
- Downloads 0
Water Pollutants Adsorption through an Enhanced Activated Carbon Derived from Agriculture Waste
Background & Aims of the Study: A high nitrate and arsenic concentration in water resources represent a potential risk to the environment and public health. The present work improved a chemo-physically modified activated...
Hygienic Quality of traditional and industrial yoghurt produced in Qazvin province of Iran
Background & Aims of the Study: Because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable...
Performance Evaluation of Qom Water Treatment Plant during 2005 to 2014.
Background & Aims of the Study: Drinking polluted water can transmit diseases, so potable water treatment is one of the most challenging and complex systems in countries. Continuous monitoring for evaluation process in w...
Efficiency of Powdery Activated carbon in Ammonia-Nitrogen Removal from Aqueous Environments (Response Surface Methodology)
Background & Aims of the Study: Nitrogenous compounds could directly create many problems for human's health and the environment. Thus, removal of nitrogenous compounds is necessary. Among the most important problems, de...
Assessing Exposure to Risk Factors for Work-related Musculoskeletal Disorders Using ART method in a Manufacturing Company
Background & Aims of the Study: Musculoskeletal disorder (MSD) is one of the most serious consequences of improper posture or work-related strain with Symptoms of pain in one or more regions of the body. Repeated long-te...