List of Articles Baking Ovens

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - Assessing the Effect of Baking Methods on the Levels of Heavy Metals in Iranian Traditional Breads
  M. Torchi M. Seyedain Ardabili R. Azizi nejad F. Nematollahi
  Introduction: Heavy metals are environmental pollutants and can cause chronic and acutetoxicity in human body through exposure to polluted water and food. The aim of the presentstudy is to measure the amount of four heavy metals (Lead, Chromium, Copper, Iron) in 50sampl More

  Introduction: Heavy metals are environmental pollutants and can cause chronic and acutetoxicity in human body through exposure to polluted water and food. The aim of the presentstudy is to measure the amount of four heavy metals (Lead, Chromium, Copper, Iron) in 50samples of Iranian traditional dough and bread to determine the influence of ovens, pH, doughsurface, temperature and baking time.Materials and Methods: Samples of dough and bread were randomly collected in Tehran.The amounts of metals were measured using Atomic Absorption Spectrometry. The resultswere analysed and compared with national and international standards using statisticalsoftware (SPSS).Results: The results indicated that the amount of Chromium in all the tested samples wereless than the limit of detection. Increased amounts of Lead in the samples after baking werenot statistically significant(P> 0.05). Increased amounts of Iron in rotary and traditional oven and increased amounts ofCopper in Lavash and Taftoon breads in traditional ovens were statistically significant (P<0.05).Conclusion: The analytical results showed that the average amounts of Lead and Iron (due toflour fortification in Iran) were more than the values specified by the WHO/FAO. Thisorganization defines a Provisional Tolerable Daily Intake (PTDI) of 4 metals per person perday by consuming bread, however the amounts of measured heavy metals were less than thestandard values specified by WHO/FAO. Therefor the cumulative effect of heavy metals isimportant and should be considered in body tissues. Manuscript profile