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Journal of Applied Sciences
Year: 2007  |  Volume: 7  |  Issue: 22  |  Page No.: 3584 - 3587

Detection of Baking Soda in Flat Bread by Direct pH Metery and Alkalinity Measurement

G.H.R. Jahed Khaniki, F. Vaezi, M. Yunesian, R. Nabizadeh and G.H.A. Paseban    

Abstract: The objective of this study is evaluation of direct pH metery and alkalinity measurement methods for determination of baking soda in lavash bread (a kind of flat bread) in order to introduce and recommend a good practice of control. For running the experiments, various samples of lavash bread having different concentrations of baking soda were prepared. Ten grams of each sample were mixed with distilled water and then the prepared solutions were filtrated. The filtrates were then analyzed for pH and total alkalinity according to the distractions described in Standard Methods. Results show a significant correlation between the pH values of bread samples and the amount of baking soda. Also, a positive correlation has been observed between the alkalinity of bread samples and used baking soda. By comparing the R2-values specified for these two methods it could be concluded that the direct pH metery method is more reasonable. Furthermore, by this simple method it is possible to accelerate the detection of minute amounts of this chemical in bread.

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