Investigating the physical and chemical characteristics of flours collected from the bakeries of Kermanshah

Shahbazi, Yasser; Shavisi, Nassim; Hosseini, Mohammadyar; Karami, Negin; Zonourian, Nasrin

doi:10.22034/mpo.2026.464973.1120

Investigating the physical and chemical characteristics of flours collected from the bakeries of Kermanshah

Document Type : Original Article

Authors

Yasser Shahbazi ¹

Nassim Shavisi ²

mohammadyar hosseini ³

Negin Karami ⁴

nasrin zonourian ⁵

¹ Razi University, Faculty of Veterinary Medicine

² Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran

³ دانشکده پیرادامپزشکی، دانشگاه ایلام، ایلام، ایران

⁴ Faculty of Veterinary Medicine, University of Tehran,

⁵ اداره کل استاندارد استان کرمانشاه

10.22034/mpo.2026.464973.1120

Abstract

The importance of bread in people's food basket and its role in the nutrition and health of the society is not hidden from anyone. Due to its good taste, low price, and high nutritional value, bread is the main food of more than 35% of people around the world. The purpose of this research was to investigate the physical and chemical characteristics (with emphasis on gluten and protein) of flour samples collected from the bakeries in Kermanshah city. 210 flour samples (2.5 kg) were collected from 70 bakeries (20 Sangak bakeries, 20 Barbari bakeries, 20 Lavash bakeries, and 10 Taftoon bakeries) in Kermanshah city. Physical and chemical characteristics including moisture, ash, acid insoluble ash, pH, acidity, protein, and gluten were measured in flour samples. The results of this study showed that the produced flours have the minimum amount of protein and wet gluten necessary for the formation of dough, and other investigated parameters are within the range of the national standard of Iran.

Keywords

Flour

bread

bakery

Kermanshah

Subjects