{"id":1122,"date":"2018-09-03T11:33:45","date_gmt":"2018-09-03T11:33:45","guid":{"rendered":"http:\/\/negashteh-magazine.com\/en\/?p=1122"},"modified":"2024-02-23T15:29:14","modified_gmt":"2024-02-23T11:59:14","slug":"head-of-national-nutrition-and-food-technology-research-institute-we-are-working-on-the-concept-of-enriching-bread-with-vitamin-d-in-order-to-eliminate-the-deficiency-of-this-vital-vitamin","status":"publish","type":"post","link":"https:\/\/negashteh-magazine.com\/en\/head-of-national-nutrition-and-food-technology-research-institute-we-are-working-on-the-concept-of-enriching-bread-with-vitamin-d-in-order-to-eliminate-the-deficiency-of-this-vital-vitamin\/","title":{"rendered":"Enriching bread with Vitamin D"},"content":{"rendered":"<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li dir=\"ltr\">The workshop on rheological characteristics of flour and dough was held by Pakfan. Stefan Jansen from Brabender and Dr. Sahar Jazayeri from Shahid Behehshti University talked about analyzing the rheological properties of flour and dough using lab equipment.<\/li>\n<li dir=\"ltr\">Nasser Dibaee, CEO of Aston Avand: The main usage of the metal silos is neglected in Iran. Cement and metal silos have been made for different purposes, however, in Iran the metal silos are used for wrong purposes. In other parts of the world, the metal silos are built in the farms for storing grains for a short time. In Iran the metal silos are used for long term storage in Flour Mills which is not the meant purpose.<\/li>\n<li dir=\"ltr\">Hossein Pour, CEO of Khoozestan\u2019s Grain Trade Company: in Khoozestan wheat is not planted in a focused are and you can find different farms in various spots in this province. Moreover, the short period for harvesting considering the huge demand for wheat and delays in payments to the farmers are other problems regarding wheat in Khoozestan. Some of the problems are inevitable, however, the delays in payments is something that the government could take care of.<\/li>\n<li dir=\"ltr\">Lozoomian, Head of the Bread Producers and Exporters\u2019 Guild of Iran: Too many licenses for industrial bread producers have led to a surplus of them, nevertheless, the per capita consumption of these types of breads in Iran is only 10%.<\/li>\n<li dir=\"ltr\">Razzaghi, International Marketing and Sales Manager at Zar Holding: Following Zar Holding\u2019s efforts for exports in late May, this company could export 3 containers of pasta (33 tons) to the US. The infrastructure for this has been in progress from months ago.<\/li>\n<li dir=\"ltr\">Bagheri, CEO of The International Food Flavoring and Formulating Company: The main problem in the world of food these days is that different brands are producing food with the same flavor. This is very common in Iran because most of the formulations are the same. That is why the customers do not feel the difference between brands and would go for any brand that is available.<\/li>\n<li dir=\"ltr\">Shirangi, CEO of Control Sanat: because of the increase in the gap for the exchange rate between IRR and foreign currencies, the price for the basic material has increased by 80% in the recent months. Although the exchange rate for USD has been set 42000 IRR by Central Bank of Iran, this is not the price that we would use for buying our needed material.<\/li>\n<li dir=\"ltr\">Head of National Nutrition and Food Technology Research Institute: We are working on the concept of enriching bread with Vitamin D in order to eliminate the deficiency of this vital vitamin in the diet of Iranians. Enriching bread with iron and Folic Acid started 2007 and it went very successful. This was our most important collaboration with The Ministry of Health and Medical Education. We are trying to get to a pilot study till the beginning of 2019. Many countries in North Europe and East of Mediterranean Sea are enriching their bread with Vitamin D. In the Middle East, Egypt, Jordan and Syria are doing the same and we hope that we can also join them.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-1126\" src=\"http:\/\/negashteh-magazine.com\/en\/wp-content\/uploads\/Head-of-National-Nutrition-and-Food-Technology-Research-Institute2.jpg\" alt=\"Head of National Nutrition and Food Technology Research Institute\" width=\"200\" height=\"233\" \/><\/p>\n<ul>\n<li dir=\"ltr\">Mohammadian, member of the Technical Committee in the National Research Institute of Rice: one of the challenges that we face in the rice sector today is that the farmers know the exact procedure of using fertilizers, however, because of the difficulties in doing the procedure they would neglect it. Moreover, the lack of knowledge between the farmers is something that is causing numerous problems. For example the farmers are not allowed to burn the straw, nonetheless, they would do it. I believe that these farmers should be fines so that they would learn not to harm the environment and follow the regulations.<\/li>\n<li dir=\"ltr\">Sanadi Zadeh, CEO of Javaneh Shooshtar Flour: there is a myth in Iran that the whiter the bread, the better the quality. Changing the culture for using whole bread is something that should worked on and will take time. The fresh flour is yellowish, so the flour mills add some unhealthy chemicals to make it whiter. Sime of these chemicals such as bromate and chlorine are forbidden in European countries. And most of these chemicals can cause cancer. Some chemicals such as ozone have become more common, however, they also have some issues regarding the environment and the health.<br \/>\nApart from these issues, because of the traditional formulations for the bread, the bakers are not willing to use whole flour because it would make their job more difficult.<\/li>\n<li dir=\"ltr\">Parsaiee, from Syndicate of Iran\u2019s Yeast Producers: more than half of Iran\u2019s bread is baked using baking soda. Baking soda has been announced unhealthy by the health authorities because of numerous side effects such as cancers. Although the use of baking soda in bakeries is forbidden, more than 35000 bakers in Iran use it for baking bread. One of the reasons that bakers prefer to use baking soda, is that they are not willing to wait for the dough to rise, so they add baking soda to make the process move faster.<\/li>\n<li dir=\"ltr\">Iran Switzerland Chamber of Commerce was elected the third chamber of commerce between all of the chambers in Iran. It seems that this chamber of commerce is moving towards becoming the best in Iran. This chamber has been working in different fields such as holding different commissions in the fields of oil and gas, tourism and the foreign exchange problems in Iran. The members of this chamber with a big group of business people accompanied Iran\u2019s president, Hassan Rouhani in his Switzerland trip.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The workshop on rheological characteristics of flour and dough was held by Pakfan. Stefan Jansen from Brabender and Dr. Sahar Jazayeri from Shahid Behehshti University talked about analyzing the rheological properties of flour and dough using lab equipment. Nasser Dibaee, CEO of Aston Avand: The main usage of the metal silos is neglected in Iran. &hellip;<\/p>\n","protected":false},"author":2,"featured_media":1629,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-1122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-briefs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.4 (Yoast SEO v28.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Enriching bread with Vitamin D - Negashteh Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/negashteh-magazine.com\/en\/head-of-national-nutrition-and-food-technology-research-institute-we-are-working-on-the-concept-of-enriching-bread-with-vitamin-d-in-order-to-eliminate-the-deficiency-of-this-vital-vitamin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Enriching bread with Vitamin D\" \/>\n<meta property=\"og:description\" content=\"The workshop on rheological characteristics of flour and dough was held by Pakfan. 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