SASO 373

BREAD PREPARED FROM THE VARIOUS

KINDS OF WHEAT FLOUR

BREAD PREPARED FROM THE VARIOUS

KINDS OF WHEAT FLOUR

ICS: ..............

Date of SASO Board of Directors Approval

Date of Publication in the Official Gazette
Date of Enforcement of this Standard

:
:
:

1403(H)-03-25 (1983-01-09)
1403(H)-05-26 (1983-03-11)
1403(H)-11-26 (1983-09-03)

SAUDI ARABIAN STANDARD

SASO 373/1983

BREAD PREPARED FROM THE VARIOUS

KINDS OF WHEAT FLOUR

1.

SCOPE
This standard is concerned with various kinds of bread: Samooli, Mafrood
(Shami and Tannory), Sliced, Tamis and Borr prepared from common,
enriched or enriched treated wheat flour.

2.

DEFINITIONS

2.1

Wheat bread: The product of mixing wheat flour, water, edible salt and yeast
or any fermentative medium, to which one or more of optional enriched
ingredients, improvers and suitable mold inhibitors may be added, and which
has been well kneeded, fermented and baked at a suitable temperature.

2.2

Crust: The external surface of the loaf which includes all the dry and brown
portions formed during baking.

2.3

Crumb: The loaf after removing the crust.

2.4

Samooli bread: Wheat bread with a thin external crust and a soft spongy
crumb, and a half circulation section.

2.5

Mafrood bread: Wheat bread of a circular shape, consisting of two binding

layers loose in the middle.

2.6

Sliced bread: Wheat bread of a rectangular shape and thin external crust and a
soft spongy crumb.

2.7

Tamis bread: Wheat bread of a circular shape consisting of two binding layers
with holes on its top surface.

3.

REQUIREMENTS
The following shall be met in wheat bread:

3.1

General requirements:

3.1.1

The product shall be completely free from pig products or its derivatives.

3.1.2

The water used in making of bread shall comply with Saudi standard No. 409/
Bottled and Unbottled. Drinking Water .

3.1.3

The edible salt used in making of bread shall comply with Saudi standard No.
198/ Edible Salt.

3.1.4

The production shall be carried out according to the hygienic regulations

mentioned in Saudi standard No. 220/ Hygienic Regulations for Food Plants
and Their Personnel.

SAUDI ARABIAN STANDARD

SASO 373/1983

3.1.5

The yeast used in making of bread shall be kept in a cool place far from
contamination sources and of pure culture of Sacchoromyces Cerevisia or
Candida Utilize or their mixture and shall be free from any impurities.

3.1.6

It shall be free from added colouring matter except the colour resulting from
substances mentioned in items 3.2.2.6, 3.2.2.7.

3.1.7

It shall be free from mineral oils.

3.1.8

It shall be free from clumps, and flour or salts masses which indicate of the bad
mixing of daugh ingredients.

3.1.9

It shall be free from harmful micro-organisms capable of growth at room

temperature.

3.1.10

It shall be free from spores causing spoilage and fungi or its secretions.

3.1.11

It shall not contain any substances originating from micro-organisms in

amounts which may be hazardous to health.

3.1.12

It shall be free from any kinds of flour other than wheat flour.

3.1.13

It shall be free from foreign materials, dust, sand and all kinds of insects or
their fragments, secretions or their eggs.

3.1.14

It shall be free from bitterness or any other objectionable taste or odour.

3.1.15

It shall be free from any burnt parts.

3.1.16

The crust of bread shall be uniform and homogeneous in colour and free from
blisters.

3.1.17

The fatty substances, if added, shall be completely free from rancidity.

3.2

Samooli and sliced bread

The following shall be met in Samooli and Sliced bread:-

3.2.1

Physical requirements

3.2.1.1

The flour used shall comply with Saudi Standard No. 3 Wheat Flour and its
extraction rate shall not be more than 75%.

3.2.1.2

It shall have a thin crust and soft spongy crumb.

3.2.1.3

The cross section of the crumb shall be smooth, spongy crumb and containing
homogeneous small pores regularly distributed.

3.2.2

Chemical requirements

3.2.2.1

The moisture content shall not exceed 32% in Samooli bread and 35% in
Sliced bread.

3.2.2.2

The protein content shall not be less than 11% calculated on the dry weight
basis.

3.2.2.3

The total ash content shall not exceed 107o calculated on the dry weight basis.

3.2.2.4

The crude fibers content shall not exceed 0.6% calculated on the dry weight
basis.

SAUDI ARABIAN STANDARD

SASO 373/1983

3.2.2.5

The edible salt content shall not exceed 1% calculated on the dry weight basis.

3.2.2.6

One or more of the following improving and bleaching matter may be added to
wheat flour used and in the amounts given against each:-

iodide
odide
eroxide
acid

p.p.m of flour weight single

or in combination

onamide

45 p.p.m

ropionate
opionate

0.32% (W/W)
single or in combination

0.009% (W/W)

um phosphate

0.75% (W/W)

acetate

0.4% (W/W)

ulphate
actate
arbonate
phosphate
m phosphate
m sulphate
m chloride

0.25% (W/W)
single or in combination

Polystearate
3.2.2.7

0.5% (W/W)

One or more of the following materials may be added to wheat flour used, in
accordance with good manufacture practice:Butter - vegetable oil or fat - lecithin - glycerides - concentrated, evaporated,
sweetened condensed or dried milk - eggs or its ingredients (white - yolk)
liquid, dried or frozen - sugar - honey - invert sugar - glucose syrup - raisins sesame - anis - bark - fennel - malt - gluten - starch - soya bean flour.

SAUDI ARABIAN STANDARD

SASO 373/1983

3.2.2.8

Enriched wheat flour may be used in accordance with Saudi standard No. 219/
Enriched and Enriched Treated Wheat Flour).

3.3

Mafrood and Tamis bread

3.3.1

Physical requirements
The flour used shall comply with Saudi standard No. 3 Wheat Flour and its
extraction rate shall not be more than 85%.

3.3.2

Chemical requirements

3.3.2.1

The chemical requirements for Samooli bread mentioned in items 3.2.2.5 to

3.2.2.8 shall be met in Mafrood and Tamis bread.

3.3.2.2

The moisture content shall not exceed 30% in Mafrood bread and 32% in
Tamis bread.

3.3.2.3

The protein content shall not be less than 12% calculated on the dry weight
basis.

3.3.2.4

The total ash content shall not exceed 1.5% calculated on the dry weight basis.

3.3.2.5

The crude fibers content shall not exceed 1% calculated on the dry weight
basis.

3.4

Borr bread

3.4.1

Physical requirements
The flour used shall comply with Saudi Standard No. 3/
its extraction rate shall not be more than 95% .

Wheat Flour and

3.4.2

Chemical requirements

3.4.2.1

All the chemical requirements for Mafrood and Tamis bread shall be met in
Borr bread except for protein, total ash and crude fibres content which shall be
as follows:

3.4.2.2

The protein content shall not be less than 12.5 % calculated on the dry weight
basis.

3.4.2.3

The total ash content shall not exceed 2 % calculated on the dry weight basis.

3.4.2.4

The crude fibres content shall not exceed 2.7 % calculated on the dry weight
basis.

4.

PACKAGING AND TRANSPORTATION

The following shall be observed during packaging and transportation:-

4.1

Packaging

4.1.1

Bread shall be left to cool to room temperature before packaging.

4.1.2

Bread shall be packed or wrapped in polyethylene or paper bags.

4.1.3

The packaging bags shall be clean, dry and not previously used and shall not
affect bread properties.

SAUDI ARABIAN STANDARD

4.2

SASO 373/1983

Transportation
Transportation means shall be equipped in such a way as to keep up the
physical properties of bread and to protect it from contamination, infestation
and rodents attacks. They shall not be Previously used for transportation of
insecticides, fungicides or any other toxic or harmful substances.

5.

LABELLING
Without prejudice to what has been mentioned in Saudi standard No. 1/
Labelling of Prepackaged Foods the following shall be mentioned in
packaging bags:-

5.1

The additives and their percentage.

5.2

Date of production.

6.

TESTS

6.1

Sampling
The following shall be observed on sampling:

6.1.1

Samples shall be taken at random according to Table (1).

6.1.2

Samples shall be placed in clean, dry and airtight containers.

6.1.3

The following data shall be written on every sample container:

Name of the bakery.

Kind of bread.

Date and time of sampling.

Name and signature of sampler.

Table (1)
Size of samples taken from bread
Lot size (Selling unit weight)

Sample size (Selling unit weight)

to 300

11

to 500

15

More than 501

25

SAUDI ARABIAN STANDARD

6.2

SASO 373/1983

Methods of test
Tests shall be carried out according to Saudi standard No. 372/ Methods of
Test for Bread Prepared from the Various Kinds of Wheat Flour.

6.3

Tests
Tests shall be carried out on the representative sample, taken according to 6.1.1
to determine its compliance with the items of this standard.

KR-00944

SAUDI ARABIAN STANDARD

SASO 373/1983

REFERENCES:
Main Reference:
Code of Federal Regulation (1980)
Vol. 21 Food and Drugs Parts 100 to 199
U.S. Government Printing Office Washington.
Other References:

Indian
Standard I.S. 1483/1968
White Bread.

Jordian Standard
JS 19/1981
Bread.

Bennion E.B. (1970)

Bread making
its principles and practice
Oxford University Press.

Kent-Jones, D.W. and Amos, A.T. (1967)

Modern General Chemistry
Food Trade Press
Ltd., London.

W.J. Fance (1974 - 1966)

The Student Technology of Bread
Making and Flour Confectionary
London and Boston.