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Aims: Community engagement, as a key factor in changing behavior, can affect the prevention and management of communicable diseases in rural areas. This study aimed to determine the role of community engagement innovations in controlling the Coronavirus pandemic in rural areas.
Participants & Methods: This qualitative study was carried out using observation, reviewing documents, and semi-structured interviews, for data gathering. Interviews were done by Key informant persons that were selected purposefully. All interviews were recorded, transcribed verbatim, and analyzed manually by using the thematic analysis method.
Findings: Forty-five codes and three themes were obtained by open, axial, and selective coding methods. The main themes were Management and leadership, public confidence and trust, and accountability and transparency which could have many important roles in engaging people in controlling COVID-19.
Conclusion: the findings show that using community engagement in rural areas can play a critical role in controlling the spread of COVID-19, but it depends on the cultural, social, and economic status of the community. In addition, promoting health literacy and a sense of responsibility for individuals for their health and the health of others can increase the success of these innovations.

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The aim of this study was to evaluate the quality characteristics of bread produced by yeasts and  lactobacillus isolated from native Iranian sourdough. Initially for the preparation sourdough, fresh microbial cells with certain number of colonies, by centrifugation were isolated of initial culturing bacteria and yeasts. Then equivalent 10% weight flour ,microbial cells mixed with equal amounts of water and flour. After processing identical samples to assess the quality characteristics of bread used  of  sensory evaluation test, image processing and Texture analysis. The experiments in a completely randomized design and completely randomized block with three replications were performed. The results showed that the samples significant effect  on the quality characteristics. The results indicate that sourdough can be  increasing the porosity of the sample So that e treat with 42 percent  had the highest degree of porosity also sourdough delaying staling. According to the results from this study, treatment of Lactobacillus reuteri and Saccharomyces cerevisiae had  best Sensory evaluation, porosity and texture.