جستجوی مقالات مرتبط با کلیدواژه « نانوایی » در نشریات گروه « اقتصاد کشاورزی »

This study contributes to reduce bread waste in the production process by determining effective factors that distinguish high bread wast bakers from low bread waste bakers using 250 bakeries over Mashhad in the year 2010. The discriminant analysis was used to predict the study bakers into one class of high or low waste groups. Results indicate that among discriminators, bakery status, bread waste price, dough fermentation time, daily consumption of flour, quality of produced bread, percentage of wet gluten, moisture percentage, quality of flour and maintenance costs have the highest share in distingushing between high and low bread waste bakers. Predicting bakers based on their bread waste was considered as a suitable instrument in order to identify effective actions for reducing bread waste. In this study, classification accuracy of discriminant analysis (DA) and DA-based artificial neural network indicates high accuracy of class prediction at training and testing data with DA-based artificial neural network model. Ultimately, based on the results, a number of applicable and executive recommendations to decrese bread waste in the production process were presented.

Iranians population formatted one percent of world's population but they use 2.5 percent of world's wheat. One of the most important reasons for lacking of wheat in Iran is wheat wastage from production to consumption. The aim of this research is to estimate the amount of bread and flour wastage in Mashad’s bakeries. To stratify the bakeries according to the other research classification method was selected. Bakeries were divided in to three main categories of their products consist of traditional, bulky and mechanized breads. According to 1613 bakeries in Mashed, 54 bakeries were selected that divided in to 3 groups, 10 bakeries from group 1, 9 bakeries from group 2 and 35 bakeries from group 3. Questionnaires were completed by face to face interview. The result shows that the bread and flour wastage in traditional, bulky and mechanized were 2.6, 2.5, and 3.7 Kg/day. According to the statistic 0.46 percent of incoming flour was waste in the form of bread and flour in the bakeries. The result shows that bread and flour wastage in bulky bread were lower than traditional and mechanized bakeries. But customer satisfaction was lower than the others. It is recommended that to do more researches about bulky bread and decrease in price of them and programming to acquainted bakeries to the real price of flour and farmers troubles.