Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Effects of human and infrastructural factors on the quality of bread: A case study in Dezful County, Iran

Document Type : Original Article

Authors
Seid Reza Falsafi
Ramin Gooruee
Agricultural Engineering Research Department, Food Science and Technology Division, Safiabad Agricultural and Natural Resources Research and Education Center, (AREEO), Dezful, Iran
10.48311/fsct.2026.118650.83025
Abstract
Bread is one of the most essential food items in the Iranian diet and plays a critical role in providing daily energy intake and ensuring food security. However, high levels of bread waste and fluctuations in bread quality remain major challenges throughout the production and consumption chain of this strategic food product. The present study aimed to investigate the effects of human-related factors and physical bakery conditions on the sensory quality of machine-made Taftoon bread, which is the most commonly consumed traditional bread in Iran. In this study, data were collected from 15 selected bakeries that received the same type of flour on the same day to eliminate the effect of flour quality variability. Information related to human capital characteristics, bakery conditions, and equipment status was obtained through field surveys. Simultaneously, bread samples were collected from each bakery and evaluated for sensory quality by semi-trained panelists using a five-point hedonic scale. To achieve an integrated analysis, the HCI and BCI, were calculated. The results showed that the sensory quality scores of bread ranged from 2.71 to 4.00. Correlation and regression analyses revealed a strong and statistically significant relationship between the HCI and bread sensory quality (R² = 0.79), whereas the BCI exhibited a weaker association with bread quality (R² = 0.31). These findings highlight the critical role of bakers’ experience, skills, and job satisfaction in improving bread quality and reducing bread waste.
Keywords
Bread quality
traditional bread
Human capital
Bakery conditions
Bread waste
Subjects
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Journal of food science and technology(Iran)
Volume 23, Issue 175 - Serial Number 175
September 2026
Pages 238-247