Evaluation of Sustainability of Wheat-Bread Chain Based on the Second Law of Thermodynamics: A Case Study

Wheat flour, bread, and bakery products are an important source of macronutrients, micronutrients, dietary fibers, antioxidants. Considering that Iran’s bread industry is the second highest bread-consuming in world, this research focused on main operations production chain (wheat cultivation, milling, dough processing, production). Investigating sustainability improvement strategies farm-to-fork approach for wheat-bread was aim work. Exergy analysis a powerful tool designing, optimizing, evaluating performance energy systems to determine quality, compare different sources, achieve maximum system performance. In research, cumulative degree perfection, renewability index, index Iranian traditional loaves (Sangak, Lavash, Barbari) Baguette as semi-industrial were estimated. functional unit weight produced Sangak breads had lowest sustainability, respectively. has exergy consumption per 100 cal embedded bread. According obtained results, consumes most chain. Natural gas input indicator unsustainability bakeries. Meanwhile, entire chain, human labor natural factors unsustainability. By using renewable increased by 76–89%. Additionally, use resources 7.6 1.9 times.