Background and Objectives: Historically, bread has been the most important source of human nutrition.  The pattern of bread consumption is not desirable in Iran and approximately 16% of bread produced in this country is wasted.  The most important cause of this waste rate is low quality of the produced bread and inadequate public attention paid to Islam recommendation on bread sanctit...

Staling of bread is cause of significant product waste in the world. We 26 reviewed the literature of last 10 years with the aim to give an up-to-date overview on 27 processing/storage parameters, antistaling ingredients, sourdough technology, and 28 measurement methods of the staling phenomenon. Many researchers have been focusing their 29 interest on the selection of ingredients able to retar...

Health concerns led to a shift toward the consumption of high dietary fiber bread. Additionally, climate change and supply chain have investigation new sources utilizing waste products or co-products various crops, such as hazelnuts. The utilization hazelnut skin also presents value-adding opportunity for producers processors. This research aims investigate source enhance nutritional quality so...

Background: Bread, a basic need for the survival of human beings, is highly perishable, has short shelf-life, and loses its quality potency after date expiry. This leads to considerable amount bread waste loss in economy. study explores analyses most common causes wastage supply chain proposes key strategies mitigation bread-producing industries context Indian bakeries. Methods: Based on system...

Among the common methods of quantifying household food waste, direct measurement is regarded as infeasible due to its prohibitive costs, and self-assessment tend underestimate actual values. This paper aims propose a methodological approach reach compromise between feasibility accuracy. Bread was studied, since it relatable example. The method used survey 419 households in Shiraz, Iran, during ...

This study provides new and critical insights into sustainable catalytic conversion of food (bread) waste to platform chemicals for achieving development goals fostering a circular economy.

Lactic acid is produced from bread waste using microbial fermentation under acid-neutral and low-pH scenarios. Though the scenario economically better, primary economic barriers are huge capital investment utility consumption.