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Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders

OBJECTIVE: Bread constitutes a significant energy source and provides protein and some essential micronutrients to a large population worldwide, including Iran. So, its quality characteristics are important for health. This study aimed to identify the views and experiences of various stakeholders in...

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Autores principales: Bazhan, Marjan, Shafiei Sabet, Farnam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9588239/
https://www.ncbi.nlm.nih.gov/pubmed/36273183
http://dx.doi.org/10.1186/s13104-022-06225-7
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author Bazhan, Marjan
Shafiei Sabet, Farnam
author_facet Bazhan, Marjan
Shafiei Sabet, Farnam
author_sort Bazhan, Marjan
collection PubMed
description OBJECTIVE: Bread constitutes a significant energy source and provides protein and some essential micronutrients to a large population worldwide, including Iran. So, its quality characteristics are important for health. This study aimed to identify the views and experiences of various stakeholders involved in the wheat- flour- bread chain about factors affecting the quality of this chain and strategies for its improvement in Iran. RESULTS: Main suggested strategies in the field of raw materials were managing and planning for the production of high-quality wheat, measuring the quality factors of grain before purchasing by the government, allocating wheat quotas to flour mills based on the quality of the flour produced, and aerating and storing flour in silos to reduce its moisture. Holding training courses for bakery workers, improving the economic situation of bakers, and standardizing bread-making devices were the most important strategies in the bakery field. Assigning a specific unified management apparatus to deal with bread issues was also an effective and essential strategy. Findings show the need to implement strategies in various fields to improve wheat- flour- bread chain quality. This study provides helpful information to guide policy decisions and planning to enhance bread quality and promote public health. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s13104-022-06225-7.
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spelling pubmed-95882392022-10-24 Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders Bazhan, Marjan Shafiei Sabet, Farnam BMC Res Notes Research Note OBJECTIVE: Bread constitutes a significant energy source and provides protein and some essential micronutrients to a large population worldwide, including Iran. So, its quality characteristics are important for health. This study aimed to identify the views and experiences of various stakeholders involved in the wheat- flour- bread chain about factors affecting the quality of this chain and strategies for its improvement in Iran. RESULTS: Main suggested strategies in the field of raw materials were managing and planning for the production of high-quality wheat, measuring the quality factors of grain before purchasing by the government, allocating wheat quotas to flour mills based on the quality of the flour produced, and aerating and storing flour in silos to reduce its moisture. Holding training courses for bakery workers, improving the economic situation of bakers, and standardizing bread-making devices were the most important strategies in the bakery field. Assigning a specific unified management apparatus to deal with bread issues was also an effective and essential strategy. Findings show the need to implement strategies in various fields to improve wheat- flour- bread chain quality. This study provides helpful information to guide policy decisions and planning to enhance bread quality and promote public health. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s13104-022-06225-7. BioMed Central 2022-10-22 /pmc/articles/PMC9588239/ /pubmed/36273183 http://dx.doi.org/10.1186/s13104-022-06225-7 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/ (https://creativecommons.org/publicdomain/zero/1.0/) ) applies to the data made available in this article, unless otherwise stated in a credit line to the data.
spellingShingle Research Note
Bazhan, Marjan
Shafiei Sabet, Farnam
Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders
title Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders
title_full Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders
title_fullStr Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders
title_full_unstemmed Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders
title_short Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders
title_sort strategies to improve the quality of wheat- flour- bread chain in iran: the perspective of different stakeholders
topic Research Note
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9588239/
https://www.ncbi.nlm.nih.gov/pubmed/36273183
http://dx.doi.org/10.1186/s13104-022-06225-7
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