TY - JOUR T1 - A Study on the Effective Factors of Bread Wastes in Ilam Urban Bakeries(2006-7) TT - بررسی عوامل موثر بر ضایعات نان در نانوایی های مناطق شهری استان ایلام(86-85 ) JF - sjimu JO - sjimu VL - 16 IS - 4 UR - http://sjimu.medilam.ac.ir/article-1-95-en.html Y1 - 2009 SP - 8 EP - 17 KW - bread loss KW - fermentation factors KW - baking technology N2 - Abstract Introduction: Bread is the most sacred, valuable and cheap food of most the people in the world. The familiarity of human with this nutritional substance goes back to about 4-5 thousands years BC. Bread loss in Iran, despite all of the efforts made, seems to be a basic social problem. Further- more, in Ilam province, this problem is more complicated. Materials & methods: This analytical-descriptive study was performed in urban Ilam during 2007 – 2008 to investigate the bread loss in the province. In this study, 200 urban bakeries were selected. The data gathered through questionnaires, technical observations, check-lists and private tests were analyzed using x2 test and SPSS software program. Findings: The results showed that about 20/4 percent of baked bread applied traditional and about 79/6 percent used technologic approach. In terms of the kind of baking machines, 33/3 percent used revolving oven, 46/3 percent tunnel oven and 20/3 percent the traditional (brick – made) kind. 62/7 percent of the considered bakeries spent 15-24 minutes on processing the paste. 71 percent of major bakers knew how to work with baking machines (oven) and 69/7 percent of them were relatively able to work with mixing machines. 73/6 percent of the bakeries were without primary paste and 26/4 percent of them used the primary paste for fermentation. The results of the test showed that there was a significant difference between the paste separated from the bread and the oldness of the baking machines (p M3 ER -