Journal of Food Safety and Hygiene 2015. 1(2):53-58.

Applying fuzzy quality function deployment and fuzzy analytical hierarchy process approach in industrial bread production
Hamidreza Feili, Ebrahim Molaee-Aghaee, Gholamreza Jahed-Khaniki, Sassan Rezaie, Mohsen Kohkheil


Quality of bread, as one of the most important foodstuff, can be improved by applying advanced instruments and technology, composite flour and different kinds of ingredients like emulsifiers and acidic food additives.Implementation of food safety measures and application of quality management systems will reduce microbial and chemical hazards. This study aimed to improve industrial bread production through different approaches regarding customers’ and technical requirements. Fuzzy Quality Function Deployment (FQFD) as a quality management tool deals with improving quality factors, optimizing technological costs and increasing market size considering technical and customer requirements. Fuzzy nalytical Hierarchy Process (FAHP) results in cost decline, efficiency enhancement and effectiveness of economical index in the mentioned systems. Through FQFD and FAHP, requirements of developing industrial bread production such as responsible components of quality, hygiene and safety and also technical aspects were defined and prioritized. Prioritization of technical and customers’ requirements can be used as the basis of developing a prototype and then operational implementation in industry to provide food security and safety as well as a source of customer’s satisfaction and market development.


Food safety, Bread quality, Quality factors, Customer requirements

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