Geometric Design of Bread in Iran: A Mathematical Approach to Waste Reduction and Supply Chain Efficiency

Bread plays a vital role in the Iranian diet, yet the country faces significant challenges in flour consumption and bread waste. While cultural and nutritional aspects of bread have been extensively studied, the impact of its geometric design has received limited scholarly attention. This paper employs a mathematical approach to examine how the geometry of bread influences production efficiency, packaging, storage, and shelf life in Iran. By analyzing common Iranian bread types—including Sangak, Barbari, Lavash, and Taftoon—and comparing them with international examples such as baguettes in France, shokupan in Japan, tortillas in Mexico, and naan in India, the study demonstrates that geometric form is directly linked to flour efficiency and waste reduction. Using mathematical concepts—particularly surface-to-volume ratio analysis and optimization principles—the research highlights the potential of adopting standardized geometric designs to minimize staling, improve storage density, and reduce distribution losses. Findings suggest that moderately thick, rectangular flatbreads with perforations can balance cultural traditions with modern efficiency by slowing moisture loss while improving stackability and packaging fit. Beyond technical implications, the study offers practical recommendations for policymakers and bakers, indicating how geometry-based innovation can complement existing quality and behavior interventions to address Iran’s flour-waste challenge. Overall, the paper contributes to food engineering and supply-chain scholarship and underscores the importance of geometric design as a tractable, data-driven lever for waste reduction in the Iranian bread system.