Glütenle İlişkili Rahatsızlıklar ve Glütensiz Ekmek Üretimi

Year 2020, Volume: 4 Issue: 2, 135 - 148, 25.07.2020

Ayla Ünver Alçay Farnoush Ahmetoglu

Abstract

Yaşamın simgelerinden biri olan ekmek, insanoğlunun bilinen en eski ve önemli gıdalarındandır. Ülkemizde de ekmek, neredeyse kutsallık atfedilen bir besin olmaya devam etmekte ve tüketim miktarı bakımından dünyada ilk sıralarda yer almaktadır. Toplumların beslenmesi incelendiğinde ekmekte bulunan glüten, diyette en fazla bulunan bileşenlerden biri olarak görülmektedir. Glüten, kaliteli ekmek üretimi için gerekli olan hamurun elastikiyet ve uzayabilirlik özelliklerinden sorumlu olan, görünüşü ve ekmek içi yapısına katkıda bulunan önemli bir faktördür. Bununla birlikte, yapılan çalışmalar incelendiğinde, son zamanlarda glütenin özellikle çeşitli klinik bozukluklara neden olduğu ve bazı rahatsızlıklara sebebiyet verdiği belirtilmektedir. Buna bağlı olarak glütensiz ürünler için pazar payı, dünya çapında artmaktadır. Bu çalışmada glütenle ilgili rahatsızlıklar hakkında bilgiler verilmiş; glütensiz ekmek üretimi konusunda yapılan araştırmaların sonuçlarına yer verilmiştir.

Keywords

Çölyak, ekmek, gluten, glütensiz ekmek

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