EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ

Year 2016, Volume: 41 Issue: 2, 115 - 122, 01.04.2016

Müge Hendek Ertop Mehmet Hayta

Abstract

Ekşi hamur çok uzun yıllardır ekmek üretiminde kullanılmakta olup, ekmeğin kalitesini ve raf ömrünüolumlu yönde etkileyen geleneksel bir üründür. Un, su ve ortamdan gelen mikroorganizmaların etkisiylehamurun doğal fermantasyona uğraması veya starter olarak laktik asit bakterilerinin (LAB) un, su karışımınailave edilmesi sonucunda oluşmaktadır. Her iki yöntemde de, ekşi hamur LAB mikroflorasının niteliklerinegöre meydana gelen metabolitler, ekmeğin besinsel, lezzet, tekstürel ve diğer fizikokimyasal niteliklerinietkilemektedir. Ekşi hamur fermantasyonu sonucu meydana gelen biyokimyasal değişiklikler vemetabolitler sayesinde, ekmeğin biyoaktif bileşenleri ve bunların biyoyararlanımında da değişimmeydana gelmektedir. Bunlar, protein ve mineral biyoyararlanımında artış, biyoaktif bileşen içeriğindezenginleşme ve değişim, dirençli nişasta içeriğinde yükselme, eksopolisakkaritlerin oluşumu, gliadin(çölyak hastaları için toksik protein) degradasyonu, nişastanın mikrobiyel hidrolizi ile ekmeğin sertleşmesininve bayatlamasının önlenmesi, diyet lif içeriğinde yükselme, fitaz aktivitesinde ve safra bağlama kapasitesindeartış, fenolik bileşiklerin etkisiyle ortaya çıkan antioksidan aktivite gibi çoğu besinsel açıdan olumlu etkilerdir

Keywords

Ekşi hamur, biyoaktivite, biyoyararlanım, protein sindirilebilirliği, enzime dirençli nişasta

THE EFFECT of SOURDOUGH FERMENTATION on BREAD BIOACTIVE COMPOUNDS and THEIR BIOAVAILIBILITY

Abstract

The sourdough is a traditional method that has been used in bread making from ancient time andpositively affects the quality and shelf life of bread. It occurs as a result of spontaneous fermentation ofdough through the microorganisms from flour, water and environment; or it is produced by addinglactic acid bacteria (LAB) as starter to the flour/water mixture. In both methods, the formed metabolitesdepending on the sourdough microflora, affects the nutritional, flavour, textural and other physicochemicalcharacteristics of the bread. The alterations on the bioactive attributes and the bioavailability of the breadresult from biochemical reactions and metabolites of the sourdough fermentation. Most of them arenutritionally favorable effects such as; increase in the protein and mineral bioavailability, enrichmentof bioactive compounds content, increase in resistant starch content, the formation of exopolysaccharides,gliadin (toxic to celiac patients) degradation, increase in dietary fiber content, increase in phytase activity,bile acids binding capacity and antioxidant activity due to phenolic compounds

Keywords

Sourdough, bioactivity, bioavailability, protein digestibility, enzyme resistant starch

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