Abstract
The interest for products which are produced without any chemical ingredients for more healthy and safe life increases day after day and organic product market also grows up increasingly. Organic bread is a product by using suitable processing and baking methods without any ingredient except for sour yeast, salt, water and flour, produced from whole cereals which cultivates according to organic principals. In the production of organic bread, cereal which is cultivated according to organic agriculture fundamentals and it's flour are very important. It has some advantages like non-containing chemical residues, consumption quality and being far away of genetic modifications even though it has lower volume and early stealing.
Keywords
References
- Decock P, Cappelle S. 2005. Bread technology and sourdough technology. Trends in Food Science & Technology, 16: 113-120 .
- Hansen A, Schieberle P. 2005. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science and Technology, 16: 1-10.
- http://65.110.73.19/UploadsNew/organic
- Belderok B. 2000. Developments in bread-making processes. Plant Foods for Human Nutrition, 55: 1- 86.
- Davis KR, Peters KJ, LeTourneau D. 1984. Variability of the vitamin content in wheat. Cereal Foods World, 29: 364 – 370.
- McKevith K. 2004. Nutritional aspects of cereals. British Nutrition Foundation Nutrition Bulletin, 29: 111–142.
Abstract
Daha sağlıklı ve daha güvenli bir yaşam için kimyasal madde kullanılmadan üretilmiş ürünlere olan ilgi gün geçtikçe artmakta ve organik ürün pazarı da giderek büyümektedir. Organik ekmek, organik esaslarına göre yetiştirilmiş tahılların, taş değirmende % 100 randımanlı olarak öğütüldükten sonra elde edilen un ile ekşi maya, tuz ve su dışında herhangi bir katkı kullanılmadan uygun işleme ve pişirme metotları uygulanarak üretilen ekmektir. Organik ekmek üretiminde, her şeyden önce organik tarım esaslarına göre elde edilen tahıl ve ondan elde edilen un çok önemlidir. Organik ekmek, düşük hacim ve erken bayatlama gibi olumsuzlukları içerse de, genetik modifikasyondan uzak olması, kimyasal kalıntılar içermemesi ve tüketim kalitesi bakımından üstün özelliklere sahiptir.
Keywords
References
- Decock P, Cappelle S. 2005. Bread technology and sourdough technology. Trends in Food Science & Technology, 16: 113-120 .
- Hansen A, Schieberle P. 2005. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science and Technology, 16: 1-10.
- http://65.110.73.19/UploadsNew/organic
- Belderok B. 2000. Developments in bread-making processes. Plant Foods for Human Nutrition, 55: 1- 86.
- Davis KR, Peters KJ, LeTourneau D. 1984. Variability of the vitamin content in wheat. Cereal Foods World, 29: 364 – 370.
- McKevith K. 2004. Nutritional aspects of cereals. British Nutrition Foundation Nutrition Bulletin, 29: 111–142.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | August 1, 2007 |
| Published in Issue | Year 2007 Volume: 32 Issue: 4 |
