Buğday ununa arpa (Hordeum vulgare L.) unu ikamesinin Şanlıurfa Lavaş ekmeğinin renk ve duyusal kalite özelliklerine etkisi

Year 2025, Volume: 29 Issue: 3, 423 - 437, 24.09.2025

Mehmet Ali Elçi , Ahmet Sabri Ünsal , Mehmet Köten , Ali Yıldırım

https://doi.org/10.29050/harranziraat.1668330

Abstract

Dünyada hızla artan nüfusla birlikte gıda kaynaklarının daralması, tarımsal üretimde verimliliği ve kaliteyi artırmaya yönelik çalışmaları da hızlandırmıştır. Bu sınırlı kaynaklar göz önüne alındığında, tarımsal üretim modelindeki ürünlerin insan tüketimi için daha yaygın bir şekilde kullanılmasına yönelik artan bir ihtiyaç vardır. Arpa dünyada ve Türkiye'de ağırlıklı olarak hayvan yemi olarak kullanılmasına rağmen yukarıda belirtilen nedenlerden dolayı insan beslenmesinde kullanımına olan ilgi artmaktadır. Ayrıca, azalan fiziksel aktivite ve rafine edilmiş besinsel lif içeriği düşük gıdaların beslenmede kullanılması, çeşitli hastalıkları da beraberinde getirmiştir. Sonuç olarak tüketiciler daha bilinçli hale gelmiş ve besin değeri ve diyet lifi açısından zengin gıdaları giderek daha fazla tercih etmeye başlamıştır. Yapılan çalışmada arpa unu, buğday unuyla %0, 20, 40, 60, 80 ve %100 oranlarında ikame edilerek Lavaş ekmeği üretiminde kullanılmıştır. Şanlıurfa Lavaş ekmeği Şanlıurfa'ya özgü bir yassı ekmek türüdür. Geleneksel pide hamuruna kıyasla genellikle daha yüksek su içeriği ve azaltılmış maya içeren hamur formülasyonu ile karakterize edilir. Fermantasyondan sonra hamur yüzeyi düzleştirilir, daha sonra un-su bulamacı ile nemlendirilir ve sonra pişirilir. Çalışmada, tüm ekmek örneklerinin L*, a* ve b* renk değerleri sırasıyla 73.20 ile 83.51, 1.49 ile 2.90 ve 13.63 ile 16.39 arasında değiştiği tespit edilmiştir. Ekmek ununa eklenen arpa unu miktarı arttıkça L* değerinin azaldığı, a* ve b* değerlerinin ise arttığı belirlenmiştir. Buğday unu yerine %40'a kadar arpa unu eklenmiş ve bu unların karışımlarından yapılan Lavaş ekmekleri tüm duyusal özelliklerde yüksek puan alırken, yüzey özelliği ve şeklin %80 veya daha fazla arpa unu ikamesiyle ve rengin %100 arpa unu ikamesiyle olumsuz etkilendiği tespit edilmiştir. Arpa ununda %40'tan fazla ikame oranına sahip örneklerde düşük puan alınmasına rağmen, diğer tüm özelliklerin kabul edilebilir sınırlar içerisinde olduğu görülmüştür.

Keywords

Lavaş , duyusal , ekmek , kalite , Arpa unu

The influence of Barley (Hordeum vulgare L.) flour substitution to wheat flour on the color and sensory quality characteristics of Şanlıurfa Lavaş bread

Abstract

In response to the rapidly increasing global population, the depletion of food resources has intensified research efforts aimed at improving yield and quality in agricultural production. Given these limited resources, there is a growing need to utilize crops from the agricultural production pattern more extensively for human consumption. Although barley is predominantly used as animal feed both globally and in Türkiye, interest in its use for human nutrition has been growing due to the reasons mentioned above. In addition, decreased physical activity and a refined, low-dietary fiber diet, have contributed to various health issues. As a result, consumers have become more conscious and have increasingly preferred foods rich in nutrients and dietary fiber. In the study, barley flour was substituted with wheat flour and used in the production of Lavaş bread at the rates of 0, 20, 40, 60, 80 and 100%. Şanlıurfa Lavaş bread is a flat bread type distinctive originating from Şanlıurfa. It is characterized by its dough formulation, which typically incorporates a higher water content and reduces yeast compared to traditional pide dough. Following fermentation, the dough surface is flattened, subsequently moistened with a flour-water slurry, and then baked. In the study, L*, a* and b* color values of all bread samples ranged from 73.20 to 83.51, 1.49 to 2.90 and 13.63 to 16.39, respectively. It was found that as the amount of barley flour added to bread flour increased, the L* value decreased, while the a* and b* values increased. Barley flour added up to 40% instead of wheat flour and Lavash breads made from mixtures of these flours were highly rated in all sensory properties, while it was found that the surface property and shape were adversely affected by 80% or more barley flour substitution and color by 100% barley flour substitution. Although samples were low scored with barley flour greater than 40% substitution, all other properties were found to be within acceptable limits.

Keywords

Lavaş , sensory , bread , quality , Barley flour

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