Antik Buğday Siyez’in (Triticum monococcum) Ekmeğin Kalite ve Besinsel Özelliklerine Etkisi

Elif Çakır; Muhammet Arıcı

Antik Buğday Siyez’in (Triticum monococcum) Ekmeğin Kalite ve Besinsel Özelliklerine Etkisi

Öz

Günümüzde artan obezite, şeker hastalığı, kalp, kolesterol gibi hastalıklar sonucu tüketicilerin kaliteli ve sağlıklı gıdalara yönelişi fırıncılık sektörünün tahıllara karşı bakış açısını değiştirmiştir. Son yıllarda besinsel kalitesi yüksek tahılların ekmek sektöründe kullanımına yönelik araştırmaların artması ile ülkelerin sahip oldukları ve unuttukları değerli tahıllar yeniden keşfedilmeye başlanmıştır. Bu çalışmada anavatanının ülkemiz olduğu bilinen antik siyez buğdayı ve ununun sahip olduğu fizikokimyasal, teknolojik ve besleyici özellikler ile ekmek üretiminde kullanım olanakları üzerine çalışmalar ele alınmıştır. Antik buğday siyez, içerdiği antioksidanlar, protein, yağ asitleri ve mikro elementler ile yüksek besleyici özelliklere sahip değerli bir buğday olmasına karşın ekmek üretiminde kalitesi düşük olduğu görülmüştür. Bununla birlikte, siyez buğday ununun ekmek üretiminde kullanımı üzerine çeşitli öneriler de yapılmıştır.

Anahtar Kelimeler

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Details

Primary Language

Turkish

Subjects

Food Engineering

Journal Section

Review

Authors

Elif Çakır ^*
0000-0003-4343-3706
Türkiye

Muhammet Arıcı
0000-0003-4126-200X
Türkiye

Publication Date

September 30, 2023

Submission Date

July 6, 2023

Acceptance Date

September 23, 2023

Published in Issue

Year 2023 Volume: 3 Number: 2

IZ

https://izlik.org/JA99EP42BP

Cite

RIS / Bibtex

APA

Çakır, E., & Arıcı, M. (2023). Antik Buğday Siyez’in (Triticum monococcum) Ekmeğin Kalite ve Besinsel Özelliklerine Etkisi. Uluslararası Gıda Tarım Ve Hayvan Bilimleri Dergisi, 3(2), 52-58. https://izlik.org/JA99EP42BP