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

Year 2023, Volume: 3 Issue: 2, 52 - 58, 30.09.2023

Elif Çakır , Muhammet Arıcı

Abstract

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.

Keywords

Antik buğday siyez, besin değerleri, kalite özellikleri, siyez ekmeği

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