Bazı yerel buğday türlerinin ve kefirin ekmek yapımında kullanımı

Year 2023, Volume: 2 Issue: 1, 43 - 51, 22.06.2023

Nida Tokaç Er , Nurcan Yabancı Ayhan

Abstract

Buğday hem dünyada hem de Türkiye’de beslenmemizde yer alan en temel gıda maddelerinden olmakla birlikte, Türkiye tarihi açıdan buğdayın anavatanı kabul edilmektedir. Ülkemiz buğday bakımından oldukça önemli bir çeşitliliğe ve zenginliğe sahiptir. Ayrıca yabani buğday türleri ve modern buğday ıslah türlerinin bir arada bulunması nedeniyle buğdayın gen merkezi konumundadır. Teknolojik gelişmeler, nüfus artışı, hasat edilen üründen daha fazla verim ve kazanç sağlama amacıyla modern ve ıslah edilmiş buğday çeşitleri üretimi giderek artmaktadır. Genetik erozyona uğrayan buğdayın genetik değerinin korunarak kültürel bir miras olarak gelecek nesillere aktarılması tarım için önemli olduğu kadar gelecek nesillerin gıda güvenliği için de önemlidir. Ayrıca, buğdayın en önemli ve yaygın kullanım şekli olan ekmeğin daha sağlıklı hâle getirilebilmesi adına yerel buğday türlerinin kullanımının ekonomik, geleneksel, kültürel ve sosyal faydalar ile birlikte, sürdürülebilir beslenme açısından da faydalar sağlayacağı belirtilmektedir. Ekmek yapımında kullanılan buğdayın yanı sıra reolojik ve tekstürel özelliklerin geliştirilmesi amacıyla süt veya süt ürünleri içeren besinlerin ekmek formülasyonlarında kullanılması önerilmektedir. Son zamanlarda fermente bir süt ürünü olan kefirin besinsel ve fonksiyonel özelliklerinden dolayı ekmek yapımında kullanımına ilişkin araştırmalar yürütülmektedir. Bu derlemede, bazı yerel buğday türleri kullanılarak yapılan ekmek çeşitleri ve kefirin ekmek yapımında kullanımı farklı yönleriyle değerlendirilmiştir

Keywords

Ekmek, siyez buğdayı, gernik buğdayı, dinkel buğdayı, kefir

The use of some local wheat species and kefir in bread making

Abstract

Wheat (Triticum spp.) is a very important product in terms of food safety all over the world, as well as meeting the food and energy needs of one third of the world's population (1). The types of durum and bread wheat, which are among the most consumed wheats, are grown in Turkey (2). The region known as Mesopotamia is known as the place where wheat was first domesticated in the world, and there are wild wheat species growing spontaneously here (3). The domestication process of wheat and the domestication of human beings, that is, their transition to settled life, show parallelism. Considering the plant diversity in the field of agriculture, which emerged as a human activity, it is seen that the most successful species among them is wheat (5). It is obvious that bread, which is a wheat product, is a food that is frequently consumed all over the world. Bread consumption in our country is so high that no other food is consumed as much as bread (6). The type of wheat used in bread production is important for health, and today, flours containing high pulp and low glycemic index value are preferred instead of refined flours. Consumption of such flours is associated with increased body weight, reduced risks of cardiovascular diseases and other chronic diseases (9). In this sense, considering that health problems are the top priority for consumers, it is important to research new ingredients and/or new production strategies in bread production to reduce the glycemic response of starchy foods.
Turkey is a very rich country in terms of wheat diversity, as it has both wild wheat species and modern wheat species (all species belonging to the first gene pool). It is known that wild and cultivated wheats are in two genera, Aegilops and Triticum, and these genera consist of polyploid series containing ploidy (diploid, tetraploid and hexaploid) levels (11). Siyez (einkorn), gernik (emmer) and dinkel (spelt) types, which are considered among the primitive wheat types, have an important place in terms of production and consumption in our country (12). Siyez and gernik wheats are the first cultivated wheat types in the world. According to the genetic analysis, it was determined that wild siyez wheat was first cultivated in the Southeastern Anatolia Region. After this period, wheat-based cereal-based products became the leading food sources for human beings who were hunting and gathering (13).
The fact that einkorn (Triticum monococcum) is especially rich in antioxidant content shows that it is superior to other wheat types. For this reason, enrichment with siyez wheat in the food industry can increase the beneficial effects of the products on health. In addition, it has been reported that the widespread consumption of einkorn may be effective in the prevention and treatment of health problems related to nutrition (17). Especially, the fact that bread made from einkorn wheat causes less increase in blood glucose and insulin levels and provides satiety for a longer time compared to bread made from wheat flour, indicating the low glycemic index of einkorn wheat (18).
Gernik wheat (Triticum dicoccum) is similar to siyez in terms of antioxidant capacity and total phenolics. Resistant starch is rich in minerals (iron, zinc, potassium), fiber (more insoluble fiber), carotenoids, but poor in fat content. It is a type of wheat recommended for individuals with health problems such as diabetes, colitis, allergies and hypercholesterolemia. Like Einkorn, Gernik has a low glycemic index and a high satiety value (12, 19). It is stated that einkorn wheat can be used in the form of bulgur or in all bakery products, while gernik wheat can be used in bakery products that undergo fermentation due to its relatively better gluten complex formation.
dinkel wheat (Triticum spelta) is also called German wheat. The first examples were found in Iran and North East Europe. Dinkel is seen as a very suitable plant for organic farming because it is easy to grow and adapt. Today, in parallel with the increase in consumer awareness, it is thought that the use of dinkel wheat in bread making may be beneficial in places where it is grown (20).
The use of milk and dairy products in bread making is important in terms of increasing the protein content and decreasing the glycemic index value. (29, 30). Due to its nutritional and functional properties, kefir, which is a fermented milk product, is recommended to be used in bread formulations containing milk or dairy products (31). Various studies have been conducted in which kefir is used directly in bread making using kefir grains or lyophilized kefir. There is no significant difference between breads made using kefir grains and commercial baker's yeast (35), and breads made using natural kefir grains and lyophilized kefir grains have a longer shelf life than control bread.

Keywords

Bread, Einkorn wheat, Emmer wheat, Spelt wheat, Kefir

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