Bread Wheat Quality Approaches Based on Human Health

Abstract

Wheat plant, which has a history as much as human history, is one of the few foods with increasing strategic importance in the world. In addition to being a major source of starch and energy, whole wheat grain, which contains a number of beneficial ingredients with protein, vitamins (notably B vitamins), dietary fiber, phytochemicals and antioxidant activity, is the most suitable food source created according to human metabolism and needs. The portrayal of hexaploid wheat (Triticum aestivum L.) refined products developed after the green revolution as the cause of diseases such as diabetes, digestive system and obesity has caused public concern and as a result, the demand for gluten-free products has increased. Although there has been an increase in genetic progression rates in terms of gluten content and strength in varieties developed in recent years, the biological basis of gluten-induced symptoms has not been adequately explained, and the claims that gluten triggers non-celiac gluten sensitivity symptoms are not clear. On the other hand, the association of whole wheat consumption with the reduction in the risk of developing chronic diseases such as cardiovascular disease risk, type-II diabetes and some types of cancer has led researchers to determine health-based quality characteristics in parallel with the serious demand in the society. Nowadays, variety richness developed in accordance with the specified quality characteristics of refined flours for obtaining coarse volume bread can meet the production needs. However, it is understood that the quality characteristics determined for refinery flours in which storage proteins play a decisive role will be insufficient to respond to the need in studies aimed at determining the quality of whole wheat flours, including shell/bran (13-17%) and embryo (2-3%). Therefore, determining the quality characteristics of whole wheat and its products and developing appropriate processing technologies will facilitate the breeders to determine the appropriate variety. In addition to high grain yield, it is possible to develop purpose-based genotypes in bread wheat, which has a wide variation in terms of nutrients and bioactive components required for healthy nutrition of people.

Keywords

• Bread wheat
• Gluten
• health
• quality breeding
• whole wheat

İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları

Abstract

İnsanlık tarihi kadar bir geçmişi olan buğday bitkisi, dünyada talebi artan stratejik öneme sahip sayılı gıdaların başında gelmektedir. Nişasta ve enerji kaynağı olmanın yanı sıra sağlık için gerekli protein, vitaminler, diyet lifi, fitokimyasallar ve antioksidan aktivitesi ile faydalı bir dizi bileşen muhtevasına sahip tam buğday danesi, insan metabolizması ve ihtiyacına göre yaratılmış en uygun gıda kaynağıdır. Yeşil devrim sonrası geliştirilen hexaploid buğday (Triticum aestivum L.) rafine edilmiş ürünlerinin diyabet, sindirim sistemi ve obezite gibi hastalıkların sebebi olarak gösterilmesi, kamuoyunda endişelere sebep olmuş bunun sonucu glutensiz ürünlere olan rağbet de artmıştır. Son yıllarda gelişitirilen çeşitlerde gluten oranı ve güçlülüğü bakımından genetik ilerleme oranlarında artış kaydedilmekle birlikte gluten ile indüklenen semptomların biyolojik esası yeterince izah edilememiş olup, glutenin çölyak dışı gluten hassasiyeti semptomlarını tetiklediği iddiaları da açık ve net değildir. Öte yandan tam buğday tüketiminin kardiyovasküler hastalık riski, tip-II diyabet ve bazı kanser türlerine yakalanma gibi kronik hastalıklarin gelişme riskindeki azalmayla ilişkilendirilmesi, toplumda ciddi talep oluşmasına paralel araştırıcıları da sağlık esaslı kalite özelliklerini belirlemeye itmiştir. Günümüzde kaba hacimli ekmek elde etmeye yönelik rafine unlarına ait belirlenmiş kalite özellikleri ile buna uygun geliştirilen çeşit zenginliği üretimin ihtiyacını karşılayabilmektedir. Ancak depo proteinlerinin belirleyici rol aldığı rafineri unlar için belirlenen kalite özelliklerinin kabuk/kepek (%13-17) ve embriyo (%2-3) kısmının dâhil edildiği tam buğday unlarının kalitelerinin belirlenmesine yönelik çalışmalarda ihtiyaca cevap vermede yetersiz kalacağı anlaşılmaktadır. Bu sebeple tam buğday ve mamüllerine ait kalite özelliklerinin belirlenmesi ile uygun işleme teknolojilerinin geliştirilmesi, uygun çeşit belirlemeye esas çalışmalarda ıslahçılara kolaylık sağlayacaktır. Yüksek tane verimine ek olarak insan sağlığına esas faydalı unsurların içerik ve kompozisyonları bakımından geniş bir varyasyona sahip ekmeklik buğdaylarda amaca uygun genotiplerin geliştirilmesi mümkündür.

Keywords

• Ekmeklik buğday
• gluten
• kalite ıslahı
• sağlık
• tam buğday

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