EFFECT OF THE OPTIMIZATION OF EINKORN BRAN SOURDOUGH ON THE QUALITY AND BIOACTIVE PROPERTIES OF THE BREAD

Öz

Einkorn (Triticum monococcum) is the ancestor of today's wheat, especially grown in Kastamonu province in Anatolia and cultivated about ten thousand years ago. Unlike other wheat types due to its morphological structure, it is harvested with its husk, and since the bran layer is more tightly bound to endosperm layer, it cannot be milled by modern mills where other wheats are processed. For this reason, after the harvest, the processes of passing through the selector, and separating from the husk are carried out, and after being crushed in the mill as whole wheat, it is sieved and the bran layer is separated. The branmass at the level of 25%, which is rich in starchy endosperm, is separated as a waste/by-product in the mill. Because einkorn bran contains coarse grained endosperm, it cannot be used in the food industry and is considered as animal feed. In this study, the use of sourdough produced by spontaneous fermentation from einkorn bran instead of wheat flour was optimized in bread and its effects on bread quality and bioactive qualities were investigated. As a result of the optimization, it was determined that einkorn bran sourdough prepared with the Dough Yield (DY):200 should be used at a rate of 34.23% in bread, where as the water rate in the formulation should be at the level of 52.78%. The optimized bread produced was characterized as more voluminous, beter eating quality, flavor and crumb texture than bread containing wheat bran. At the same time, an increase in phytic acid degradation and mineral content was detected.

Anahtar Kelimeler

• Triticum monococcum
• Einkorn
• fine bran
• sourdough
• bread

SİYEZ KEPEĞİ EKŞİ HAMUR OPTİMİZASYONUNUN EKMEĞİN KALİTE VE BİYOAKTİF NİTELİKLERİ ÜZERİNDEKİ ETKİLERİ

Öz

Siyez buğdayı (Triticum monococcum), ülkemizde özellikle Kastamonu ilinde yetiştirilen ve yaklaşık on bin yıl önce kültüre alınmış günümüz buğdaylarının atasıdır. Morfolojik yapısı itibariyle diğer buğdaylardan farklı olarak kavuzuyla hasat edilmekte, kepek tabakası endosperme daha sıkı bağlı olduğundan diğer buğdayların işlendiği modern değirmenlerde öğütülememektedir. Bu nedenle hasadından sonra selektörden geçirme, kavuzdan ayrıma işlemleri yapılmakta, tam buğday formunda değirmende kırıldıktan sonra elenerek kepek tabakası ayrılmaktadır. Nişastalı endospermce zengin %25 düzeyinde kepek değirmen atık/yan ürünü olarak ayrılmaktadır. Siyez kepeği iri taneli endosperm içermesi nedeniyle gıda sektöründe kullanım alanı bulamamakta ve hayvan yemi olarak değerlendirilmektedir. Bu çalışmada, buğday unu yerine siyez kepeğinden spontan fermantasyon ile üretilen ekşi mayanın ekmekte kullanımının optimizasyonu yapılmış, ekmek kalite ve biyoaktif nitelikleri üzerindeki etkileri araştırılmıştır. Optimizasyon sonucu Hamur Verimi (HV):200 oranında hazırlanan siyez kepeği ekşi mayasının ekmekte %34.23 oranında kullanılması gerektiği buna karşılık formülasyondaki su oranın da %52.78 düzeyinde olması gerektiği belirlenmiştir. Üretilen optimize ekmek, ekmeklik buğday kepeği içerikli ekmeğe göre daha hacimli, yeme kalitesi, lezzet ve iç dokusu daha iyi olarak nitelendirilmiştir. Aynı zamanda fitik asit degradasyonu, mineral madde ve protein içeriğinde de artış tespit edilmiştir.

Anahtar Kelimeler

• Siyez
• Triticum monococcum
• ince kepek
• ekşi hamur
• ekmek
• Einkorn
• fine bran
• sourdough
• bread

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