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

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Gıda Mühendisliği

Bölüm

Derleme

Yazarlar

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

Muhammet Arıcı
0000-0003-4126-200X
Türkiye

Yayımlanma Tarihi

30 Eylül 2023

Gönderilme Tarihi

6 Temmuz 2023

Kabul Tarihi

23 Eylül 2023

Yayımlandığı Sayı

Yıl 2023 Cilt: 3 Sayı: 2

IZ

https://izlik.org/JA99EP42BP

Kaynak Göster

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