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

Year 2023, Volume: 48 Issue: 1, 209 - 226, 15.02.2023

Fatmanur Örü , Müge Hendek Ertop

https://doi.org/10.15237/gida.GD22121

Abstract

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.

Keywords

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

Supporting Institution

TUBİTAK

Project Number

2209-A Üniversite Öğrencileri Araştırma Projeleri Desteği

Thanks

Bu çalışma Fatmanur Örü’nün lisans bitirme proje ödevinden üretilmiştir. Bu proje 2209-A Üniversite Öğrencileri Araştırma Projeleri Desteği Programı kapsamında TUBİTAK-BİDEB tarafından da desteklenmiştir. Yazarlar TUBİTAK-BİDEB’e teşekkürlerini sunarlar.

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

Abstract

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.

Keywords

Triticum monococcum, Einkorn, fine bran, sourdough, bread

Project Number

2209-A Üniversite Öğrencileri Araştırma Projeleri Desteği

References

• AACC. (1990). American Association of Cereal Chemists International, Approved Methods of the AACC (8th ed.), The Association: St.Paul, MN, USA.
• Altuğ Onoğur, T., Elmacı,Y. (2011). Gıdalarda Duyusal Değerlendirme, Meta Basım, 130 s., Bornova, İzmir.
• Bilgiçli, N., Türker, S. (2004). Tarhanada sindirilebilir protein ve kül miktarı üzerine maya, malt unu ve fitaz katkılarının etkilerı1, Selçuk Üniversitesi Ziraat Fakültesi Dergisi, 18 (33): 90 – 97.
• Bilgicli, N., Elgun,A, Turker,S. (2006). Effects of various phytase sources on phyticacid content, mineral extractability and protein digestibility of tarhana, Food Chemistry, 98:329–337. doi: 10.1016/j.foodchem.2005.05.078
• Brandolini, A., Hidalgo, A., Moscaritolo, S. (2008). Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour, Journal of Cereal Science, 47: 599–609. doi: 10.1016/j.jcs.2007.07.005
• Chavan, R.S., Chavan, S.R. (2011). Sourdough Technology-A traditional way for whole some foods: A Review. Comprehensive Reviews in Food Science and Food Safety, 10: 170-183. doi:10.1111/j.1541-4337.2011.00148.x
• Coda, R, Rizzello, C.G., Pinto, D., Gobbetti, M. (2012). Selected lacti acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours. Applied and Environmental Microbiology, 78:1087–1096.
• Corsetti, A., Settanni, L., (2007). Lactobacilli in sourdough fermentation. Food Research International, 40: 539–558.
• Elgün, A. ve Ertugay, Z. (2011). Tahıl İşleme Teknolojisi, Atatürk Üniversitesi Yayınları, No:718, Erzurum.
• Gobbetti, M., Corsetti, A., Rossi, J. (1994). The sourdough microflora interactions between lacticacid bacteria and yeasts: metabolism of amino acids. Journal of Microbiology and Biotechnology, 10:275-279.
• Hansen, A.S. (2012). SourdoughBread. In: Handbook of Plant-Based Fermented Food and Beverage Technology,
• Hui, Y.H. (chief ed.), CRC Press; 2nd Edition, the USA, pp.493-515.
• Haug, W., Lantzsch, H.J. (1983). Sensitive method for the rapid determination of phytic acid in cereals and cereals products. Journal of the Science of Food and Agriculture, 34: 1423-1426. doi: 10.1002/jsfa.2740341217.
• Hayta, M., Hendek Ertop, M. (2019). Physicochemical, textural and microbiological properties of optimized wheat bread formulations as affected by differently fermented sourdough, Quality Assurance and Safety of Crops & Foods, 11 (3): 283-293, doi:10.3920/QAS2018.1387
• Hendek Ertop, M. (2014). Ekşi hamur formül optimizasyonunun ekmeğin aromatik profili, biyoaktif nitelikleri ve raf ömrü üzerine etkileri, Doktora Tezi, Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Kayseri
• Hendek Ertop, M., Bektaş, M. (2018). Enhancement of bioavailable micronutrients and reduction of antinutrients in foods with some processes, Journal of Food and Health Science, 4(3): 159-165. doi: 10.3153/FH18016
• Hendek Ertop, M., Coşkun, Y. (2018). Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology, Journal of Food Processing and Preservation.42:e13650.
• Hendek Ertop, M., Şeker, İ.T. (2018). Optimization of The Amount of Chickpea Sourdough and DryYeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties, Food Science and Technology Research, 24 (1):45-53, doi: 10.3136/fstr.24.
• Hendek Ertop, M., Atasoy, R. (2019). Comparison of physicochemical attributes of einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum) and evaluation of morphological properties using scanning electron microscopy and image analysis, The Journal of Agricultural Science, 25 (2): 93-99. doi: 10.15832/ankutbd.539009.
• Hendek Ertop, M., Bektaş, M., Atasoy, R. (2020). Effect of cereals milling on the contents of phyticacid and digestibility of minerals and protein, Ukrainian Food Journal, 9(1): 136-147. doi: 10.24263/2304-974X-2020-9-1-12.
• Heun, M., Schaefer-Pregl, R., Klawan, D., Castagna, R., Accerbi, M., Borghi, B., Salamini, F. (1997). Site of einkorn wheat domestication identified by DNA finger printing. Science, 278: 1312-1314
• Hidalgo, A., Brandolini, A., (2011). Evaluation of heat damage, sugars, amylases and colour in breads from Einkorn, durum and bread wheat flours. Journal of Cereal Science, 54: 90-97
• Hidalgo, A., Brandolini, A. (2012). Lipoxygenase activity in wholemeal flours from Triticum monococcum, Triticum turgidum and Triticum aestivum. Food Chemisry, 131:1499–1503. doi: 10.1016/j.foodchem.2011.09.132.
• Hidalgo, A., Brandolini, A. (2014). Nutritional properties of einkorn wheat (Triticum monococcum L.). Journal of the Science of Food and Agriculture, 56: 382–394. doi: 10.1002/jsfa.6382.
• Katina,K, Salmenkallio-Marttila,M., Partanen, R., Forssell,P., Autio,K. (2006). Effects of sourdough and enzymes on staling of high-fibre wheatbread, LWT Food Science and Technology, 39: 479–49. doi: 10.1016/j.lwt.2005.03.013.
• Lev-Yadun, S., Gopher, A., Abbo, S. (2000). The cradle of agriculture. Science 288: 1602-1603
• Lioger, D., Leenhardt, F., Demigne, C., Remesy, C. (2007). Sourdough fermentation of wheat fractions rich in fibres before their use in processed food. Journal of the Science of Food and Agriculture, 87:1368–1373. doi: 10.1002/jsfa.2862.
• Mıchalska, A., Ceglınska,A., Amarowıcz,R., Pıskula, M.K., Szawara-Nowak,D., Zıelınskı, H. (2007). Antioxidant contents and antioxidative properties of traditional rye breads, Journal of Agricultural and Food Chemistry, 55:734-740.
• Örü, F., Hendek Ertop, M. (2021). Siyez ve ekmeklik buğday kepeğinin ekşi hamur üretiminde kullanım olanağının değerlendirilmesi. Gıda. 46(2): 396-407. doi: 10.15237/gida.GD20087
• Piperno, D. R., Weiss, E., Holst, I.,Nadel. D. (2004). Processing of wild cereal grains in the upper palaeolithic revealed by starch grain analysis. Nature 430: 670-673
• Poutanen, K., Flander, L., Katina, K. (2009). Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology, 26, 693-699. doi: 10.1016/j.fm.2009.07.011.
• Saharan, K., Kheterpaul, N., Bishnoi, S. (2001). HCl-extractibility of minerals from rice bean and faba bean :Influence of domestic processing methods, Innovative Food Science & Emerging Technologies, 2:323-325. doi: 10.1016/S1466-8564(01)00044-3.
• Salovaara, H., J. Savolainen. (1984). Yeast type isolated from Finnish sour rye dough starters. Acta alimentaria Polonica, 10:241-245.
• Rizzello, C.G., Cassone, A., DiCagno, R., Gobbetti, M., (2008). Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gaminobutyricacid (GABA) during sourdough fermentation by selected lacticacid bacteria. Journal of Agricultural and Food Chemistry, 56:6936-6943.
• Vermeulen, N., Czerny, M., Gänzle, M.G., Schieberle, P., Vogel, R.F.(2007). Reduction of (E)-2-nonenal and (E, E)-2,4-decadienal during sourdough fermentation, Journal of Cereal Science, 45: 78-87.