Ekmeğin Besinsel Özelliklerinin İyileştirilmesi

Yıl 2019, Cilt: 50 Sayı: 2, 217 - 225, 28.05.2019

Hacer Meral , Mehmet Murat Karaoğlu

https://doi.org/10.17097/ataunizfd.496393

Cited By: 4

Öz

Buğdayın tarımının yapılmaya
başlandığı zamandan günümüze kadar insanlar beslenmelerinde ekmeğe yer
vermişlerdir. Son zamanlarda, rafine undan yapılan ekmek tüketiminin artması
buğdayda bulunan önemli besin maddelerinin vücuda alımını kısıtlamaktadır. Yetersiz
ve dengesiz beslenme günümüzün önemli beslenme sorunlarını oluşturmaktadır.
Özellikle dar gelirli kesim başta olmak üzere, toplumun dengeli beslenmesi için
ekmeğin zenginleştirilmesi araştırıcıların dikkatini çekmektedir. Baklagillerden
balığa, yağlı tohumlardan çeşitli meyve-sebzelere kadar birçok ürün ekmeğin
zenginleştirilmesinde kullanılmış ve olumlu sonuçlar alınmıştır. Gıda sanayinde
kullanılan çeşitli besin değeri yüksek gıda a(r)tıkları bile ekmeğin
zenginleştirilmesinde kullanılabilmektedir. Ekmeğin bu gibi bileşenlerle
fonksiyonel hale getirilmesi tüketicinin de dikkatini çekmekte ve bu ürünlere olan
ilgi gün geçtikçe artmaktadır. Karbonhidrat içeriğinin yüksek olmasından dolayı
enerji ve glisemik indeksi değeri yüksek olan normal ekmeğin protein, mineral madde, esansiyel yağ
asidi, fenolik madde ve diyet lifi gibi beslenmede önemli olan maddeler bakımından
zenginleştirilmesi mümkün olmaktadır. Protein kaynaklarına ulaşmanın zorlaştığı
günümüzde, proteince zenginleştirilmiş ekmeğin tüketimi bu eksikliği giderebilir.
Son zamanlarda obezite, kardiyovasküler ve diyabet gibi hastalıklar oldukça
yaygınlaşmıştır. Bu hastalıkların yaygınlaşmasında diyet lifi tüketiminin düşüklüğü
ve hareketsiz yaşam tarzının benimsenmesi büyük öneme sahiptir. Günlük diyette önemli
bir yer tutması nedeni ile ekmeğin diyet lifi bakımından zenginleştirilmesinin bu
gibi hastalıkların görülme sıklığını azaltmada önemli işlev üstleneceği açıktır. 

Anahtar Kelimeler

Ekmek, Beslenme, Ekmeğin zenginleştirilmesi, Fonksiyonel gıda

Improvement of Nutritional Properties of Bread

Öz

People have given place to
bread in their nutrition from the time of wheat agriculture to nowadays.
Recently increasing white bread consumption has limited taking essential
nutrients from whole wheat to body. It seems that inadequate and unbalanced
diet constitutes today's important nutritional problems. Researchers are
attracted to the bread enrichment in order to balance the nutrition of the every
individuals in society, especially people with low income. From legumes, fish,
oil seeds to a variety of fruits and vegetables like many products were used to
bread enrichment and positive results were obtained. Even some of food industry
residue, which contain high nutritional value, can be used to bread enrichment.
The functionalization of bread with such components also interest to consumers
and interest in these products is increasing day by day. Due to the high
carbohydrate content, wheat bread with high energy and glycaemic index can be
enriched with substances that are important in nutrition such as protein,
mineral, essential fatty acid, phenolic substance and dietary fibre. It is
difficult to access the protein resources nowadays but consumption of the
bread, which is enriched with protein, can overcome this deficiency. Low
dietary fibre consumption and sedentary lifestyle are thought to be of great
importance in the prevalence of these diseases. It is certain that dietary
fibre enrichment of the bread, which has taken a significant place in our diet,
can reduce the incidence of such diseases.

Anahtar Kelimeler

Bread, Nutrition, Bread fortification, Functional food

Kaynakça

• Abdel-Kader, Z. M. 2001. Enrichment of Egyptian ‘Balady’ bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broad beans flour (Vicia faba L.). Nahrung/Food, 1: 31-34.
• Almeida, E. L., Chang, Y. K., Steel, C. J. 2013. Dietary fibre sources in bread: Influence on technological quality. LWT - Food Sci. and Tech., 50: 545-553.Alves, G., Perrone, D. 2015. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins. Food Chemistry 185: 65-74.
• Anil, M., 2009. Using of hazelnut testa as a source of dietary fiber in breadmaking. J. of Food Eng., 80: 61-67.
• Anonim, 1985. Codex Alimentarius Commission, Guidelines on Nutrition Labelling. CAC/GL 2-1985.
• Anonim, 1995. FAO Technical Consultation on Food Fortification: Technology and Quality Control. ISBN 92-5-103884-8. Food and Agricultural Organization, Rome.
• Bagdi, A., Toth, B., Lorincz, R., Szendi, Sz., Gere, A., Kokai, Z., Sipos, L., Tömösközi, S. 2016. Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread. LWT - Food Sci. and Tech., 65: 762-769.
• Bartkiene, E., Schleining, G., Juodeikiene, G., Vidmantiene, D., Krungleviciute, V., Rekstyte, T., Basinskiene, L., Stankevicius, M., Akuneca, I., Ragazinskiene, O., Maruska, A. 2014. The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread. LWT - Food Sci. and Tech., 56: 445-450.
• Bastos, S. C., Tavares, T., Pimenta, M. E. D. S. G., Leal, R., Fabrício, L. F., Pimenta, C. J., Nunes, C. A., Pinheiro, A. C. M. 2014. Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics. J Food Sci Tech., 51(9): 2240-2245.
• Bigne, F., Puppo, F. C., Ferrero, C. 2016. Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling. LWT - Food Sci. and Tech., 65: 1008-1016.
• Bildstein, M., Lohmann, M., Hennigs, C., Krause, A., Hilz, H. 2008. An enzyme-based extraction process for the purification and enrichment of vegetable proteins to be applied in bakery products. Eur. Food Res. Tech., 228: 177–186.
• Blandino, M., Locatelli, M., Gazzola, A., Coïsson, J. D., Giacosa, S., Travaglia, F., Bordiga, M., Reyneri, A., Rolle, L., Arlorio, M. 2015. Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making. J. of Cereal Sci., 65: 48-56.
• Borlu, M. H. 2009. Lavaş Ekmeğine Farklı Seviyelerde Keten (Linum usitatissimum) Tohumu Unu Katkılanmasının Hamur ve Ekmek Özellikleri Üzerine Etkisi, Omega 3, Omega 6 Yağ Asitleri ve Lignan Açısından Değişimin Belirlenmesi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Yayımlanmamış Yüksek Lisans Tezi, Denizli, Türkiye, 49 s.
• Burdurlu, S., Karadeniz, F. 2003. Gıdalarda Diyet Lifinin Önemi. Gıda Mühendisliği Dergisi, 7(15):18-25.
• Callejo, M. J., Benavente, E., Ezpeleta, J. I., Laguna M. J., Carrillo J.M., Rodríguez-Quijano,M. 2016. Influence of teff variety and wheat flour strength on breadmaking properties of healthier teff-based breads. J. of Cereal Sci., 68: 38-45.
• Cavalcante, R. B. M., Morgano, M. A., Silva, K. J. D., Rocha, M. De M., Araujo, M. A. M., Moreira-Araujo, R. S. R. 2016. Cheese bread enriched with biofortified cowpea flour. Ciência e Agrotecnologia 40(1): 97-103.
• Diana, M., Rafecas, M., Quílez, J. 2014. Free amino acids, acrylamide and biogenic amines in gammaaminobutyric acid enriched sourdough and commercial breads. J. of Cereal Sci., 60: 639-644.
• El-Adawy, T. A. 1995. Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread. Plant foods for human nutrition 48: 311-326.
• Fakhfakh, N., Jdir, H., Jridi, M., Rateb, M., Belbahri, L., Ayadi, M. A., Nasri, M., Zouari, N. 2017. The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality. LWT - Food Sci. and Tech., 75: 656-662.
• Fendri, L. B., Chaari, F., Maaloul, M., Kallel, F., Abdelkafi, L., Chaabouni, S. E., Ghribi-Aydi, D. 2016. Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality. LWT - Food Sci. and Tech., 73: 584-591.
• Föste, M., Nordlohne, S. D., Elgeti, D., Linden, M. H., Heinz, V., Jekle, M., Becker, T. 2014. Impact of quinoa bran on gluten‑free dough and bread characteristics. Eur. Food Res. Tech., 239: 767–775.
• Fu, J. T., Chang, Shiau, Y. H., Shiau, S. , S. 2015. Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber. LWT - Food Sci. and Tech., 61: 56-62.
• Gawlik-Dziki, U., Kaszuba, K., Piwowarczyk, K., Świeca, M., Dziki, D., Czyż, J. 2015. Onion Skin Raw Material for The Production of Supplement That Enhances the Health-Beneficial Properties of Wheat Bread. Food Research Int., 73: 97–106
• Hager, A., Ryan, L. A. M., Schwab, C., Ganzle, M. G., O’Doherty, J. V., Arendt, E. K. 2011. Influence of the soluble fibres inulin and oat b-glucan on quality of dough and bread. Eur. Food Res. Tech., 232: 405–413.
• Hobbs, D. A., Ashouri A., George T.W., Lovegrove, J.A., Methven, L. 2014. The Consemer Acceptance of Novel Vegetable Enriched Bread Products As a Potential Vehicle to Increase Vegetable Consumption. Food Research Int., 58: 15–22.
• Hu, G., Huang, S., Cao, S., Ma, Z. 2009. Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chem., 115: 839–842.
• Indrani, D., Milind, Sakhare, S. D., Inamdar, A. A., Rao, G. V. 2015. Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram. J Food Sci Tech., 52(1): 415–422.
• Kendall, C. W. C., Esfahani, A., Jenkins, D. J. A. 2010. The link between dietary fibre and human health. Food Hydrocolloids 24: 42–48.
• Kenny, S., Wehrle, K., Stanton, C., Arendt, E. K. 2000. Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality. Eur. Food Res. Tech., 210: 391–396.
• Kilinç, M., Demir, M. K. 2016. Kinoa: Besinsel Ve Antibesinsel Özellikleri. J. of Food and Health Sci., 2(3): 104-111.
• Koletta, P., Irakli, M., Papageorgiou,M., Skendi, A. 2014. Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours. J. of Cereal Sci., 60: 561-568.
• Kotancılar, H , Gerçekaslan, K , Karaoğlu, M , Boz, H . 2010. Besinsel Lif Kaynağı Olarak Enzime Dirençli Nişasta. Atatürk Üniv. Ziraat Fak. Derg., 40 (1), 103-107.
• Kurek, M. A., Wyrwisz, J., Karp, S., Brzeska,M., Wierzbicka, A. 2017. Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber flours. J. of Cereal Sci.,74; 210-217.
• Le Bleis F., Chaunier, L., Chiron, H., Della Valle, G., Saulnier, L. 2015. Rheological properties of wheat flour dough and French bread enriched with wheat bran. J. of Cereal Sci., 65: 167-174.
• Marti, A., Bock, J. E., Pagani, M. A., Ismail, B., Seetharaman, K. 2016. Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour. Food Chem., 194: 994–1002.
• Martinez-Villaluenga, C., Michalska, A., Frias, J., Piskula, M. K., Vidal-Valverde, C., Zielinski, H. 2009. Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread. J. of Food Sci., 74: 49-55.
• Menon, L., Majumdar, S. D., Ravi, U. 2015. Development and analysis of composite flour bread. J. Food Sci. Tech., 52(7): 4156–4165.
• Mohammed, I., Ahmed, A. R., Senge, B. 2012. Dough rheology and bread quality of wheat–chickpea flour blends. Industrial Crops and Products 36: 196–202.
• Mohammed, I., Ahmed, A. R., Senge B. 2014. Effects of chickpea flour on wheat pasting properties and bread making quality. J. Food Sci Tech., 51(9): 1902–1910.
• Mondor, M., Guevremont, E., Villeneuve, S. 2014. Processing, characterization and bread-making potential of malted yellow peas. Food Bioscience, 7: 11–18.
• Najafi, M. B. H., Pourfarzad, A., Zahedi, H., Ahmadian-Kouchaksaraie, Z., Khodaparast, M. H. H. 2016. Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses. J. Food Sci. Tech. 53(1): 209–220.
• Noort, M. W. J., Mattila, O., Katina, K., van der Kamp, W. J. 2017. Health Bread: Wholegrain and high fibre breads with optimised textural quality. J. of Cereal Sci., 78: 1-9.
• Pasqualone, A., Laddomada, B., Centomani, I., Paradiso, V. M., Minervini,D., Caponio, F., Summo, C. 2017. Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products. LWT - Food Sci. and Tech., 78: 151-159.
• Rahaie, S., Gharibzahedi, S. Y. T., Razavi, S. H., Jafari, S. M. 2014. Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review. J Food Sci Tech. 51(11): 2896-2906.
• Rizzello, C. G., Calasso, M., Campanella, D., Angelis, M. D., Gobbetti, M. 2014. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. Int. J. of Food Micro.,180, 78-87.
• Rubel, I. A., Perez, E. E., Manrique, G. D., Genovese, D. B. 2015. Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. Food Structure, 3: 21-29.
• Scheppach, W., Luehrs, H., Melcher, R., Gostner, A., Schauber, J., Kudlich, T., Weiler, F., Menzel, T. 2004. Antiinflammatory and anticarcinogenic effects of dietary fibre. Clinical Nutrition Supplements, 1: 51–58.
• Sivam, A. S., Sun-Waterhouse, D., Quek, S. Y., Perera, C. O. 2010. Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review J. of Food Sci.,75: 163-174.
• Shin, D., Kim, W., Kim, Y. 2013. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour. Food Chem., 141: 517–523.
• Singh, A., Gupta, P., Shukla, G., Wadhwa, N. 2015. Quality attributes and acceptability of bread made from wheat and Amorphophallus paeoniifolius flour. J. Food Sci. Tech., 52(11): 7472–7478.
• Seczyk, L., Swieca, M., Dziki, D., Anders A., Gawlik-Dziki, U. 2017. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chem., 214: 32–38.
• Summo, C., Centomani, I., Paradiso, V. M., Caponio, F., Pasqualone, A. 2016. The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. LWT - Food Sci. and Tech., 65: 290-296.
• Swieca, M., Gawlik-Dziki, U., Dziki, D., Baraniak, B., Czyz, J. 2013. The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chem., 141: 451–458.
• Swieca, M., Seczyk, L., Gawlik-Dziki, U., Dziki, D. 2014. Bread enriched with quinoa leaves-The influence of protein–phenolics interactions on the nutritional and antioxidant quality. Food Chem.,162: 54–62.
• Turfani, V., Narducci, V., Durazzo, A., Galli, V., Carcea, M. 2017. Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours. LWT - Food Sci. and Tech., 78: 361-366.
• Yılmaz, Ö. M. 2011. Türkiye’de Yetiştirilen Başlıca Buğday Çeşitlerinin Antioksidan Aktivitelerinin Ve Fenolik Asit Dağılımlarının Belirlenmesi Ve Ekmeğin Nar Kabuğu Ekstraktı İle Zenginleştirilmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Yayımlanmamış Doktora Tezi, Ankara, Türkiye, 80 s.