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Antik Buğday Siyez’in (Triticum monococcum) Ekmeğin Kalite ve Besinsel Özelliklerine Etkisi

Year 2023, Volume: 3 Issue: 2, 52 - 58, 30.09.2023

Abstract

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.

References

  • Abdel-Aal, E., Young, J., Wood, P., Rabalski, I., Hucl, P., Falk, D. & Fregeau-Reid, J. (2002). Einkorn: A potential candidate for developing high lutein wheat. Cereal Chemistry, 79 (3), 455-457.
  • Abdel-Aal, E. M., Hucl, P., Sosulski, F. & Bhirud, P. (1997). Kernel, milling and baking properties of spring-type spelt and einkorn wheats. Journal of Cereal Science, 26 (3), 363-370.
  • Baik, B.K. & Ullrich, S.E. (2008). Barley for food: characteristics, improvement, and renewed interest. Journal of cereal science, 48 (2), 233-242.
  • Borghi, B., Castagna, R., Corbellini, M., Heun, M. & Salamini, F. (1996). Breadmaking quality of einkorn wheat (Triticum monococcum ssp. monococcum). Cereal Chemistry, (USA). 73 (2), 208-214.
  • 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 (3), 599-609.
  • Brandolini, A., Hidalgo, A., Plizzari, L. & Erba, D. (2011). Impact of genetic and environmental factors on einkorn wheat (Triticum monococcum L. subsp. monococcum) polysaccharides. Journal of Cereal Science, 53 (1), 65-72.
  • Hidalgo, A., Brandolini, A. & Ratti, S. (2009). Influence of genetic and environmental factors on selected nutritional traits of Triticum monococcum. Journal of Agricultural and Food Chemistry, 57 (14), 6342-6348.
  • Callaway, J.C. (2004). Hempseed as a nutritional resource: An overview. Euphytica, 140 (1), 65-72.
  • Cakir, E., Arıcı, M., Durak, M. Z. & Karasu, S. (2020). The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: Effect on bread quality. Journal of Food Measurement and Characterization, 14.1646-1655
  • Coda, R., Di Cagno, R., Gobbetti, M. & Rizzello, C. G. (2014). Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation. Food Microbiology, 37, 51-58.
  • D'egidio, M., Nardi, S. & Vallega, V. (1993). Grain, flour, and dough characteristics of selected strains of diploid wheat, Triticum monococcum L. Cereal Chemistry, 70 (3), 298-303.
  • Degidio, M. & Vallega, V. (1994). Bread baking and dough mixing quality of diploid wheat Triticum -monococcum L. Industrie Alimentari, Italian Food and Beverage Technology, 4: 6-9.
  • Di Stasio, L. (2023). Mainstream cereals: einkorn, Reference Module in Food Science. https://doi.org/10.1016/B978-0-12-823960-5.00001-9
  • Erba, D., Hidalgo, A., Bresciani, J. & Brandolini, A. (2011). Environmental and genotypic influences on trace element and mineral concentrations in whole meal flour of einkorn (Triticum monococcum L. subsp. monococcum). Journal of Cereal Science, 54 (2), 250-254.
  • Ertugay, Z. (2010). Buğday, un ve ekmek arasindaki kalite ilişkileri. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 13: (1-2).
  • Gabrovská, D., Fiedlerová, V., Holasová, M., Mašková, E., Smrčinov, H., Rysová, J. & Hutař, M. (2002). The nutritional evaluation of underutilized cereals and buckwheat. Food and Nutrition Bulletin, 23 (3_suppl1), 246-249.
  • Geisslitz, S., Wieser, H., Scherf, K.A. & Koehler, P. (2018). Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn. Journal of Cereal Science, 83, 204-212.
  • Geisslitz, S., Longin, C.F.H., Scherf, K.A. & Koehler, P. (2019). Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (Durum and common wheat). Foods, 8 (9): 409, 1-14.
  • Göçmen, D. (2001). Ekşi hamur ve laktik starter kullanımının ekmekte aroma oluşumu üzerine etkileri. Gıda, 26 (1).
  • Hidalgo, A., Brandolini, A., Pompei, C. & Piscozzi, R. (2006). Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.). Journal of Cereal science, 44 (2), 182-193.
  • Hidalgo, A. & Brandolini, A. (2014). Nutritional properties of einkorn wheat (Triticum monococcum L.). Journal of the Science of Food and Agriculture, 94 (4), 601-612.
  • Hidalgo, A. & Brandolini, A. (2019). In flour and breads and their fortification in health and disease prevention. Elsevier, (99-110).
  • Hidalgo, A., Brandolini, A. & Ratti, S. (2009). Influence of genetic and environmental factors on selected nutritional traits of Triticum monococcum. Journal of Agricultural and Food Chemistry, 57 (14), 6342-6348.
  • Hopf, M., Zohary, D. & Weiss E., (2001). Domestication of plants in the old world: the origin and spread of cultivated plants in West Asia, Europe, and the Nile Valley. Oxford University Press. Doi: 10.1093/acprof:osobl/9780199549061.001.0001
  • Jiang, X., Wang, X. & Zhou, S. (2022). Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties. Food Science and Technology, 169. 113979. Doi: 10.1016/j.lwt.2022.113979 .
  • Kaplan, B. (2020). Bazı fırıncılık ürünlerinde siyez buğday unu kullanımının optimizasyonu, ürün kalitesi ve raf ömrü nitelikleri üzerindeki etkilerinin belirlenmesi. Yüksek Lisans Tezi, Fen Bilimleri Enstitüsü, Kastamonu Üniversitesi.
  • Karakas, F. P., Keskin, C. N., Agil, F. & Zencirci, N. (2022). Phenolic composition and antioxidant potential in Turkish einkorn, emmer, durum, and bread wheat grain and grass. South African Journal of Botany, 149, 407-415.
  • Keçeli, A., Kaplan Evlice, A., Pehlivan, A., Şanal, T. & Zencirci, N. (2021). Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production. Cereal Research Communications, 49 (4), 625-637.
  • Kiszonas, A.M., Engle, D.A., Pierantoni, L.A. & Morris, C.F. (2018) Relationships between Falling Number, a-amylase activity, milling, cookie, and sponge cake quality of soft white wheat. Cereal Chemistry, 95, 73-385.
  • Løje, H., Møller, B., Laustsen, A. & Hansen, Å. (2003). Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.). Journal of Cereal Science, 37 (2), 231-240.
  • Lopez, H., Adam, A., Leenhardt, F., Scalbert, A. & Remesy, C. (2001). Control of the nutritional value of bread. Industries des Cereales, 124, 15-20.
  • Longin, C., Ziegler, J., Schweiggert, R., Koehler, P., Carle, R. & Würschum, T. (2016). Comparative study of hulled (einkorn, emmer, and spelt) and naked wheats (durum and bread wheat): Agronomic performance and quality traits. Crop Science, 56 (1), 302-311.
  • Maleki, S.J., Crespo, J.F. & Cabanillas, B. (2019). Anti-inflammatory effects of flavonoids. Food Chemistry, 125124. 1-11. Doi: 10.1016/j.foodchem.2019.125124 Nakov, G., Brandolini, A., Ivanova, N., Dimov, I. & Stamatovska, V. (2018).
  • The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies. Journal of Cereal Science, 83, 116-122.
  • Ozkan, H., Brandolini, A., Torun, A., Altintas, S., Eker, S., Kilian, B. & Cakmak, I. (2007). Natural variation and identification of microelements content in seeds of einkorn wheat (Triticum monococcum). In Wheat Production In Stressed Environments, 455-462 p.
  • Pejcz, E., Czaja, A., Wojciechowicz-Budzisz, A., Gil, Z. & Spychaj, R. (2017). The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread. Journal of Cereal Science, 77, 97-101 p.
  • Piasecka-Jóźwiak, K., Słowik, E., Rozmierska, J. & Chabłowska, B. (2015). Characteristic of organic flour produced from einkorn wheat and rheological properties of einkorn dough in terms of bread obtaining. Journal of Research and Applications in Agricultural Engineering, 60 (4), 61-66.
  • Škrbić, B., Milovac, S., Dodig, D. & Filipčev, B. (2009). Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. Food Chemistry, 115 (3), 982-988.
  • Siepmann, F. B., Ripari, V., Waszczynskyj, N. & Spier, M.R. (2018). Overview of sourdough technology: From production to marketing. Food and Bioprocess Technology, 11 (2), 242-270 p.
  • Sobczyk, A., Pycia, K., Stankowski, S., Jaworska, G. & Kuźniar, P. (2017). Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta). Journal of Cereal Science, 77, 35-41.
  • Suchowilska, E., Wiwart, M., Borejszo, Z., Packa, D., Kandler, W. & Krska, R. (2009). Discriminant analysis of selected yield components and fatty acid composition of chosen Triticum monococcum, Triticum dicoccum and Triticum spelta accessions. Journal of Cereal Science, 49 (2), 310-315.
  • Sullivan, P., Arendt, E. & Gallagher, E. (2013). The increasing use of barley and barley by-products in the production of healthier baked goods. Trends in Food Science ve Technology, 29 (2), 124-134.
  • Troccoli, A., Codianni, P., Ronga, G., Gallo, A. & Di Fonzo, N. (1997). Agronomical performance among farro species and durum wheat in a drought‐flat land environment of Southern Italy. Journal of Agronomy and Crop Science, 178 (4), 211-217.
  • Welch, R.M. & Graham, R.D. (1999). A new paradigm for world agriculture: meeting human needs: productive, sustainable, nutritious. Field Crops Research, 60 (1-2), 1-10.
  • Wieser, H. & Koehler, P. (2009). Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid? European Food Research and Technology, 229 (1), 9-13.
  • Zengin, G. (2015). Bazı İlkel Buğdaylarda Kalite Parametrelerinin Belirlenmesi Üzerine Bir Araştırma. Yüksek Lisans Tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
Year 2023, Volume: 3 Issue: 2, 52 - 58, 30.09.2023

Abstract

References

  • Abdel-Aal, E., Young, J., Wood, P., Rabalski, I., Hucl, P., Falk, D. & Fregeau-Reid, J. (2002). Einkorn: A potential candidate for developing high lutein wheat. Cereal Chemistry, 79 (3), 455-457.
  • Abdel-Aal, E. M., Hucl, P., Sosulski, F. & Bhirud, P. (1997). Kernel, milling and baking properties of spring-type spelt and einkorn wheats. Journal of Cereal Science, 26 (3), 363-370.
  • Baik, B.K. & Ullrich, S.E. (2008). Barley for food: characteristics, improvement, and renewed interest. Journal of cereal science, 48 (2), 233-242.
  • Borghi, B., Castagna, R., Corbellini, M., Heun, M. & Salamini, F. (1996). Breadmaking quality of einkorn wheat (Triticum monococcum ssp. monococcum). Cereal Chemistry, (USA). 73 (2), 208-214.
  • 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 (3), 599-609.
  • Brandolini, A., Hidalgo, A., Plizzari, L. & Erba, D. (2011). Impact of genetic and environmental factors on einkorn wheat (Triticum monococcum L. subsp. monococcum) polysaccharides. Journal of Cereal Science, 53 (1), 65-72.
  • Hidalgo, A., Brandolini, A. & Ratti, S. (2009). Influence of genetic and environmental factors on selected nutritional traits of Triticum monococcum. Journal of Agricultural and Food Chemistry, 57 (14), 6342-6348.
  • Callaway, J.C. (2004). Hempseed as a nutritional resource: An overview. Euphytica, 140 (1), 65-72.
  • Cakir, E., Arıcı, M., Durak, M. Z. & Karasu, S. (2020). The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: Effect on bread quality. Journal of Food Measurement and Characterization, 14.1646-1655
  • Coda, R., Di Cagno, R., Gobbetti, M. & Rizzello, C. G. (2014). Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation. Food Microbiology, 37, 51-58.
  • D'egidio, M., Nardi, S. & Vallega, V. (1993). Grain, flour, and dough characteristics of selected strains of diploid wheat, Triticum monococcum L. Cereal Chemistry, 70 (3), 298-303.
  • Degidio, M. & Vallega, V. (1994). Bread baking and dough mixing quality of diploid wheat Triticum -monococcum L. Industrie Alimentari, Italian Food and Beverage Technology, 4: 6-9.
  • Di Stasio, L. (2023). Mainstream cereals: einkorn, Reference Module in Food Science. https://doi.org/10.1016/B978-0-12-823960-5.00001-9
  • Erba, D., Hidalgo, A., Bresciani, J. & Brandolini, A. (2011). Environmental and genotypic influences on trace element and mineral concentrations in whole meal flour of einkorn (Triticum monococcum L. subsp. monococcum). Journal of Cereal Science, 54 (2), 250-254.
  • Ertugay, Z. (2010). Buğday, un ve ekmek arasindaki kalite ilişkileri. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 13: (1-2).
  • Gabrovská, D., Fiedlerová, V., Holasová, M., Mašková, E., Smrčinov, H., Rysová, J. & Hutař, M. (2002). The nutritional evaluation of underutilized cereals and buckwheat. Food and Nutrition Bulletin, 23 (3_suppl1), 246-249.
  • Geisslitz, S., Wieser, H., Scherf, K.A. & Koehler, P. (2018). Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn. Journal of Cereal Science, 83, 204-212.
  • Geisslitz, S., Longin, C.F.H., Scherf, K.A. & Koehler, P. (2019). Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (Durum and common wheat). Foods, 8 (9): 409, 1-14.
  • Göçmen, D. (2001). Ekşi hamur ve laktik starter kullanımının ekmekte aroma oluşumu üzerine etkileri. Gıda, 26 (1).
  • Hidalgo, A., Brandolini, A., Pompei, C. & Piscozzi, R. (2006). Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.). Journal of Cereal science, 44 (2), 182-193.
  • Hidalgo, A. & Brandolini, A. (2014). Nutritional properties of einkorn wheat (Triticum monococcum L.). Journal of the Science of Food and Agriculture, 94 (4), 601-612.
  • Hidalgo, A. & Brandolini, A. (2019). In flour and breads and their fortification in health and disease prevention. Elsevier, (99-110).
  • Hidalgo, A., Brandolini, A. & Ratti, S. (2009). Influence of genetic and environmental factors on selected nutritional traits of Triticum monococcum. Journal of Agricultural and Food Chemistry, 57 (14), 6342-6348.
  • Hopf, M., Zohary, D. & Weiss E., (2001). Domestication of plants in the old world: the origin and spread of cultivated plants in West Asia, Europe, and the Nile Valley. Oxford University Press. Doi: 10.1093/acprof:osobl/9780199549061.001.0001
  • Jiang, X., Wang, X. & Zhou, S. (2022). Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties. Food Science and Technology, 169. 113979. Doi: 10.1016/j.lwt.2022.113979 .
  • Kaplan, B. (2020). Bazı fırıncılık ürünlerinde siyez buğday unu kullanımının optimizasyonu, ürün kalitesi ve raf ömrü nitelikleri üzerindeki etkilerinin belirlenmesi. Yüksek Lisans Tezi, Fen Bilimleri Enstitüsü, Kastamonu Üniversitesi.
  • Karakas, F. P., Keskin, C. N., Agil, F. & Zencirci, N. (2022). Phenolic composition and antioxidant potential in Turkish einkorn, emmer, durum, and bread wheat grain and grass. South African Journal of Botany, 149, 407-415.
  • Keçeli, A., Kaplan Evlice, A., Pehlivan, A., Şanal, T. & Zencirci, N. (2021). Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production. Cereal Research Communications, 49 (4), 625-637.
  • Kiszonas, A.M., Engle, D.A., Pierantoni, L.A. & Morris, C.F. (2018) Relationships between Falling Number, a-amylase activity, milling, cookie, and sponge cake quality of soft white wheat. Cereal Chemistry, 95, 73-385.
  • Løje, H., Møller, B., Laustsen, A. & Hansen, Å. (2003). Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.). Journal of Cereal Science, 37 (2), 231-240.
  • Lopez, H., Adam, A., Leenhardt, F., Scalbert, A. & Remesy, C. (2001). Control of the nutritional value of bread. Industries des Cereales, 124, 15-20.
  • Longin, C., Ziegler, J., Schweiggert, R., Koehler, P., Carle, R. & Würschum, T. (2016). Comparative study of hulled (einkorn, emmer, and spelt) and naked wheats (durum and bread wheat): Agronomic performance and quality traits. Crop Science, 56 (1), 302-311.
  • Maleki, S.J., Crespo, J.F. & Cabanillas, B. (2019). Anti-inflammatory effects of flavonoids. Food Chemistry, 125124. 1-11. Doi: 10.1016/j.foodchem.2019.125124 Nakov, G., Brandolini, A., Ivanova, N., Dimov, I. & Stamatovska, V. (2018).
  • The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies. Journal of Cereal Science, 83, 116-122.
  • Ozkan, H., Brandolini, A., Torun, A., Altintas, S., Eker, S., Kilian, B. & Cakmak, I. (2007). Natural variation and identification of microelements content in seeds of einkorn wheat (Triticum monococcum). In Wheat Production In Stressed Environments, 455-462 p.
  • Pejcz, E., Czaja, A., Wojciechowicz-Budzisz, A., Gil, Z. & Spychaj, R. (2017). The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread. Journal of Cereal Science, 77, 97-101 p.
  • Piasecka-Jóźwiak, K., Słowik, E., Rozmierska, J. & Chabłowska, B. (2015). Characteristic of organic flour produced from einkorn wheat and rheological properties of einkorn dough in terms of bread obtaining. Journal of Research and Applications in Agricultural Engineering, 60 (4), 61-66.
  • Škrbić, B., Milovac, S., Dodig, D. & Filipčev, B. (2009). Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. Food Chemistry, 115 (3), 982-988.
  • Siepmann, F. B., Ripari, V., Waszczynskyj, N. & Spier, M.R. (2018). Overview of sourdough technology: From production to marketing. Food and Bioprocess Technology, 11 (2), 242-270 p.
  • Sobczyk, A., Pycia, K., Stankowski, S., Jaworska, G. & Kuźniar, P. (2017). Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta). Journal of Cereal Science, 77, 35-41.
  • Suchowilska, E., Wiwart, M., Borejszo, Z., Packa, D., Kandler, W. & Krska, R. (2009). Discriminant analysis of selected yield components and fatty acid composition of chosen Triticum monococcum, Triticum dicoccum and Triticum spelta accessions. Journal of Cereal Science, 49 (2), 310-315.
  • Sullivan, P., Arendt, E. & Gallagher, E. (2013). The increasing use of barley and barley by-products in the production of healthier baked goods. Trends in Food Science ve Technology, 29 (2), 124-134.
  • Troccoli, A., Codianni, P., Ronga, G., Gallo, A. & Di Fonzo, N. (1997). Agronomical performance among farro species and durum wheat in a drought‐flat land environment of Southern Italy. Journal of Agronomy and Crop Science, 178 (4), 211-217.
  • Welch, R.M. & Graham, R.D. (1999). A new paradigm for world agriculture: meeting human needs: productive, sustainable, nutritious. Field Crops Research, 60 (1-2), 1-10.
  • Wieser, H. & Koehler, P. (2009). Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid? European Food Research and Technology, 229 (1), 9-13.
  • Zengin, G. (2015). Bazı İlkel Buğdaylarda Kalite Parametrelerinin Belirlenmesi Üzerine Bir Araştırma. Yüksek Lisans Tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
There are 46 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Reviews
Authors

Elif Çakır 0000-0003-4343-3706

Muhammet Arıcı 0000-0003-4126-200X

Publication Date September 30, 2023
Submission Date July 6, 2023
Published in Issue Year 2023 Volume: 3 Issue: 2

Cite

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.