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Bread Wheat Quality Approaches Based on Human Health

Yıl 2021, Cilt: 9 Sayı: 1, 857 - 870, 15.06.2021
https://doi.org/10.18586/msufbd.881281

Öz

Wheat plant, which has a history as much as human history, is one of the few foods with increasing strategic importance in the world. In addition to being a major source of starch and energy, whole wheat grain, which contains a number of beneficial ingredients with protein, vitamins (notably B vitamins), dietary fiber, phytochemicals and antioxidant activity, is the most suitable food source created according to human metabolism and needs. The portrayal of hexaploid wheat (Triticum aestivum L.) refined products developed after the green revolution as the cause of diseases such as diabetes, digestive system and obesity has caused public concern and as a result, the demand for gluten-free products has increased. Although there has been an increase in genetic progression rates in terms of gluten content and strength in varieties developed in recent years, the biological basis of gluten-induced symptoms has not been adequately explained, and the claims that gluten triggers non-celiac gluten sensitivity symptoms are not clear. On the other hand, the association of whole wheat consumption with the reduction in the risk of developing chronic diseases such as cardiovascular disease risk, type-II diabetes and some types of cancer has led researchers to determine health-based quality characteristics in parallel with the serious demand in the society. Nowadays, variety richness developed in accordance with the specified quality characteristics of refined flours for obtaining coarse volume bread can meet the production needs. However, it is understood that the quality characteristics determined for refinery flours in which storage proteins play a decisive role will be insufficient to respond to the need in studies aimed at determining the quality of whole wheat flours, including shell/bran (13-17%) and embryo (2-3%). Therefore, determining the quality characteristics of whole wheat and its products and developing appropriate processing technologies will facilitate the breeders to determine the appropriate variety. In addition to high grain yield, it is possible to develop purpose-based genotypes in bread wheat, which has a wide variation in terms of nutrients and bioactive components required for healthy nutrition of people.

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İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları

Yıl 2021, Cilt: 9 Sayı: 1, 857 - 870, 15.06.2021
https://doi.org/10.18586/msufbd.881281

Öz

İnsanlık tarihi kadar bir geçmişi olan buğday bitkisi, dünyada talebi artan stratejik öneme sahip sayılı gıdaların başında gelmektedir. Nişasta ve enerji kaynağı olmanın yanı sıra sağlık için gerekli protein, vitaminler, diyet lifi, fitokimyasallar ve antioksidan aktivitesi ile faydalı bir dizi bileşen muhtevasına sahip tam buğday danesi, insan metabolizması ve ihtiyacına göre yaratılmış en uygun gıda kaynağıdır. Yeşil devrim sonrası geliştirilen hexaploid buğday (Triticum aestivum L.) rafine edilmiş ürünlerinin diyabet, sindirim sistemi ve obezite gibi hastalıkların sebebi olarak gösterilmesi, kamuoyunda endişelere sebep olmuş bunun sonucu glutensiz ürünlere olan rağbet de artmıştır. Son yıllarda gelişitirilen çeşitlerde gluten oranı ve güçlülüğü bakımından genetik ilerleme oranlarında artış kaydedilmekle birlikte gluten ile indüklenen semptomların biyolojik esası yeterince izah edilememiş olup, glutenin çölyak dışı gluten hassasiyeti semptomlarını tetiklediği iddiaları da açık ve net değildir. Öte yandan tam buğday tüketiminin kardiyovasküler hastalık riski, tip-II diyabet ve bazı kanser türlerine yakalanma gibi kronik hastalıklarin gelişme riskindeki azalmayla ilişkilendirilmesi, toplumda ciddi talep oluşmasına paralel araştırıcıları da sağlık esaslı kalite özelliklerini belirlemeye itmiştir. Günümüzde kaba hacimli ekmek elde etmeye yönelik rafine unlarına ait belirlenmiş kalite özellikleri ile buna uygun geliştirilen çeşit zenginliği üretimin ihtiyacını karşılayabilmektedir. Ancak depo proteinlerinin belirleyici rol aldığı rafineri unlar için belirlenen kalite özelliklerinin kabuk/kepek (%13-17) ve embriyo (%2-3) kısmının dâhil edildiği tam buğday unlarının kalitelerinin belirlenmesine yönelik çalışmalarda ihtiyaca cevap vermede yetersiz kalacağı anlaşılmaktadır. Bu sebeple tam buğday ve mamüllerine ait kalite özelliklerinin belirlenmesi ile uygun işleme teknolojilerinin geliştirilmesi, uygun çeşit belirlemeye esas çalışmalarda ıslahçılara kolaylık sağlayacaktır. Yüksek tane verimine ek olarak insan sağlığına esas faydalı unsurların içerik ve kompozisyonları bakımından geniş bir varyasyona sahip ekmeklik buğdaylarda amaca uygun genotiplerin geliştirilmesi mümkündür.

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  • Modu S., Laila A., Zainab A.M., Bintu B.P. Studies on the glycemic response of wheat at various level of processing fed to normal healthy rats, Biochemistry, 23:2 63-71, 2011.
  • Ergün R. Türkiye’ye özgü bazı ekmek türlerinin glisemik indeks değerlerinin saptanması. Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü Beslenme Bilimleri Progra mı Yüksek Lisans Tezi, Ankara, 2014.
  • Joubert S. Glycemic index and glycemic load for 100+ foods August 22, 2017 By Your Side Ltd https://byyoursidehomecare.co.uk/glycemic-index-glycemic-load-100-foods/ (Erişim Tarihi:17.02.2021).
  • Nylund L., Kaukinen K., Lindfors K. The microbiota as a component of the celiac disease and non-celiac gluten sensitivity. Clinical Nutrition Experimental, 6 17-24, 2016.
  • Bektaş A., ÖzeL M. Gluten: Dost mu, Düşman mı? Güncel Gastroenteroloji, 22:2 127-134, 2018.
  • Muir J. Is a carbohydrate called fructan giving gluten a bad rap? Monash Univ.2019 https://lens.monash.edu/@health-sciences/2019/ 08/01/1375992/gut-feeling-is-a-carbohydrate-called-fructan-giving-gluten-a-bad-rap-1, (Erişim Tarihi 17.02.2021).
  • Payne P.I. Genetics of wheat storage proteins and the effect of allelic variation on bread‐making quality. Annu Rev Plant Physiol., 38:1 141-53, 1987.
  • Metakovsky E.V., Knezevic D., Javornik B. Gliadin allele composition of Yugoslav winter wheat cultivars. Euphytica, 54:3 285-295, 1991.
  • Salentijn E.M., Esselink D.G., Goryunova S.V., van der Meer I.M., Gilissen L.J.W.J., Smulders M.J.M. Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA‐amplicon sequencing. BMC Genomics, 14:1 1-16, 2013.
  • Nakamura A., Tanabe S., Watanabe J., Makino T., Station A.E., April R. Primary screening of relatively less allergenic wheat carieties. J Nutr Sci Vitaminol, 51 204-216, 2005.
  • Bressiani J., Oro T., Santetti G.S., Almeida J.L., Bertolin T.E., Gomez M., Gutkosk L.C. Properties of whole grain wheatflour and performance in bakeryproducts as a function of particle size Journal of Cereal Science, 75 269-277, 2017.
  • Thompson L.U. Potential health benefits of whole grains and their components. Contemporary Nutrition, 17 1-2, 1992.
  • Liu R.H. Whole grain phytochemicals and health Journal of Cereal Science, 46:3 207-219, 2007.
  • Lafiandra D., Riccardi G., Shewryc P.R. Improving cereal grain carbohydrates for diet and health. J Cereal Sci., 59 312-26, 2014.
  • Zong G., Gao A., Hu F.B., Sun Q. Whole grain intake and mortality from all causes, cardiovascular disease,and cancer: A meta-analysis of prospective cohort studies. Circulation, 133, 2370-2380, 2016.
  • Benisi-Kohansal, S., Saneei P., Salehi-Marzijarani M., Larijani B., Esmaillzadeh A. Whole-grain intakeand mortality from all causes, cardiovascular disease, and cancer: A systematic review and dose-responsemeta-analysis of prospective cohort studies. Adv. Nutr., 16:7 1052-1065, 2016.
  • Kaur K.D., Jha A., Sabikhi L., Singh A.K. Significance of coarse cereals in health and nutrition: a review. J Food Sci Technol., 51 1429-41, 2014
  • Slavin J. Whole grains and human health Nutrition Research Reviews, 17:1 99-110, 2004.
  • Hadjivassiliou M., Grunewald R.A., Sharrack B., Sanders D., Lobo A., Williamson C., Woodroofe N., Wood N., Davies-Jones A. Gluten ataxia in perspective: epidemiology, genetic susceptibility and clinical characteristics, Brain, 126 685-69, 2013.
  • Mizrak G. Glisemik indeks, glisemik yük, sağlıklı beslenme ve spor. Ziraat mühendisliği. Aralık, 363, 2016.
  • Murtaugh M.A., Jacobs D.R., Jacob B., Steffen L.M., Marquart L. Epidemiological support for the protection of whole grains against diabetes, Proceedings of the Nutrition Society, 62 143-149, 2003.
  • Kyro C., Tjonneland A. Whole grains and public health. BMJ., 353 i3046, 2016.
  • U.S. Department of Health and Human Services, 2015. U.S. Department of Agriculture. 2015-2020 Dietary Guidelines for Americans 8th Edition, 2016. http://health.gov/dietaryguidelines/2015/guidelines/ (Erişim Tarihi: 17 Ocak 20201).
  • Gaesser G.A. Whole Grains, Refined Grains, and Cancer Risk: A Systematic Review of Meta-Analyses of Observational Studies Nutrients, 12:12 3756, 2020.
  • Taşçı R., Karabak S., Bolat M., Pehlivan A., Şanal T., Acar O., Külen S., Güneş E., Albayrak M. Ankara İlinde Ekmek Fırınlarının Üretim Yapısı ve Ekmek İsrafı TEAD, 3:1 1-16, 2017.
  • Lai C.S., Hoseney R.C., Davis A.B. Effects of wheat bran in breadmaking. Cereal Chem., 66:3 217-219, 1989.
  • Noort M.W.J., Haaster D., Hemery Y., Schols H.A., Hamer R.J. The effect of particle size of wheat bran fractions on bread quality: Evidence for fibre-protein interactions. J. Cereal Sci., 52 59-64, 2010.
  • Gomez M., Gutkoski L.C., Núñe A.B. Understanding whole-wheat flour and its effect in breads: review Compr Rev Food Sci Food Saf., 19 3241-3265, 2020.
  • McGuire C.F., O’Palka J. Sensory evaluation of a hard white compared to a hard red winter wheat. Journal of the Science of Food and Agriculture, 67:1 129-133, 1995.
  • Talbert L.E., Hofer P., Nash D., Martin J.M., Lanning S.P., Sherman J.D., Giroux M.J. Hard white versus hard red wheats: Taste tests and milling and baking properties. Cereal Chemistry, 90:9 249-255, 2013.
  • Watts B., Ryland D., Malcolmson L.J., Ambalamaatil S., Adams K.M., Lukow O.M. Flavor properties of pan and pita breads made from red and white hard spring wheats. Journal of Food Quality, 35:1 60-68, 2012.
  • Challacombe C.A., Seetharaman K., Duizer, L.M. Sensory characteristics and consumer acceptance of bread and cracker products made from red or white wheat. Journal of Food Science, 76:5 37-46, 2011.
  • Gomez M., González J., Oliete B. Effect of extruded wheat germ on dough rheology and bread quality. Food and Biopro-cess Technology, 5:6 2409-2418, 2012.
  • Nik M.M., Babaeian M., Tavassoli A. Effect of seed and embryo size on early growth of wheat genotypes African Journal of Microbiology Research, 5:27 4859-4865, 2011.
  • Hocaoğlu O., Akçura M., Kaplan M. Changes in the Grain Element Contents of Durum Wheat Varieties of Turkey Registered between 1967-2010. Journal Communications in Soil Science and Plant Analysis, 51:4 431-439, 2020.
  • Monasterio I., Graham R.D. Breeding for trace minerals in wheat. Food and Nutrition Bulletin, 21:4 392-396, 2000.
  • Vignola M.B., Moiraghi M., Salvucci E., Baroni V., Pérez G.T. Whole meal and white flour from Argentine wheat genotypes: Mineral and arabinoxylan differences.Journal of Cereal Science, 71 217-223, 2016.
  • Akçura M., Hocaoğlu O., Kılıç H., Kökten K. Karadeniz Bölgesine Ait Yerel Ekmeklik Buğday Hatlarının Tanedeki Besin Elementleri İçerikleri Yönünden Tescilli Ekmeklik Buğday Çeşitleri İle Karşılaştırılması. Türkiye X. Tarla Bitkileri Kongresi, 2013.
  • Li Y., Ma D., Sun D., Wang C., Zhang J., Xie Y., Guo T. Total phenolic, flavonoid content, and antioxidantactivity of flour, noodles, and steamed bread made fromdifferent colored wheat grains by three milling methods The Crop Journal, 3 328-334, 2015.
  • Mulero M.C., Barros L., Fernandes A., Ferreira I., Callejo J., González M., Ruiz V.F., Morales P., Carrillo J.M. Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients Nutrients, 12:2 504, 2020.
  • Selimoğlu E., Bektaş Y., Özkocak V., Gültekin T. Beslenme Şeklinin Zaman İçindeki Tarihsel Yolculuğu. SETSCI Conference Indexing System, 3 390-398, 2018.
  • TGK. Türk Gıda Kodeksi Ekmek ve Ekmek Çeşitleri Tebliği Resmi Gazete: 04.01.2012 tarih ve 28163 sayılı Tebliğ No: 2012/2, 2012.
Toplam 130 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Koruma ve Biyolojik Çeşitlilik, Mühendislik
Bölüm Araştırma Makalesi
Yazarlar

Hasan Kılıç 0000-0002-5242-9680

Abdulkerim Hatipoğlu

Mehmet Şahin 0000-0003-2446-5227

Yayımlanma Tarihi 15 Haziran 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 9 Sayı: 1

Kaynak Göster

APA Kılıç, H., Hatipoğlu, A., & Şahin, M. (2021). İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları. Muş Alparslan Üniversitesi Fen Bilimleri Dergisi, 9(1), 857-870. https://doi.org/10.18586/msufbd.881281
AMA Kılıç H, Hatipoğlu A, Şahin M. İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları. MAUN Fen Bil. Dergi. Haziran 2021;9(1):857-870. doi:10.18586/msufbd.881281
Chicago Kılıç, Hasan, Abdulkerim Hatipoğlu, ve Mehmet Şahin. “İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları”. Muş Alparslan Üniversitesi Fen Bilimleri Dergisi 9, sy. 1 (Haziran 2021): 857-70. https://doi.org/10.18586/msufbd.881281.
EndNote Kılıç H, Hatipoğlu A, Şahin M (01 Haziran 2021) İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları. Muş Alparslan Üniversitesi Fen Bilimleri Dergisi 9 1 857–870.
IEEE H. Kılıç, A. Hatipoğlu, ve M. Şahin, “İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları”, MAUN Fen Bil. Dergi., c. 9, sy. 1, ss. 857–870, 2021, doi: 10.18586/msufbd.881281.
ISNAD Kılıç, Hasan vd. “İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları”. Muş Alparslan Üniversitesi Fen Bilimleri Dergisi 9/1 (Haziran 2021), 857-870. https://doi.org/10.18586/msufbd.881281.
JAMA Kılıç H, Hatipoğlu A, Şahin M. İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları. MAUN Fen Bil. Dergi. 2021;9:857–870.
MLA Kılıç, Hasan vd. “İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları”. Muş Alparslan Üniversitesi Fen Bilimleri Dergisi, c. 9, sy. 1, 2021, ss. 857-70, doi:10.18586/msufbd.881281.
Vancouver Kılıç H, Hatipoğlu A, Şahin M. İnsan Sağlığı Esaslı Ekmeklik Buğday Kalite Yaklaşımları. MAUN Fen Bil. Dergi. 2021;9(1):857-70.