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SİYEZ VE EKMEKLİK BUĞDAY KEPEĞİNİN EKŞİ HAMUR ÜRETİMİNDE KULLANIM OLANAĞININ DEĞERLENDİRİLMESİ

Siyez buğdayının kepek ve endosperm tabakaları morfolojik nedenle birbirine sıkı olarak bağlıdır. Una öğütülmesi sırasında, bu fraksiyonlar tam olarak ayrılamadığından, değirmen atık/yan ürünü olarak endospermce zengin ortalama %25 kepek açığa çıkmaktadır. Bu çalışmada siyez ve ekmeklik buğday kepeklerinin ekşi hamur üretiminde kullanım olanakları değerlendirilmiştir, farklı hamur veriminde (HV) spontan fermantasyon ile hazırlanan ekşi hamurlar, pH, biyoyararlanım ve fitik asit (PA) değişimleri açısından karşılaştırılmıştır. Siyez kepeğinin, ince buğday kepeğine göre daha iri taneli olduğu, ekşi maya üretimi için ikinci bir öğütme işlemi gerektiği belirlenmiştir. Siyez kepeğinden en az HV:200, buğday kepeğinden ise en az HV:300 oranıyla ekşi hamur hazırlanabildiği tespit edilmiştir. 72 saatlik fermantasyon sonucu (HV:300) ile hazırlanan siyez kepeği ekşi hamurunun (pH 3.27), ince buğday kepeği ile hazırlanandan (pH 4.89) daha fazla asitlik gelişimi gösterdiği belirlenmiştir. Siyez kepeği (%76.9) biyoyararlanımının, buğday kepeğinden (%73.8) daha yüksek olduğu bulunmuştur. Diyet lif ve mineral madde kaynağı olarak gıdalara ilave edilen kepek fraksiyonunun uygun HV oranında spontan fermantasyonu sonucu, PA degradasyonu ve biyoyararlanım artışıyla, kullanıldığı gıdalarda besinsel kaliteyi yükselteceği düşünülmektedir.

Anahtar Kelimeler:

Siyez, Triticum monococcum, ince kepek, ekşi hamur

EVALUATION OF USAGE POSSIBILITIES OF EINKORN AND FINE WHEAT BRAN IN THE SOURDOUGH PRODUCTION

As a result of milling of Einkorn whose bran and endosperm layers are closely bond to each other morphologically, an average of 25% endosperm-rich bran is separated as milling waste/by-product. In this study, usage potential of einkorn and wheat bran for sourdough production was evaluated. For this purpose, sourdoughs prepared by spontaneous fermentation by different dough yield (DY) were compared in terms of pH, bioavailability and phytic acid (PA) degradation. As a result, it was determined that einkorn bran is more coarse than fine wheat bran, therefore it should be subjected to a second grinding for sourdough. It was determined that sourdough could be prepared with least DY:200 ratio from einkorn bran, and least DY:300 ratio from wheat bran. As a result of fermentation for 72 hours (DY:300), einkorn sourdough showed more acidity (pH 3.27) than wheat bran sourdough (pH 4.89). The bioavailability of einkorn sourdough (76.9%) was also higher than wheat bran sourdough (73.8%). It is thought that the result of the spontaneous fermentation at appropriate DY ratios of the bran fractions, which are added to foods as source of dietary fiber and minerals, will increase the nutritional quality of the foods due to increasing PA degradation and bioavailability.

Keywords:

Einkorn, Sourdough, Triticum monococcum, fine bran,

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