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: