Özet:

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.

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