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Dergiler / Research in Agricultural Sciences / 2026 / Volume: 56 Issue: 2

Ekmeğin Yüksek Hidrostatik Basınçla İşlenmiş Peynir Altı Suyuyla Zenginleştirilmesi

Enrichment of Bread with Whey Treated with High Hydrostatic Pressure

Semra Çiçek(Atatürk Üniversitesi Ziraat Fakültesi)0000-0002-2927-2793
Ferid Aydın(ATATURK UNIVERSITY)0000-0002-9931-6202
Faruk Bozoglu(MIDDLE EAST TECHNICAL UNIVERSITY)0000-0002-1394-345X
Sayfa
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Yayın Tarihi
2025-05-29
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

HHP uygulaması ekmeğin peynir altı suyuyla zenginleştirilmesinin faydalarını artırma potansiyeline sahip olabilir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Modern üretimde rafine un kullanılması nedeniyle ekmeğin besin profilinde bazı eksiklikler bulunmaktadır.
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Temel Bulgular & Veri:Peynir altı suyu fonksiyonel proteinler, lipitler, vitaminler ve mineraller açısından değerli bir kaynaktır.
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Sonuç & Katkı:HHP uygulaması ekmeğin peynir altı suyuyla zenginleştirilmesinin faydalarını artırma potansiyeline sahip olabilir.
🔬Tür:Research Article
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:High hydrostatic pressure · Bread · Whey

Özet

Modern üretimde rafine un kullanılması nedeniyle ekmeğin besin profilinde bazı eksiklikler bulunmaktadır. Bu nedenle, ekmeğin besin profilini geliştirmek için çeşitli katkı maddeleri kullanılmaktadır. Peynir altı suyu fonksiyonel proteinler, lipitler, vitaminler ve mineraller açısından değerli bir kaynaktır. Ancak peynir altı suyu doğrudan ekmek hamuruna eklendiğinde ekmek hacmi ve su emilimi azalmaktadır. Bu nedenle, peynir altı suyunun teknolojik özelliklerini geliştirebilecek ön işlemler ile ilgili araştırmak için çalışmalar yürütülmektedir. Bu çalışma, yüksek hidrostatik basınç (HHP) ile işlenmiş peynir altı suyuyla zenginleştirilmiş bir ekmek ürünü geliştirmeyi ve kalitesini değerlendirmeyi amaçlamıştır. HHP (300 MPa, 3 dakika, 20°C) ile işlenmiş peynir altı suyuyla zenginleştirilmiş ekmeğin (HHPWB) özellikleri, kırıntı görüntüleri, deneysel (nem, kül ve tuzsuz kül içeriği, asitlik, ağırlık, hamur verimi, hacim, özgül hacim ve kabuk/iç oranı), doku, renk ve duyusal analizler kullanılarak incelenmiştir. HHPWB formülasyonu gaz hücrelerinde, sertlikte ve çiğnenebilirlikte azalmanın yanı sıra kül içeriği, asitlik, ağırlık, hacim ve a* renk değerlerinde artışa neden olmuştur. HHPWB kabuk, simetri ve renk açısından daha iyi duyusal kabul görmüştür. HHP uygulaması ekmeğin peynir altı suyuyla zenginleştirilmesinin faydalarını artırma potansiyeline sahip olabilir.

Abstract

There are some deficiencies in the nutritional profile of bread due to the use of refined flour in modern production. Therefore, various additives are employed to enhance the nutritional profile of bread. Whey is a valuable source of functional proteins, lipids, vitamins, and minerals. However, bread volume and water absorption decrease when whey is added directly to the bread dough. Therefore, studies are being carried out to investigate pretreatments that can improve the technological properties of whey. This study aimed to develop a bread product fortified with whey treated with high hydrostatic pressure (HHP) and evaluate its quality. Properties of bread enriched with whey treated with HHP (300 MPa, 3 min, 20°C) (HHPWB) were examined using crumb images, experimental (moisture, ash, and unsalted ash content, acidity, weight, dough yield, volume, specific volume, and crust/crumb ratio), texture, color, and sensory analyses. The HHPWB formulation resulted in a decrease in gas cells, hardness, and chewiness, as well as an increase in ash content, acidity, weight, volume, and a* color values. HHPWB received better sensory acceptance for crust, symmetry, and color. The HHP treatment may have the potential to boost the benefits of fortifying bread with whey.

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Bu Makaleye Atıf Yap

Çiçek, S., Aydın, F., Bozoglu, F. (2025). Ekmeğin Yüksek Hidrostatik Basınçla İşlenmiş Peynir Altı Suyuyla Zenginleştirilmesi. Research in Agricultural Sciences, Volume: 56 Issue: 2. https://doi.org/10.17097/agricultureatauni.1500607

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