BBM 71 December 2023

BBM • DECEMBER - ARALIK 2023 42 unları ve ekmek karışımları gibi çok sayıda farklı tüketici ta- leplerine yönelik un çeşitleri geliştirildi. Hali hazırda 3 Ar-Ge projesine yönelik yoğun çalışmaları- mız devam ediyor; 1- Hamur bileşenlerinin ekmek kalitesi üzerindeki etkisi- nin araştırılması: Aynı lokasyonda farklı ekmek kalitelerinin ortaya çıkmasıyla ilgili bu projeyle, hamurda önemli rol oyna- yan su ve diğer girdilerin kalitesinin, nihai ürünü ve hamur kalitesini nasıl etkilediğinin sayısal verilerle ortaya koyulması hedefleniyor. 2- Gıda üretiminde ortaya çıkan atıl ya da yan ürünlerin kat- ma değerinin araştırılması: Gıda sanayinde yan ya da atıl olarak ortaya çıkan ürünlerin katma değerli hale getirilmesine yönelik bu çalışma ile ekmeğin tat, koku gibi fiziksel özelliklerinin iyileş- tirmesi ve doğal yollarla kalitesini artırılması amaçlanıyor. 3- Tıbbi ve aromatik bitki ekstraktlarının hamur ve ekmek kalitesi üzerine etkilerinin araştırılması: Bu projede, farklı gıda ürünlerinde kullanılan tıbbi ve aromatik bitki ekstralarını, unlu mamullerde deneyerek, doğal yollarla nihai ürünün zen- ginleştirilmesi hedefliyor. Özellikle bazı tıbbi ve aromatik bitki- ler içerdiği lifler ve antioksidan özellikleriyle hamur gelişimini ve fortifikasyonunu (güçlendirme) destekliyor. BM projeleri kapsamında Gana için özel un ürettiğinizi bi- liyoruz. Bu ülke için özel ürettiğiniz un hakkında bilgi vere- pastry flour, ideal yellow semolina flour for pasta and pizza dough, antioxidant-rich purple flour, cake flours, and bread mixes. Currently, we are actively engaged in intensive work on three R&D projects: 1- Investigation of the impact of dough components on bread quality: With this project addressing the emergence of different bread qualities in the same location, the aim is to elucidate how the quality of crucial inputs such as water in the dough affects the final product and dough quality through numerical data. 2- Research on the added value of by-products or waste gen- erated in food production: This study aims to enhance the value of by-products or waste generated in the food industry, intending to improve the physical characteristics such as taste and aroma of bread and enhance its quality through natural means. 3- Examination of the effects of medical and aromatic plant extracts on dough and bread quality: In this project, various medi- cal and aromatic plant extracts used in food products are experi- mented with in bakery goods, aiming to naturally enrich the final product. Particularly, certain medical and aromatic plants support dough development and fortification with their contained fibers and antioxidant properties. We are aware that you produce special flour for Ghana under UN projects. Could you provide information about the flour you specifically produce for this country? In terms of providingmore nutritional contributions to the flours produced for needy areas, what kind of enrichment are you incorporating? Our productions within this scope are among the projects that were executed during the period and closed afterwards. The past production for Ghana was carried out in a way to meet local needs and align with quality standards in the market. In terms of providing more nutritional contributions, the flour content was presented in an enriched form with vitamins and minerals within the prescription standards set by the UN. THE BRAND BORN OUT OF SOCIAL RESPONSIBILITY: GLUTEN YOK In recent years, with advancements in the medical field and increased attention to people’s health, the production of bak- ery products for celiac patients has been on the rise. More- over, many individuals have started incorporating gluten-free products into their diets. The gluten-free market is rapidly growing both in our country and globally. You also have ef- forts directed towards this market. Can you share details about your efforts related to the Gluten-Free brand? What are your goals in this regard? Before answering this question, I would like to briefly share the story of the birth of the leading brand in the gluten-free market, Gluten Yok. Until recently, the preparation processes of gluten-free products were mostly carried out with products coming from abroad. During this period, we received requests COVER STORY • KAPAK DOSYASI