BBM 79 - August 2024

BBM • AUGUST - AĞUSTOS 2024 54 ARTICLE • MAKALE consumption can reduce the risk of obesity, diabetes, and cor- onary heart disease, as well as many cancers. During bread making, CO2 is formed as a result of yeast fer- menting simple sugars, and during this formation, it is the single- celled yeast Saccharomyces cerevisiae that allows the dough to rise and develop its flavor. Another way of making bread is with sourdough, which is the oldest method used in the production of sourdough bread for more than 5000 years. It has a natural sour flora thanks to sourdough, yeast in the dough, and lactic acid bacteria. Although baker’s yeast is the most preferred bak- er’s yeast in bread making today, studies continue to develop products using the sourdough method and ancestral seeds. Karakılçık wheat is the wheat species of the region called the Fertile Crescent, which covers Anatolia and Mesopota- mia and is where agriculture began. This type of wheat has evolved through natural selection over centuries and is the ancestor of the non-hybrid seed. Karakılçık (black-awn) wheat takes its name from the black awns on its ears, and these awns provide a protective structure to the wheat grains. Karakılçık wheat is an important part of Turkey’s agricultural heritage and offers many benefits in terms of health, taste, and sustainable agriculture. It is a traditional type of wheat grown, especially in the Aegean Region of Turkey. It is known for its delicious taste and nutritional values; its high fiber content supports digestive system health; and it is rich in important minerals such as B vi- tamins, iron, magnesium, and zinc. It is also beneficial for health due to its antioxidant properties. One of the most important features of Karakılçık wheat is that it is darker, harder, and contains less gluten than other types of wheat. This may be a more suitable option for consumers with some gluten sensitivities. This type of wheat can adapt to dif- ficult climatic conditions and low-quality soils thanks to its du- rable structure. It promotes local and traditional agriculture and allows farmers to farm with sustainable and natural methods. In addition, it is also a suitable species for organic agriculture. Karakılçık wheat contributes to the conservation of local wheat species, the continuation of agricultural biodiversity, and the preservation of genetic resources. Although it is a wheat species in danger of extinction, it has regained popularity in re- cent years with increasing interest and awareness. Supporting this type of wheat is of great importance in terms of stimulating the local economy and contributing to healthy nutrition. Today, flour obtained from Karakılçık wheat is used by chefs, espe- cially in healthy and traditional bread making, and is generally accepted as more nutritious and delicious by consumers. There are lactic acid bacteria and wild yeasts in sourdough, which is considered the oldest method of making leavened bread. Doughs made without the addition of yeast show some changes over time, and gas bubbles appear in the dough. With