BBM Magazine 80 - September 2024

BBM • SEPTEMBER - EYLÜL 2024 48 COVER STORY • KAPAK DOSYASI lengthier fermentation time are helping in better nutrient avail- ability including carbohydrates and proteins. The lactic acid in sourdough plays a vital role in improving digestion. It helps break down the phytic acid in grains, which can interfere with nutrient absorption. This makes sourdough bread easier to di- gest and also improves gut health. Furthermore, scientific stud- ies highlight that the acids released in the fermentation process help in slow digestion of starches thus preventing the blood glucose and insulin levels making it a suitable choice for dia- betic individuals. Individuals who are engaged in weight loss are increasingly preferring sourdough bread to regular bread as they help in the production of short-chain fatty acids whose surge in levels results in a reduction of diet-induced obesity. However, sourdough bread inherently has higher levels of calories which might impact the overall calorie consumption. The COVID-19 pandemic pressed several countries world- wide to impose severe restrictions on the movement of goods to mitigate the spread of the virus. The pandemic risked in- creasing deflationary pressure due to nationwide curfews as people stay-at-home more and spend less on-out of home consumption, which affected sales of artisanal products, in- cluding cakes, pastries, and others but not to a more signifi- cant extent as consumers depended on online delivery of food and beverage products, including bakery products. On the other hand, packaged bakery products with higher shelf-life witnessed growth in demand. Consumers turning to on-the- go snacking products and reduced consumption of bakery products also returned to bakery products intending to have a balanced diet. Above all, the demand for fortified bread in- creased, for consumers sought to maintain their immunity by consuming nutritious food. Sourdough bread contains lower amounts of gluten, lower levels of antinutrients, and more prebiotics, all of which help improve digestion. The application of sourdough products is a healthier alternative to those made using regular dough, thus driving the market demand for sourdough. The presence of lactobacillus and wild yeast helps neutralize the acid in the leaven (phytic acid), thus making sourdough products such as bread and buns, cakes and pastries, waffles and cookies, easi- ly digestible, unlike those made from regular dough. Moreover, the presence of other essential nutrients in sourdoughs, such as folic acid, magnesium, iron, B vitamins, and zinc, make these products a preferred choice among consumers worldwide, owing to their increased health benefits driving the growth of the sourdough market. The rise in development in application industries like pizza, bread, and buns and the growing popularity because of its flavor, keeps well, and healthier than regular bread are further factors that are estimated to cushion the growth of the sour- dough market. Some key players are focusing on expanding their product portfolio to satisfy demands. For instance, in bir tat ve doku kazandırır ve ayrıca geleneksel ekmeğe göre çeşitli avantajlar sağlar. Ekşi mayalı ekmekteki düşük pH se- viyeleri ve daha uzun fermantasyon süresi, karbonhidratlar ve proteinler de dahil olmak üzere daha iyi besin bulunabilirliğine yardımcı olur. Ekşi mayadaki laktik asit, sindirimi iyileştirmedeha- yati bir rol oynar. Besin emilimini engelleyebilen tahıllardaki fitik asidin parçalanmasına yardımcı olur. Bu, ekşi mayalı ekmeğin sindirimini kolaylaştırır ve ayrıca bağırsak sağlığını iyileştirir. Da- hası, bilimsel çalışmalar, fermantasyon sürecinde salınan asitle- rin nişastaların yavaş sindirimine yardımcı olduğunu ve böylece kan şekeri ve insülin seviyelerini önlediğini ve diyabetli bireyler için uygun bir seçim olduğunu vurgulamaktadır. Kilo vermeye çalışan kişiler, kısa zincirli yağ asitlerinin üretiminde yardımcı oldukları ve bu yağ asitlerinin seviyelerinin artmasıyla diyet kaynaklı obezitenin azalmasına yol açtığı için normal ekmeğe göre giderek daha fazla ekşi mayalı ekmeği tercih etmektedir. Ancak, ekşi mayalı ekmek doğası gereği genel kalori tüketi- mini etkileyebilecek daha yüksek kalori seviyelerine sahiptir. COVID-19 salgını, dünya çapında birçok ülkeyi virüsün yayıl- masını azaltmak için malların hareketine ciddi kısıtlamalar getir- meye zorladı. Pandemi, ülke çapında sokağa çıkma yasakları nedeniyle insanların evde daha fazla kalması ve ev dışı tüketi- me daha az harcama yapması nedeniyle deflasyonist baskının