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    Nutritional and Technological Aspects of Ancient Wheat
    (Springer International Publishing, 2022) Evlice, Asuman Kaplan; Pehlivan, Aliye; Keçeli, Alaettin; Şanal, Turgay; Karabak, Sevinç; Zencirci, Nusret; Yaman, Huri Melek
    The ancient wheat had a background as part of our diet and played an important role as the main source of foodstuff for the early civilizations in the Fertile Crescent. Among ancient wheat species, einkorn (Triticum monococcum ssp. monococcum L.) and emmer (T. dicoccum Schrank) are still cultivated in some parts of Turkey, Bulgaria, and Greece. Spelt (T. aestivum ssp. spelta), macha (T. aestivum subsp. macha), and vavilovii (T. subsp. vavilovii) are also grown in limited amounts in Germany, Italy, and Spain. They are the ancestors of the modern cultivars currently grown worldwide. Modern wheats, both common (T. aestivum L.) and durum (T. durum Desf.), currently account for around 95% and 5% of the world production, respectively. Einkorn, emmer, and spelt play only minor roles in terms of production and utilization. However, there is a significant interest in the consumption of ancient wheats since some researches have indicated that they may have a healthier and more nutritious profile than modern wheats. This increasing interest in ancient wheats encouraged studies on their usage in the manufacture of bread, biscuits, pasta, etc., as an alternative to modern wheat products. Each product of consumption derived from wheat such as bread, pasta, noodles, biscuits, etc., has specific quality requirements. The presence, amount, and composition of several components in the wheat grain impact the technological and nutritional quality of wheat. Therefore, this chapter summarizes the nutritional and technological quality properties of ancient wheats, providing a summary of the studies that have been published so far on different products such as bread, pasta, biscuits, bulgur, breakfast cereals. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.
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    Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality
    (Elsevier, 2022) Ünal, Arzu; Subaşı, Asiye Seis; Malkoç, Semra; Ocak, İjlal; Korcan, S. Elif; Yetilmezer, Elif; Yurdugül, Seyhun; Yaman, Hülya; Şanal, Turgay; Keçeli, Alaettin
    Many industrial processes may quickly proceed with biotechnological and enzymatic support. Functional and production facilitator properties of enzymes have provided variable advantages for industry. Therefore, enzyme utilization has become inevitable for industry and supplied financial advantages in case of the high energy requirement process. In the study, the amylase enzymes were isolated from thermal spring sources, and the effect on bread quality was examined. Firstly, fungal amylases were isolated from thermal spring sources (29–98 °C) in various places around Turkey. After determining the functional properties of amylase enzymes, the most active enzyme was used in bread production to examine their effect on bread quality. The maximum alpha-amylase activity (38.6 U/mg) has been detected in Aspergillus niger G 2–1 isolate. When compared with the commercially available one, native alpha-amylase increased the bread volume. A significant difference (p < 0.01) was found in the color properties and size of the bread between microbial produced in this study and commercially produced alpha-amylase. Five ppm alpha-amylase addition showed the optimum bread properties for dough processing.