Aydın Gastronomy

Yazarlar: İnni KALKAN, Büşra ÖZARIK

Konular:-

Anahtar Kelimeler:Grains,Bread,Whole Wheat Bread,Bran Flour,Chronic Diseases

Özet: Bread is the major form of cereal consumption in this country. Of the average daily energy consumption, 50% comes from bread and cereals. Wheat and wheat products are the most commonly used form of cereals in Turkey. However, white bread flour is consumed more than the whole wheat or wheat bran flour by the society. Whole grains are rich in nutrient and phytochemical components. Many epidemiological and clinical studies, suggests an inverse relation between whole grain consumption and the risk of chronic diseases such as obesity cardiovascular disease, cancer and type II diabetes. During the grinding of whole wheat, separation of the bran and wheat germ from the grain leads to significant loss of many valuable nutrients. In this regard, consumption of whole wheat flour or whole grain products rather than white flour must be encouraged by raising the awareness in the community. This article describes the history and the importance of bread in Turkish culture;also its significance in nutrition and health has been discussed

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