Bu\u011fday a\u015fa\u011f\u0131daki parametrelere g\u00f6re kategorize edilebilir: ekim tarihi, tane sertli\u011fi, tane kalitesi ve un s\u0131n\u0131f\u0131.<\/p>\n
Bu\u011fday t\u00fcrleri<\/strong><\/p>\n A\u015fa\u011f\u0131daki iki bu\u011fday t\u00fcr\u00fc, yeti\u015ftirme alanlar\u0131nda a\u00e7\u0131k ara en yayg\u0131n olarak yeti\u015ftirilenlerdir:<\/p>\n Yumu\u015fak veya yayg\u0131n bu\u011fday (Triticum aestivum), ekmeklik bu\u011fday olarak da bilinen en yayg\u0131n bu\u011fday t\u00fcr\u00fcd\u00fcr. Bu t\u00fcr genellikle y\u00fcksek protein ve gl\u00fcten i\u00e7eri\u011fi ile karakterize edilir. Tanenin endospermi ya sert ya da yumu\u015fakt\u0131r. Bu\u011fday\u0131n s\u0131n\u0131fland\u0131r\u0131lmas\u0131<\/strong><\/p>\n Bu\u011fday\u0131n ekim tarihine g\u00f6re s\u0131n\u0131fland\u0131r\u0131lmas\u0131 Tipik olarak k\u0131\u015f bu\u011fday\u0131 Eyl\u00fcl ay\u0131nda ekilir ve bir sonraki A\u011fustos ay\u0131nda hasat edilir (Kuzey Yar\u0131mk\u00fcre i\u00e7in). Bu \u00e7e\u015fitler, jarovizasyon gereksinimleri nedeniyle benzersiz kabul edilir. Yarrowizasyon, \u00e7i\u00e7eklenme s\u00fcrecinin ba\u015flamas\u0131 i\u00e7in gerekli bir gerekliliktir ve bu sayede \u00fcr\u00fcn uzun s\u00fcreli d\u00fc\u015f\u00fck s\u0131cakl\u0131klara maruz kal\u0131r. K\u0131\u015fl\u0131k bu\u011fday \u00e7i\u00e7ek meristeminin \u00e7ok erken geli\u015fmesini ve so\u011fuktan zarar g\u00f6rmesini engelleyen kal\u0131tsal bir \u00f6zelliktir. Bitkilerin jarrowizasyona tepkisi iki fakt\u00f6re ba\u011fl\u0131d\u0131r: maruz kal\u0131nan s\u0131cakl\u0131k ve jarrowizasyon d\u00f6neminin s\u00fcresi. Bitki meristemi ilkbahar vejetasyonunun ba\u015flang\u0131c\u0131 a\u015famas\u0131na ula\u015ft\u0131\u011f\u0131nda yar\u0131kla\u015fma tamamlan\u0131r. \u0130arovitizasyon s\u00fcrecine dahil olan \u00fc\u00e7 s\u0131cakl\u0131k aral\u0131\u011f\u0131 vard\u0131r:<\/p>\n jarovizasyon s\u00fcrecinin ger\u00e7ekle\u015fmedi\u011fi minimum s\u0131cakl\u0131k - genellikle -1,3\u00b0C ile -4\u00b0C aras\u0131ndaki s\u0131cakl\u0131klar; <\/p>\n Yayg\u0131n bahar bu\u011fday\u0131<\/strong><\/p>\n K\u0131\u015f bu\u011fday\u0131n\u0131n aksine, bahar bu\u011fday\u0131n\u0131n \u00e7i\u00e7eklenmeye ba\u015flamas\u0131 i\u00e7in d\u00fc\u015f\u00fck s\u0131cakl\u0131klara maruz kalmas\u0131 (jarrowisation) gerekmez. Bahar bu\u011fday\u0131 Ocak-\u015eubat aylar\u0131nda ekilir ve hasat A\u011fustos ay\u0131nda ba\u015flar. B\u00fcy\u00fcme mevsimi iklime ba\u011fl\u0131 olarak 120 ila 180 g\u00fcn aras\u0131nda de\u011fi\u015fir. Bahar bu\u011fday\u0131 \u00e7e\u015fitlerinin \u00e7i\u00e7eklenmesini tetiklemek i\u00e7in genellikle 5 ila 15 g\u00fcn boyunca 7\u00b0 ila 18\u00b0C aras\u0131ndaki s\u0131cakl\u0131klara maruz kalmak yeterlidir.<\/p>\n Tane sertli\u011fine g\u00f6re bu\u011fday s\u0131n\u0131fland\u0131rmas\u0131 Sert bu\u011fday<\/strong> Yumu\u015fak bu\u011fday<\/strong> <\/p>\n Durum Bu\u011fday\u0131<\/strong> Bu\u011fday\u0131n tane kalitesine g\u00f6re s\u0131n\u0131fland\u0131r\u0131lmas\u0131<\/strong> Grup I<\/em> <\/strong><\/p>\n Bunlar m\u00fckemmel \u00f6\u011f\u00fctme ve pi\u015firme \u00f6zelliklerine sahip durum bu\u011fday\u0131 \u00e7e\u015fitleridir. Grup I tah\u0131llar\u0131ndan elde edilen unun maliyeti, kalite gerekliliklerini (13% protein i\u00e7eri\u011fi, 250 Hagberg D\u00fc\u015fme Say\u0131s\u0131 (HFN) ve 76 kg \/ hl \u00f6zg\u00fcl a\u011f\u0131rl\u0131k) kar\u015f\u0131lamas\u0131 nedeniyle ortalamadan daha y\u00fcksek olacakt\u0131r.<\/p>\n Grup II<\/strong><\/p>\n Bu grup, hepsi f\u0131r\u0131nc\u0131l\u0131kta kullan\u0131lma potansiyeline sahip olmayan \u00e7e\u015fitli bu\u011fday \u00e7e\u015fitlerini i\u00e7erir. Baz\u0131 \u00e7e\u015fitler Grup I'e k\u0131yasla yeterince sert de\u011fildir; di\u011ferleri \u00e7ok yumu\u015fakt\u0131r, di\u011ferleri ise profesyonel un \u00fcretimi i\u00e7in olduk\u00e7a uygundur.<\/p>\n Grup III<\/strong><\/p>\n Bu grup, ana gereksinimlerin yumu\u015fak \u00f6\u011f\u00fctme \u00f6zellikleri, d\u00fc\u015f\u00fck protein i\u00e7eri\u011fi, iyi un verimi ve gerilebilir ancak elastik olmayan bir gluten oldu\u011fu bisk\u00fcvi, pasta ve di\u011fer unlar\u0131n \u00fcretimi i\u00e7in ideal yumu\u015fak bu\u011fday \u00e7e\u015fitlerini i\u00e7erir.<\/p>\n Grup IV<\/strong><\/p>\n Bu bu\u011fday \u00e7e\u015fitleri esas olarak yemlik bu\u011fday olarak yeti\u015ftirilmektedir.<\/p>\n <\/p>\n Bu\u011fday\u0131n un kalitesine g\u00f6re s\u0131n\u0131fland\u0131r\u0131lmas\u0131<\/strong> Genel ama\u00e7l\u0131 un, t\u00fcm unlar aras\u0131nda en yayg\u0131n kullan\u0131lan\u0131d\u0131r. Bu un, bu\u011fday tanesinin endosperm ad\u0131 verilen ince \u00f6\u011f\u00fct\u00fclm\u00fc\u015f k\u0131sm\u0131ndan yap\u0131l\u0131r. Genel ama\u00e7l\u0131 un, sert ve yumu\u015fak bu\u011fday\u0131n birle\u015fiminden yap\u0131l\u0131r ve mayal\u0131 hamur ekmekleri, kekler, kuru bisk\u00fcviler ve kekler gibi \u00e7e\u015fitli unlu mamuller i\u00e7in kullan\u0131l\u0131r.<\/p>\n <\/p>\n Ekmeklik un, f\u0131r\u0131nc\u0131l\u0131k \u00fcr\u00fcnlerinin end\u00fcstriyel \u00fcretimi i\u00e7in kullan\u0131l\u0131r. Genel ama\u00e7l\u0131 una benzemekle birlikte, ekmeklik unun gluten i\u00e7eri\u011fi daha y\u00fcksektir.<\/p>\n Mayal\u0131 un, tuz ve mayaland\u0131r\u0131c\u0131 madde eklenmi\u015f genel ama\u00e7l\u0131 bir un t\u00fcr\u00fcd\u00fcr. Genellikle bisk\u00fcvi ve kurabiyeler i\u00e7in kullan\u0131l\u0131r.<\/p>\n Pastac\u0131l\u0131k unu, d\u00fc\u015f\u00fck protein i\u00e7eri\u011fine sahip yumu\u015fak bu\u011fdaydan \u00f6\u011f\u00fct\u00fclm\u00fc\u015f ince bir undur. Kek, bisk\u00fcvi, kraker vb. gibi her t\u00fcrl\u00fc unlu mamul\u00fcn yap\u0131m\u0131nda kullan\u0131l\u0131r. Pastac\u0131l\u0131k unu, ekmeklik undan daha y\u00fcksek ni\u015fasta y\u00fczdesine ve daha d\u00fc\u015f\u00fck protein i\u00e7eri\u011fine sahiptir.<\/p>\n <\/p>\n \u0130rmik, iri \u00f6\u011f\u00fct\u00fclm\u00fc\u015f durum bu\u011fday\u0131n\u0131n endospermidir. Durum bu\u011fday\u0131, y\u00fcksek protein i\u00e7eri\u011fi ile karakterize edilen sert bir bu\u011fday \u00e7e\u015fididir. Bu da onu y\u00fcksek kaliteli makarna ve kuskus yap\u0131m\u0131 i\u00e7in ideal k\u0131lar.<\/p>\n Durum irmik yap\u0131m\u0131n\u0131n bir yan \u00fcr\u00fcn\u00fcd\u00fcr. Genellikle d\u00f6rt B vitamini ve demir ile zenginle\u015ftirilmi\u015f bir undur ve eri\u015fte yap\u0131m\u0131nda kullan\u0131l\u0131r.<\/p>","protected":false},"excerpt":{"rendered":" Wheat can be categorised according to the following parameters: sowing date, grain hardness, grain quality and flour grade. Types of wheat The following two types of wheat are by far the most widely grown in the growing areas: Soft or common wheat (Triticum aestivum) is the most widely distributed type of wheat, also known as […]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[19,21],"_links":{"self":[{"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/posts\/311"}],"collection":[{"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/comments?post=311"}],"version-history":[{"count":1,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/posts\/311\/revisions"}],"predecessor-version":[{"id":312,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/posts\/311\/revisions\/312"}],"wp:attachment":[{"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/media?parent=311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/categories?post=311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/tags?post=311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDurum bu\u011fday\u0131 (Triticum turgidum) veya \"makarna\" kabu\u011fu \u00e7\u0131kar\u0131lm\u0131\u015f tane, \u00f6zel tane sertli\u011fi, y\u00fcksek protein i\u00e7eri\u011fi, zengin sar\u0131 rengi, ho\u015f kokusu ve m\u00fckemmel pi\u015firme \u00f6zellikleriyle bilinir. Y\u0131lda 25 ila 30 milyon ton durum bu\u011fday\u0131 \u00fcretilmektedir ve bu da toplam d\u00fcnya bu\u011fday \u00fcretiminin 4%'sine denk gelmektedir.<\/p>\n
\nYayg\u0131n k\u0131\u015f bu\u011fday\u0131<\/strong><\/p>\n
\niarovizasyonun en etkili oldu\u011fu optimum s\u0131cakl\u0131k - ortalama olarak 3 ila 10\u00b0C aras\u0131nda, 4,9\u00b0C'de zirve yapar;
\nyar\u0131k a\u00e7ma i\u015fleminin durdu\u011fu maksimum de\u011fer - 15,7\u00b0C.
\n\u00c7al\u0131\u015fmalar, 0 ila 8\u00b0C aras\u0131ndaki s\u0131cakl\u0131klarda daralman\u0131n net bir do\u011frusal tepkisi oldu\u011funu g\u00f6stermektedir. \u0130yi kalitede k\u0131\u015fl\u0131k bu\u011fday\u0131n ilkbahar olgunla\u015fmas\u0131 i\u00e7in 50 g\u00fcn boyunca optimum bir s\u0131cakl\u0131ktan etkilenmesi gerekti\u011fi genel olarak kabul edilmektedir. Bu s\u00fcre, yarma reaksiyonunun doygunlu\u011fu i\u00e7in etkili g\u00fcnler olarak adland\u0131r\u0131l\u0131r.<\/p>\n
\nA\u015fa\u011f\u0131da bu\u011fday\u0131n sert veya yumu\u015fak olabilen endosperm yap\u0131s\u0131na g\u00f6re s\u0131n\u0131fland\u0131r\u0131lmas\u0131 verilmi\u015ftir:<\/p>\n
\nSert bu\u011fday, y\u00fcksek protein i\u00e7eri\u011fi ile karakterize edilir. Ekmeklik un \u00e7e\u015fitleri \u00fcretmek i\u00e7in \u00e7ok uygundur. Ni\u015fastal\u0131 taneler serttir ve \u00f6\u011f\u00fctme i\u015flemi s\u0131ras\u0131nda par\u00e7alanmaz.<\/p>\n
\nYumu\u015fak bu\u011fday yumu\u015fak bir endosperme sahiptir ve ni\u015fasta taneleri \u00f6\u011f\u00fct\u00fcld\u00fc\u011f\u00fcnde iyi ufalan\u0131r. Baget, bisk\u00fcvi ve bisk\u00fcvi i\u00e7in kullan\u0131l\u0131r.<\/p>\n
\nGluten bak\u0131m\u0131ndan zengin, koyu renkli, sert taneli bir bu\u011fdayd\u0131r. Ekmek ve makarna yap\u0131m\u0131nda kullan\u0131l\u0131r. \u00d6zellikle g\u00fcney Rusya, Kuzey Afrika ve kuzey-orta Kuzey Amerika'da yeti\u015ftirilir.<\/p>\n
\nTane kalitesine ba\u011fl\u0131 olarak, a\u015fa\u011f\u0131daki bu\u011fday gruplar\u0131 ay\u0131rt edilebilir:<\/em><\/p>\n
\nHer gruptan bu\u011fday, f\u0131r\u0131nc\u0131l\u0131k end\u00fcstrisi i\u00e7in un yap\u0131m\u0131nda kullan\u0131l\u0131r.<\/p>\n