BBM Dergisi Sayı 29 /Kasım-Aralık 2018

ARTICLE • MAKALE 54 BBM / NOVEMBER-DECEMBER 2018 • KASIM-ARALIK 2018 of Wittenburg in close cooperation with the Museum of Archaeology. The FlourWorld Museum is an initiative of Mühlenchemie GmbH & Co. KG, one of the leading com- panies worldwide in the field of flour treatment. The basis for the replica was a CAT scan of the mummy’s skeleton. The fur clothing, shoes and copper axe were made ac- cording to the original finds. Natufian bread – a precursor of modern Ara- bian flat bread? During excavations at the Shubayqa site, a total of 24 food residues were found and classified by the research- ers as unleavened products resembling flat bread. These were very similar to the flat loaves of a later date found at Neolithic and Roman excavation sites. In order to speak of flat bread in the archaeological sense, it was necessary for the finds to meet a number of criteria that also apply to these other ancient flat bread finds 5. In particular, they have to do with the gas cells up to 0.1 mm in size that develop in the dough after the flour and water are mixed and aggregate during the kneading process to form larger structures, and also with the changes in the microstruc- ture of the dough during baking, when a network of en- closed cavities and pores forms. At Shubayqa 1, all 24 finds showed this starch-containing microstructure and the correspondingly irregular pore matrix. At an average of 0.15 mm, the size of the cavities was also similar to that of the Neolithic and Roman flat bread finds. An analysis of the residues showed that the wild precursors of wheat, rye, millet, oats and possibly barley were ground to make the bread-like product. The flat shape of the residues was a sign that the flour was used without leavening.6 Flat bread, generally known as pita bread, is still the bread type most often consumed in the eastern Mediterra- nean region, including Greece. However, the principles for baking today’s flat bread are only remotely similar to those for the Natufian bread of ancient times: the main differ- ence lies in the use of yeast for fermenting the wheat flour. The dough made from wheat or wholemeal flour is baked at high temperatures of 400-600°C, comparable with the camp fire temperatures of the past. The shape and size of the loaves vary according to local customs. If the dough is very flat and baked at high temperatures, the sudden evaporation of the water causes the bread to inflate. The shell of the loaf has already dried, and the water vapour causes the interior to expand. The result is a pocket of bread that lends itself to filling or use as a wrapper. Has flat bread reached the end of its history? The last stage in the evolution of flat bread was reached with optimization of its baking properties and the quality of the end product with modern food technologies. In order to achieve features such as good shaping, high dough stability, si, dünyada un işleme alanında önde gelen firmalardan Mühlenchemie GmbH & Co. KG’nin girişimidir. Replika, mumya iskeletinin bilgisayarlı tomografisinin çekilmesiyle yapılmıştır. Kürk, ayakkabılar ve bakır balta, orijinaline uy- gun olarak yapılmıştır. Natufian ekmeği– günümüzdeki Arap pidesinin öncüsü mü? Şubeyka alanında yapılan kazılar sırasında, toplam 24 gıda kalıntısı bulunmuş ve bunlar pideyi andıran maya- sız ürünler olarak sınıflandırılmıştır. Bunlar, Neolitik ve Roma dönemine ait pidelere çok benzemektedir. Arke- olojik anlamda pideden bahsedebilmek için, diğer antik pide bulguları için de geçerli olan bazı kriterler gerekliydi 5. Özellikle, un ve suyun karıştırılmasından sonra hamur- da 0.1 mm boyutunda oluşan ve yoğurma ile bir araya geldiğinde daha büyük yapılar oluşturan kabarcıklar ile hamurun mikro yapısında fırınlama sırasında meydana gelen değişiklikler ile etrafı çevrili boşluklar ve gözenekli yapıların bulunması şarttı. Şubeyka I alanındaki 24 bulgu- nun tamamı, nişasta içeren bu mikro yapıyı ve ona uygun düzensiz gözenek kalıplarını göstermiştir. Ortalama 0.15 mm boyutunda olan boşluklar da Neolitik ve Roma dö- nemlerinin pidelerindeki boşluklarla benzerlik göstermiş- tir. Kalıntılar üzerinde yapılan analizler; buğday, çavdar, akdarı, yulaf ve muhtemelen arpanın öncüllerinin ekmek benzeri ürünler yapmak için öğütüldüğünü gösteriyor. Ka- lıntıların yassı şekilde olmaları, unun mayalanmadan kul- lanıldığının işareti. Pide olarak bilinen yassı ekmek, hâlâ Yunanistan dahil olmak üzere Doğu Akdeniz bölgesinde en çok tüketilen