Miller Magazine Issue: 140 August 2021

74 ARTICLE MILLER / august 2021 that can be produced with less raw materials and can give a feeling of satiety for a long time. In other words, products whose equivalent in the world are positioned in the functional food category... BREAD OF FUTURE • Breads made with flours that are obtained from grains high in protein, rich in fiber, rich in minerals and vitamins such as folic acid, and weak in gluten. • Breads seasoned with medicinal aromatics and for- est fruits. • Breads made with flour enriched with legume flour, which is a rich protein source. • Those made with local grains. • 85% baked frozen breads prepared with sourdough in an industrial environment. The most important future problem is to make afford- able and nutritional bread by using less grain. The solu- tion is simple but it may not comply with the article "nu- trition should be respectful to cultures" in the definition of nutrition of the United Nations Food and Agriculture Organization (FAO). But how? For example, among the "rich protein sources" that are thought to be used in the bread of the future, today the most important are differ- ent insects. Recently, the European Union Food Safety Authority (EFSA) expressed a positive opinion for the use of "flour worms" in the food industry. Hang on to your hat! The "bread with mealworm" fashion, like the "purple bread" fashion, may begin soon. The only problem is that eating insects does not fit all cultures for both traditional and religious reasons. SUSTAINABLE RICH PROTEIN SOURCES ARE FUTURE OF BREAD Studies on innovative protein sources on dozens of products are currently in progress. Insects do not harm the environment and have high nutritional value, just as the nutrients we need in the future should be. The pro- tein ratio of mealworms is over 50%, that is, it contains 3 times the protein of its closest equivalent, cowpea. Crickets, locusts, and mealworms have already given the green light to future tables. Studies on innovative protein sources are currently in progress on dozens of products. Insects do not harm the environment and have high nu- tritional value just as the nutrients we need in the future should be. The protein ratio of mealworms is over 50%, that is, it contains 3 times the protein of its closest equiv- alent, cowpea. Crickets, locusts, and mealworms have already given the green light to future tables. Legumes and anchovies prevalent in our culture are among the most valuable alternative protein sources. So, they are the target. IS THE FUTURE OF BREAD IN TECHNOLOGY? On the one hand, those having romantic dreams in pursuit of artisan bread, on the other hand, develop- ments in bread technologies with the "meat sandwich" trend to feed 8 billion people... Even if the art of bread challenges the times, the motto "choose to be either an industrialist or a craftsman" seems to explain the most appropriate "business model" for the future bakery. Al- though Artizan bakery has further developed, the loss of income shows that the market share of high-priced bread types cannot easily increase. The bread of the fu- ture is in food 5.0, sourdough, and frozen technology. For the bread of the future, craftsmanship schools have adopted different philosophies and exit proposals which they consider acceptable. I, as an archaeologist and baker, think: “The future of bread is in adding a pinch of future to the trace of the past”. The world bread mar- ket can be directed once again particularly by reflecting the transformation and humility which are hidden in the ancient wisdom of Anatolian geography to bread. By this way, our palate will come back. WABI SABI - KINTSUGI BREAD PHILOSOPHY During my 10 years of craftsmanship and agricultur- al authorship, I have made hundreds of different types of bread, an exhibition of 12-thousand-year-old bread, miniature bread exhibition, mythological bread types, and musical dance show of bread. All this was a rush to