{"id":9989,"date":"2025-07-20T16:09:15","date_gmt":"2025-07-20T12:39:15","guid":{"rendered":"https:\/\/pakandishan.com\/%d8%a2%d8%b1%d8%af-%d8%b6%d8%b9%db%8c%d9%81-%d8%b1%d8%a7-%da%86%da%af%d9%88%d9%86%d9%87-%d9%82%d9%88%db%8c-%da%a9%d9%86%db%8c%d9%85\/"},"modified":"2025-09-03T16:44:29","modified_gmt":"2025-09-03T13:14:29","slug":"how-to-strengthen-weak-flour","status":"publish","type":"post","link":"https:\/\/pakandishan.com\/tr\/how-to-strengthen-weak-flour\/","title":{"rendered":"Zay\u0131f unu nas\u0131l g\u00fc\u00e7lendiririz?"},"content":{"rendered":"\n<p dir=\"ltr\">Un, f\u0131r\u0131nc\u0131l\u0131k sekt\u00f6r\u00fcndeki en temel hammaddelerden biridir ve kalitesi, ekmek \u00fcr\u00fcnlerinin nihai sonucunu do\u011frudan etkiler. Ancak bu sekt\u00f6rde kar\u015f\u0131la\u015f\u0131lan yayg\u0131n sorunlardan biri, zay\u0131f un ile \u00e7al\u0131\u015fmakt\u0131r; yani, protein (\u00f6zellikle gluten) eksikli\u011fi nedeniyle fermantasyon gazlar\u0131n\u0131 tutma ve uygun yap\u0131 olu\u015fturma yetene\u011fi d\u00fc\u015f\u00fck olan un. Peki as\u0131l soru \u015fu: Zay\u0131f un nas\u0131l g\u00fc\u00e7lendirilir?<\/p>\n\n\n\n<p dir=\"ltr\">Bu yaz\u0131da, un de\u011fi\u015ftirmeden \u00fcretim kalitesini koruyabilmeleri i\u00e7in f\u0131r\u0131nc\u0131lar\u0131n uygulayabilece\u011fi pratik, bilimsel ve tecr\u00fcbeye dayal\u0131 y\u00f6ntemleri inceleyece\u011fiz.<br>Ayr\u0131ca, geli\u015fmi\u015f ve hassas f\u0131r\u0131nc\u0131l\u0131k makineleri kullan\u0131larak hamurun performans\u0131 daha iyi kontrol edilebilir ve zay\u0131f unun etkileri en aza indirilebilir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-left\"><strong>Zay\u0131f Un Nedir?<\/strong><\/h2>\n\n\n\n<p dir=\"ltr\">Zay\u0131f un, protein oran\u0131 (\u00f6zellikle gluten) f\u0131r\u0131nc\u0131l\u0131k i\u00e7in normal seviyenin alt\u0131nda olan undur. Genellikle zay\u0131f unlarda protein oran\u0131 %10\u2019un alt\u0131ndad\u0131r ve g\u00fc\u00e7l\u00fc bir gluten a\u011f\u0131 olu\u015fturma yetene\u011fi yoktur. Bu durum, bu unlardan elde edilen hamurun:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Esneklik (elastikiyet) ve yap\u0131\u015fkanl\u0131k \u00f6zelli\u011fi d\u00fc\u015f\u00fck olur<\/li>\n\n\n\n<li>Fermantasyon s\u0131ras\u0131nda olu\u015fan gazlar\u0131 tutamaz<\/li>\n\n\n\n<li>Pi\u015firme esnas\u0131nda istenilen formu koruyamaz<\/li>\n<\/ul>\n\n\n\n<p dir=\"ltr\">Bu t\u00fcr unlar, kabarma gereksinimi d\u00fc\u015f\u00fck olan \u00fcr\u00fcnlerde (\u00f6rne\u011fin kek, bisk\u00fcvi, kurabiye) uygundur. Ancak, f\u0131r\u0131nc\u0131l\u0131k sekt\u00f6r\u00fcnde, \u00f6zellikle Barbari, Sangak ve Lava\u015f gibi geleneksel \u0130ran ekmeklerinde, zay\u0131f unun herhangi bir d\u00fczeltme (iyile\u015ftirme) yap\u0131lmadan kullan\u0131lmas\u0131, ekme\u011fin nihai kalitesini d\u00fc\u015f\u00fcrebilir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-left\"><strong><strong>Zay\u0131f Un ile G\u00fc\u00e7l\u00fc Un Aras\u0131ndaki Farklar<\/strong><\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong><strong>\u00d6zellikler<\/strong><\/strong><\/td><td><strong><strong>Zay\u0131f Un<\/strong><\/strong><\/td><td><strong><strong>G\u00fc\u00e7l\u00fc Un<\/strong><\/strong><\/td><\/tr><tr><td>Gluten Oran\u0131<\/td><td>D\u00fc\u015f\u00fck (%10\u2019un alt\u0131nda)<\/td><td>Y\u00fcksek (%12\u2019nin \u00fczerinde)<\/td><\/tr><tr><td>Kullan\u0131m Alan\u0131<\/td><td>Kurabiye, bisk\u00fcvi, pastalar<\/td><td>Hacimli ekmekler, pizza hamuru<\/td><\/tr><tr><td>Gaz Tutma G\u00fcc\u00fc<\/td><td>D\u00fc\u015f\u00fck<\/td><td>Y\u00fcksek<\/td><\/tr><tr><td>Hamur Elastikiyeti<\/td><td>Zay\u0131f<\/td><td>Y\u00fcksek<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/pakandishan.com\/wp-content\/uploads\/2025\/07\/photorealistic-pancakes-ingredients-1-1.jpg\" alt=\"\u0622\u0631\u062f \u0636\u0639\u06cc\u0641\" class=\"wp-image-9943\" srcset=\"https:\/\/pakandishan.com\/wp-content\/uploads\/2025\/07\/photorealistic-pancakes-ingredients-1-1.jpg 800w, https:\/\/pakandishan.com\/wp-content\/uploads\/2025\/07\/photorealistic-pancakes-ingredients-1-1-300x188.png 300w, https:\/\/pakandishan.com\/wp-content\/uploads\/2025\/07\/photorealistic-pancakes-ingredients-1-1-768x480.png 768w, https:\/\/pakandishan.com\/wp-content\/uploads\/2025\/07\/photorealistic-pancakes-ingredients-1-1-600x375.png 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p dir=\"ltr\">Zay\u0131f un genellikle yumu\u015fak bu\u011fdaydan elde edilir ve d\u00fc\u015f\u00fck miktarda protein (gluten) i\u00e7erir. Buna kar\u015f\u0131l\u0131k, g\u00fc\u00e7l\u00fc un y\u00fcksek protein oran\u0131na sahiptir ve hamurun daha dayan\u0131kl\u0131 olmas\u0131n\u0131 sa\u011flar.Bildi\u011finiz gibi, unlar bu\u011fday\u0131n t\u00fcr\u00fcne, protein y\u00fczdesine, kepekten ar\u0131nd\u0131r\u0131lma oran\u0131na ve kullan\u0131m amac\u0131na g\u00f6re farkl\u0131 kategorilere ayr\u0131l\u0131r. Uygun un t\u00fcr\u00fcn\u00fc se\u00e7mek, ekmek kalitesi \u00fczerinde do\u011frudan etkiye sahiptir. \u00d6rne\u011fin, y\u00fcksek gluten i\u00e7eren unlar, Nul veya Y\u0131ld\u0131z unu gibi, hacimli ve end\u00fcstriyel ekmekler i\u00e7in daha uygundur. Buna kar\u015f\u0131l\u0131k, d\u00fc\u015f\u00fck glutenli unlar daha \u00e7ok pastac\u0131l\u0131kta kullan\u0131l\u0131r. F\u0131r\u0131nc\u0131l\u0131kta kullan\u0131lan un \u00e7e\u015fitleri ve her birinin \u00f6zellikleri hakk\u0131nda daha fazla bilgi edinmek istiyorsan\u0131z, mutlaka Pak Andi\u015fan sitesindeki ilgili teknik makaleyi okuman\u0131z\u0131 \u00f6neririz.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-left\"><strong>Zay\u0131f Un Ne Gibi Sorunlar Yarat\u0131r?<\/strong><\/h2>\n\n\n\n<p dir=\"ltr\">Zay\u0131f unun ekmek \u00fcretiminde, \u00f6zellikle hacimli ekmeklerde kullan\u0131lmas\u0131 bir\u00e7ok soruna yol a\u00e7abilir:<br>Ekmek kabarmaz ve d\u00fcz kal\u0131r<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hamurun dokusu elastik olmaz<\/li>\n\n\n\n<li>Ekmek pi\u015ftikten sonra kuru ve k\u0131r\u0131lgan olur<\/li>\n\n\n\n<li>Hamur do\u011fru \u015fekilde mayalanmaz<\/li>\n\n\n\n<li>Ekmek daha k\u0131sa s\u00fcrede bayatlar<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-left\"><strong>Zay\u0131f Unu G\u00fc\u00e7lendirme Y\u00f6ntemleri<\/strong><\/h2>\n\n\n\n<p dir=\"ltr\">Art\u0131k zay\u0131f unun sorunlar\u0131n\u0131 bildi\u011fimize g\u00f6re, bu t\u00fcr unu ekmek \u00fcretimine daha uygun ve g\u00fc\u00e7l\u00fc hale getirecek y\u00f6ntemlere ge\u00e7elim.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-left\"><strong>1. Zay\u0131f Un \u0130yile\u015ftiricisi Kullanmak<\/strong><\/h3>\n\n\n\n<p dir=\"ltr\">\u0130yile\u015ftiriciler, una eklenen ve unun fiziksel ve kimyasal \u00f6zelliklerini g\u00fc\u00e7lendiren \u00f6zel katk\u0131 maddeleridir. Zay\u0131f un iyile\u015ftiricisi genellikle askorbik asit, enzimler, kuru gluten ve sorbitol gibi bile\u015fenler i\u00e7erir ve \u015fu etkileri sa\u011flar:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hamurun elastikiyetini ve dayan\u0131kl\u0131l\u0131\u011f\u0131n\u0131 art\u0131r\u0131r<\/li>\n\n\n\n<li>Daha iyi mayalanmaya yard\u0131mc\u0131 olur<\/li>\n\n\n\n<li>\u00a0Ekme\u011fin \u00e7atlamas\u0131n\u0131 \u00f6nler<\/li>\n\n\n\n<li>\u00dcr\u00fcn\u00fcn raf \u00f6mr\u00fcn\u00fc uzat\u0131r<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-left\"><strong>2. Zay\u0131f Unu G\u00fc\u00e7l\u00fc Un ile Kar\u0131\u015ft\u0131rmak<\/strong><\/h3>\n\n\n\n<p dir=\"ltr\">Yayg\u0131n y\u00f6ntemlerden biri, zay\u0131f unu belli oranda g\u00fc\u00e7l\u00fc un ile kar\u0131\u015ft\u0131rmakt\u0131r. \u00d6rne\u011fin, %70 zay\u0131f un ile %30 f\u0131r\u0131nl\u0131k (g\u00fc\u00e7l\u00fc) un kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda ekmek yap\u0131m\u0131 i\u00e7in uygun bir kar\u0131\u015f\u0131m elde edilir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-left\"><strong>3. Kuru Gluten Eklemek<\/strong><\/h3>\n\n\n\n<p dir=\"ltr\">G\u00fc\u00e7l\u00fc una eri\u015fiminiz yoksa, vital kuru gluten kullanabilirsiniz. Bu madde saf bu\u011fday proteini olup do\u011frudan una eklenebilir. Una yakla\u015f\u0131k %2\u20135 oran\u0131nda kuru gluten eklemek, hamurun gaz tutma kapasitesini ve elastikiyetini belirgin \u015fekilde art\u0131r\u0131r.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-left\"><strong>4. Hamura Do\u011fru S\u00fcre Vermek<\/strong><\/h3>\n\n\n\n<p dir=\"ltr\">Zay\u0131f un daha hassas bir zamanlamaya ihtiya\u00e7 duyar. \u0130lk dinlendirme ve otoliz i\u015flemi, unun do\u011fal enzimlerinin aktifle\u015fmesini sa\u011flar ve gluten a\u011f\u0131n\u0131 g\u00fc\u00e7lendirir. Bu y\u00f6ntem, unun zay\u0131fl\u0131\u011f\u0131n\u0131 telafi etmede olduk\u00e7a etkilidir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-left\"><strong>5. Do\u011fal Ek\u015fi Maya Kullanmak<\/strong><\/h3>\n\n\n\n<p dir=\"ltr\">Ek\u015fi maya, hamur yap\u0131s\u0131n\u0131 ve mayalanma s\u00fcrecini iyile\u015ftiren do\u011fal mayalar ve faydal\u0131 bakteriler i\u00e7erir. Zay\u0131f una belirli oranda ek\u015fi maya eklemek, onun fermantasyon \u00f6zelliklerini g\u00fc\u00e7lendirir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-left\"><strong>Zay\u0131f ve D\u00fc\u015f\u00fck Glutenli Unlarla Nas\u0131l Ba\u015fa \u00c7\u0131k\u0131l\u0131r?<\/strong><\/h2>\n\n\n\n<p dir=\"ltr\">Zay\u0131f unla ba\u015fa \u00e7\u0131kmak, bilim ve tecr\u00fcbenin birle\u015fimini gerektirir. Uygun ekipman kullan\u0131m\u0131, s\u0131cakl\u0131k ve nemin hassas kontrol\u00fc, hamur haz\u0131rl\u0131\u011f\u0131n\u0131n t\u00fcm a\u015famalar\u0131n\u0131n (kar\u0131\u015ft\u0131rmadan dinlendirmeye ve pi\u015firmeye kadar) do\u011fru ayarlanmas\u0131, unun performans\u0131n\u0131 kontrol etmede \u00f6nemli rol oynar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-left\"><strong><strong>Zay\u0131f Unu G\u00fc\u00e7lendirmek \u0130\u00e7in \u00d6nerilen Kar\u0131\u015f\u0131m Tablosu<\/strong><\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong><strong>Takviye maddesi<\/strong><\/strong><\/td><td><strong><strong>1 kg zay\u0131f un i\u00e7in \u00f6nerilen miktar<\/strong><\/strong><\/td><td><strong><strong>Ana etki<\/strong><\/strong><\/td><\/tr><tr><td>Kuru gluten<\/td><td>20 ila 40 gram<\/td><td>Gluten a\u011f\u0131n\u0131 g\u00fc\u00e7lendirir<\/td><\/tr><tr><td>Su (ayar)<\/td><td>Unun su emme kapasitesine g\u00f6re<\/td><td>Hidratasyonu iyile\u015ftirir<\/td><\/tr><tr><td>\u0130yile\u015ftirici<\/td><td>10 ila 15 gram<\/td><td>Elastikiyeti art\u0131r\u0131r<\/td><\/tr><tr><td>G\u00fc\u00e7l\u00fc un<\/td><td>300 gram<\/td><td>Unun g\u00fcc\u00fcn\u00fc art\u0131r\u0131r<\/td><\/tr><tr><td>Ek\u015fi maya<\/td><td>200 gram<\/td><td>Daha iyi fermantasyon ve aroma<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p dir=\"ltr\">Zay\u0131f undan kaynaklanan sorunlarla ba\u015fa \u00e7\u0131kmak i\u00e7in yaln\u0131zca form\u00fclasyonu de\u011fi\u015ftirmek yetmez; standart ve geli\u015fmi\u015f ekipman kullan\u0131m\u0131 da b\u00fcy\u00fck \u00f6nem ta\u015f\u0131r. End\u00fcstriyel hamur yo\u011furma makineleri, kontroll\u00fc fermantasyon odalar\u0131 ve geleneksel ekmekler i\u00e7in \u00f6zel f\u0131r\u0131nlar, hamur haz\u0131rlama s\u00fcrecini optimize ederek unun zay\u0131fl\u0131\u011f\u0131n\u0131 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde telafi edebilir. Do\u011fru ekipman se\u00e7imi yapmak istiyorsan\u0131z, \u00f6nerdi\u011fimiz f\u0131r\u0131nc\u0131l\u0131k makineleri listemize mutlaka g\u00f6z at\u0131n ve ekmek t\u00fcr\u00fcn\u00fcze uygun modellerle tan\u0131\u015f\u0131n.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/pakandishan.com\/wp-content\/uploads\/2025\/07\/delicious-christmas-food-recipe.jpg\" alt=\"\u0622\u0631\u062f \u0636\u0639\u06cc\u0641\" class=\"wp-image-9940\" srcset=\"https:\/\/pakandishan.com\/wp-content\/uploads\/2025\/07\/delicious-christmas-food-recipe.jpg 800w, https:\/\/pakandishan.com\/wp-content\/uploads\/2025\/07\/delicious-christmas-food-recipe-300x188.png 300w, https:\/\/pakandishan.com\/wp-content\/uploads\/2025\/07\/delicious-christmas-food-recipe-768x480.png 768w, https:\/\/pakandishan.com\/wp-content\/uploads\/2025\/07\/delicious-christmas-food-recipe-600x375.png 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-left\"><strong>S\u0131k\u00e7a sorulan sorular<\/strong><\/h2>\n\n\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1753013339455\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">1.<strong>Zay\u0131f un ile ekmek yap\u0131labilir mi?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Evet, ancak kuru gluten eklemek veya g\u00fc\u00e7l\u00fc un ile kar\u0131\u015ft\u0131rmak gibi y\u00f6ntemlerle g\u00fc\u00e7lendirilmelidir.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1753013396751\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">2.<strong>Zay\u0131f un iyile\u015ftirici nedir?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>F\u0131r\u0131nc\u0131l\u0131kta unun performans\u0131n\u0131 art\u0131rmak i\u00e7in kullan\u0131lan bir dizi takviye bile\u015fenidir.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1753013424862\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">3.<strong>Unun zay\u0131f oldu\u011funu nas\u0131l anlar\u0131z?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Hamur elastik de\u011filse, fermantasyon s\u0131ras\u0131nda iyi kabarm\u0131yorsa veya pi\u015fen ekmek kuru ve \u00e7atlak oluyorsa, muhtemelen un zay\u0131ft\u0131r.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1753013445318\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">4.<strong>Ek\u015fi maya ne zaman kullan\u0131lmal\u0131?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Unun kalitesi d\u00fc\u015f\u00fck oldu\u011funda veya ekme\u011fin tad\u0131 sizin i\u00e7in \u00e7ok \u00f6nemliyse, ek\u015fi maya iyi bir se\u00e7imdir.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1753013464903\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">5.<strong>F\u0131r\u0131n ekipmanlar\u0131 un kalitesini kontrol etmede rol oynar m\u0131?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Evet, hassas cihazlar kullanmak, \u00e7evresel ko\u015fullar\u0131 kontrol ederek unun bir\u00e7ok zay\u0131f y\u00f6n\u00fcn\u00fc telafi edebilir.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n<h2 class=\"wp-block-heading has-text-align-left\"><strong>\u00d6zet<\/strong><\/h2>\n\n\n\n<p dir=\"ltr\">Zay\u0131f unu g\u00fc\u00e7lendirmenin cevab\u0131 sadece katk\u0131 maddeleri kullanmak veya unu de\u011fi\u015ftirmek de\u011fildir; unun i\u015fleyi\u015fini anlamak, hamuru y\u00f6netmek ve profesyonel ekipman kullanmak da gerekir. Yukar\u0131daki y\u00f6ntemleri do\u011fru \u015fekilde uygularsan\u0131z, hatta orta kalite unlarla bile kabul edilebilir ve kaliteli \u00fcr\u00fcnler \u00fcretebilirsiniz.<br>Bizimle ileti\u015fime ge\u00e7in<\/p>\n\n\n\n<p dir=\"ltr\">\u00dcr\u00fcn\u00fcn\u00fcz\u00fcn kalitesini art\u0131rmak ve daha fazla m\u00fc\u015fteri \u00e7ekmek istiyorsan\u0131z, hemen bug\u00fcn Pak Andi\u015fan dan\u0131\u015fmanlar\u0131yla ileti\u015fime ge\u00e7in.<br>B\u00fct\u00e7enize ve ihtiyac\u0131n\u0131za uygun en do\u011fru ekipman\u0131 se\u00e7menizde size yard\u0131mc\u0131 oluyoruz.<br><strong>Dan\u0131\u015fma telefonu:<\/strong> 09960786617<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un, f\u0131r\u0131nc\u0131l\u0131k sekt\u00f6r\u00fcndeki en temel hammaddelerden biridir ve kalitesi, ekmek \u00fcr\u00fcnlerinin nihai sonucunu do\u011frudan etkiler. Ancak bu sekt\u00f6rde kar\u015f\u0131la\u015f\u0131lan yayg\u0131n sorunlardan biri, zay\u0131f un ile \u00e7al\u0131\u015fmakt\u0131r; yani, protein (\u00f6zellikle gluten) eksikli\u011fi nedeniyle fermantasyon gazlar\u0131n\u0131 tutma ve uygun yap\u0131 olu\u015fturma yetene\u011fi d\u00fc\u015f\u00fck olan un. Peki as\u0131l soru \u015fu: Zay\u0131f un nas\u0131l g\u00fc\u00e7lendirilir? Bu yaz\u0131da, un de\u011fi\u015ftirmeden [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":9936,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,146],"tags":[],"class_list":["post-9989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category--tr","category---tr"],"_links":{"self":[{"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/posts\/9989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/comments?post=9989"}],"version-history":[{"count":5,"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/posts\/9989\/revisions"}],"predecessor-version":[{"id":10006,"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/posts\/9989\/revisions\/10006"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/media\/9936"}],"wp:attachment":[{"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/media?parent=9989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/categories?post=9989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pakandishan.com\/tr\/wp-json\/wp\/v2\/tags?post=9989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}