An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour

DOĞAN M., Karapınar Keserli A.

International Journal of Gastronomy and Food Science, cilt.37, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.ijgfs.2024.100966
  • Dergi Adı: International Journal of Gastronomy and Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Anahtar Kelimeler: Gastronomy, Karakılçık wheat, Psyllium, Sourdough bread
  • İstanbul Gelişim Üniversitesi Adresli: Evet

Özet

In this study, the sensory properties of sourdough bread made from Karakılçık wheat flour (K), Karakılçık wheat flour with added psyllium husk powder (P), and whole wheat flour (C) were investigated. The C samples served as control samples. Sensory evaluations of the bread samples were conducted with the participation of ten gastronomy expert panelists. According to the findings, although 80% of the panelists moderately liked K bread in terms of overall acceptability, they rated P bread as either good (50%) or very good (50%). Significant differences (p < 0.05) were observed between the bread samples regarding the overall rating. The results indicated a significant improvement in the sensory quality of the P samples. This research will help chefs incorporate bread made with Karakılçık wheat flour, the ancestral seed of Anatolia, into their new menus.