Sensory evaluation of sourdough breads produced with the addition of several flours
Bread is among the most commonly consumed foods in daily diets around the world. It is known that breads produced with sourdough or different cereal flours have positive effects on health. Consumer demand for these types of bread is steadily growing. One key factor influencing bread consumption is t...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2025-05-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7455 |
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| author | Aslı Aksoy Çağıl Suleymanzade |
| author_facet | Aslı Aksoy Çağıl Suleymanzade |
| author_sort | Aslı Aksoy |
| collection | DOAJ |
| description | Bread is among the most commonly consumed foods in daily diets around the world. It is known that breads produced with sourdough or different cereal flours have positive effects on health. Consumer demand for these types of bread is steadily growing. One key factor influencing bread consumption is their sensory qualities. The aim of our study was to assess the sensory properties of sourdough breads made with various cereal flours and a buckwheat (pseudocereal) substitute. For this purpose, six types of sourdough breads were produced with durum (yellow) wheat, wheat, rye, einkorn, wheat germ flours and buckwheat flour as a grain substitute, and these bread varieties were scored between 1-5 by 9 trained panelists according to loaf and crust appearance, crust thickness, crust color, crust odor, crumb appearance, crumb porosity, crumb color, crumb elasticity, chewability, odor, taste, and general appreciation features. As a result of the evaluation, in terms of general appreciation, the average scores of the bread varieties, from the most to the least appreciated, were determined as buckwheat (Fagopyrum esculentum) bread (4.017), durum wheat (Triticum durum) bread (3.811), wheat (Triticum aestivum) bread (3.685), einkorn (Triticum monococcum) bread (3.102), wheat germ bread (3.076) and rye (Secale cereale) bread (3.008). Additionally, when the average total scores were reviewed at the end of the evaluation, it was found that the breads were rated at least 2.5 points (medium), which is above average. Therefore, it was concluded that breads produced with sourdough by substituting buckwheat, durum wheat, einkorn, wheat germ and rye flours could serve as a good alternative to sourdough wheat bread for healthy nutrition by gaining consumer approval. |
| format | Article |
| id | doaj-art-4e34f47ad60c4bbdb9af83f6e1ad3bcc |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-4e34f47ad60c4bbdb9af83f6e1ad3bcc2025-08-20T03:21:47ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2025-05-011351187119510.24925/turjaf.v13i5.1187-1195.74556156Sensory evaluation of sourdough breads produced with the addition of several floursAslı Aksoy0https://orcid.org/0000-0002-7775-6514Çağıl Suleymanzade1https://orcid.org/0009-0007-5561-5327Haliç University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, 34060, İstanbul, Türkiyeİstanbul Ayvansaray University, Faculty of Fine Arts, Design and Architecture, Gastronomy and Culinary Arts, 34087, İstanbul, TürkiyeBread is among the most commonly consumed foods in daily diets around the world. It is known that breads produced with sourdough or different cereal flours have positive effects on health. Consumer demand for these types of bread is steadily growing. One key factor influencing bread consumption is their sensory qualities. The aim of our study was to assess the sensory properties of sourdough breads made with various cereal flours and a buckwheat (pseudocereal) substitute. For this purpose, six types of sourdough breads were produced with durum (yellow) wheat, wheat, rye, einkorn, wheat germ flours and buckwheat flour as a grain substitute, and these bread varieties were scored between 1-5 by 9 trained panelists according to loaf and crust appearance, crust thickness, crust color, crust odor, crumb appearance, crumb porosity, crumb color, crumb elasticity, chewability, odor, taste, and general appreciation features. As a result of the evaluation, in terms of general appreciation, the average scores of the bread varieties, from the most to the least appreciated, were determined as buckwheat (Fagopyrum esculentum) bread (4.017), durum wheat (Triticum durum) bread (3.811), wheat (Triticum aestivum) bread (3.685), einkorn (Triticum monococcum) bread (3.102), wheat germ bread (3.076) and rye (Secale cereale) bread (3.008). Additionally, when the average total scores were reviewed at the end of the evaluation, it was found that the breads were rated at least 2.5 points (medium), which is above average. Therefore, it was concluded that breads produced with sourdough by substituting buckwheat, durum wheat, einkorn, wheat germ and rye flours could serve as a good alternative to sourdough wheat bread for healthy nutrition by gaining consumer approval.https://agrifoodscience.com/index.php/TURJAF/article/view/7455breadsourdoughcereal flourpseudocerealssensory evaluation |
| spellingShingle | Aslı Aksoy Çağıl Suleymanzade Sensory evaluation of sourdough breads produced with the addition of several flours Turkish Journal of Agriculture: Food Science and Technology bread sourdough cereal flour pseudocereals sensory evaluation |
| title | Sensory evaluation of sourdough breads produced with the addition of several flours |
| title_full | Sensory evaluation of sourdough breads produced with the addition of several flours |
| title_fullStr | Sensory evaluation of sourdough breads produced with the addition of several flours |
| title_full_unstemmed | Sensory evaluation of sourdough breads produced with the addition of several flours |
| title_short | Sensory evaluation of sourdough breads produced with the addition of several flours |
| title_sort | sensory evaluation of sourdough breads produced with the addition of several flours |
| topic | bread sourdough cereal flour pseudocereals sensory evaluation |
| url | https://agrifoodscience.com/index.php/TURJAF/article/view/7455 |
| work_keys_str_mv | AT aslıaksoy sensoryevaluationofsourdoughbreadsproducedwiththeadditionofseveralflours AT cagılsuleymanzade sensoryevaluationofsourdoughbreadsproducedwiththeadditionofseveralflours |