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

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.