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

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dc.authoridDogan, Murat/0000-0001-6391-4887
dc.contributor.authorDoğan, Murat
dc.contributor.authorKeserli, Aylin Karapinar
dc.date.accessioned2024-09-11T19:51:00Z
dc.date.available2024-09-11T19:51:00Z
dc.date.issued2024
dc.departmentİstanbul Gelişim Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1016/j.ijgfs.2024.100966
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85195317296en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2024.100966
dc.identifier.urihttps://hdl.handle.net/11363/7720
dc.identifier.volume37en_US
dc.identifier.wosWOS:001252538000001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Gastronomy And Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240903_Gen_US
dc.subjectSourdough breaden_US
dc.subjectGastronomyen_US
dc.subjectKarak & imath;l & ccedil;& imath;k wheaten_US
dc.subjectPsylliumen_US
dc.titleAn investigation into the sensory properties of sourdough bread made with Karakılçık wheat flouren_US
dc.typeArticleen_US

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