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

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Gastronomy and Food Science Pub Date : 2024-06-05 DOI:10.1016/j.ijgfs.2024.100966

Murat Doğan , Aylin Karapınar Keserli

引用次数: 0

Abstract

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.

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对使用卡拉克小麦粉制作的酸面包感官特性的调查

本研究调查了用卡拉克尔克小麦粉（K）、添加了车前子壳粉的卡拉克尔克小麦粉（P）和全麦粉（C）制作的酸包的感官特性。C 样品作为对照样品。十位美食专家组成员对面包样品进行了感官评估。结果显示，虽然 80% 的专家组成员对 K 面包的总体接受度评价为中等，但他们对 P 面包的评价为好（50%）或非常好（50%）。在总体评分方面，不同面包样品之间存在显著差异（p < 0.05）。结果表明，P 样品的感官质量有了明显改善。这项研究将有助于厨师们在新菜单中加入用卡拉克小麦粉（安纳托利亚的祖先种子）制作的面包。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.