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.

In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the air and the ingredients used (flour, water, etc.) are active. In sourdough fermentation, yeast and lactic acid bacteria work together to form the natural flora. It has been proven by studies that breads prepared from sourdough have many advantages such as greater volume increase, stronger aroma, better crumb structure and long shelf life. In addition, sourdough fermentation has very important positive effects on human health. Various additives (malt flours, emulsifiers, microbial enzymes, dairy products, soy flour and potato flour) are used to delay the staling of bread. In the production of sourdough bread, high quality and long shelf-life breads can be obtained without the need for these additives. Thus, both natural and additive-free and functional breads are produced. In this review, it is aimed to raise awareness by giving information about the advantages of using sourdough in bread production. In the study, the concept of sourdough was discussed and information was given about the content of bread prepared using sourdough and its benefits on health.