Sensory evaluation of sourdough breads produced with the addition of several flours
2025
Aslı Aksoy | Çağıl Suleymanzade
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.
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