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 Karak & imath;l & ccedil;& imath;k wheat flour (K), Karak & imath;l & ccedil;& imath;k 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 Karak & imath;l & ccedil;& imath;k wheat flour, the ancestral seed of Anatolia, into their new menus.