Sensory evaluation of sourdough breads produced with the addition of several flours
DOI:
https://doi.org/10.24925/turjaf.v13i5.1187-1195.7455Keywords:
Bread, Sourdough, Cereal flour, Pseudocereals, Sensory evaluationAbstract
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.
References
Aghagholizadeh, R., Dokouhaki, M., Condict, L., Daneshgar, S., Brennan, C. S., & Kasapis, S. (2024). Enhancing the techno‐and bio‐functionality of wheat germ fermented by Lactobacillus plantarum. International Journal of Food Science & Technology, 59, 7987-7997.
Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology, 21(2), 106-113.
Ambrosewicz-Walacik, M., Tańska, M., Rotkiewicz, D., & Piętak, A. (2016). Effect of various sodium chloride mass fractions on wheat and rye bread using different dough preparation techniques. Food Technology and Biotechnology, 54(2), 172-179.
Andersson, U., Dey, E. S., Holm, C., & Degerman, E., (2011). Rye bran alkylresorcinols suppress adipocyte lipolysis and hormone‐sensitive lipase activity. Molecular Nutrition & Food Research, 55(S2), 290-S293.
Atalay H.M. (2009). Karabuğday (Fagopyrum esculentum) öğütme ürünlerinin ekmek üretiminde kullanılma imkanları, [Master dissertation, Selçuk University].
Aune, D., Keum N., Giovannucci E., Fadnes L.T., Boffetta P., Greenwood D.C., Tonstad S., Vatten L.J., Riboli E., & Norat T., (2016) Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies, BMJ, 353, i2716.
Bakırcı, F., Köse E., (2017). Ekşi hamurlardan laktik asit bakterileri ve mayaların izolasyonu ve tanımlanması. Akademik Gıda, 15(2), 149-154.
Bakırcı, F. (2019). Yöresel ekmek üretiminde kullanılan ekşi hamur mikrobiyal floralarının belirlenmesi ve bu ekmeklerin uçucu bileşenleri ile duyusal özelliklerinin karakterizasyonu. [Doctoral dissertation, Manisa Celal Bayar University].
Banu, I., Vasilean, I., Aprodu, I. (2011). Quality evaluatıon of the sourdough rye breads. Food Technology, 35(2), 94-105.
Belge, M. (2016). Tarih boyunca yemek kültürü, İletişim Yayınları.
Bondia-Pons, I., Nordlund, E., Mattila, I., Katina, K., Aura, A. M., Kolehmainen, M., & Poutanen, K., (2011). Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread. Nutrition Journal, 10(1), 1-10.
Corbellini, M., Empilli, S., Vaccino, P., Brandolini, A., Borghi, B., Heun, M. & Salamini, F. (1999). Einkorn characterization for bread and cookie production in relation to protein subunit composition, Cereal Chemistry, 76: 727-733.
Coşkun, Ö, Pehlivanoğlu, H, Gülseren, İ. (2020). Pilot scale assessment for seed protein enrichment of gluten‐free breads at varying water content levels and after protein modification treatments. Journal of Food Process Preserv, 44: e14512.
Çağlar S., (2020). Siyez (Triticum Monococcum L.) ununun ekşi mayalı ekmekten üretilmiş peksimette kullanımı. [Yüksek Lisans tezi, Gümüşhane Üniversitesi].
Çakır, E., Arıcı, M., Durak, M.Z., & Karasu S., (2020). The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality. Journal of Food Measurement and Characterization, 14, 1646–1655.
Çiçek, S., & Işık, S. (2025). Development of functional bread and other bakery products. In Handbook of Sourdough Microbiota and Fermentation (pp. 279-295). Academic Press.
Çulluk, B. (2023). Farklı kurutma tekniklerinin buğday ruşeyminin bazı kalite özellikleri üzerine etkisi [Yüksek lisans tezi, Necmettin Erbakan Üniversitesi].
Dinu, M., Whittaker, A., Pagliai, G., Benedettelli, S., & Sofi, F. (2018). Ancient wheat species and human health: Biochemical and clinical implications, The Journal of Nutritional Biochemistry, 52, 1-9.
Elgün, A., Ertugay, Z. (1995). Tahıl işleme teknolojisi. Atatürk Üniv. Ziraat Fakültesi, Yayın No: 297.
Erdi, E. (2020). Karabuğday katkılı ekmek yapma olanaklarının araştırılması [Yüksek lisans tezi, Alparslan Türkeş Bilim ve Teknoloji Üniversitesi].
Erkmen, O. (2010). Gıda mikrobiyolojisi. Efil Yayınevi.
USDA FoodData Central, (2018). Nutritional values of flours. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170286/nutrients: Retrieved: 28.04.2021.
Gil, A., Ortega, R. M., & Maldonado, J. (2011) Wholegrain cereals and bread: a duet of the Mediterranean diet for the prevention of chronic diseases. Public Health Nutrition, 14(12A), 2316-2322.
Hidalgo, A., Brandolini, A., & Gazza, L. (2008). Influence of steaming treatment on chemical and technological characteristics of einkorn (Triticum monococcum L. ssp. monococcum) wholemeal flour. Food Chemistry, 111(3), 549-555.
Kalkışım, Ö., Özdemir, M., & Bayram, O. (2012). Ekmek yapım teknolojisi. Gümüşhane Üniversitesi Yayınları, Sage Yayıncılık.
Kayashita, J., Shimaoka I.N., & Akajyoh, M. (1995). Hypocholesterolemic effect of buckwheat protein extract in rats fed cholesterol-enriched diets. Nutrition Research, 15, 691–698.
Kelly, S. A., Summerbell, C. D., Brynes, A., Whittaker, V., & Frost, G., (2007). Wholegrain cereals for coronary heart disease, Cochrane Database of Systematic Reviews, (2), CD005051.
Knudsen, K. E. B., & Larke, H. N., (2010). Rye arabinoxylans: molecular structure, physicochemical properties and physiological effects in the gastrointestinal tract. Cereal Chemistry, 87(4), 353-362.
Koyuncu, M., (2009). Yerel Durum Buğday Çeşitlerinin Makarnalık Kalitelerini Etkileyen Önemli Parametreler Bakımından Taranması. [Yüksek Lisans tezi, Gaziosmanpaşa Üniversitesi].
Köse, Y. E., Ceylan, Z., Meral, R., & Cavidoglu, I. (2019). Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4° C. Journal of Food Science and Technology, 57, 1798-1806.
Kuter, M. (2011). İnsan ve ekmek, Kuter Yayıncılık ve Tanıtım Hizmetleri Ltd. Şti.
Lomolino, G., Morari, F., Dal Ferro, N., Vincenzi, S. & Pasini, G. (2017). Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties, Int J Food Sci Technol, 52, 1498-1507.
Ma, M. S., Bae, I. Y., Lee, H. G., & Yang, C. B. (2006). Purification and identification of angiotensin I-converting enzyme inhibitory peptide from buckwheat (Fagopyrum esculentum Moench), Food Chemistry, 96(1), 36-42.
Ma, Y., & Xiong, Y. L. (2009) Antioxidant and bile acid binding activity of buckwheat protein in vitro digests. Journal of Agricultural and Food Chemistry, 57(10), 4372-4380.
Mankan, E. (2008). Hamurun fiziksel özelliklerinin çavdar ekmeğinin kalitesi üzerine etkisi [Doktora tezi, İstanbul Teknik Üniversitesi).
Marshall, H.G. & Y. Pomeranz. (1982) Buckwheat: description, breeding, production, and utilization. Adv. Cereal Sci. Tech. Pomeranz, Y. (Ed). S 5:157-210. AACC.
Martinez‐Villaluenga, C., Michalska, A., Frias, J., Piskula, M., Vidal‐Valverde, C. & Zieliński, H., (2009). Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread. Journal of Food Science, 74: C49-C55.
Matsuoka, Y., (2011). Evolution of polyploid triticum wheats under cultivation: the role of domestication, natural hybridization and allopolyploid speciation in their diversification. Plant Cell Physiol., 52(5), 750-64.
Mercatante, D., Santoni, M., Nissen, L., Didos, S., Salvatori, G., D’Ambrosio, G. J., ... & Rodriguez-Estrada, M. T. (2025). Nutritional, chemical, and functional properties of wholegrain einkorn pasta through cooking and digestion: a comparative study with wholegrain durum wheat pasta. Foods, 14(3), 370.
Olgun, M., Budak Başçiftçi, Z., Ayter, N., Aydın, D. (2017). Farklı özellikteki ekmeklik çeşitlerinin duyusal analizler yönünden değerlendirilmesi, Ziraat Fakültesi Dergisi, 12(2), 47-54.
Öztürk, D., & Onurlubaş, E. (2023). Tüketicilerin paketli ekmek ürünlerine yönelik tutumlarının belirlenmesi üzerine bir araştırma. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 12(3), 244-259.
Sahin, O. I., Dundar, A. N., & Saricaoglu, F. T. (2025). Cereal protein—potential health benefits as functional foods. In Plant-Based Proteins (pp. 97-126). Academic Press.
Sidhu, J., Al-Hooti, S., Al-Saqer, P., & Al-Othman, A., (2001). Studies on the development of pan bread using raw wheat germ, Journal of Food Quality, 24, 235-247.
Vinay, G. M., Pathiam, S., Kumar, D., & Prakasha, R. (2025). Food Additives and Processing Aids Used in Bread-making: An Overview. Journal of Scientific Research and Reports, 31(1), 19-36.
Woo, S. H., Park, J., Sung, J. M., Choi, E. J., Park, J. D., & Park, E. Y. (2025). Effect of amaranth protein isolate and fermentation time on buckwheat sourdough bread. LWT, 117325.
Wijngaard, H.H. & Arendt, E.K. (2006). Buckwheat. Cereal Chem, 83(4), 391-401.
William, R., (2011). Bread: A Global History, The Edible series, Reaktion Books Ltd.
Wood, P.J. (2010). Oat and rye β‐Glucan: properties and function. Cereal Chemistry, 87, 315-330.
Yağmur, G. (2013). Ekşi hamur fermantasyonunda etkili olan laktik asit bakterilerinin ve mayaların belirlenmesi ve bunlardan elde edilen sıvı ekşi hamurun ekmek kalitesi üzerine etkisinin araştırılması. [Doktora Tezi, Çukurova Üniversitesi].
Zhou, M. L., Wieslander, G., Tang, Y., Tang, Y. X., Shao, J. R., & Wu, Y. M. (2016). Bioactive compounds in buckwheat sprouts. In Molecular breeding and nutritional aspects of buckwheat. Academic Press.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
