Doç. Dr. Murat Doğan
İstanbul Gelişim University

Aylin Karapınar Keserli
İstanbul Gelİşİm University

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%). This research will help chefs incorporate bread made with Karakılçık wheat flour, the ancestral seed of Anatolia, into their new menus.

Bread, which is as old as the history of civilizations, has been the oldest basic food source from yesterday to today. Bread is equivalent to the food of all humanity and was one of the first foods to be eaten during the transition from hunter-gatherers to farmers. In 2600 BCE, sourdough was added to dough made from wheat flour and water by the ancient Egyptians, and it was observed that the bread was soft and fluffy. Sourdough bread, which started to appear on every table, was transported from Egypt to Rome and even to Western Europe. Its awareness spread over time from Anatolia to Southern Europe, from there to Central Europe and all other European countries, and it found its place on the tables. Before the discovery of wheat, Europeans preferred other grains similar to rye flour, and in the 15th century, wheat flour and white bread production became widespread. Industrial production of bread was realized only with the discovery of yeasts and microorganisms. 

In this long history of bread, there have been changes over time in the types of flour used for bread production, baking techniques, and the perception of bread as food. Bread, which is obtained by baking leavened dough based on flour and water, continues to be one of the most consumed foods in the world. Although wheat flour was originally used to make bread, now bread is made with a variety of flour. The flour obtained by grinding wheat is called bread flour. Gluten, known as bread protein, affects bread in terms of volume, consistency, and appearance thanks to its elasticity and stickiness.

Wheat kernels and wheat husks contain various vitamins and mineral compounds that can increase the nutritional value of bread produced from whole wheat flour. In addition, during the fermentation step of the dough, many new nutritional substances with health benefits are produced in the bread. Wheat flour is the form of wheat that has been freed from foreign materials, annealed, and ground. While the bran and germ parts are removed during the production of refined white flour from wheat, they are milled together with the wheat when it is desired to obtain whole wheat flour. Whole-wheat bread is an important source of B vitamins. It is also stated that whole grain consumption can reduce the risk of obesity, diabetes, and coronary heart disease, as well as many cancers.

During bread making, CO2 is formed as a result of yeast fermenting simple sugars, and during this formation, it is the single-celled yeast Saccharomyces cerevisiae that allows the dough to rise and develop its flavor. Another way of making bread is with sourdough, which is the oldest method used in the production of sourdough bread for more than 5000 years. It has a natural sour flora thanks to sourdough, yeast in the dough, and lactic acid bacteria. Although baker’s yeast is the most preferred baker’s yeast in bread making today, studies continue to develop products using the sourdough method and ancestral seeds.

Karakılçık wheat is the wheat species of the region called the Fertile Crescent, which covers Anatolia and Mesopotamia and is where agriculture began. This type of wheat has evolved through natural selection over centuries and is the ancestor of the non-hybrid seed. Karakılçık (black-awn) wheat takes its name from the black awns on its ears, and these awns provide a protective structure to the wheat grains. Karakılçık wheat is an important part of Turkey’s agricultural heritage and offers many benefits in terms of health, taste, and sustainable agriculture. It is a traditional type of wheat grown, especially in the Aegean Region of Turkey. It is known for its delicious taste and nutritional values; its high fiber content supports digestive system health; and it is rich in important minerals such as B vitamins, iron, magnesium, and zinc. It is also beneficial for health due to its antioxidant properties.

One of the most important features of Karakılçık wheat is that it is darker, harder, and contains less gluten than other types of wheat. This may be a more suitable option for consumers with some gluten sensitivities. This type of wheat can adapt to difficult climatic conditions and low-quality soils thanks to its durable structure. It promotes local and traditional agriculture and allows farmers to farm with sustainable and natural methods. In addition, it is also a suitable species for organic agriculture.

Karakılçık wheat contributes to the conservation of local wheat species, the continuation of agricultural biodiversity, and the preservation of genetic resources. Although it is a wheat species in danger of extinction, it has regained popularity in recent years with increasing interest and awareness. Supporting this type of wheat is of great importance in terms of stimulating the local economy and contributing to healthy nutrition. Today, flour obtained from Karakılçık wheat is used by chefs, especially in healthy and traditional bread making, and is generally accepted as more nutritious and delicious by consumers.

There are lactic acid bacteria and wild yeasts in sourdough, which is considered the oldest method of making leavened bread. Doughs made without the addition of yeast show some changes over time, and gas bubbles appear in the dough. With the formation of these gases, the dough softens and changes in smell. The reason for these changes is due to the state of the environment as well as the flour and the substances it contains. These doughs, which have a sour taste added to the flour and water mixture during the preparation of bread dough, are called “sourdough”.

The sourdough method has been used in bread production for over 5000 years. In making sourdough, a piece of previously produced dough is added to the new dough and mixed with flour, salt, and water. Lactic acid fermentation is carried out by lactic acid bacteria in the flour during storage of the sampled dough pieces. It is known that sourdough bread was made in Egypt in 3000 BCE The Hebrews learned how to produce bread while they lived in Egypt, but when they left Egypt, they could not take the bakery with them. Thus, when they left the country, they ate unleavened bread.

Sourdough bread has a natural flora thanks to the yeast and bacteria that form in the dough. Thus, it is known that bread is preferred because of its internal volume, strong texture, taste, and long shelf life. In sourdough bread, flavor differences were observed between the crust and crumb, and especially the sourness of the inner part was higher. When the temperature of the inside of the bread does not exceed 100 °C, the results of the reactions in fermentation are different. In addition, if the temperature in the crust of the bread is higher than 120 °C, it creates maillard and caramelization effects. It has been observed that the flavor of fresh sourdough bread is more acidic. Sourdough can be dried and stored for long-term use, and the taste of dried sourdough is malty and buttery.

Gluten is a type of protein group in some grain groups that is a storage protein consisting of parts of glutenin and gliadin. According to its dry matter properties, the gluten complex contains 75%–86% protein. Doughs with low gluten have less elasticity than doughs with high gluten, and their stickiness poses a problem during bread production. However, some substances with dough-strengthening properties can improve dough elongation and maturation with gas retention, kneading resistance, and water retention. It improves the quality characteristics of bread by improving its machinability and technical properties.

Psyllium (Plantago psyllium L.) is a plant that grows in two colors, yellow and black. The yellow plant species grows in Iran and India, and the black plant species mostly grows in the Mediterranean and the Middle East. It is a plant with a length of 7.5–20 cm and a leaf width of 0.6 cm, with curved stems. There are two kinds: those pointed at the ends and ranging in size from 1.2 to 4 cm, and those cylindrical and oval with a width of 0.5 cm. Psyllium seeds form mucilage in the presence of water due to polysaccharides in the seed husk, and the mucilage content has been reported to be as high as 10–15 percent.

Psyllium is a product with bright white flowers, small seeds, and an average of 15000 seeds from a single plant. The psyllium husk is separated from the seed by grinding, and the husk is crushed by pressure in the mill and separated from the others. While the seeds are milled, the separated shell and residual seeds are sieved, and the remaining seeds are separated. After the remaining husks are sieved, they are ground to obtain the smallest psyllium size. Psyllium is one of the gluten substitutes commonly used in making gluten-free loaves of bread, such as HPMC (hydroxypropyl methylcellulose), xanthan gum, and guar gum. It has the gelling and thickening properties of psyllium.

This study aimed to improve the sensory properties of sourdough bread prepared from Karakılçık wheat flour. For this purpose, a total of three different loaves of bread were prepared, one of which was for the control group. Sourdough breads were produced from Karkılçık wheat flour, Karakılçık wheat flour with added psyllium husk powder, and whole grain wheat flour as a control group. A sensory evaluation panel using a 5-point hedonic scale was carried out on the prepared bread with the participation of 10 panelists who are gastronomy experts.

Materials and methods

In the study, sourdough bread samples were prepared using Karakılçık wheat flour, whole wheat flour, psyllium husk powder, and olive oil and evaluated in terms of sensory evaluation. An upright refrigerator, dough kneading machine, and electric convection oven were used in the preparation and baking of bread samples.

In the first stage of the study, sourdough breads were produced with Karakılçık wheat flour with and without added psyllium powder. In addition, sourdough bread was also produced from whole wheat flour as a control group. In the second stage of the study, the panel test was applied to three types of bread produced for sensory evaluation.

When the scores given by the panelists participating in the sensory, bread produced from Karakılçık wheat flour, an ancestral seed that has survived from ancient times, is not very popular with consumers. Solving this problem will increase the popularity and consumption rates of Karakılçık wheat bread. In the study, Karakılçık bread with and without Psyllium husk powder added and whole wheat flour bread as a control group was produced, and the observed differences in appearance, smell, flavor, texture, color, and overall rating were evaluated by the sensory.

The study revealed that the incorporation of psyllium husk powder enhanced both the texture and appearance of bread, along with improvements in their sensory aspects. The study’s findings are anticipated to influence the development of new menus by chefs, incorporating bread made from flour derived from Karakılçık wheat—an ancestral seed of Anatolia. Consequently, the increased appeal of Karakılçık bread, recognized as a healthy product, is expected to align with consumers’ preferences.