Assoc. Prof. Murat Doğan's new article has been published!
Assoc. Prof. Murat Doğan, one of the Vice Deans of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA) and a academic member of the Gastronomy and Culinary Arts Department, has published his new article titled "An Investigation into The Sensory Properties of Sourdough Bread Made with Karakılçık Wheat Flour".
Assoc. Prof. Murat Doğan, one of the Vice Deans of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA) and a academic member of the Gastronomy and Culinary Arts Department, has published his new article titled "An Investigation into The Sensory Properties of Sourdough Bread Made with Karakılçık Wheat Flour".
Doğan's article titled “An Investigation into The Sensory Properties of Sourdough Bread Made with Karakılçık Wheat Flour” was published in the International Journal of Gastronomy and Food Science, which has publication processes in the fields of food science and gastronomy and is scanned in Q1 and SCOPUS. In addition, information regarding the same article was published in the Bakery, Biscuit and Pasta Sector Specialization Journal (BBM Magazine).
In the article co-authored by Assoc. Prof. Murat Doğan and Aylin Karapınar Keserli, bread, which is as old as the history of civilizations, was mentioned.
Assoc. Prof. Murat Doğan made the following statements about his article:
“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%). 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 Karakılçık wheat flour, the ancestral seed of Anatolia, into their new menus.”
For a detailed review of the article, the article's imprint information is provided below:
DOĞAN, M. ve KARAPINAR KESERLİ, A. (2024). An Investigation into The Sensory Properties of Sourdough Bread Made with Karakılçık Wheat Flour. International Journal of Gastronomy and Food Science, 37, 1000966. https://doi.org/10.1016/j.ijgfs.2024.100966
Also, click here to access the article in the Bakery, Biscuit and Pasta Sector Specialization Journal (BBM Magazine).
We congratulate Assoc. Prof. Murat Doğan and wish him success in his academic studies.
