Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality.

ABSTRACT: This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health advantages. The spontaneous fermentation of wholegrain wheat, spelt, Khorasan, and emmer flour-water mixtures was monitored, focusing on odor development. Temporal Dominance of Sensations (TDS) was employed to track how sourdough odor unfolds over time while Check-All-That-Apply (CATA) and Hedonic tests were applied to capture the sensory characteristics of sourdough starter samples and consumer overall liking in order to identify sourdough with the most appealing odor for cookie preparation. Based on the result, spelt and Khorasan lyophilized so

SUBMITTER: Skrobot D 

PROVIDER: S-EPMC11854415 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature