Determination of the differences between industrial flour and einkorn flour by sensory analysis method

breads obtained from the flours of different plants have been consumed as the main consumption food in different geographies. Siyez, which originates from Anatolian lands, is also important as it is the bread of this geography. The aim of the study is to compare the bread obtained from siyez wheat (Triticum monococcum) flour and bread obtained from industrial wheat (Triticum aestivum) flour by sensory analysis method. In this context, breads obtained from siyez flour and industrial flour were compared in terms of appearance, textural and flavour performance. In the study carried out with 30 trained panelists, ten of whom were students, ten of whom were bakers and ten of whom were academicians, aged between 20 and 50 years, the panelists were asked to perform sensory analysis of bread made from siyez flour and industrial flour. As a result of the study, it was observed that the bread obtained from siyez flour gave lower performance in terms of appearance performance than the bread obtained from industrial flour. On the other hand, it was determined that the bread obtained from siyez flour showed a superior performance in the texture factor. In the flavour factor of the bread obtained from siyez flour, it was determined that the bread obtained from siyez flour had some qualities such as yeast taste, sourness, bitterness and pungency that should not be in the flavour quality standards of bread