Afyonkarahisar potato bread, production of bread in villages and local businesses, and investigation of some sensory characteristics of breads sold in the local markets

This research was carried out in order to learn the production process of Afyonkarahisar potato bread, which is a geographically registered product traditionally produced in the Afyonkarahisar region, to understand what kind of differences the production process includes from producer to producer, and to examine whether there are differences in the sensory properties of potato bread produced by various producers sold in the market. The first part of the research consists of literature review and production information of sourdough breads and Afyonkarahisar potato bread. The second part of the study consists of interview and sensory analysis studies on the production of Afyonkarahisar potato bread. In the first stage of this section, semi-structured interviews were conducted with two groups that produce 'village-style production' for households and commercially local production in local businesses in the central district. For the "village production" method, 10 housewives from the town of Sandıklı were selected as the sample group, for "local production", 10 local bakeries of various capacities in the central district of Afyonkarahisar were selected. Frequency (f) and percentage (%) values of demographic data and answers to information questions obtained as a result of the interviews were calculated and evaluated. As a second step, the potato bread samples offered for sale in the market were examined according to the "reference profile evaluation template" for which their sensory properties were created. Appearance, smell, finger feel texture, mouth feel texture, taste and general taste sensory properties were evaluated using a five-point unipolar scale by applying the scoring test. In addition, the visual and sensory properties of the samples were recorded by photographing the loaves and slices. As a result, Afyonkarahisar potato bread has emerged with its nutritional function and local originality. In addition, it has been determined that it is a part of the traditional structure in the villages. As a food product, it has been seen that it is also produced in neighborhood bakeries and local bakeries in the city with the village method. It has been discussed that the products put on the market can show relative differences according to the characteristics of the furnace in which they are produced and the way of production. It has been stated that Afyonkarahisar potato bread is a sought-after and valued product, and it is an important gastronomic element that deserves to be preserved and transferred to future generations as an element of our intangible cultural heritage, as well as a geographical indication registered, loved and sought after.