Keskin, Çisem NildemYaman, ZühalZencirci, NusretDirbali, Baris2024-09-252024-09-2520222619-9548https://doi.org/10.33083/joghat.2022.230https://search.trdizin.gov.tr/tr/yayin/detay/1178856https://hdl.handle.net/20.500.12491/16007The most important grain type in terms of food history is wheat, and the oldest and the most basic and important food element known to mankind is bread. Wild wheat collected by Paleolithic people and einkorn wheat and IZA wheat (Triticum monococcum ssp. monococcum) developed by Neolithic people who were engaged in farming for the first time did not contain much gluten, so they were used to make unleavened bread after boiling or grounding as grains. In time, farmers have developed higher gluten wheat varieties, and thanks to the gluten it contains, it has been possible to make both well-rising yeast bread and thinly rolled dough products such as phyllo, meat pasty (ravioli) and pasta. However, the nutritional value of wild wheat is higher than domestic wheat. Today, while there is 14.5% protein in the best breed domestic wheat, this rate is 22.83% in wild wheat. In addition, wild wheat species have a higher flavor because of their high protein and mineral content. Though the lack of gluten makes it hard to process wild wheat flours, shape the products properly and bake them in accordance with the general taste and especially to make it rise and provide crust formation in the making of bread, it is considered important to develop recipes suitable for consumption and general taste, and to increase the awareness and consumption of wild wheat varieties, which are the wheat heritage of Anatolia. In recent years, the number of scientific studies on the importance of IZA wheat (Triticum monococcum ssp. monococcum), which attracts attention with its low gluten content and nutritious properties, has increased and it began to take more place in consumption with popular culture. However, the information in the literature on the processing of flour obtained from IZA wheat and the production of bread suitable for general taste is quite limited. This study aims to produce bread varieties that are peculiar to Turkish and world cuisines, using local IZA flour specific to Bolu, develop and disseminate standard recipes suitable for qualified production, and evaluate the general appreciation rate with the sensory analysis, although it contains low gluten. For this purpose, standard recipes of 8 bread types, including (1) Whole Grain IZA, (2) Three Grain IZA, (3) Carrot Purple IZA, (4) Village Bread, (5) German Bread, (6) Walnut Bread, (7) Yellow Gelin and (8) Focaccia with Olives were developed and produced in a professional kitchen environment by sticking to their original recipes and presented to the individuals who participated in the IZA Workshop organized in cooperation with Bolu Municipality. Breads were evaluated by consumers under the name of external color, internal color, scent, pore structure, texture, chewiness, flavor and general evaluation. The opinions of 20 participants, including man and woman who have different education levels from primary education to doctor's degree were taken by questionnaire technique. A scale ranging from extremely poor (1) to excellent (7) was implemented in the study. The survey results were evaluated according to the Analysis of Variance (ANOVA), and it was concluded that the difference between the characteristics considered in terms of sensory analysis was not statistically significant. Average values showed that all bread types scored higher than 6. In terms of sensory analysis, it was concluded that all types of bread were liked by the participants.eninfo:eu-repo/semantics/openAccessArticle10.33083/joghat.2022.23054170517171178856