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In present study, spray-dried sourdough was produced using a pilot scale spray dryer and the physico-chemical and microbial characteristics of the obtained sourdough powder were investigated. The application of the spray-dried sourdough at different levels (3%, 6%, 9% and 15%) in breadmaking was also evaluated. Bulk density, wettability and suspensibility of the sourdough powder were 0.6 g/cm(3), 98 s and 29%, respectively. The most of the powder particles were in a range of 106-250 µm. The spray-dried sourdough had a moisture content and ash content of 3.72% and 1.9% (db), respectively. The pH and total titratable acidity of the sourdough powder were 3.26 and 59 (mL of 0.1 N NaOH/10 g powder), respectively. Spray drying reduced lactic acid bacteria population of the sourdough to 2 × 10(5) CFU/g compared to the initial value of 10(9) CFU/g. Iranian traditional flat bread (Sangak) made with different levels of the sourdough powder had significantly (p < 0.05) lower pH and higher total titratable acidity compared to those of the control. The results of sensory evaluation showed that Sangak breads containing 15% sourdough powder were slightly darker and sourer than the other breads. Incorporation of spray-dried sourdough delayed bread staling, as judged by sensory panel. The results suggest that spray-dried sourdough at the level of 9% can be successfully used for Sangak breadmaking, leading to bread with an improved flavor and delayed staling.

Golshan Tafti A., Peighambardoust S.H., Behnam F., Bahrami A., Aghagholizadeh R., Ghamari M., Abbas Rafat S. (2013): Effects of spray-dried sourdough on flour characteristics and rheological properties of dough. Czech J. Food Sci., 31: 361-367.The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs.

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