A systematic review of drying methods and their impact on technological characteristics of sourdough type III

Marco, Ivan De; Moraes, Jaqueline Oliveira de; Menezes, Leidiane Andreia Acordi; Miotto, Marília; Laurindo, João Borges; Lindner, Juliano De Dea

doi:10.4322/biori.202203

Cited by 6 publications

(9 citation statements)

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“…The LAB viability data indicated that wet CY can be dried via proper techniques similarly to the drying of conventional sourdough. As the CY is a deviation of the conventional sourdough, 1 its drying characteristics resembled those of conventional sourdough 18,25,26 …”

Section: Resultsmentioning

confidence: 98%

“…As the CY is a deviation of the conventional sourdough, 1 its drying characteristics resembled those of conventional sourdough. 18,25,26 The physicochemical and technological properties of control wheat flour, dry CY samples and wheat flour-CY mixtures are presented in Table 3. Their fat and ash contents varied respectively from 12.9 to 17.0 g kg −1 and from 6.7 to 7.3 g kg −1 .…”

Section: Resultsmentioning

confidence: 99%

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Comparison of wet and dried chickpea yeast in breadmaking

Durmaz¹,

Şahin²,

Koyuncu³

et al. 2023

J Sci Food Agric

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BACKGROUND Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely‐ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze‐dried and spray‐dried forms at 50, 100 and 150 g kg−1 levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties. RESULTS Utilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour–CY mixtures. However, falling numbers and sedimentation volumes of CY‐containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY‐containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads. CONCLUSION Effects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Comparison of wet and dried chickpea yeast in breadmaking

Durmaz¹,

Şahin²,

Koyuncu³

et al. 2023

J Sci Food Agric

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“…The author concluded that the long-term survival of dehydrated yeast cells progressively improved with specific strains, growth conditions, and, to a lesser extent, drying conditions [59]. De Marco's study found that preserving nutrients and sourdough type III microorganisms' viability is best achieved through low temperatures and vacuuming during freeze-drying and a short residency time during spray-drying [10]. The dry process can be used for sourdough starters, yeasts, Lactobacillus, and other bacteria with unique properties.…”

Section: Preserving and Storing Microbial Cultures For Bakingmentioning

confidence: 99%

“…The differences in use depend on the target microorganisms. For example, vacuum and freeze-drying are appropriate for heat-sensitive microorganisms, but spray-drying is a viable alternative for operational costs and continuous production [10]. It is crucial to rehydrate the starter culture powder before using it and after drying it.…”

Section: Preserving and Storing Microbial Cultures For Bakingmentioning

confidence: 99%

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Microbial Preservation and Contamination Control in the Baking Industry

Vermelho,

Moreira,

Junior

et al. 2024

Fermentation

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The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and flavors, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. The preservation of microbial cultures and starters is crucial in bread-making. New encapsulation methods, cryoprotectants, spray-drying, fluidized bed drying, and vacuum drying are employed for microorganism cultures that will be used as starters or biological additives in fermentation. A development is observed in the antimicrobial methods used as bread preservatives, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line that incorporates innovative methods, biological additives, new methods, and processes focusing on microbiological protection.

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