A systematic review of drying methods and their impact on technological characteristics of sourdough type III
Ivan De Marco, Cássia Maria da Silva, Jaqueline Oliveira de Moraes, Leidiane Andreia Acordi Menezes, Marília Miotto, João Borges Laurindo, Juliano De Dea Lindner
Abstract
Abstract: Type I sourdough refers to a natural fermentation of flour and water used to manufacture baked goods, with specific sensory, technological, and nutritional attributes. However, it is a slow process, quite laborious, and that occurs without standardization. Thus, on an industrial scale, sourdough fermentation becomes viable from the use of type III sourdough, in which microbial cultures are selected and stabilized by drying, and the results in terms of quality of the final product are standardized. However, dry sourdough is challenging; it is preferable to preserve viable cells for further fermentation and the aromas generated in the first fermentation. The objective of this review was to address the influence of drying methods on the technological characteristics of type III sourdough. This study was based on the PRISMA methodology, searching for scientific articles in four databases: Scielo, Science Direct, Scopus, and PubMed, with the descriptors: “sourdough” OR “sourdough drying” OR “sourdough dried”. The search resulted in 6,429, of which only 23 articles addressed the researched topic. The main sourdough drying methods found were oven drying, freeze-drying, and spray-drying. It is noteworthy that low temperatures and vacuum during the freeze-drying, and the sample’s short-residency time during the spray-drying process, better preserve nutrients and microorganisms viability. Methods that include protective agents can increase cell viability and extend the storage time of dehydrated sourdough. The physicochemical characteristics of type III sourdough and baked goods, in addition to sensory analysis, indicate a promising industrial application. Large-scale production of type III sourdough from spray-drying is a viable alternative for operational costs and continuous production; however, studies should focus on obtaining better microbial survival.
Keywords
References
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Submitted date:
11/26/2021
Reviewed date:
03/14/2022
Accepted date:
03/14/2022
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