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

: Type I sourdough refers to a natural fermentation of flour and water used manufacture baked goods, with specific sensory, technological, nutritional attributes. However, it is slow process, quite laborious, that occurs without standardization. Thus, on an industrial scale, becomes viable from the use type III sourdough, in which microbial cultures are selected stabilized by drying, results terms quality final product standardized. dry challenging; preferable preserve cells for further aromas generated first fermentation. The objective this review was address influence drying methods technological characteristics sourdough. This study based PRISMA methodology, searching scientific articles four databases: Scielo, Science Direct, Scopus, PubMed, descriptors: “sourdough” OR “sourdough drying” dried”. search resulted 6,429, only 23 addressed researched topic. main found were oven freeze-drying, spray-drying. It noteworthy low temperatures vacuum during sample’s short-residency time spray-drying better nutrients microorganisms viability. Methods include protective agents can increase cell viability extend storage dehydrated physicochemical addition sensory analysis, indicate promising application. Large-scale production alternative operational costs continuous production; however, studies should focus obtaining survival.