DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS
Makaleler > Tam Makale · 2025
Yazarlar: Özge Filiz, Özgül Altay, Özgün Köprüalan Aydın, Figen ERTEKİN
Gıda, Uluslararası, 2025, cilt 50, ss 1003-1016
Özet
In this study, sourdough was produced using a Lactobacillus brevis starter culture and subsequently dried using a drum dryer under varying conditions (steam pressures of 2, 2.5, and 3 bar; rotation speeds of 2, 3, 4, and 5 rpm) to obtain sourdough powder. The resulting powders were evaluated for bread production. Optimal drum-drying conditions were identified as 3 bar steam pressure and 2 rpm rotation speed, yielding powders with a moisture content of 8.30% (wb), solubility of 25.80%, and a viable LAB count of 6.3 log CFU/g DM. Breads produced with these powders as a starter exhibited high loaf volume (71.0 cm³) and strong sensory acceptability (6.57/7). For comparison, sourdough was also processed using spray drying, producing powders with lower moisture (4.47% wb), reduced solubility (18.08%), and higher LAB retention (8.2 log CFU/g DM). The effects of both drying methods on bread quality were assessed in terms of technological attributes.