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DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS

Year 2025, Volume: 50 Issue: 6, 1003 - 1016, 08.12.2025

Özge Filiz , Özgül Altay , Özgün Köprüalan Aydın , Figen Ertekin

https://doi.org/10.15237/gida.GD25075

Abstract

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.

Keywords

Sourdough powder starter culture drum dryer spray dryer sourdough bread

Project Number

FLP-2022-23592

References

  • Akgün, F. B. (2007). Ekşi hamur tozu eldesi ve ekmek üretiminde kullanılabilme olanakları. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Balıkesir, Türkiye, 66 s.
  • Alkay, Z. (2017). Ekşi hamur ve ekşi hamur ekmeği üretiminde farklı tahıl tanelerinin fonksiyonel etkilerinin incelenmesi. Bayburt Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Bayburt, Türkiye, 95 s.
  • Altay, Ö. (2020). Akışkan yatak kaplama teknolojisi ile kontrollu salınıma sahip kuru ekmek mayası üretimi ve optimum koşullarda kaplanmış mayanın model gıda olarak ekmek üretiminde test edilmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, Türkiye, 206 s.
  • Altınel, B., & Ünal, S. S. (2017). The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal. Journal of Food Science and Technology, 54(6), 1628-1637. doi: 10.1007/ s13197-017-2594-8
  • Altuğ-Onoğur, T., Elmacı, Y. (2011). Gıdalarda duyusal değerlendirme. Sidaş Medya, İzmir, Türkiye, 135 s. ISBN: 9789944566087
  • Alvarez-Jubete, L., Auty, M., Arendt E. K., Gallagher, E. (2010). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230(3): 437-445, doi: 10.1007/ s00217-009-1184-z
  • Arslan-Tontul, S., Çetin-Babaoğlu, H., Aslan, M., & Tontul, I. (2024). Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production. Journal of Cereal Science, 116, 103882. doi: 10.1016/ j.jcs.2024.103882
  • Bhandari, B. R., Dumoulin, E. D., Richard, H. M. J., Noleau, I., Lebert, A. M. (1992). Flavor encapsulation by spray drying: application to citral and linalyl acetate. Journal of Food Science, 57(1), 217-221, doi: 10.1111/j.1365-2621.1992.tb05459.x
  • Brandt, M. J. (2019). Industrial production of sourdoughs for the baking branch–An overview. International journal of food microbiology, 302, 3-7, doi: 10.1016/j.ijfoodmicro.2018.09.008
  • Caglar, N., Ermis, E., Durak, M. Z. (2021). Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking. Journal of Food Engineering, 292, 110355, doi: 10.1016/j.jfoodeng.2020.110355
  • Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies, 6(4), 420-428, doi: 10. 1016/ j.ifset.2005.05.003.
  • Corsetti, A. (2012). Technology of sourdough fermentation and sourdough applications. In Handbook on sourdough biotechnology (pp. 85-103). New York, NY: Springer US. doi: 10.1007/978-1-4614-5425-0_4
  • De Marco, I., Oliveira de Moraes, J., Nunes Ferreira, F., Turnes Pasini Deolindo, C., Eller Pazzini, I. A., da Silva Vale, A., Verruck, S., & De Dea Lindner, J. (2025). Production of type III sourdough by spray-and freeze-drying focusing on organic acids, volatile organic compounds, and cell viability during storage. ACS Food Science & Technology, 5(1), 292-305. doi: 10.1021/ acsfoodscitech.4c00826
  • De Vuyst, L., Comasio, A., & Kerrebroeck, S. V. (2023). Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Critical reviews in food science and nutrition, 63(15), 2447-2479. doi: 10.1080/ 10408398.2021.1976100
  • Döner, F., (2017). Lactobacillus sanfranciscensis üreme koşullarının optimizasyonu ve ekşi hamur ekmeği üretiminde starter kültür olarak kullanımı. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, Türkiye, 72 s.
  • Ertop, M. H., İlter, Ş. M., Yilmaz, F., Baltaci, C., & Gündoğdu, A. (2018). Quality properties of wheat breads incorporated with dried sourdoughs produced with different fermentation and drying methods. Food Science and Technology Research, 24(6), 971-980. doi: 10.3136/fstr.24.971
  • Geankoplis, C. J. (2006). Transport processes and separation process principles. Pearson Education, London, UK, 980 s. ISBN: 9781292026022
  • Göncü, A. (2011). Farklı Tahıl Unları İlavesi İle Elde Edilen Fırınlanmış Buğday Cipsinin Kalite Niteliklerinin Belirlenmesi. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Kayseri, Türkiye, 83 s.
  • Hajar-Azhari, S., Mohd Roby, B. H., Jemain, S. N., Meor Hussin, A. S. (2024). Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type. Journal of Food Science and Technology, 1-10, doi: 10.1007/s13197-024-05941-1
  • Hendek-Ertop, M. (2014). Ekşi hamur formül optimizasyonunun ekmeğin aromatik profili, biyoaktif nitelikleri ve raf ömrü üzerine etkileri. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Kayseri, Türkiye, 249 s.
  • Khem, S., Small, D. M., May, B. K. (2016). The behaviour of whey protein isolate in protecting Lactobacillus plantarum. Food chemistry, 190, 717-723, doi: 10.1016/j.foodchem.2015.06.020
  • Kirchhoff, E. K. (2000). Charakterisierung von Schlüsselaromastoffen in Roggenbrot: Untersuchungen zum Einfluß des Herstellungsverfahrens und der Teigrezeptur. Technische Universität München Faculty of Chemistry Doctoral Thesis, Munich. Deutschland.
  • Köprüalan, Ö. (2019). Puf kurutma yöntemi ile protein içeriği yüksek atıştırmalık beyaz peynir üretimi: Uygun ön işlem koşullarının belirlenmesi, puf kurutma işlem koşullarının optimizasyonu. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, Türkiye, 207 s.
  • Lafuente, C., de Melo Nazareth, T., Dopazo, V., Meca, G., & Luz, C. (2024). Enhancing bread quality and extending shelf life using dried sourdough. LWT, 203, 116379. doi: 10.1016/j.lwt.2024.116379
  • Lattanzi, A., Minervini, F., Gobbetti, M. (2014). Assessment of comparative methods for storing type-I wheat sourdough. LWT-Food Science and Technology, 59(2), 948-955, doi: 10.1016/j.lwt.2014.06.032
  • Lau, S. W., Chong, A. Q., Chin, N. L., Talib, R. A., Basha, R. K. (2021). Sourdough microbiome comparison and benefits. Microorganisms, 9(7), 1355, doi: 10.3390/microorganisms9071355
  • Liu, A., Su, S., Sun, Y., Li, Q., Li, J., Hu, K., Zhao, N., He, L., Chen, S., Liu, S. (2024). Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant. LWT, 191, 115599, doi: 10.1016/j.lwt.2023.115599
  • Malekjani, N., Talemy, F. P., Zolqadri, R., Jafari, S. M. (2023). Roller/drum dryers and rotary dryers. In: Drying Technology in Food Processing, Jafari, S. M., Malekjani, N. (Eds.), Woodhead Publishing, the UK, pp. 47-66. ISBN: 978-0-12-819895-7
  • Martín-Garcia, A., Riu-Aumatell, M., López-Tamames, E. (2023). Influence of process parameters on sourdough microbiota, physical properties and sensory profile. Food Reviews International, 39(1), 334-348, doi: 10.1080/87559129.2021.1906698
  • Ohtake, S., Izutsu, K. I., Lechuga-Ballesteros, D. (Eds.). (2020). Drying technologies for biotechnology and pharmaceutical applications. John Wiley & Sons, New York, the USA, 372 p. ISBN: 9783527802104
  • Olojede, A. O., Sanni, A. I., Banwo, K. (2020). Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum. LWT, 120, 108875, doi: 10.1016/j.lwt.2019.108875
  • Parenti, O., Guerrini, L., Cavallini, B., Baldi, F., Zanoni, B. (2020). Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality. LWT, 121, 108980, doi: 10.1016/j.lwt.2019.108980
  • Reale, A., Di Renzo, T., Preziuso, M., Panfili, G., Cipriano, L., Messia, M. C. (2019). Stabilization of sourdough starter by spray drying technique: New breadmaking perspective. LWT, 99, 468-475, doi: 10.1016/j.lwt.2018.10.016
  • Różyło, R., Rudy, S., Krzykowski, A., Dziki, D., Siastała, M., & Polak, R. (2016). Gluten‐free bread prepared with fresh and freeze‐dried rice sourdough‐texture and sensory evaluation. Journal of Texture Studies, 47(5), 443-453. doi: 10.1111/ jtxs.12180
  • Shahabi, M., Rafiee, S., Mohtasebi, S. S., Hosseinpour, S. (2014). Image analysis and green tea color change kinetics during thin-layer drying. Food Science and Technology International, 20(6), 465-476, doi: 10.1177/ 1082013213492524
  • Siepmann, F. B., Ripari, V., Waszczynskyj, N., Spier, M. R. (2018). Overview of sourdough technology: From production to marketing. Food and Bioprocess Technology, 11(2), 242-270, doi: 10.1007/s11947-017-1968-2
  • Tafti, A. G., Peighambardoust, S. H., Hesari, J., Bahrami, A., Bonab, E. S. (2013). Physico-chemical and functional properties of spray-dried sourdough in breadmaking. Food Science and Technology International, 19(3), 271–278, doi: 10.1177/108201321245241
  • Topuz, F. C., Pazır, F. (2017). Valsli kurutucu parametrelerinin elma püresi tozunun çeşitli fizikokimyasal ve duyusal özellikleri üzerine etkisi. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 27(4): 488-495, doi: 10.29133/yyutbd.299211
  • Türker, M., Kanarya, A., Yüzgeç, U., Kapucu, H., Şenalp, Z. (2006). Drying of baker's yeast in batch fluidized bed. Chemical Engineering and Processing: Process Intensification, 45(12), 1019-1028, doi: 10.1016/j.cep.2006.01.016
  • Vaessen, E. M., den Besten, H. M., Esveld, E. D., Schutyser, M. A. (2019). Accumulation of intracellular trehalose and lactose in Lactobacillus plantarum WCFS1 during pulsed electric field treatment and subsequent freeze and spray drying. LWT, 115, 108478, doi: 10.1016/ j.lwt.2019.108478

EKŞİ HAMURUN VALSLİ KURUTUCUDA KURUTULMASI: TOZ ÜRETİMİ VE EKMEK UYGULAMALARI İÇİN EN UYGUN İŞLEM KOŞULLARININ BELİRLENMESİ

Year 2025, Volume: 50 Issue: 6, 1003 - 1016, 08.12.2025

Özge Filiz , Özgül Altay , Özgün Köprüalan Aydın , Figen Ertekin

https://doi.org/10.15237/gida.GD25075

Abstract

Bu çalışmada, Lactobacillus brevis starter kültürü kullanılarak üretilen ekşi hamur valsli kurutucuda farklı koşullarda (2, 2.5 ve 3 bar; 2, 3, 4 ve 5 rpm) kurutulmuş ve elde edilen ekşi hamur tozları ekmek üretiminde test edilmiştir. En uygun (optimum) kurutma koşulu 3 bar buhar basıncı ve 2 rpm dönme hızı olarak belirlenmiş, bu koşullarda üretilen tozların nem içeriğinin %8.30 (yb), çözünebilirlik değerinin %25.80 ve LAB sayısının 6.3 log KOB/g KM olduğu gözlemlenmiştir. Valsli kurutucuda optimum koşulda elde edilen tozların maya (starter kültür) olarak kullanımı ile üretilen ekmeklerin yüksek hacim (71.0 cm³) ve duyusal kabul edilebilirlik değerine (6.57/7) sahip olduğu görülmüştür. Ekşi hamur ayrıca püskürtmeli kurutucuda da kurutulmuş ve elde edilen tozların nem içeriği %4.47 (yb), çözünebilirlik değeri %18.08 ve LAB sayısı 8.2 log KOB/g KM olarak belirlenmiştir. Her iki kurutma yöntemi ile elde edilen ekşi hamur tozlarının ekmek kalitesi üzerindeki etkileri değerlendirilmiş ve üretilen ekmekler teknolojik özellikler açısından karşılaştırılmıştır.

Keywords

Ekşi hamur tozu starter kültür valsli kurutucu püskürtmeli kurutucu ekşi hamur ekmeği

Project Number

FLP-2022-23592

References

  • Akgün, F. B. (2007). Ekşi hamur tozu eldesi ve ekmek üretiminde kullanılabilme olanakları. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Balıkesir, Türkiye, 66 s.
  • Alkay, Z. (2017). Ekşi hamur ve ekşi hamur ekmeği üretiminde farklı tahıl tanelerinin fonksiyonel etkilerinin incelenmesi. Bayburt Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Bayburt, Türkiye, 95 s.
  • Altay, Ö. (2020). Akışkan yatak kaplama teknolojisi ile kontrollu salınıma sahip kuru ekmek mayası üretimi ve optimum koşullarda kaplanmış mayanın model gıda olarak ekmek üretiminde test edilmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, Türkiye, 206 s.
  • Altınel, B., & Ünal, S. S. (2017). The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal. Journal of Food Science and Technology, 54(6), 1628-1637. doi: 10.1007/ s13197-017-2594-8
  • Altuğ-Onoğur, T., Elmacı, Y. (2011). Gıdalarda duyusal değerlendirme. Sidaş Medya, İzmir, Türkiye, 135 s. ISBN: 9789944566087
  • Alvarez-Jubete, L., Auty, M., Arendt E. K., Gallagher, E. (2010). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230(3): 437-445, doi: 10.1007/ s00217-009-1184-z
  • Arslan-Tontul, S., Çetin-Babaoğlu, H., Aslan, M., & Tontul, I. (2024). Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production. Journal of Cereal Science, 116, 103882. doi: 10.1016/ j.jcs.2024.103882
  • Bhandari, B. R., Dumoulin, E. D., Richard, H. M. J., Noleau, I., Lebert, A. M. (1992). Flavor encapsulation by spray drying: application to citral and linalyl acetate. Journal of Food Science, 57(1), 217-221, doi: 10.1111/j.1365-2621.1992.tb05459.x
  • Brandt, M. J. (2019). Industrial production of sourdoughs for the baking branch–An overview. International journal of food microbiology, 302, 3-7, doi: 10.1016/j.ijfoodmicro.2018.09.008
  • Caglar, N., Ermis, E., Durak, M. Z. (2021). Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking. Journal of Food Engineering, 292, 110355, doi: 10.1016/j.jfoodeng.2020.110355
  • Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies, 6(4), 420-428, doi: 10. 1016/ j.ifset.2005.05.003.
  • Corsetti, A. (2012). Technology of sourdough fermentation and sourdough applications. In Handbook on sourdough biotechnology (pp. 85-103). New York, NY: Springer US. doi: 10.1007/978-1-4614-5425-0_4
  • De Marco, I., Oliveira de Moraes, J., Nunes Ferreira, F., Turnes Pasini Deolindo, C., Eller Pazzini, I. A., da Silva Vale, A., Verruck, S., & De Dea Lindner, J. (2025). Production of type III sourdough by spray-and freeze-drying focusing on organic acids, volatile organic compounds, and cell viability during storage. ACS Food Science & Technology, 5(1), 292-305. doi: 10.1021/ acsfoodscitech.4c00826
  • De Vuyst, L., Comasio, A., & Kerrebroeck, S. V. (2023). Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Critical reviews in food science and nutrition, 63(15), 2447-2479. doi: 10.1080/ 10408398.2021.1976100
  • Döner, F., (2017). Lactobacillus sanfranciscensis üreme koşullarının optimizasyonu ve ekşi hamur ekmeği üretiminde starter kültür olarak kullanımı. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, Türkiye, 72 s.
  • Ertop, M. H., İlter, Ş. M., Yilmaz, F., Baltaci, C., & Gündoğdu, A. (2018). Quality properties of wheat breads incorporated with dried sourdoughs produced with different fermentation and drying methods. Food Science and Technology Research, 24(6), 971-980. doi: 10.3136/fstr.24.971
  • Geankoplis, C. J. (2006). Transport processes and separation process principles. Pearson Education, London, UK, 980 s. ISBN: 9781292026022
  • Göncü, A. (2011). Farklı Tahıl Unları İlavesi İle Elde Edilen Fırınlanmış Buğday Cipsinin Kalite Niteliklerinin Belirlenmesi. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Kayseri, Türkiye, 83 s.
  • Hajar-Azhari, S., Mohd Roby, B. H., Jemain, S. N., Meor Hussin, A. S. (2024). Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type. Journal of Food Science and Technology, 1-10, doi: 10.1007/s13197-024-05941-1
  • Hendek-Ertop, M. (2014). Ekşi hamur formül optimizasyonunun ekmeğin aromatik profili, biyoaktif nitelikleri ve raf ömrü üzerine etkileri. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Kayseri, Türkiye, 249 s.
  • Khem, S., Small, D. M., May, B. K. (2016). The behaviour of whey protein isolate in protecting Lactobacillus plantarum. Food chemistry, 190, 717-723, doi: 10.1016/j.foodchem.2015.06.020
  • Kirchhoff, E. K. (2000). Charakterisierung von Schlüsselaromastoffen in Roggenbrot: Untersuchungen zum Einfluß des Herstellungsverfahrens und der Teigrezeptur. Technische Universität München Faculty of Chemistry Doctoral Thesis, Munich. Deutschland.
  • Köprüalan, Ö. (2019). Puf kurutma yöntemi ile protein içeriği yüksek atıştırmalık beyaz peynir üretimi: Uygun ön işlem koşullarının belirlenmesi, puf kurutma işlem koşullarının optimizasyonu. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, Türkiye, 207 s.
  • Lafuente, C., de Melo Nazareth, T., Dopazo, V., Meca, G., & Luz, C. (2024). Enhancing bread quality and extending shelf life using dried sourdough. LWT, 203, 116379. doi: 10.1016/j.lwt.2024.116379
  • Lattanzi, A., Minervini, F., Gobbetti, M. (2014). Assessment of comparative methods for storing type-I wheat sourdough. LWT-Food Science and Technology, 59(2), 948-955, doi: 10.1016/j.lwt.2014.06.032
  • Lau, S. W., Chong, A. Q., Chin, N. L., Talib, R. A., Basha, R. K. (2021). Sourdough microbiome comparison and benefits. Microorganisms, 9(7), 1355, doi: 10.3390/microorganisms9071355
  • Liu, A., Su, S., Sun, Y., Li, Q., Li, J., Hu, K., Zhao, N., He, L., Chen, S., Liu, S. (2024). Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant. LWT, 191, 115599, doi: 10.1016/j.lwt.2023.115599
  • Malekjani, N., Talemy, F. P., Zolqadri, R., Jafari, S. M. (2023). Roller/drum dryers and rotary dryers. In: Drying Technology in Food Processing, Jafari, S. M., Malekjani, N. (Eds.), Woodhead Publishing, the UK, pp. 47-66. ISBN: 978-0-12-819895-7
  • Martín-Garcia, A., Riu-Aumatell, M., López-Tamames, E. (2023). Influence of process parameters on sourdough microbiota, physical properties and sensory profile. Food Reviews International, 39(1), 334-348, doi: 10.1080/87559129.2021.1906698
  • Ohtake, S., Izutsu, K. I., Lechuga-Ballesteros, D. (Eds.). (2020). Drying technologies for biotechnology and pharmaceutical applications. John Wiley & Sons, New York, the USA, 372 p. ISBN: 9783527802104
  • Olojede, A. O., Sanni, A. I., Banwo, K. (2020). Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum. LWT, 120, 108875, doi: 10.1016/j.lwt.2019.108875
  • Parenti, O., Guerrini, L., Cavallini, B., Baldi, F., Zanoni, B. (2020). Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality. LWT, 121, 108980, doi: 10.1016/j.lwt.2019.108980
  • Reale, A., Di Renzo, T., Preziuso, M., Panfili, G., Cipriano, L., Messia, M. C. (2019). Stabilization of sourdough starter by spray drying technique: New breadmaking perspective. LWT, 99, 468-475, doi: 10.1016/j.lwt.2018.10.016
  • Różyło, R., Rudy, S., Krzykowski, A., Dziki, D., Siastała, M., & Polak, R. (2016). Gluten‐free bread prepared with fresh and freeze‐dried rice sourdough‐texture and sensory evaluation. Journal of Texture Studies, 47(5), 443-453. doi: 10.1111/ jtxs.12180
  • Shahabi, M., Rafiee, S., Mohtasebi, S. S., Hosseinpour, S. (2014). Image analysis and green tea color change kinetics during thin-layer drying. Food Science and Technology International, 20(6), 465-476, doi: 10.1177/ 1082013213492524
  • Siepmann, F. B., Ripari, V., Waszczynskyj, N., Spier, M. R. (2018). Overview of sourdough technology: From production to marketing. Food and Bioprocess Technology, 11(2), 242-270, doi: 10.1007/s11947-017-1968-2
  • Tafti, A. G., Peighambardoust, S. H., Hesari, J., Bahrami, A., Bonab, E. S. (2013). Physico-chemical and functional properties of spray-dried sourdough in breadmaking. Food Science and Technology International, 19(3), 271–278, doi: 10.1177/108201321245241
  • Topuz, F. C., Pazır, F. (2017). Valsli kurutucu parametrelerinin elma püresi tozunun çeşitli fizikokimyasal ve duyusal özellikleri üzerine etkisi. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 27(4): 488-495, doi: 10.29133/yyutbd.299211
  • Türker, M., Kanarya, A., Yüzgeç, U., Kapucu, H., Şenalp, Z. (2006). Drying of baker's yeast in batch fluidized bed. Chemical Engineering and Processing: Process Intensification, 45(12), 1019-1028, doi: 10.1016/j.cep.2006.01.016
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There are 40 citations in total.

Details

Primary Language English
Subjects Food Technology, Drying Technologies, Basic Food Processes
Journal Section Research Article
Authors

Özge Filiz 0009-0003-2493-2451

Özgül Altay 0000-0003-0067-9319

Özgün Köprüalan Aydın 0000-0001-8800-7714

Figen Ertekin 0000-0001-5042-3659

Project Number FLP-2022-23592
Submission Date June 13, 2025
Acceptance Date October 12, 2025
Publication Date December 8, 2025
Published in Issue Year 2025 Volume: 50 Issue: 6

Cite

APA Filiz, Ö., Altay, Ö., Köprüalan Aydın, Ö., & Ertekin, F. (2025). DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS. Gıda, 50(6), 1003-1016. https://doi.org/10.15237/gida.GD25075
AMA 1.Filiz Ö, Altay Ö, Köprüalan Aydın Ö, Ertekin F. DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS. The Journal of Food. 2025;50(6):1003-1016. doi:10.15237/gida.GD25075
Chicago Filiz, Özge, Özgül Altay, Özgün Köprüalan Aydın, and Figen Ertekin. 2025. “DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS”. Gıda 50 (6): 1003-16. https://doi.org/10.15237/gida.GD25075.
EndNote Filiz Ö, Altay Ö, Köprüalan Aydın Ö, Ertekin F (December 1, 2025) DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS. Gıda 50 6 1003–1016.
IEEE [1]Ö. Filiz, Ö. Altay, Ö. Köprüalan Aydın, and F. Ertekin, “DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS”, The Journal of Food, vol. 50, no. 6, pp. 1003–1016, Dec. 2025, doi: 10.15237/gida.GD25075.
ISNAD Filiz, Özge - Altay, Özgül - Köprüalan Aydın, Özgün - Ertekin, Figen. “DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS”. Gıda 50/6 (December 1, 2025): 1003-1016. https://doi.org/10.15237/gida.GD25075.
JAMA 1.Filiz Ö, Altay Ö, Köprüalan Aydın Ö, Ertekin F. DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS. The Journal of Food. 2025;50:1003–1016.
MLA Filiz, Özge, et al. “DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS”. Gıda, vol. 50, no. 6, Dec. 2025, pp. 1003-16, doi:10.15237/gida.GD25075.
Vancouver 1.Filiz Ö, Altay Ö, Köprüalan Aydın Ö, Ertekin F. DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS. The Journal of Food [Internet]. 2025 Dec. 1;50(6):1003-16. Available from: https://izlik.org/JA88KC23UY

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