MÉTODOS DE CONSERVAÇÃO APLICADOS AO SOURDOUGH: UMA REVISÃO SISTEMÁTICA SOBRE IMPACTOS NA QUALIDADE DE PÃES

Abstract

Drying methods for sourdough (natural fermentation starter) present a promising solution for industrial scalability while preserving sensory and functional properties. This systematic review of 10 studies (2015–2023) highlights spray-drying as the most viable technique, maintaining bread preservation and sensory attributes comparable to fresh sourdough. In contrast, oven-drying and freeze-drying showed inconsistencies, balancing structural gains with sensory trade-offs, while freezing exhibited texture compromises unless rehydration was applied. Critical challenges include a lack of methodological standardization (70% of studies omitted drying parameters), limiting reproducibility. Trends indicate that concentrations above 10% degrade texture, while lower concentrations enhance quality. The findings confirm that controlled drying replicates traditional benefits, but methodological gaps and variability demand optimized protocols. Future research should focus on strain resilience and cost-effective strategies to solidify dried sourdough as a sustainable alternative in modern baking