Microorganisms, Drying, and Preservation Processes in the Baking Industry

Alane Beatriz Vermelho; Jean Vinícius Moreira; Athayde Neves Junior; Claudia Ramos Da Silva; Veronica da Silva Cardoso; Ingrid Teixeira Akamine

doi:10.20944/preprints202309.1791.v1

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preprints.org > biology and life sciences > immunology and microbiology > doi: 10.20944/preprints202309.1791.v1

Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Microorganisms, Drying, and Preservation Processes in the Baking Industry

Alane Beatriz Vermelho

^* ,

Jean Vinícius Moreira

Athayde Neves Junior

Claudia Ramos Da Silva

Veronica da Silva Cardoso

Ingrid Teixeira Akamine

Version 1 : Received: 25 September 2023 / Approved: 26 September 2023 / Online: 27 September 2023 (04:25:46 CEST)

How to cite: Vermelho, A.B.; Moreira, J.V.; Junior, A.N.; Da Silva, C.R.; Cardoso, V.D.S.; Akamine, I.T. Microorganisms, Drying, and Preservation Processes in the Baking Industry. Preprints 2023, 2023091791. https://doi.org/10.20944/preprints202309.1791.v1 Vermelho, A.B.; Moreira, J.V.; Junior, A.N.; Da Silva, C.R.; Cardoso, V.D.S.; Akamine, I.T. Microorganisms, Drying, and Preservation Processes in the Baking Industry. Preprints 2023, 2023091791. https://doi.org/10.20944/preprints202309.1791.v1

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MDPI and ACS Style

Vermelho, A.B.; Moreira, J.V.; Junior, A.N.; Da Silva, C.R.; Cardoso, V.D.S.; Akamine, I.T. Microorganisms, Drying, and Preservation Processes in the Baking Industry. Preprints 2023, 2023091791. https://doi.org/10.20944/preprints202309.1791.v1

APA Style

Vermelho, A.B., Moreira, J.V., Junior, A.N., Da Silva, C.R., Cardoso, V.D.S., & Akamine, I.T. (2023). Microorganisms, Drying, and Preservation Processes in the Baking Industry. Preprints. https://doi.org/10.20944/preprints202309.1791.v1

Chicago/Turabian Style

Vermelho, A.B., Veronica da Silva Cardoso and Ingrid Teixeira Akamine. 2023 "Microorganisms, Drying, and Preservation Processes in the Baking Industry" Preprints. https://doi.org/10.20944/preprints202309.1791.v1

Abstract

The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green processes. Besides lactic acid bacteria and yeast, other microorganisms with special properties, such as enzymes, new aroma and flavor, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. Freeze drying, new encapsulation methods, cryoprotectants, spray drying, fluidized bed drying, and vacuum drying are used for probiotics and microorganism cultures that will be used as starters or biological additives in the fermentation. The same development is observed in the preservation methods, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line incorporating innovative methods and biological additives.

Keywords

baking; yeast; LAB; sourdough; essential oils; plant extracts; probiotics; drying preservation

Subject

Biology and Life Sciences, Immunology and Microbiology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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