Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Microorganisms, Drying, and Preservation Processes in the Baking Industry

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

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

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Metrics 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.