Scholarlink

<p>Dried sourdough enables stable storage, easier transport, and simplified mixing. In addition to widely studied drying techniques and conditions, assessing the moisture absorption behaviour of sourdough powder is essential for optimizing drying, storage, and packaging conditions. Herein, it was aimed to investigate the effects of vacuum-drying on the morphology, chemical structure, and moisture adsorption behaviour of sourdough (VDSP) by comparing commercially available sourdough powder (CSP). The CSP sample exhibited a heterogeneous distribution of relatively larger particles, whereas the VDSP sample exhibited a more fragmented morphology with smaller particles, indicating that the fundamental microstructure remained largely unaltered. FTIR spectra showed a slight decrease in the 3300&#xa0;cm⁻¹ band intensity for the VDSP, which reflected reduced hydrogen bonding capacity. Accordingly, the moisture content of the CSP sample reached 2-fold that of the VDSP beyond 0.60 water activity. Both samples followed Type II isotherms and moisture adsorption required external energy (<i>ΔG</i> &gt; 0). Sorption modelling indicated that the <i>Smith</i> and <i>Caurie</i> models effectively described the VDSP moisture adsorption behaviour. Overall, vacuum-drying emerged as a promising alternative drying method for sourdough powder production, providing enhanced stability and reduced moisture adsorption, particularly at high relative humidity, while preserving key chemical structural properties. These findings suggest that it has strong potential for industrial applications compared to relatively more expensive and complex methods such as freeze-drying and spray-drying.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Insights into the Morphology, Chemical Structure, and Moisture Adsorption Behaviour of Vacuum-Dried Sourdough Powder

  • 期刊论文

  • 发表日期：

    2025年12月10日

查看全文
  • Cihadiye Candal-Uslu,
  • Volkan Aylanc,
  • Ceren Mutlu

摘要

Dried sourdough enables stable storage, easier transport, and simplified mixing. In addition to widely studied drying techniques and conditions, assessing the moisture absorption behaviour of sourdough powder is essential for optimizing drying, storage, and packaging conditions. Herein, it was aimed to investigate the effects of vacuum-drying on the morphology, chemical structure, and moisture adsorption behaviour of sourdough (VDSP) by comparing commercially available sourdough powder (CSP). The CSP sample exhibited a heterogeneous distribution of relatively larger particles, whereas the VDSP sample exhibited a more fragmented morphology with smaller particles, indicating that the fundamental microstructure remained largely unaltered. FTIR spectra showed a slight decrease in the 3300 cm⁻¹ band intensity for the VDSP, which reflected reduced hydrogen bonding capacity. Accordingly, the moisture content of the CSP sample reached 2-fold that of the VDSP beyond 0.60 water activity. Both samples followed Type II isotherms and moisture adsorption required external energy (ΔG > 0). Sorption modelling indicated that the Smith and Caurie models effectively described the VDSP moisture adsorption behaviour. Overall, vacuum-drying emerged as a promising alternative drying method for sourdough powder production, providing enhanced stability and reduced moisture adsorption, particularly at high relative humidity, while preserving key chemical structural properties. These findings suggest that it has strong potential for industrial applications compared to relatively more expensive and complex methods such as freeze-drying and spray-drying.