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dc.contributor.authorGutiérrez, Ángel L.
dc.contributor.authorRico Bargués, Daniel
dc.contributor.authorRonda Balbás, María Felicidad 
dc.contributor.authorCaballero Calvo, Pedro Antonio 
dc.contributor.authorMartín Diana, Ana Belén
dc.date.accessioned2024-04-24T07:48:49Z
dc.date.available2024-04-24T07:48:49Z
dc.date.issued2023
dc.identifier.citationFoods, 2024, Vol. 13, Nº. 1, 130es
dc.identifier.issn2304-8158es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/67246
dc.descriptionProducción Científicaes
dc.description.abstractThe current trend in the food industry is towards “clean label” products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherMDPIes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectHigh hydrostatic pressurees
dc.subjectHidrostáticaes
dc.subjectProductes vegetalses
dc.subjectNutritiones
dc.subjectFood Industryes
dc.subjectIndustria alimentariaes
dc.subjectBaked productses
dc.subjectProductos horneadoses
dc.subjectBakeries
dc.subjectPan - Industria y comercio
dc.subjectNutritional properties
dc.subjectFood science
dc.titleThe application of high-hydrostatic-pressure processing to improve the quality of baked products: A reviewes
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2023 The authorses
dc.identifier.doi10.3390/foods13010130es
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/13/1/130es
dc.identifier.publicationfirstpage130es
dc.identifier.publicationissue1es
dc.identifier.publicationtitleFoodses
dc.identifier.publicationvolume13es
dc.peerreviewedSIes
dc.description.projectUniversidad de Valladolid (UVa)/FUNGUVa-Instituto Tecnológico Agrario de Castilla y León (ITACyL) 2018–2022 - (grant PEP 2017/000659)es
dc.description.projectMinisterio de Ciencia e Innovación - (grant PID2019-110809RB-I00)es
dc.description.projectJunta de Castilla y León y Fondo Europeo de Desarrollo Regional (FEDER) - (grant VA195P20)es
dc.description.projectMinisterio de Ciencia e Innovación/Agencia Estatal de Investigación (AEI) - (NutriCrop RED2022-134382-T)es
dc.identifier.essn2304-8158es
dc.rightsAtribución 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones
dc.subject.unesco3206 Ciencias de la Nutriciónes
dc.subject.unesco3309 Tecnología de Los Alimentoses


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