RT info:eu-repo/semantics/article
T1 The application of high-hydrostatic-pressure processing to improve the quality of baked products: A review
A1 Gutiérrez, Ángel L.
A1 Rico Bargués, Daniel
A1 Ronda Balbás, María Felicidad
A1 Caballero Calvo, Pedro Antonio
A1 Martín Diana, Ana Belén
K1 High hydrostatic pressure
K1 Hidrostática
K1 Productes vegetals
K1 Nutrition
K1 Food Industry
K1 Industria alimentaria
K1 Baked products
K1 Productos horneados
K1 Bakeries
K1 Pan - Industria y comercio
K1 Nutritional properties
K1 Food science
K1 3206 Ciencias de la Nutrición
K1 3309 Tecnología de Los Alimentos
AB The 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.
PB MDPI
SN 2304-8158
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/67246
UL https://uvadoc.uva.es/handle/10324/67246
LA eng
NO Foods, 2024, Vol. 13, Nº. 1, 130
NO Producción Científica
DS UVaDOC
RD 28-jun-2024