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Review
. 2023 Dec 29;13(1):130.
doi: 10.3390/foods13010130.

The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

Ángel L Gutiérrez  1 , Daniel Rico  2 , Felicidad Ronda  1 , Pedro A Caballero  1 , Ana Belén Martín-Diana  2
Affiliations
Review

The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

Ángel L Gutiérrez et al. Foods. .

Abstract

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.

Keywords: baked products; functional and nutritional properties; high hydrostatic pressure; physical modifications; plant-based ingredients.

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Conflict of interest statement

The authors declare no conflicts of interest.

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Grants and funding

This research was funded by the UVa/FUNGUVa-ITACyL 2018–2022 grant (flour sector) [PEP 2017/000659]. The authors also thank the financial support of the Ministerio de Ciencia e Innovación (PID2019-110809RB-I00) and the Junta de Castilla y León/FEDER VA195P20. The authors gratefully acknowledge the financial support received from the Agencia Estatal de Investigación (Spain) (NutriCrop Spanish Network RED2022-134382-T).