Effect of high pressure processing on wheat dough and bread characteristics

Bárcenas, Marı́a Eugenia; Altamirano-Fortoul, Rossana; Rosell, Cristina M.

doi:10.1016/j.lwt.2009.06.019

Cited by 67 publications

(43 citation statements)

References 24 publications

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“…The effect of HPP on microorganisms have been studied intensively showing that HPP is a very good technique for microbial inactivation (Daryaei & Balasubramaniam, ) although higher pressure levels and times have been used as compared to the ones employed in our study. Bárcenas et al () found that mild treatment (100 MPa, 1 min) was enough to obtain good microbial inactivation in bread dough. We obtained a significant microbial count reduction in cookie dough after 2 min at the lowest pressure (100 MPa).…”

Section: Resultsmentioning

confidence: 99%

“…The total color change (Δ E ) values (Table ) indicate that there was a statistically significant difference ( p < .05) between all samples except for the sample treated at 400 MPa which was statistically similar to the sample treated at 200 MPa. Bárcenas et al () have found that not time but intensity of pressure increased the total change of color (Δ E ) of wheat dough (bread). The whiteness index (WI) was also affected by HPP treatments (Table ).…”

Section: Resultsmentioning

confidence: 99%

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Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality

Aguirre

Karwe

Borneo

2017

J Food Process Preserv

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In this study, cookie dough was subjected to high pressure processing (HPP) to evaluate the effect of this technology on the microbiological features and on the quality characteristics of both the dough and the cookies. HPP reduced the microbial counts of mesophilic bacteria and yeast/molds. Microbiological inactivation in the cookie dough was maintained for 7 days of storage at ambient temperature suggesting extended shelf‐life of the cookie dough. Cookie dough treated with HPP had higher density. Upon baking the spread rate of HPP treated dough was higher resulting in less baking time. The HPP cookie dough and the corresponding cookies made from them had darker tones compared to the untreated dough. Digital images of cookie surfaces showed that HPP cookies had smoother surface and tiny cracks which were evenly distributed. Practical applications The utilization of high pressure for processing represents an opportunity to aid in the preservation and extension of self‐life of cereal products. Cookie dough, traditionally not preserved a room temperature, can be processed by high pressure and stored at ambient temperature. Cookies prepared with high pressured cookie dough spread faster during baking reducing total cooking time significantly, reducing, thus, processing time. Cookie quality characteristics are not significantly affected by high pressure processing.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality

Aguirre

Karwe

Borneo

2017

J Food Process Preserv

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show abstract

“…After the process, microbial counts (mesophilic bacteria, yeasts, molds) were reduced considerably in the dough; there were changes in color and structure, and gas distribution into the dough was more homogeneous. However, at 50 MPa there were some minor changes in proteins, indicating that higher pressure is required to modify starch [7].…”

Section: Grains and Other Productsmentioning

confidence: 97%

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

2010

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High hydrostatic pressure has become an industrial reality, and although there are still many aspects under research, today it is possible to buy high-pressurized products in many countries. Indeed, pasteurization of food products using elevated pressure at room temperature has been accepted by regulatory agencies for commercial use. The quality displayed in such products includes better nutritional retention, fresh-like flavor, improved color, texture, and taste, and extended shelf life compared to thermally pasteurized products. There are several applications of high hydrostatic pressure (HHP) use today in processing fruits, vegetables, meats, seafood, dairy and egg products, including the intelligent combination of pressure, temperature, and time to generate specific characteristics in certain products. One of the biggest challenges in highpressure application is in the sterilization of low-acid foods with combined elevated pressure (600-800 MPa), moderate temperatures (30-90°C), and short processing times (less than 5 min). Combined pressure and temperature, also known as pressure-assisted thermal sterilization (PATS), was recently approved by the FDA in 2009 for commercial sterilization. This manuscript is an update of the stateof-the-art in high-pressure technology, showing the advances achieved in past years and its most recent applications today in food processing. Inactivation of different microorganisms and the potential use of mathematical models to describe and validate the process are also mentioned, including using PATP to achieve sterilization parameters. Facts pertaining to equipment and operation costs are included as well to show that as a new technology, high-pressure use would likely require high initial investment. However, given the productivity and capability of this technology to enhance food quality, it may well deserve this initial investment, as many food companies have indicated in their annual cost reports.

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“…When treated by 500 MPa, small cavities and gaps occurred in the starch granule. The phenomenon might be attributed to the starch gelatinization and protein denaturation during the PHHP treatment (Bárcenas et al 2010).…”

Section: Morphologic Changes Of Brown Rice By Phhpmentioning

confidence: 99%

Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

Zhu

et al. 2015

J Food Sci Technol

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Effects of presoaking-high hydrostatic pressure (PHHP) on cooking time, hardness, gumminess, springiness, and microstructure of brown rice were evaluated. Compared with traditional soaking treatment, PHHP significantly shorten the cooking time of brown rice from 34 to 14 min. The hardness of brown rice treated by PHHP reduced remarkably, which is lower than that treated by soaking process and similar to that of white rice. The gumminess and springiness of brown rice dramatically decreased under pressure above 500 MPa. However, the water uptake capacity of brown rice treated by PHHP was not obviously affected, whose moisture contents were much lower than that of soaked samples. The analysis of thermal properties revealed that the enthalpy of brown rice was influenced by PHHP, and the denaturation of brown rice components generated. These results and microstructure analysis revealed that the structures of pericarp and aleurone layer of brown rice were damaged by PHHP, which allows water to be easily absorbed by the rice kernel during cooking process. PHHP treatment could be a potentially applicable pretreatment for improving cooking properties of brown rice.

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Effect of high pressure processing on wheat dough and bread characteristics

Cited by 67 publications

References 24 publications

Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality

Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

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