Effect of high pressure processing on batters and cakes properties

In view of the increasing interest in home-made baking products, food industry has developed new commercially prepared batter products, which also present the disadvantage of a short shelf life even in cool conditions. High pressure processing (HPP) reduced microbial populations of batters, at temperatures below sterilization conditions. In this study, changes in the internal structure and the physical properties of batters and their consequences in the characteristics of cakes were also studied. These results showed negative effects of HPP in some batters constituents, so further studies are required to investigate possible changes in formulation, which reduce these effects.