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High-Pressure Processing Challenges in Fresh Dough and Baked Goods Development
Given the growing interest in homemade baked products, the food industry has been developing new commercial dough and batter products. However, the disadvantage of these products is their short shelf life, even at low temperatures. High Pressure Processing (HPP) is a fairly versatile technology that has emerged as a non-thermal technology capable of improving the microbiological quality and technological properties of ready-to-eat products. Let's look at some examples where HPP can be used to extend shelf life and create new textures after baking.