High altitude food preparation and processing

Abstract

The preparation and the general quality characteristics of our foods are affected by atmoshperic pressure. Taste is perceived as a function of solubility and not volatility as in the case of odor. Therefore, no one would expect a change in taste sensitivity with changes in altitude. However, basic taste sensitivity decreases with increasing elevation. Photomicrographs have indicated that certain starches in dilute suspensions increased in particle size. Water binding capacities and viscosities of these starches were significantly affected by atmospheric pressure. Amylograph and mixograph curve characteristics vary considerably when these instruments are operated under varying atmospheric pressures. Many commercial bakeries, flour mills, and cereal chemistry laboratories are located in the high altitude region (above 2,500 ft) and have to consider altitude when examining or reporting amylograph or mixograph data. Breads have larger volumes and cookies are larger in diameter when baked at higher elevations....