High altitude food preparation and processing

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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. The internal temperature of baked products decreases with increasing elevation. Cake formulations adjusted for sea level will produce cakes which rise too high in the oven and flow over the top of the pan when baked at higher elevations. Formula adjustments in leavening and moisture content, therefore, are required. Vegetables and meats require a longer cooking in the high altitude region than they would at sea level. The high altitude region comprises about one third of the U.S. Although the area is generally sparsely populated, about 15 million people make their homes there.