Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 248, Issue 4, Pages 1021-1034Publisher
SPRINGER
DOI: 10.1007/s00217-021-03942-4
Keywords
Gluten-free bread; Ingredient functionality; Ohmic heating; Electrical resistance heating; Electrical conductivity; Viscosity
Categories
Funding
- University of Natural Resources and Life Sciences, Vienna (BOKU)
Ask authors/readers for more resources
The absence of gluten poses challenges to gluten-free bread baking, but these can be overcome by using functional ingredients and additives, as well as optimizing the baking process. Introducing ohmic heating as an alternative method can improve crumb development and bread volume, enhancing the overall quality of gluten-free bread.
Due to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting the mid-and-end-product quality. The main approach to overcome this issue is to combine certain functional ingredients and additives, to partially simulate wheat bread properties. In addition, the optimization of the baking process may contribute to improved product quality. A recent and very promising alternative to conventional baking is the use of ohmic heating (OH). Due to its volumetric and uniform heating principle, crumb development during baking and consequently bread volume is improved, which enhances the overall GF bread quality. Depending on the GF formulation, critical factors such as the electrical conductivity and viscosity of the batter may vary, which have a significant effect on the OH process performance. Therefore, this review attempts to provide a deeper understanding of the functionality of GF bread ingredients and how these may affect critical parameters during the OH processing.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available