Scientists bake gluten-free bread using a revolutionary technology
Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A recent study from the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU), Vienna, was just published in Food and Bioprocess Technology. The researchers used a technology called Ohmic heating and adapted it to the production of gluten-free bread. First results show superior quality of the Ohmic bread while saving energy and time during the manufacturing process.