Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking

Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking

Gluten-free (GF) batters usually present several technological challenges that limit the performance during conventional baking and the resulting product quality. Due to the volumetric heating principle and faster heating rates, ohmic heating (OH) may be advantageous compared with conventional bakin...

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Bibliographic Details
Published in:Food and bioprocess technology Vol. 12; no. 9; pp. 1603 - 1613
Main Authors: Bender, Denisse, Gratz, Maximilian, Vogt, Silvan, Fauster, Thomas, Wicki, Beata, Pichler, Stefanie, Kinner, Mathias, Jäger, Henry, Schoenlechner, Regine
Format: Journal Article
Language:English
Published: New York Springer US 15-09-2019
Springer Nature B.V
Subjects:
Agriculture
Baking
Biotechnology
Bread
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Digestibility
Elasticity
Firmness
Food Science
Gluten
Heating
Organic chemistry
Original Paper
Porosity
Process parameters
Properties (attributes)
Specific volume
Starch
Gluten-free
Starch gelatinization
Ohmic heating
Baking
Digestibility
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Summary:Gluten-free (GF) batters usually present several technological challenges that limit the performance during conventional baking and the resulting product quality. Due to the volumetric heating principle and faster heating rates, ohmic heating (OH) may be advantageous compared with conventional baking. Therefore, the potential of using ohmic heating as a novel approach for gluten-free bread baking was explored. In detail, the effect of different OH process parameters (power input, holding time) on the chemical and functional properties (specific volume, crumb firmness and relative elasticity, pore properties, color, starch gelatinization) and digestibility of breads was investigated. Results showed that GF breads could benefit from the uniform rapid heating during processing, as these breads showed superior functional properties (specific volume, 2.86–3.44 cm 3 /g; relative elasticity, 45.05–56.83%; porosity, 35.17–40.92%) compared with conventional oven-baked GF bread (specific volume, 2.60 cm 3 /g; relative elasticity, 44.23%; porosity, 37.63%). In order to maximize bread expansion and the OH performance, it was found that the OH process could be improved by applying the electrical energy in three descending power steps: first step with high power input (in this study, 2–6 kW for 15 s), followed by 1 kW for 10 s, and 0.3 kW for 1–30 min. In total, ohmic baking only needed a few minutes to obtain a fully expanded GF bread. The determination of pasting properties and starch digestibility demonstrated that these breads were comparable or even superior to GF breads baked in a conventional baking oven.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-019-02324-9