Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking
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...
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| Veröffentlicht in: | European food research & technology 2022-04, Vol.248 (4), p.1021-1034 |
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| creator | Waziiroh, Elok Schoenlechner, Regine Jaeger, Henry Brusadelli, Gloria Bender, Denisse |
| description | 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. |
| doi_str_mv | 10.1007/s00217-021-03942-4 |
| format | Article |
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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. 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| subjects | Additives Agriculture Analytical Chemistry Baking Biotechnology Bread Chemistry Chemistry and Materials Science Electrical conductivity Electrical resistivity Food Science Forestry Gluten Heating Ingredients Optimization Product quality Review Article |
| title | Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking |
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