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Gluten-free bread heated using electric shocks
date:Oct 28, 2019
Electric shocks are used to heat gluten-free bread from the inside successful baking while saving energy and time compared to conventional baking applying heat from the outside. This was among the findings of a recent study by the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU) Vienna, published in an international journal.

A technology named Ohmic heating was used and adapted to the production of gluten-free bread. First results showed superior qua

12/24 11:09