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Gluten-free bread heated using electric shocks
date:Oct 28, 2019
enging for the subsequent baking.

Jgers team realised that the rapid and uniform heating of the whole dough is one of the major advantages obtained from Ohmic heating with a benefit for the production of gluten-free bread.

In order to really benefit from these advantages and obtain best results, the optimal process and product characteristics had to be identified, stated Jger, adding, Achieving such convincing results and improving the efficiency of the process at the same time was finally als

12/24 20:35