date:Oct 28, 2019
a negative impact on starch digestibility might occur, stated Regine Schnlechner, senior author of the study. However, tests performed by in-vitro-methods did not reveal any differences.
The superior quality of the gluten-free Ohmic bread was accompanied by savings of energy and time.
The first trials indicate savings of around two third compared to the energy needed for conventional baking. Also, the Ohmic baking needs much less time compared to the conventional process.
In just a few minute