date:Oct 28, 2019
s, the dough is converted into a ready-to-eat gluten free bread. Browning and crust formation do not occur, so that the bread can be used directly for applications such as toast or tramezzini bread. If a crust is desired, it can be formed afterwards in a controlled manner by infra-red heating.
Recipe for success
Special equipment from the BOKU Core Facility Food and Bio Processing was used by the team for the development and optimisation of this promising baking concept.
The core facility prov