Abstract
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.
Highlights
GF products have been gaining interest among scientists, especially in Western countries, where the demand towards these products is increasing
ohmic heating (OH) has been recently used as a novel approach to improve GF bread properties
As GF bread is a complex system composed of several ingredients, this review has highlighted the need for understanding their functionality and role during ohmic baking
Summary
GF products have been gaining interest among scientists, especially in Western countries, where the demand towards these products is increasing. The quality of GF bread is mainly influenced by the amount and properties of starches and/or flours, which increase the foam stability of the batter by enhancing its viscosity [8].
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
