Revolutionary technology drastically cuts time and energy use in manufacturing gluten free bread: Study

The researchers from Austria and Switzerland used electric shocks to heat the gluten free bread from the inside, saving considerable energy and time compared to conventional baking​ in applying heat from the outside.

Gluten free (GF) batters typically present several technological challenges that limit the bread’s performance during conventional baking. However, the 2019 study published in Food and Bioprocess Technology found OH produced a superior bread due to the volumetric heating principle and faster heating rates.

Effect on physical, nutritional properties of gluten free bread

The Ohmic bread was 10%-30% higher in volume compared to the control bread, had a crumb that was softer and more elastic, and pores that were smaller and more evenly distributed.

What is Ohmic heating?

The principle of OH – also known as joule heating – is well known from the light bulb: an electric current passes through a conductor and heats it up, resulting in a glow.

This is due to its electrical resistance and what’s known as Ohm’s Law – developed by German physicist George Ohm in 1827 – which leads to the dissipation of electrical energy into heat.

The resistance of bread dough results in the same effect, although it doesn’t glow, but heats up and bakes.

Tests performed by in-vitro methods also revealed OH did not impact the bread’s nutritional aspects. In fact, while starch digestibility was slightly reduced, this resulted in a bread with a higher resistant starch content, which is associated to several health benefits.

And perhaps best of all, the bread was made with less time and energy – a major advantage for the manufacturing industry.