Ohmic baking of gluten-free bread

Recently, baking using OH technology is gaining its interest in producing GF bread as heating occurs volumetrically affecting its ability in entrapping CO2 in GF bread rapidly before it dissipates. Consequently, it improves GF bread characteristics such as bread volume and pore properties. The objective of this study is to identify the role of GF bread ingredients on GF bread characteristics during ohmic baking and to investigate the behavior of electrical conductivity in GF bread with different parameters (fat content, pre-gelatinized flours, and egg albumin).