Ohmic baking of gluten-free bread (Elok Waziiroh)
Abstract
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).
ohmic heating glutenfree
Publikationen
Neue Erkenntnisse beim Ohm'schen Erhitzen von glutenfreiem Brot
Autoren: Bender, D; Waziiroh, E; Jäger, H, Schönlechner, R Jahr: 2022
PUBLIZIERTER Beitrag für wissenschaftliche Veranstaltung
Understanding the role of ingredients in ohmic heating of gluten-free bread
Autoren: Bender, D; Waziiroh, E; Jäger, H; Schönlechner R Jahr: 2023
PUBLIZIERTER Beitrag für wissenschaftliche Veranstaltung
Mitarbeiter*innen
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
BOKU Projektleiter*in
01.10.2019 - 31.05.2023
Denisse Bender
Dr.in Denisse Bender MSc.
denisse.bender@boku.ac.at
Tel: +43 1 47654-75437
Projektmitarbeiter*in
01.10.2019 - 31.05.2023
Rubina Rumler
Rubina Rumler MSc.
rubina.rumler@boku.ac.at
Projektmitarbeiter*in
01.10.2019 - 31.05.2023