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https://doi.org/10.21256/zhaw-17970| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Ohmic heating - a novel approach for gluten-free bread baking |
| Autor/-in: | Bender, Denisse Gratz, Maximilian Vogt, Silvan Fauster, Thomas Wicki, Beata Pichler, Stefanie Kinner, Mathias Jäger, Henry Schoenlechner, Regine |
| et. al: | No |
| DOI: | 10.1007/s11947-019-02324-9 10.21256/zhaw-17970 |
| Erschienen in: | Food and Bioprocess Technology |
| Erscheinungsdatum: | 21-Aug-2019 |
| Verlag / Hrsg. Institution: | Springer |
| ISSN: | 1935-5130 1935-5149 |
| Sprache: | Englisch |
| Schlagwörter: | Ohmic heating; Baking; Gluten-free; Digestibility; Starch gelatinization |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | Gluten-free (GF) batters usually present several technological challenges that limit the performance during conventional baking and the resulting product quality. Due to the volumetric heating principle and faster heating rates, ohmic heating (OH) may be advantageous compared with conventional baking. Therefore, the potential of using ohmic heating as a novel approach for gluten-free bread baking was explored. In detail, the effect of different OH process parameters (power input, holding time) on the chemical and functional properties (specific volume, crumb firmness and relative elasticity, pore properties, color, starch gelatinization) and digestibility of breads was investigated. Results showed that GF breads could benefit from the uniform rapid heating during processing, as these breads showed superior functional properties (specific volume, 2.86-3.44 cm3/g; relative elasticity, 45.05-56.83%; porosity, 35.17-40.92%) compared with conventional oven-baked GF bread (specific volume, 2.60 cm3/g; relative elasticity, 44.23%; porosity, 37.63%). In order to maximize bread expansion and the OH performance, it was found that the OH process could be improved by applying the electrical energy in three descending power steps: first step with high power input (in this study, 2–6 kW for 15 s), followed by 1 kW for 10 s, and 0.3 kW for 1–30 min. In total, ohmic baking only needed a few minutes to obtain a fully expanded GF bread. The determination of pasting properties and starch digestibility demonstrated that these breads were comparable or even superior to GF breads baked in a conventional baking oven. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/17970 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | CC BY 4.0: Namensnennung 4.0 International |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2019_Bender_Ohmic-heating-a-novel-approach.pdf | 1.06 MB | Adobe PDF |  Öffnen/Anzeigen |
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Bender, D., Gratz, M., Vogt, S., Fauster, T., Wicki, B., Pichler, S., Kinner, M., Jäger, H., & Schoenlechner, R. (2019). Ohmic heating - a novel approach for gluten-free bread baking. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-019-02324-9
Bender, D. et al. (2019) ‘Ohmic heating - a novel approach for gluten-free bread baking’, Food and Bioprocess Technology [Preprint]. Available at: https://doi.org/10.1007/s11947-019-02324-9.
D. Bender et al., “Ohmic heating - a novel approach for gluten-free bread baking,” Food and Bioprocess Technology, Aug. 2019, doi: 10.1007/s11947-019-02324-9.
BENDER, Denisse, Maximilian GRATZ, Silvan VOGT, Thomas FAUSTER, Beata WICKI, Stefanie PICHLER, Mathias KINNER, Henry JÄGER und Regine SCHOENLECHNER, 2019. Ohmic heating - a novel approach for gluten-free bread baking. Food and Bioprocess Technology. 21 August 2019. DOI 10.1007/s11947-019-02324-9
Bender, Denisse, Maximilian Gratz, Silvan Vogt, Thomas Fauster, Beata Wicki, Stefanie Pichler, Mathias Kinner, Henry Jäger, and Regine Schoenlechner. 2019. “Ohmic Heating - a Novel Approach for Gluten-Free Bread Baking.” Food and Bioprocess Technology, August. https://doi.org/10.1007/s11947-019-02324-9.
Bender, Denisse, et al. “Ohmic Heating - a Novel Approach for Gluten-Free Bread Baking.” Food and Bioprocess Technology, Aug. 2019, https://doi.org/10.1007/s11947-019-02324-9.
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