1. ZHAW digitalcollection
  2. Life Sciences und Facility Management
  3. Publikationen
  4. Publikationen Life Sciences und Facility Management
Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-17970
Full metadata record
DC FieldValueLanguage
dc.contributor.authorBender, Denisse-
dc.contributor.authorGratz, Maximilian-
dc.contributor.authorVogt, Silvan-
dc.contributor.authorFauster, Thomas-
dc.contributor.authorWicki, Beata-
dc.contributor.authorPichler, Stefanie-
dc.contributor.authorKinner, Mathias-
dc.contributor.authorJäger, Henry-
dc.contributor.authorSchoenlechner, Regine-
dc.date.accessioned2019-08-23T13:27:53Z-
dc.date.available2019-08-23T13:27:53Z-
dc.date.issued2019-08-21-
dc.identifier.issn1935-5130de_CH
dc.identifier.issn1935-5149de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/17970-
dc.description.abstractGluten-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.de_CH
dc.language.isoende_CH
dc.publisherSpringerde_CH
dc.relation.ispartofFood and Bioprocess Technologyde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectOhmic heatingde_CH
dc.subjectBakingde_CH
dc.subjectGluten-freede_CH
dc.subjectDigestibilityde_CH
dc.subjectStarch gelatinizationde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleOhmic heating - a novel approach for gluten-free bread bakingde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1007/s11947-019-02324-9de_CH
dc.identifier.doi10.21256/zhaw-17970-
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.author.additionalNode_CH
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
File Description SizeFormat 
2019_Bender_Ohmic-heating-a-novel-approach.pdf1.06 MBAdobe PDFThumbnail
View/Open
Show simple item record
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.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.