Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties

The viscosity of gluten-free (GF) batter significantly influences GF bread quality. This study attempts to understand how the rheological properties of GF batter are affected by the type of starch and the amount of water and how they influence GF bread properties when baked with two methods (convent...

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Bibliographic Details
Published in:	Applied Sciences
Main Authors:	Elok Waziiroh, Denisse Bender, Anisa Saric, Henry Jaeger, Regine Schoenlechner
Format:	Article
Language:	English
Published:	MDPI AG 2021-07-01
Subjects:	ohmic heating gluten-free starch:water ratio rheology viscosity
Online Access:	https://www.mdpi.com/2076-3417/11/14/6567

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