• Scientists figured out how to make better gluten-free bread

    Date:31 October 2019 Tags:,

    Cooking is a science as old as time, but scientists are still figuring out cool ways to improve it. Scientists from the Institute of Food Technology at the University of Natural Resources and Life Sciences (BOKU) in Vienna have used electric shocks to heat gluten-free varieties from the inside. They believe a concept called Ohmic heating could save energy and time during the manufacturing process.

    Ohmic heating, also known as joule heating, is when electric currents pass through a conductor and the passage itself generates heat. This is possible through what’s known as Ohm’s Law, developed by German physicist George Ohm in 1827. Ohm was able to prove that a current moving through a conductor from Point A to Point B is directly proportional to the voltage.

    Ohm’s Law is crucial to the modern world in field like electronics, where it keeps wires from heating. The same technique can be used during cooking.

    “The heat is generated instantaneously within the complete dough,” explains study author Henry Jäger in a press statement. “This is the main advantage of the Ohmic heating technology. Conventional baking in the oven requires more time, since the heat needs to penetrate from the outside toward the center of the dough.”

    Gluten-free bread in general requires around twice as much water as wheat-based bread during preparation. That often makes heating more of a time suck, which can make gluten-free bread more expensive. More water can give the bread a lower viscosity, making it thinner and more watery. Bread, in general, should not be watery.

    Ohmic heating provides uniform heating to all parts of the conductor, in this case a loaf or piece of bread. That uniformity, along with the quick-acting nature of Ohmic heating, could solve several problems related to gluten-free bread.

    “In order to really benefit from these advantages and obtain best results, the optimal process and product characteristics had to be identified,” says Jäger. “Achieving such convincing results and improving the efficiency of the process at the same time was also surprising for us.”

    There was only one way to compare Ohmic gluten-free bread to gluten-free bread made the traditional way: a cook-off. Across the board, the Ohmic bread seemed to present a superior option.

    This article was written by David Grossman and published on Popular Mechanics.

    Image: Pixabay

    You may also like: