Recent studies investigating gluten‑free products using ohmic heating.
| Research focus | Product | Mechanism/Insights | Result/Findings | Baking/Processing notes | References |
|---|---|---|---|---|---|
| Structure formation and gas cell dynamics | GF bread (starch + egg white) | OH provides rapid, uniform volumetric heating; timing of CO2 release vs crumb setting is key for structure and volume | Bread volume and crumb structure rely on the balance of gas release and crumb fixation; egg white improves gas cell stability | Ohmic (electrical resistance) baking used to study batter viscosity, height and CO2 release dynamics under OH conditions | [124] |
| Comparison of OH vs conventional baking | GF bread | OH gives uniform fast heating that stabilizes the crumb earlier than convection/conduction | OH breads showed higher specific volumes (~2.86–3.44 vs ~2.60 cm3/g), better porosity and relative elasticity; softer crumb compared to conventional baking | Optimized OH profiles (e.g., descending power stages: 2–6 kW; 1 kW; and 0.3 kW) enhanced quality and reduced baking time | [125] |
| Batter rheology and starch/flour effects | GF bread (various starch/flours) | Uniform OH heating interacts with batter rheology; starch:water ratio crucial for dough viscosity and structure | OH-baked bread generally showed higher volume and softer texture than conventional; starch type influenced firmness and pore distribution | OH baking resulted in higher moisture loss during storage; pore count and uniformity improved vs conventional oven | [126] |
| Protein source impact under OH | GF bread with different proteins | Proteins (e.g., egg, potato) affect foam stability and electrical conductivity of batter; OH enhances crumb properties with optimal protein type | OH bread had higher loaf volume, lower crumb firmness, and even pore distribution compared to conventional; protein solubility influenced quality | OH method applied similarly across protein types; the balance between porosity and conductivity affects results | [127] |
| Voltage gradients and enzyme modification | GF soybean bread | Higher voltage gradients increase electrical conductivity and heat transfer; TGase enhances protein network | OH bread showed superior specific volume (up to ~2.93 cm3/g), porosity and texture; TGase improved cohesiveness and resilience | OH reduced baking loss and energy consumption; the voltage level influenced crumb and color | [128] |
GF: gluten-free; OH: ohmic heating; TGase: transglutaminase.
AOA: Conceptualization, Writing—original draft. DSA: Visualization, Resources, Writing—review & editing. PJA: Formal analysis, Writing—original draft. OEF: Resources, Writing—review & editing. VNE: Conceptualization, Supervision, Writing—original draft, Writing—review & editing. All authors read and approved the final submitted manuscript.
The authors declare no conflicts of interest.
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The author, Victor N. Enujiugha (vnenujiugha@futa.edu.ng), will make the data of this research available to any researcher.
No external funding was received for this study.
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