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| Innovativ Baking with Electric ShocksScientists Explore the Baking of Gluten Free Bread Using a Revolutionary Baking Technology University of Natural Resources and Life Sciences (BOKU) Vienna optimizes baking by direct application of an electrical current. Saves energy & time.
By: University of Natural Resources and Life Sciences The principle is well known from the good old light bulb: an electrical current passing through a wire heats it up until it glows. This is due to its electrical resistance and the Ohmic law leading to the dissipation of electrical energy into heat. Taking a bread dough instead of a metal wire results in the same effect – it's not glowing but heating up. And the heat can be used to bake the product. Exactly this was done by a team around Prof. Henry Jäger from the Institute of Food Technology at BOKU Vienna. This smart solution was in particular used for gluten free bread that is challenging to bake. Original publication: End
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