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.
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