Another day in research and the world of science. This time we are stepping in the kitchen to look at a new cooking technique that saves energy/time when cooking gluten-free bread.
//Gluten Intolerance//
Gluten is found within many of our daily foods and those with Celiac disease or allergies to the protein will need to seek an alternative diet. Celiac disease is a harmful disorder that causes inflammatory conditions in the small intestine when gluten is ingested. Damage can occur and there several unpleasant symptoms that accompany the condition including bloating, chronic diarrhoea and various other deficiencies that can trigger a chain of other reactions. Other people may have a mild reaction but cutting out the substance can lead to greater quality of life. Diet management is key and knowing what foods these reside in is important. Typically, wheat, barley, rye and similar foods contain gluten.
//Baking Bread//
Bread is typically made of wheat derived flour, yeast, water and flavour agent (salt or other). Gluten is a type of protein that will react with the raising agent, releasing gases for aeration purposes to create a light fluffy dough. Gluten-free bread is made from alternative flours which might come from potatoes, rice or similar that lack the protein altogether, it’s not possible to bake gluten-free bread with the usual raising agents. Additional reagents are added to compensate for the lack of this gas release mechanic. The cooking process, additional reagents alongside cooking processes make gluten-free bread a costly endeavour.
//Ohmic Shocks//
Recent cooking techniques have explored Ohmic heating to cook gluten-free bread from the ‘inside’. Ohmic heating sends heat by way of electric current through food, almost like shocking your food to a cooked state. One of the main benefits of this method of heating lies in its ability to heat without causing cellular damage. Foods may be deemed to retain better nutritional value as opposed to other heating methods. This can sometimes be a doubled edged sword however as researchers observed that starch digestibility may be influenced, though tests did not indicate great difference if any at all in this regard.
Shocking of gluten-free bread provides a rapid cooking function that saves cooking time and ultimately, cost. Tests conducted at the University of Natural Resources and Life Sciences (BOKU) in Vienna discovered a 60% reduction in energy saving against typical cooking methods used in industry. Instant transfer of energy has seen major benefit across various industries, we can look at solid state batteries and see similar efficiencies. There are no preheat times, with one swoop of energy bread can be prepared to a consistent standard. The final result was also superior with respect to achieving a more bread-like texture with a greater elasticity and softness observed. Cooking science will continue to move forward and make healthier and more efficient solutions to widely consumed products.
Sources :
https://en.wikipedia.org/wiki/Ohmic_heating_(food_processing)
https://www.healthline.com/nutrition/celiac-disease-symptoms
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