Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties

The viscosity of gluten-free (GF) batter significantly influences GF bread quality. This study attempts to understand how the rheological properties are affected by type starch and amount water they influence when baked with two methods (conventional oven, ohmic heating). For this purpose, physical chemical different starches (corn, wheat, potato, cassava) flours (rice, buckwheat) were evaluated. Rheological behavior was not only influenced starch:water ratio, but also greatly source structure, which its (e.g., holding capacity, swelling power, solubility, damage, pasting properties). All batters consistently exhibited shear-thinning dominant viscous behavior. Between ohmic-heated properties, a non-linear relationship observed. Two categories required content or ranges defined for estimating final properties: low range 47.12–56.20 Pa·s B-type starches, medium 2.29–15.86 A-type starches. finding could be useful further research design viscosities tailored