Proofing of bread dough assisted by ohmic heating

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• 作者：Timothé ; e Gally ; Olivier Rouaud ; ^{olivier.rouaud@oniris-nantes.fr} ; Vanessa Jury ; Michel Havet ; Anthony Ogé ; Alain Le-Bail
• 关键词：Ohmic heating ; Bread dough ; Proofing ; Energy
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：55-62
• 全文大小：5050 K
• 卷排序：39

文摘

Proofing of bread dough assisted by ohmic heating allows the yeasts to quickly reach their temperature activity optimum. Using higher heating rates than that of conventional proofing decreases the proofing time by decreasing the lag phase. Using ohmic heating may lead to lower energy consumption and may be of interest for baking industry. Proofing by ohmic heating leads to lower temperature gradients, meaning a potential increase of the dough quality. Ohmic heating technology can be of interest in the case of proofing dough from low temperatures.