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Summary: The number of people buying gluten‐free breads and baked goods is increasing. To optimise the quality of gluten‐free breads, fat and additives are still often used. This project investigated whether the use of particle‐stabilised foams could eliminate or at least reduce the need for large amounts of fat and additives in gluten‐free toast bread. Hence, particle‐stabilised foams were added to bread doughs, kneaded in, baked and then analysed. The breads containing particle‐stabilised foams had no significant difference in firmness nor in adhesiveness compared to gluten‐free toast bread with additives or to the gluten‐containing bread. While the volume of the toast bread containing foam was lower than for the gluten containing reference toast bread, it had up to 2.0–2.5 times the volume than the gluten‐free bread reference without additives. These results showed a positive influence of the use of particle‐stabilised foams in gluten‐free bread without addition of additives. [ABSTRACT FROM AUTHOR]

Gluten-free (GF) batters usually present several technological challenges that limit the performance during conventional baking and the resulting product quality. Due to the volumetric heating principle and faster heating rates, ohmic heating (OH) may be advantageous compared with conventional baking. Therefore, the potential of using ohmic heating as a novel approach for gluten-free bread baking was explored. In detail, the effect of different OH process parameters (power input, holding time) on the chemical and functional properties (specific volume, crumb firmness and relative elasticity, pore properties, color, starch gelatinization) and digestibility of breads was investigated. Results showed that GF breads could benefit from the uniform rapid heating during processing, as these breads showed superior functional properties (specific volume, 2.86–3.44 cm3/g; relative elasticity, 45.05–56.83%; porosity, 35.17–40.92%) compared with conventional oven-baked GF bread (specific volume, 2.60 cm3/g; relative elasticity, 44.23%; porosity, 37.63%). In order to maximize bread expansion and the OH performance, it was found that the OH process could be improved by applying the electrical energy in three descending power steps: first step with high power input (in this study, 2–6 kW for 15 s), followed by 1 kW for 10 s, and 0.3 kW for 1–30 min. In total, ohmic baking only needed a few minutes to obtain a fully expanded GF bread. The determination of pasting properties and starch digestibility demonstrated that these breads were comparable or even superior to GF breads baked in a conventional baking oven. [ABSTRACT FROM AUTHOR]