Effect of ohmic baking on the physical and nutritional quality of breads made from wheat blended with sorghum, amaranth, quinoa and buckwheat

Eleonora Charlotte Pichler; Kate Waldert; Leonie Zarfl; Margherita Benussi; Regine Schönlechner; Henry Jäger

doi:10.1016/j.lwt.2026.119579

May 1, 2026LWTOpen Access

Effect of ohmic baking on the physical and nutritional quality of breads made from wheat blended with sorghum, amaranth, quinoa and buckwheat

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Key Points

The study aims to evaluate how ohmic heating affects the physical and nutritional qualities of breads made from wheat blended with other grains.
Measured baking time reduction for sandwich breads using ohmic heating.
Compared physical properties and nutritional quality of breads with varying wheat substitution levels.
Assessed antioxidant capacity and total phenolics in breads baked with conventional methods.
Baking time for sandwich breads was reduced by 94% using ohmic heating.
Physical properties improved at ≤ 50% wheat substitution with ohmic heating.
Conventional baking yielded higher values for total phenolics and antioxidant capacity.

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Implication

Examines effects of ohmic heating on physical and nutritional quality of bread made from wheat and cereal blends, suggesting new baking methods.

Abstract

• Baking time for sandwich breads was reduced by 94 % when using ohmic heating. • Ohmic heating is a viable alternative for breads from different cereal blends. • Ohmic heating enhanced physical properties of breads at ≤ 50 % wheat substitution. • Higher values for total phenolics and antioxidant capacity for conventional baking.

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Cite This Study

Pichler et al. (2026) studied this question.

synapsesocial.com/papers/6a1bcf835783ba022b6fb999 https://doi.org/10.1016/j.lwt.2026.119579

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Effect of ohmic baking on the physical and nutritional quality of breads made from wheat blended with sorghum, amaranth, quinoa and buckwheat

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

Effect of ohmic baking on the physical and nutritional quality of breads made from wheat blended with sorghum, amaranth, quinoa and buckwheat

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

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