Electric shocks might be the secret to better gluten-free bread
Jan 04, 2021
2 minutes
BY DAVID GROSSMAN
popularity of gluten-free bread, there is more demand for it lately. The catch? It takes longer to make. But scientists from the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU) in Vienna, Austria, may have come up with an energy-saving fix: using electric shocks.
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