{"id":635331,"date":"2019-10-24T07:10:18","date_gmt":"2019-10-24T11:10:18","guid":{"rendered":"http:\/\/spaceweekly.com\/?p=635331"},"modified":"2019-10-24T07:10:18","modified_gmt":"2019-10-24T11:10:18","slug":"scientists-bake-gluten-free-bread-using-a-revolutionary-technology","status":"publish","type":"post","link":"https:\/\/spaceweekly.com\/?p=635331","title":{"rendered":"Scientists bake gluten-free bread using a revolutionary technology"},"content":{"rendered":"<p>Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A recent study from the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU), Vienna, was just published in Food and Bioprocess Technology. The researchers used a technology called Ohmic heating and adapted it to the production of gluten-free bread. First results show superior quality of the Ohmic bread while saving energy and time during the manufacturing process.&#013;<br \/>\n&#013;<br \/>\n&#013;<br \/>\n Click here for original story, <a href=\"https:\/\/phys.org\/news\/2019-10-scientists-gluten-free-bread-revolutionary-technology.html\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Scientists bake gluten-free bread using a revolutionary technology<\/a>&#013;<br \/>\n&#013;<br \/>\n&#013;<br \/>\nSource: Phys.org&#013;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A recent study from the Institute&hellip; <\/p>\n","protected":false},"author":1,"featured_media":615444,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-635331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-phys-org"],"_links":{"self":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/635331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=635331"}],"version-history":[{"count":0,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/635331\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/media\/615444"}],"wp:attachment":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=635331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=635331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=635331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}