"Microwave technology can speed up baking time by 64 per cent, study
Post a commentBy Jane Byrne , 07-Jun-2011
Bakers can gain in terms of time and energy savings by opting for an infrared–microwave combination oven to bake gluten-free breads, finds a new study evaluating the technology with bread made from chestnut flour.
Turkish food engineers, writing in the International Journal of Food Science and Technology, reported that the addition of chestnut flour up to a certain concentration improved the quality of gluten-free breads significantly."
More:Microwave technology can speed up baking time by 64 per cent, study
