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<p>Climate change, regulatory pressures, and shifting consumer demands urgently drive the bakery industry to adopt sustainable processing technologies. Ohmic heating is a promising alternative to conventional bakery production methods, offering significant sustainability and product quality benefits. This study aims to analyze the role of ohmic heating across various bakery production steps, elaborate on its effect on physicochemical properties and process efficiency, and specify its contribution to sustainable development goals (SDGs). According to PRISMA methodology&#xa0;for systematic review, ohmic heating has been used mainly as a baking tool, followed by modifying raw material and dough fermentation. Ohmic heating has demonstrated advantages such as increased specific volume and crust color while reducing energy consumption, processing time, wastewater, staling rate, and losses of β-carotene and phenolic compounds. These benefits align with SDGs 2, 6, and 7 by promoting improved nutrition, reduced wastewater, and enhanced energy efficiency. Researching production optimization, electrode-related concerns, industrial implementation, and consumer-focused education must be considered to unlock ohmic potential in sustainable bakery production.</p> Graphical Abstract <p></p>

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Ohmic Heating for Sustainable Bakery Production: Advancing Quality and Efficiency by Raw Material Pretreatment, Dough Fermentation, and Baking

  • 期刊论文

  • 发表日期：

    2025年4月2日

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  • Era Yusraini,
  • Chang-Wei Hsieh,
  • Mohsen Gavahian

摘要

Climate change, regulatory pressures, and shifting consumer demands urgently drive the bakery industry to adopt sustainable processing technologies. Ohmic heating is a promising alternative to conventional bakery production methods, offering significant sustainability and product quality benefits. This study aims to analyze the role of ohmic heating across various bakery production steps, elaborate on its effect on physicochemical properties and process efficiency, and specify its contribution to sustainable development goals (SDGs). According to PRISMA methodology for systematic review, ohmic heating has been used mainly as a baking tool, followed by modifying raw material and dough fermentation. Ohmic heating has demonstrated advantages such as increased specific volume and crust color while reducing energy consumption, processing time, wastewater, staling rate, and losses of β-carotene and phenolic compounds. These benefits align with SDGs 2, 6, and 7 by promoting improved nutrition, reduced wastewater, and enhanced energy efficiency. Researching production optimization, electrode-related concerns, industrial implementation, and consumer-focused education must be considered to unlock ohmic potential in sustainable bakery production.

Graphical Abstract