The same ultrasound technology that helps doctors and expectant parents to view a developing baby might soon literally mean a better gluten-free bun in the oven.
That's because engineers researching how ultrasound could be used to improve industrial baking have received a UK government grant of £500,000 (about $725,000 U.S. dollars) to commercialize their technology.
The grant from the Technology Strategy Board will support the 25-month project,which will be led by food ingredient manufacturer Macphie of Glenbervie and involve Piezo Composite Transducers, Mono Bakery Equipment and Fosters Bakery.
The engineers, based at Heriot-Watt University, say their technique reduces processing time and improves energy usage, reduces wastage and improves the texture of gluten-free products.
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