Researchers published on Innovative Food Science and Emerging Technologies (39, 55-62, 2017) a work where proofing of bread dough was studied under ohmic heating for a target temperature of 35°C in order to verify the effect of heating rates and voltages on the proofing process.

Conventional and ohmic heating-assisted proofing were compared; the results showed that the process itself had no impact on the proofing when identical heating rates (0.065°C min^-1) were used. However, increasing the heating rate could significantly reduce the time needed to reach an expansion ratio of 3 (from 122 min during conventional proofing to 65-70 min during ohmic heating in the range of 1°-10°C min^-1). This was due to the shortening of the lag phase at the beginning of proofing (from 58 min during conventional heating to 20 min at 10°C min^-1 in ohmic heating). Results also showed that the voltage intensity had no significant effect on the proofing kinetics in the range of 50-150 V. The evolution of expansion ratios with proofing time could be fitted by a Gompertz model with a very high accuracy (R²> 0.999).