Abstract: With the rapid development of industrialized production in the baking industry, the demands for processing efficiency and product quality stability are increasing. Ohmic heating technology, with its unique volumetric heating characteristics and its advantages of efficient and uniform heating, has gradually become a hot research topic. This paper systematically reviews the principle and characteristics of ohmic heating and recent progress on its application in the processing of various types of bakery products, and provides an in-depth analysis of its effects on raw material modification and the formation of the internal structure of bakery products. Research shows that ohmic heating has potential advantages in improving heating uniformity, promoting gluten network formation, and increasing energy utilization efficiency, providing a new technical approach for optimizing the processing technology of various bakery products. Future research needs to consider the characteristics of different bakery product systems to elucidate the mechanism of action of ohmic heating and the integration modes of multiple processes, promoting its application and development in the field of bakery product processing.

Key words: ohmic heating; baking; bread; cake