Baked In Science

Shortening (https://bakerpedia.com/ingredients/shortening/) is a commonly used ingredient in commercial baking, which helps produce moist and soft baked goods. However, this ingredient can come coupled with challenges such as off-flavors, rising costs, and not appealing to health-conscious consumers. Fortunately, enzymes can offer bakers solutions for these issues. In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Senior Vice President of Market & Business Development at Enzyme Innovation (https://bakerpedia.com/enzyme-innovation/). Enzyme Innovation is a research-driven true manufacturer with more than 67 years of manufacturing experience, and unparalleled expertise in industrial probiotics and enzymes. Improving Texture and Shelf Life with Enzymes As they discuss fat reduction, some topics covered include: Eco-friendly enzyme solutions Using enzymes in corn and flour tortillas The growing tortilla market The benefits of reducing shortening Shelf-life extension using enzymes