Baked In Science

In this third and final installment of BAKERpedia’s tour of IBIE 2019, Dr. Lin talks protein, heat stable emulsifiers and how to make gluten-free nutritional! Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Resistant Starch with MGP: This year resistant starch was approved by the FDA as a dietary fiber on food labels. This cross linked starch offers some great benefits, both in nutrition and function. Here is more background about this starch, and its baking applications. Learn more at https://www.mgpingredients.com/ Flavor Premix with Lallemand: Time to spice things up! Tortimix is a dry powder mix of natural ingredients with different flavors, ranging from mole to pico de gallo. Oh yeah, it’s also vegan. Just add flour, salt and water. Learn more at https://w