Baked In Science

There was just too much happening on the IFT trade show this year to limit it to one episode! The annual event has always been a place for finding new innovation and ingredients, and 2019 was no different. In this episode, Dr. Lin talks about oat fibers and hydrocolloids, vegan cheese, and sugar replacements. Oat Fibers from Grain Millers: Robert Serrano shares about the many uses of oat fiber, which helps replace gums, improve rollablility and bread crumb. Plus, depending on the processing, it can be used in a gluten-free system. Grain Millers has also found ways to include more than just the oat hull fiber. So, bran and beta-glucans are included to help hold more water. Learn more at https://www.grainmillers.com/ Vegan Cheese from Ingredion: Matt Yurgec talks about a vegan cheese that’s rich in protein, and a baked beet cracker. Both are made with texturizers that help improve quality. Ingredion has pea starch-based texturizers that help with sheatablity and expansion during baking, adding just the ri