EP112: Protein in Baking
from BAKED in Science Hosted by BAKED In Science
Protein (https://bakerpedia.com/processes/high-protein-bread/) is having a serious moment in the baking world. It's showing up in everything from sandwich breads to morning muffins, and bakers are finally getting the chance to think outside the traditional flour box. In this episode of BAKED in Science, host Mark Floerke is joined by Gideon Butler-Smith, the Southeast Area Sales Manager at Lesaffre North America to talk protein. Lesaffre North America (https://bakerpedia.com/lesaffre/) is a trusted partner to bakers of all sizes, providing yeast and ingredient solutions, from clean label and organic to gluten-free, backed by nearly two centuries of fermentation expertise and a commitment to nourishing and protecting the planet. Pumping Up the Protein While they discuss protein, some topics covered include: The rise of protein in the baking industry Protein sources Flavor profile impacts Troubleshooting formulation Clean label influence FODMAP Certification Protein quality & nutrition
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