EP91: Less Shortening, More Foldability

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 ( 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 Fat reduction possibilities in muffins This podcast is brought to you by: Enzyme Innovation Need to improve the foldability, rollability, and texture of tortillas? Enzyme Innovation can help with SEBake LO™ a powerful enzyme blend that can mimic shortening function when replacing up to 33% of shortening in wheat flour tortillas. Call (909) 203-4620 or visit enzymeinnovation.com to learn more!

You can listen to EP91: Less Shortening, More Foldability online on Radio and Podcast. Open the player on this page to stream the available audio.

EP91: Less Shortening, More Foldability is an episode from BAKED In Science by BAKED In Science.

This episode is 00:37:42 long.

This episode was published on Oct 16, 2024.

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