Fava or faba beans can be used in gluten-free baking, and as a source of protein.
I’m excited to see plenty of innovative bakery solutions and the science behind them at IBIE. For instance, bakery scientists know that acids are abundant in nature, with organic acids being the most common in food applications. They perform a variety of functions in foods and bake systems including acidification, buffering, preservation, gel setting, flavor development, leavening, and many others.

While we understand that acids are a critical component in baking, we don’t necessarily understand how to effectively harness acidulants for improved processing and product quality.

Diving into acidulants

This year at IBIE, I’m looking forward to hearing Alejandro Perez-Gonzalez from Bartek Ingredients discuss the latest developments in using acidulants for baking. To give you a bit of background on the company, for more than 50 years, Bartek has been the top manufacturer of malic and fumaric acid. Bartek’s long history of serving the bakery industry has allowed it to provide specialty ingredient solutions that address major challenges in the market.

In product development, acidulants can be used to smooth the bitter aftertaste of functional ingredients like plant proteins or botanicals such as turmeric. Additionally, they are beneficial for low-calorie applications as they can balance sweeteners like monk fruit, stevia, sucralose, and aspartame. Considering that the sourness of some acidulants lasts almost too long, Bartek Ingredients may have finally cracked the code for the ideal sweet and sour blend. So, I’m definitely interested in learning all about their solutions and their latest findings at IBIE.

See who else will be at IBIE 2022 Baking Expo here: www.bakingexpo.com

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