Principal Scientist Ardent Mills Denver, CO, United States
Description: In this session, attendees will explore the science behind plant-based baking and discover the best ingredients to achieve ideal form and function, while replacing traditional ingredients -- such as egg, honey, butter and cream, among others -- with plant-based, vegan-friendly alternatives. The demonstration will also equip attendees with proven techniques to ensure proper hydration, resting, particle size, foaming, emulsification, ingredient preparation, Maillard browning, leavening and cell structure development in baking. Discussion topics will focus on how to achieve flavor, texture, and nutritional goals (including protein and fiber claims) to make the most out of plant-based baking. The ingredient focus will be on gluten-free ancient grains (amaranth, buckwheat, chia, millet, oat, quinoa, sorghum, teff and wild rice) and pulses (chickpea and lentil).