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BAKED in Science Podcast Features Director of Baking Services at AIB International Dr. Debi Rogers
BAKED in Science Podcast Features Director of Baking Services at AIB International Dr. Debi Rogers

Sprouted Grains have been growing in the commercial baking news for some time. In this episode Dr. Debi Rogers is all about sprouted grains. She explains the challenges for bakers in using a sprouted whole grain. In addition, Rogers discusses adding gluten, controlling the fermentation process, and decreasing the control variables in sprouting. These are just a few of the things the BAKED in Science guests discuss on this week’s podcast. 

You can always listen to this podcast through the audio player on this page.

 








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