ASB to host baking enzyme webinar

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ASB to host baking enzyme webinar

3 Jan 2025

Maddie Lambert

Maddie Lambert is a copywriter and editor from Joplin, MO. She graduated from Missouri Southern State University with a Bachelor of Arts in English – literary studies. When she’s not poring over the magazine or lost in the pages of a new novel, you can find Maddie exploring her local bookstores, spending time with her husband, or sharing her latest literary discoveries with fellow book enthusiasts.

CARMEL, IN — The American Society of Baking (ASB) continues its focus on educational resources with its upcoming live webinar.

“Bakery Enzymes 101,” set for Jan. 8 at 11 a.m. ET, will cover how those ingredients impact a product’s final quality, shelf life and more. Attendees will learn what enzymes are, how they work and how to apply them to improve a product.

Chef Alex Pena, founder of Baking Evolution: School of Baking and director of product development and technical services at Bellarise, will lead the webinar. Pena brings decades of experience as a baker, educator and leader in product development.

The webinar will be a course-style setting and discuss the following topics:

Dissecting the Wheat Kernel: Gain a deeper understanding of wheat’s components —endosperm, bran, and germ — and their unique compositions.
Enzyme Functionality in Baking: Learn how enzymes like amylase, protease, lipase and xylanase enhance bread formulation, from increasing volume to improving softness, freshness and crumb structure.
Scientific Insights for Practical Application: Explore how enzymes modify flour’s structural components to create innovative bakery products.

Registration is free for ASB members and $20 for non-members. Visit the ASB website for more information and to register for the webinar.

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