Session Chair:  Dr. Rebecca Miller-Regan, Kansas State University

Session Schedule

• 1:00 pm:  A Safe, Label Friendly Way to Reduce pH in Baked Goods, Kathy Sargent, Corbion
• 1:40 pm:  The Evolution of Alternative Protein Ingredients in Baking From the Past to the Future, Naggie T. Jeradechachai, Bay State Milling Co.
• 2:20 pm:  Fibers to Improve the Quality of Traditional & Health Baked Goods: Post-FDA’s 2016 Regulation; Rajen Mehta, Grain Millers