Shortening (https://bakerpedia.com/ingredients/shortening/) is a commonly used ingredient in commercial baking, which helps produce moist and soft baked goods. However, this ingredient can come coupled with challenges such as off-flavors, rising costs, and not appealing to health-conscious consumers. Fortunately, enzymes can offer bakers solutions for these issues.In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Senior Vice President of Market & Business Development at Enzyme Innovation (https://bakerpedia.com/enzyme-innovation/). Enzyme Innovation is a research-driven true manufacturer with more than 67 years of manufacturing experience, and unparalleled expertise in industrial probiotics and enzymes.Improving Texture and Shelf Life with EnzymesAs they discuss fat reduction, some topics covered include:Eco-friendly enzyme solutionsUsing enzymes in corn and flour tortillasThe growing tortilla marketThe benefits of reducing shorteningShelf-life extension using enzymesFat reduction possibilities in muffinsThis podcast is brought to you by:Enzyme InnovationNeed to improve the foldability, rollability, and texture of tortillas? Enzyme Innovation can help with SEBake LO™ a powerful enzyme blend that can mimic shortening function when replacing up to 33% of shortening in wheat flour tortillas. Call (909) 203-4620 or visit enzymeinnovation.com to learn more!