Been playing with some protein bar recipes and can't remember where I read it on another forum but it said something like most powders become useless when baking as the heat breaks them down... and that if your going to be using a powder like for baking in protein bars etc that it had to be made a certain way or withstand a certain flash point.... something like that? Think it was on the bodybuilding forum but can't find where I read that. Think it was called denaturing?
Anybody know about that? Or which powders to use when baking that don't become useless