ChrisSurf
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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
Anybody know about that? Or which powders to use when baking that don't become useless