American Society of Baking Product Development Competition Chrissy - - PowerPoint PPT Presentation

American Society of Baking Product Development Competition

Chrissy Chen, Colleen Deyo, Alina Kim, Nick Malchione

Preface

• Competition:
• Propose a new “breakfast bakery product”
• Requirements:
• At least 51% (total formulation) sprouted grains or sprouted grain-based flour
• Stable at room temperature for 3 days
• Evaluated on potential success in today’s market and technical problem solving skills in product development
• Past Submissions (1st- 3rd place):
• Breakfast Focaccia
• Chive and Cheddar Waffle Bar
• Biscotti

Our Proposal + Timeline

• Inspired by Banana Bread
• Mini breakfast loaf; on-the-go
• Quinoa layer inside with a quinoa crumble on top
• Possible incorporation of a filling with either chocolate/nut butter/jelly
• Preliminary Written Proposal due November 13

Questions

• 1. How to get higher percentage of sprouted grain flour while maintaining

moisture? (e.g. butter vs oil, leavening agents)

• 2. Trends in breakfast foods
• 3. Shelf life (common tests)/ how to extend for bread-based products
• a. Packaging
• 4. Preservatives/gums for breads
• 5. Sweetener besides white sugar (in small quantities)
• 6. How to increase banana flavor?