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?
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