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Listen "E29 - BakingTech and Product Development Competition (PDC)"
Episode Synopsis
In this episode we interviewed finalists for the Baking Product Development Competition (PDC) contest at BakingTech19.
This competition facilitates the development of innovative bakery products for the wholesale baking industry and encourages students to choose careers in the wholesale baking industry.
Awards include:
• 1st prize: $2,000 scholarship for each team member
• 2nd prize: $1,500 scholarship for each team member
• 3rd prize: $1,000 scholarship for each team member
• 4th prize: $500 scholarship for each team member
Our first team is from University of Wisconsin Medicine, their product is Sobasoy. This product is a buckley-based flatbread with scallion and ginger inclusions served alongside a soy-based dipping sauce. The team discusses the challenges they had with leavening agents, yeast and ingredient ratios with Dr. Carson.
Our second team hails from Purdue University, their product is called Lost Grains Pita Pockets. These gluten-free pita pockets are made with three ancient grains (Millet, Sorghum and Fingermillet) and four whole grains. Their biggest technical challenge was the pocket formation in this gluten-free formulation. Dr. Carson and the team discuss the importance of carbohydrate science when making a gluten-free product.
The third team comes from University of Massachusetts, Amherst, their product is called Spinsa and it's an ancient grain sourdough ready-to-bake pizza crust. Spinsa is made with whole grain spelt and its name comes from the "SP" in spelt and "insa" from the Roman pizza Pinsa.
They chose spelt because it was the ancient grain most similar to wheat, has a great flavor and affordability compared to wheat. The team's biggest challenge was sticking and hydration.
Our fourth (and winning!) team is from California State Polytechnic University, Pomona. Their product is called Graincient Grilled Cheese and Tomato Soup-inspired Flatbread, where the tomato soup is included in the dough part of the flatbread. The grilled cheese is part of the filling. The biggest difference between a quesadilla and this product is that the flatbread is leavened to be fluffy and the dough is infused with the soup. Their biggest challenge was the leavening agent.
Do you want to participate next year? Check out this page for more info: https://www.asbe.org/pdc-main/
This competition facilitates the development of innovative bakery products for the wholesale baking industry and encourages students to choose careers in the wholesale baking industry.
Awards include:
• 1st prize: $2,000 scholarship for each team member
• 2nd prize: $1,500 scholarship for each team member
• 3rd prize: $1,000 scholarship for each team member
• 4th prize: $500 scholarship for each team member
Our first team is from University of Wisconsin Medicine, their product is Sobasoy. This product is a buckley-based flatbread with scallion and ginger inclusions served alongside a soy-based dipping sauce. The team discusses the challenges they had with leavening agents, yeast and ingredient ratios with Dr. Carson.
Our second team hails from Purdue University, their product is called Lost Grains Pita Pockets. These gluten-free pita pockets are made with three ancient grains (Millet, Sorghum and Fingermillet) and four whole grains. Their biggest technical challenge was the pocket formation in this gluten-free formulation. Dr. Carson and the team discuss the importance of carbohydrate science when making a gluten-free product.
The third team comes from University of Massachusetts, Amherst, their product is called Spinsa and it's an ancient grain sourdough ready-to-bake pizza crust. Spinsa is made with whole grain spelt and its name comes from the "SP" in spelt and "insa" from the Roman pizza Pinsa.
They chose spelt because it was the ancient grain most similar to wheat, has a great flavor and affordability compared to wheat. The team's biggest challenge was sticking and hydration.
Our fourth (and winning!) team is from California State Polytechnic University, Pomona. Their product is called Graincient Grilled Cheese and Tomato Soup-inspired Flatbread, where the tomato soup is included in the dough part of the flatbread. The grilled cheese is part of the filling. The biggest difference between a quesadilla and this product is that the flatbread is leavened to be fluffy and the dough is infused with the soup. Their biggest challenge was the leavening agent.
Do you want to participate next year? Check out this page for more info: https://www.asbe.org/pdc-main/
More episodes of the podcast BAKED in Science
EP106: Engineering Gluten-Free Baked Goods
15/01/2026
EP104: Repurposed Grains for Less Food Waste
25/11/2025
EP100: Magic Enzymes
31/07/2025
EP98: Scaling Up in the Bakery
29/05/2025
EP97: Sweet Baking Solutions
11/04/2025
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