Purdue food science team enters gluten-free pita pocket in national baking competition

Story by Emma Ea Ambrose

February 22, 2019

When a team of graduate students from Purdue University’s Department of Food Science decided to take on a challenge from the American Society of Baking (ASB), they developed an innovative and marketable product.

Every year, the American Society of Baking holds a product development competition, soliciting entries from university teams across the country. Each year, ASB invites entries for a different prompt. The 2019 challenge entails creating a flatbread with one or more ancient grains.

Four graduate students from the Department of Food Science submitted an entry and will be presenting as finalists at the ASB Product Development Competition in Chicago on Feb. 25. Team members include food science graduate students Sarah Corwin, Pablo Torres Aquilar, Anbuhkani Muniandy and Rachel Jackson. Together, these students developed a gluten-free pita pocket, which includes three different ancient grains.

“Instead of the requisite 15 percent ancient grains we decided to use 21 percent ancient grains,” Corwin said. “We also decided to develop a frozen product so we didn’t have to use preservatives. Ultimately, the taste and texture is like a whole grain pita pocket.”

Judges will evaluate the product from Purdue’s team along with other entries across the country. Products will be evaluated on the basis of texture, taste, sustainability and potential for successful commercial adoption.

“The ASB Product Development Competition is an extraordinary way for the baking industry to discover and help launch the careers of exceptional individuals,” said Kent Van Amburg, executive director of the American Society of Baking. “It’s education and networking at its best.”

The Purdue team said the opportunity to compete could give them the momentum to introduce their pita pocket into the marketplace.

Featured Stories

Sam and Kelly Williams are pictured on their farm in West Virginia’s South Branch Valley.

Community Champions

Sam and Kelly Williams, alumni of Purdue’s agricultural economics program, are hometown...

Dr. Abhinav Tyagi talks to forest managers and scientists in a forest in India.

Tyagi to Study Otters, Fish Genomics as Smith Fellow

Dr. Abhinav Tyagi, who is the first Smith Fellowship honoree from India, will be studying river...

Dr. Abhinav Tyagi speaks to scientists and forest service personnel in India.

Dr. Abhinav Tyagi Set to Study River Otters, Fish as Smith Fellow in FNR

Dr. Abhinav Tyagi's past work has focused on applying genomics to wildlife conservation and...

Drs. Mike Saunders and Zhao Ma pose with the Family Forests Comprehensive Education Program Award presented by National Woodland Owners Association (NWOA) and National Association of University Forest Resources Programs (NAUFRP).

FNR Extension Team Receives Family Forests Comprehensive Education Award

The Purdue FNR extension team was named as a recipient of the Family Forests Comprehensive...

yuliia khoma poses with ferns in the greenhouse

Second plant, second chance, second home: Ukrainian Scholar Yuliia Khoma

Khoma relocated to the U.S. with her son and husband through a scholar support program offered by...

From farm roots to future agronomist: Finding a home at Purdue Agriculture

Growing up on a farm in Greensburg, Indiana, Purdue sophomore Justin Bedel developed a love for...