FEATURED SCIENCE

Effect of adding acid-soluble wheat protein to dough on quality stabilization of products in bread-making

This paper shows the effect of adding acid-soluble wheat protein (mainly composed of gliadins) to dough on processing tolerance and associated dough rheological properties. The paper describes how this could provide uniformity in products obtained from mechanized bread-making.

July-August Issue of Cereal Foods World Available.

This issue dives into global food systems and processing in 13 articles. Take a look!

STUDENT RESEARCH VIDEO COMPETITION

Create a 3-4 minute video that summarizes the significance of your research and how it fits in the food system. Take a look at the submission criteria and share your video before the deadline, September 30! The top prize awarded will be $1,500 USD for first place; with additional prizes to be announced.

REGISTRATION NOW OPEN FOR CEREALS & GRAINS 20 ONLINE

Early registration is open for Cereals & Grains 20 Online, now a fully virtual event. The meeting will run from October 25 through November 13, broadcasting live and prerecorded content consistent with our meeting theme, “Connecting Grain Science with Global Sustainability.” Attendees will have access to the online meeting content both when it broadcasts and on demand through December 1, 2020. Check out this year's reduced pricing and register today.

METHODS

Introducing Five Approved Methods from Technical Committees in 2019

AACC 61-04.01
Gelatinization Temperature of Milled Rice Flour

AACC 61-10.01
Determining Crack Resistance and Translucency of Paddy Rice Kernels Using the PaddyCheck Instrument

AACC 66-51.01
Fully Cooked Time of Spaghetti

AACC 66-52.01
Determination of Cooked Spaghetti Firmness

AACC 56-15.01
Solvent Retention Capacity Profile—Automated Measurement

 ANNOUNCEMENTS