FEATURED SCIENCE

Processing and quality aspects of bulgur from Triticum durum

Read our first mini-review, which looks at the properties of bulgur, an ancient parboiled, dried, debranned, durum wheat product, which is receiving wide interest due to its culinary attributes and rich nutritional properties.”

September-October Issue of Cereal Foods World Available.

This issue features 10 articles, including a U.S. perspective on the changing trade landscape in Asian grain markets. Take a look!

CONGRATULATIONS 2020 AWARDEES

Congratulations to the 2020 Awardees in honor of their significant contributions to the field of cereal grain science.Watch the video presentation!

 OPENING REMARKS

State of the Society Remarks from Dave Braun


View the Opening Remarks from Cereals & Grains 20 Online

View Video

CEREALS & GRAINS 20 ONLINE - ON DEMAND

Miss a session? Cereals & Grains 20 Online registrants can access this year's meeting programming on demand. Take advantage of the 110+ hours of video content available to you now through March 1, 2021.

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