AACCI’s leadership ensures that AACCI advances its mission of being the leading association for the advancement of cereal grain science. We are pleased to announce our newly installed Board of Directors: Gerard Downey, president; Lydia Midness, president-elect; Jan Delcour, chair of the board; Dave Braun, treasurer; Jon Faubion, Matthew Morell, Perry Ng, Deirdre Ortiz, Jaan Perten, and Jennifer Robinson, directors.
Nutrition is an essential aspect of cereal quality, processing, and consumer appeal. Manini and colleagues found that a stable sourdoughlike fermentation of wheat bran resulted in high levels of lactic acid bacteria and yeasts and a concomitant increase (30%) of soluble fiber. Phytic acid was completely degraded. This study identified microbial strains using RAPD-PCR and subsequent DNA sequencing. This study is part of the Cereals&Europe Focus Issue of Cereal Chemistry.
Cereals & Europe Section Short Course on Bakery Enzymes11/20/2014 - 11/21/2014European Bakery Innovation Centre, Papendrecht, The Netherlands
AACCI Batters and Breadings Technology Short Course2/9/2015 - 2/10/2015Tampa, Florida, U.S.A.
AACCI Chemical Leavening Short Course2/11/2015 - 2/13/2015Tampa, Florida, U.S.A.
Dilek Austin, Novozymes, is assembling a Cereal Foods World (CFW) article series authored by researchers from around the world. Be sure to take a look at the upcoming articles and gain international perspective on the future of grain science.