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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.
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.
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