Congratulations to Katharina Scherf, Deutsche Forschungsanstalt für Lebensmittelchemie in Germany, recipient of the 2015 Cecil F. Pinney Travel Award. The Cecil F. Pinney Travel Award acknowledges outstanding individuals establishing their professional careers in grain science and technology.
Sprouting of cereal grains can drastically alter their composition and processing. In wheat, the presence of sprout-associated α-amylase degrades starch and can reduce product quality. Cereal chemists Sven Hagberg and Harald Perten developed what is now known as the falling number test (AACCI Approved Method 56-81.03). Delwiche and colleagues examined the repeatability precision of the test, which had a coefficient of variation of 1–4%. Modifying the test to use 8 g of meal and 30 mL of water improved precision, whereas a surfactant (Tween 20) had a negligible effect. Methods evolve and are under continual scrutiny, evaluation, and improvement.
Watch the latest member testimonial videos featuring newly-elected director Christophe Courtin, Trust Beta, and students Elena De La Peña and George Baasandorj. Share them with your colleagues and stay tuned for more installments in the coming months!