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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.
2014 AACCI Annual Meeting10/5/2014 - 10/8/2014Providence, RI, U.S.A.
Cereals & Europe Section Short Course on Bakery Enzymes11/20/2014 - 11/21/2014European Bakery Innovation Centre, Papendrecht, The Netherlands
The September 2014 issue of the Carbohydrate Division Newsletter is now available on the division website. Division meeting, dinner, and award details in Providence are just some of the items included, so make sure to read it online today!