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The Science Behind 75% of the World's Diet

Advancing innovation across the broad disciplines of cereal grain science through research, education, collaboration, technical service, and advocacy.

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Exciting News! Individual ​Membership is Now Free!

Join Cereals & Grains Association to gain access to leading resources and community experts — with no membership dues!

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April 23, 2024 – 1:00 p.m. Central Time

All members can register to join us for this new webinar to learn about regulatory issues with protein and protein digestibility-corrected amino acid score (PDCAAS) with Dr. James House, University of Manitoba. ​Register today to learn about the application of protein quality measures, including the potential to use in vitro methods, in regulatory guidelines relative to the nutritional facts for protein content.​​

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May 22–23, 2024 – University of Arkansas, Fayetteville, AR

Rice is one of the leading​ food crops in the world and is nutritious, versatile, and gluten-free. Using a mix of lecture and lab work, this course will provide information and hands-on experience about rice physiology, quality, milling, functionality, and sensory evaluation. The structure and composition of a rice kernel and the physicochemical properties of kernel constituents will also be discussed.​​

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Engage with leading colleagues in your field and become a Cereals & Grains Member today!

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Chemistry, Quality, and Technology Conference​

October 16–17, 2024 • Hyatt Regency, Schaumburg, Illinois ​​

Save the date and plan to join us at the inaugural Chemistry, Quality, and Technology Conference, an all-new event – and meeting format – from Cereals & Grains Association! Abstract submissions are opening later this month, so stay tuned for details on how to submit. 

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Physicochemical properties of buckwheat flours and their influence on focaccia bread quality

To investigate the effects of buckwheat/wheat flour blends on bread production, Nalbandian, Karkle, and Ganjyal prepared focaccia with 25%, 50%, and 75% substitution rates of whole and dehulled buckwheat flour with refined wheat bread flour. They report findings on the physicochemical properties of the flours, their dough properties, and focaccia quality.

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New AACC Laboratory Proficiency Rating Program (LPRP) Series — Alternative Flour!

Subscribe to our new Alternative Flour Series (ALTFLR) in the LPRP Flour Analysis Category today to receive bimonthly samples of flour from pulses, grain, and cereal sources other than wheat, such as peas, quinoa, and lentil. Analys​​​es include moisture, protein, ash, dietary fiber, total starch, and more.

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New Guidelines for AACC Approved Methods of Analysis

The new Guideline for Dietary Fiber Analysis​ method helps you select the appropriate method for measuring dietary fiber, based on the ingredients in the formulation. Find it in Section 32 — #32-01.01.​

You can find our other recently added method, Guideline for the Production of Laboratory-Milled Whole Wheat Flour, in Section 26 — #26-05.01.​

Subscribe to AACC Approved Methods​ and get ongoing access to 350+ Methods and counting!​​

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​​​Thanks to our top ​corporate members​​​

Interested in becoming a cor​porate member? Learn more today!

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