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​On the use of native corn starch as a standard reference material for falling number

The authors describe a study​ to evaluate falling number measurements across laboratories and time, which may serve as a basis for establishing guidelines on operational limits for networked falling number instruments.

Final Issue of Cereal Foods World Now Available.

Thank you for your support of Cereal Foods World. We hope you enjoy this final November/December 2020 issue.​ All archived CFW content will be available to Cereals & Grains members going forward with your member login and password. We look forward to bringing you the next generation of content soon.  


Congratulations to the 2020 Awardees in honor of their significant contributions to the field of cereal grain science.Watch the video presentation!


State of the Society Remarks from Dave Braun

View the Opening Remarks from Cereals & Grains 20 Online. 

View Video


Cereals & Grains 20 Online, is available on deman​d for registrants now through March 1, 2021​. Go back an​d catch up on the sessions you missed during the meeting!​


Introducing Five Approved Methods from Technical Committees in 2019

AACC 61-04.01
Gelatinization Temperature of Milled Rice Flour

AACC 61-10.01
Determining Crack Resistance and Translucency of Paddy Rice Kernels Using the PaddyCheck Instrument

AACC 66-51.01
Fully Cooked Time of Spaghetti

AACC 66-52.01
Determination of Cooked Spaghetti Firmness

AACC 56-15.01
Solvent Retention Capacity Profile—Automated Measurement