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​​​​​​​​​​​​​​​​​​​​​​Cereal Chemistry CoverEditor's Pick: "Effect of acid-soluble wheat protein addition on the quality of bread prepared from molded frozen dough"


Arai et al.​ report on how the addition of acid soluble proteins (composed mainly of gliadins) improved processing tolerance and bread quality by reducing manufacturing problems associated with the production of molded frozen dough in commercial mass bread production in "Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough."




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 CEREALS & GRAINS 21: A SERIES ON FOOD EVOLUTION

Registration is open for all three dates for Cereals & Grains 21: A Series on Food Evolution!​ Join us June 24, November 17, and November 18 to explore advancements and trends within the overarching theme of Food Evolution​. Save 20% when you register for all three dates!​

Each day of programming will feature keynote sessions​, symposia, ​industry hot topic discussions, and virtual networking opportunities - each with its own distinct theme. ​​​Register today to investigate the June 24 meeting theme, "Ensuring Quality and Safety in ​​the Grain Industry!"​

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Learn About Our Three Key Strategic Initiatives

​View this video to hear President, Marta Izydorczyk, present the 2021 Membership Update regarding the future mission and vision of our association.




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