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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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​​​​​​​​​​​New at Cereals & Grains Association​​

Order Our New LPRP Series: Alternative Flour

The AACC Laboratory Proficiency Rating Program (LPRP) is introducing a new sample series: Alternative Flour (ALTFLR). This new series provides you with bimonthly samples of flour from a variety of crops other than wheat for a wide range of sample types.

The first samples in this series will ship in January 2024. Subscribe today to start measuring your non-wheat laboratory performance with confidence!

Get the Series

REGISTER FOR THE 2024 RICE QUALITY AND EVALUATION SHORT COURSE!

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.​​

Register​​​

Industry Supporter

​NEW AACC APPROVED METHOD

Guideline on Method Selection for Dietary Fiber Analysis

This new 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

Learn More​​​

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

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

Have colleagues that want to join as well? Check out our new Coporate Membership option.

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FOOD FOR THOUGHT

Discover Grain Processing Techniques

Cereal grains are packed with nutrition and are an important part of a healthy diet. Processing techniques play a vital role in improving the nutritional value, shelf life, texture and appearance, and the functional properties of grain-based food ingredients. For our Grain Processing Techniques Food for Thought, we've collected resources that illustrating the value of these techniques in food production.

Take a look at this topic and our past Food for Thought topics.

FEATURED SCIENCE

Functional Food Research

The entrainment and evolution of gas bubbles in bread dough​

Xinyang Sun and colleagues present a thorough and comprehensive review about the size distribution of gas cells in bread dough—a topic greatly relevant to achieving high loaf volume and uniform crumb structure for bread quality.​

​Read More​​​

AACC ANALYTICAL RESOURCES

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 ensure you receive your samples at the start of the new year. You'll 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.   

Not Yet Subscribed to AACC Approved Methods of Analysis?

Subscribers to AACC Approved Methods have ongoing access to 350+ Methods and counting, including our newly added Guideline on Method S​election for Dietary Fiber Analysis!​

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