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DisplayTitle September-October
Issue 65 (5)
Global Food Systems / Cereal Foods
Rusty C. Bautista1,2 and Paul Allen Counce3 Rice is grown over much of the world and provides more calories directly to human beings than any other cereal.
DOI: https://doi.org/10.1094/CFW-65-5-0052 Craig F. Morris,1 Douglas A. Engle,2 and Alecia M. Kiszonas2 Whereas hard kernel wheats are used for yeast-leavened breads, soft wheats are used for cookies, cakes, and confections.
DOI: https://doi.org/10.1094/CFW-65-5-0053  Larisa Cato2 and Daniel Mullan3 Breeding new wheat varieties for Australian Noodle Wheat (ANW) and Australian Prime White Noodle (APWN) classes requires great understanding of the processing and end-product quality requirements suited for these wheat types.
DOI: https://doi.org/10.1094/CFW-65-5-0054  Ross Kingwell2 and Chris Carter3 Southeast Asia is the largest and fastest growing destination for global wheat exports and is projected to attract 27.6 Mt of wheat from Canada, the United States, Argentina, the Black Sea region, and Australia in 2019–2020.
DOI: https://doi.org/10.1094/CFW-65-5-0056 
Melissa Fitzgerald and Venea Dara Daygon When a new variety of rice is released from a breeding program, it must undergo two major stages to determine whether it will persist.
DOI: https://doi.org/10.1094/CFW-65-5-0057 Meng Niu1 and Gary G. Hou2,3 Whole grains and their products have existed or been introduced worldwide, but there are still some challenges facing researchers and food manufacturers.
DOI: https://doi.org/10.1094/CFW-65-5-0058 Jing Lan,1 Yingying Guo,1 Xiangdong Sun,1 Lin Zhao,1 and Bin Xiao Fu2,3 The traditional Chinese dumpling, jiaozi, has a long history and is widely consumed in East and Southeast Asian countries.
DOI: https://doi.org/10.1094/CFW-65-5-0059
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