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doi:10.1094/CFW-59-5-0260 | VIEW ARTICLE


Getting More from Whole Grains

Stanley P.Cauvain

BakeTran, Witney, U.K., spc@baketran.demon.co.uk Cereal Foods World 59(5):260-260.

A big challenge bakers must face is the manufacture of whole grain products with good sensory characteristics and greater health-promoting benefits. In the debate over health and diet one of the least contentious facts is that consumers do not eat enough fiber, and one of the best vehicles for delivering more fiber in the diet is bread products. If bakers are to play a part in promoting the consumption of whole grains, then they must continue to seek new technical and processing solutions for their manufacture. As always, the baked product markets will throw out new challenges, and bakers will rise to meet them.

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