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DisplayTitle March-April
Issue 63 (2)
Baked Products
Jeff Yankellow1 What is artisan bread? Is it the ingredients, the process, the amount of work done by hand or machine, or the bread itself that matters most? There will never be unanimous agreement on a definition, because it is subjective.
DOI: https://doi.org/10.1094/CFW-63-2-0052 PDF Article Andrew S. Ross1 A technical definition of artisan breads is proposed based on the concepts of lean formulations, long fermentations, and the use of process as the primary way to adapt to changing flour qualities. The current status of what constitutes refined flour...
DOI: https://doi.org/10.1094/CFW-63-2-0056 PDF Article Frank Devos1 Breadmaking as we know it, with kneading, leavening, and baking, has existed since the ancient Egyptians. With the introduction of commercial yeast some 150 years ago, much faster processes were suddenly possible, fueling the rise of modern industrial...
DOI: https://doi.org/10.1094/CFW-63-2-0063 PDF Article D. Austin1 Enzymes are flour and dough additives commonly used to improve the quality of finished baked goods by altering the way flour and dough behave in the mixing bowl and oven. The focus of this article is baking enzymes and their potential applications in...
DOI: https://doi.org/10.1094/CFW-63-2-0067 PDF Article
Alessandra Marti and Elena de la Peña This issue of Cereal Foods World explores the artisan baking trend throughout the value chain, highlighting the challenges and potential solutions for the mass production of artisan breads. Key players from the food industry were invited to contribute...
DOI: https://doi.org/10.1094/CFW-63-2-0051 PDF Article
Martin Philip1 The perfect baguette is hearth-baked and crisp, with a golden crust and toasty aroma. When sliced, crumbs cascade, foretelling the cracker crunch and moist interior of the bread. In a single bite, consumers enjoy the delicious finale of the breadmaking...
DOI: https://doi.org/10.1094/CFW-63-2-0074 PDF Article Leonard Heflich1 The 2010 Food Safety Modernization Act (FSMA) is the most comprehensive update to food safety requirements in the United States since the Food, Drug, and Cosmetic (FD&C) Act of 1938. The changes stipulated by FSMA have broad implications for all food...
DOI: https://doi.org/10.1094/CFW-63-2-0076 PDF Article
Barry V. McCleary, Jodi Cox, and Vincent A. McKie A method for measurement of total dietary fiber, as defined by the Codex Alimentarius Commission, was validated for plant materials, foods, and food ingredients. The method measures insoluble dietary fiber and total soluble dietary fiber...
DOI: https://doi.org/10.1094/CFW-63-2-0080 PDF Article
AACC International members each have their own story, and we want to highlight all of their amazing accomplishments. “Spotlights” is a series of individual and institutional member interviews capturing the unique stories of our many volunteers...
DOI: https://doi.org/10.1094/CFW-63-2-0085 PDF Article
Cereals & Grains 18 will be held October 21–23 in London, U.K., at the Hilton London Metropole. Cereals & Grains 18 will be a focused event highlighting the latest changes, challenges, research, and innovations along the entire cereal grains value chain.
DOI: https://doi.org/10.1094/CFW-63-2-0086 PDF Article On January 31, 2018, 35 representatives from industry, academia, and trade organizations gathered at the Iowa State University Economic Development Core Facility, ISU Research Park, to have an open dialogue on food safety in grain milling.
DOI: https://doi.org/10.1094/CFW-63-2-0088 PDF Article Thank you to all our corporate members, who contribute their knowledge, expertise, and professional involvement to ensure the continued strength of the association and to promote excellence in cereal grain science worldwide.
DOI: https://doi.org/10.1094/CFW-63-2-0090 PDF Article
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