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Emmer and einkorn have long been recognized for their use in baked products; however, they may also be well suited to create new styles of beer and malt.
Investigation of the Suitability of Hulled Wheats for Malting and Brewing.H. Mayer et al., Journal of the American Society of Brewing Chemists 69:116, 2011.
Xylanase inhibitors play a variety of roles in cereals, from acting as part of the plant defense system against pathogenic microorganisms to being added as an ingredient to reduce syruping in refrigerated doughs.
Xylanase Inhibitors in Cereals: Relevance for Plant Physiology and Cereal Processing.C. M. Courtin et al., AACCI Annual Meeting, 2011.
Because the mechanical properties of wheat grain affect its utilization, identification of sprouted or damaged kernels is important to ensure good quality flour.
Development, Structure, and Mechanical Properties of the Wheat Grain.Pages 51-95 in: Wheat: Chemistry and Technology, 4th ed. K. Khan and P. R. Shewry, eds., AACCI, 2009.Detection of Sprouted and Midge-Damaged Wheat Kernels Using Near-Infrared Hyperspectral Imaging.C. B. Singh et al., Cereal Chemistry 86(3):256, 2009.
Many components of grains, such as dietary fiber, beta-glucans, and bioactive compounds, have demonstrated health benefits associated with their consumption.
Functional Oat Ingredients—Opportunities and Challenges for Food Technology.P. Lehtinen et al., Cereal Foods World 54(6):267, 2009. Rye, A Healthy Cereal Full of Dietary Fiber.P. Åman et al., Cereal Foods World 55(5):231, 2010.Overview of Bioactive Compounds in Cereal Grains: Benefits and Processing Challenges.R. Madl, AACCI Annual Meeting, 2011.