November-December Issue of Cereal Foods World Now Online!
Innovation across the Value Chain is the focus of the November-December 2018 issue of Cereal Foods World. Under the direction of Guest Editors Jayne Bock and Jess Sweley, innovation along the market value chain is explored from producers to retail settings. This collection of articles reveals the wide range of opportunities available for successfully bringing cereal and grain innovations to the marketplace.
Zhang et al. describe a study that explores the mechanism of how freeze–thaw treatments affect the processing quality of frozen wheat flour dough. The study shows that cooking quality and texture characteristics of frozen dough could decline significantly by changing the microstructure of frozen dough, its water distribution, and secondary structure of wheat gluten.
Read: The Cereals & Grains 18 Story
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