Student Baked-Products Competition: Deadline Extended!
The need for cost‐effective, fast, and reliable techniques to evaluate wheat protein content and quality has led to the modification of available methods as well as the development of new methods. This review paper by Khorshidi et al. discusses the capabilities and potential of low-field NMR and low-intensity ultra-sound as fast, accurate, and cost-effective, non-destructive screening tools for quality evaluation of wheat kernels or dough.
AACCI Announces New Approved Methods
The AACCI Approved Methods Technical Committee adopted and modified Guidelines for Making and Cooking Japanese Udon Noodles (AACCI Approved Method 66-60.01), and AACCI has introduced a new Guideline for Food Shelf-Life Studies (AACCI Method 35-01.01). Read about them in the latest issue of Cereal Foods World.
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