By Weegels, Peter
Shopper pushed Cereal Innovation: the place technology Meets contains a selection of papers from oral and poster shows, in addition to the entire abstracts from the 1st Spring assembly equipped by way of Cereals&Europe, the ecu component to AACC overseas. those lawsuits speak about the foremost innovation demanding situations the cereal is dealing with to satisfy shoppers calls for and expectations.
Consumers wishes are maybe most sensible summarized as meals which are secure, fit, and attractive. This booklet is helping solution tricky questions relating to those crucial wishes. With recognize to security, the cereal can already boast of a superb popularity and an extended culture of safeguarding cereals and their items. yet how can one outline fit ? How does one distinguish among fact and fiction? If the easiest how you can upload overall healthiness merits to cereal items are to be decided, the shopper s palate wishes first to be happy. What are the main affordable how one can manufacture grain-based items for protection, well-being, and palatability? This convention addressed those vital questions and this ebook is the results of the study and insights of a number of the brightest minds in grain technology today.
Areas of concentration - client pushed Cereal Innovation convention Proceedings
Plenary Papers from Invited Lecturers:
shopper Attitudes in the direction of fit Cereal Products
patron, Cereals and future health: traits, Fads and Reality
overall healthiness merits of complete Grain Products
purchaser Insights and dietary points of cutting edge Cereal-based Products
dietary and Sensory Quality
Cereals: resource of top quality Nutrients
legislation and sensible Nutrients
larger procedures for larger Nutrition
Product Texture and Quality
Read or Download Consumer Driven Cereal Innovation: Where Science Meets Industry PDF
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Additional resources for Consumer Driven Cereal Innovation: Where Science Meets Industry
The frozen doughs were freeze-dried, ground with mortar and pestle and sieved (∅ = 250 µm). e. dough formation and fermentation. 16 EU/g) apparent xylanase activity, respectively. For both varieties, part of the wheat kernels was surface sterilized to eliminate microbial xylanases. Both untreated and treated wheat kernels were milled to obtain six flour fractions, bran and shorts. The degree of milling and the composition of the flour fractions (ash, starch, protein, total AX, and xylanase activity) derived from untreated and surface sterilized wheat kernels were comparable (re34 Cereals—Regulation and Functional Nutrients sults not shown).
36 Variation in Rheological Properties of Dough Enriched in Untreated and Treated Dietary Fiber Rich Cereal Fractions VIOREL S. SIMAC1 and DESPINA G. BORDEI2 1 Institute of Food Bioresources, R&D Department, Bucharest, Romania; 2 Dunarea de Jos University, Faculty of Food Science and Engineering, Galati, Romania ABSTRACT The variation in the rheological properties of white wheat flour dough upon supplementation with different percentages of bran, pollard (10 to 20%), and biochemically (10 to 50%) and hydrothermally (10 to 20%) treated bran was studied.
ARO (2), V. HIETANIEMI (2), P. LEHTINEN (1), K. POUTANEN (1). (1) VTT Technical Research Centre, Espoo, Finland; (2) MTT Agrifood Research Finland, Jokioinen, Finland. Oat is a superior source of soluble fibre plus phytochemicals, unsaturated fatty acids and high-quality protein. The consumers are aware of the health-promoting properties of oat and the physiological effects of oat β-glucans are evident and well-documented, Different type of commercial β-glucan fractions are available on global market.