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Processing to enhance ingredient functionality of whole grains J. L. CASPER (1), S. M. Finnie (2), J. Turner (3). (1) Cargill Horizon Milling, Plymouth, MN, U.S.A.; (2) Cargill, Inc., Plymouth, MN, U.S.A.; (3) Cargill Horizon Milling, Minnetonka, MN, U.S.A. The addition of whole grains to products can be challenging due to their complex composition and architecture. Those formulating and manufacturing whole grain containing products have to adapt their formulations and processes to the components being introduced through whole grain materials. Technology has a critical role in influencing interactions of whole grain components for the production of acceptable and low cost whole grain foods. At this time a modest amount of information exists to explain the interactions of whole grain components on their functionality in food processing and finished product quality. Whole wheat milling practices have been the most prominent examples of the optimization of whole grain ingredients. Whole wheat optimization has been an exercise of balancing both material performance in food processes and consumer acceptance. Pretreatment of the grain, heat treatment, and the particle size of the bran and germ all have implications on the physicochemical properties of the material. The properties of whole grain materials can be further modified through the use of enzymes during food manufacture in order to improve processing and finished product quality, or to help attain a nutritional goal. The objective of this presentation is to provide an overview of the functional characteristics of whole grain components, whole grain whole grain component interactions, and processes that can improve the functionality of whole grain materials in food applications. View Presentation