Cereals & Grains Association
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​​January-February 2014

Grains & Pulses

Volume 59, Number 1

Editorial

Feature

Einkorn: A Functional Wheat for Developing High-Lutein Whole Grain Baked Products
doi: 10.1094/CFW-59-1-0005
E.-S. M. Abdel-Aal and P. Hucl
Pages 5-10
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Sorghum: Obliging Alternative and Ancient Grain
doi: 10.1094/CFW-59-1-0012
D. Lemlioglu-Austin
Pages 12-20
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Wheat Genomics for Grain Quality Improvement
doi: 10.1094/CFW-59-1-0022
R. J. Henry
Pages 22-24
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AACCI Report

AACCI Approved Methods Technical Committee Report: Collaborative Study for Flour Quality in a Pancake-Making Method (AACCI Approved Method 10-80.01)
doi: 10.1094/CFW-59-1-0026
A. D. Bettge
Pages 26-29
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AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Gelatinization Temperature of Milled Rice Flour Using the Rapid Visco Analyser
doi: 10.1094/CFW-59-1-0031
J. M. C. Dang and M. L. Bason
Pages 31-34
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Global Conversation

Present Status, Challenges, and Plans for Whole Grain Food Development in China
doi: 10.1094/CFW-59-1-0036
TaoFeng
Pages 36-37
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Column

Grains and Pulses in Baking
doi: 10.1094/CFW-59-1-0038
Stanley P. Cauvain
Pages 38-39
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Beware: Lawyers Making Child Nutrition Policy
doi: 10.1094/CFW-59-1-0040
Joanne Slavin
Pages 40-41
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Grains and Pulses: Where Do We Go from Here?
doi: 10.1094/CFW-59-1-0043
Suzy Badaracco
Pages 43-44
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In Every Issue

doi: 10.1094/CFW-59-1-0046
doi: 10.1094/CFW-59-1-0048
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