Jeff Yankellow¹

What is artisan bread? Is it the ingredients, the process, the amount of work done by hand or machine, or the bread itself that matters most? There will never be unanimous agreement on a definition, because it is subjective.

DOI: https://doi.org/10.1094/CFW-63-2-0052

PDF Article

Andrew S. Ross¹

A technical definition of artisan breads is proposed based on lean formulations, long fermentations, and the use of process to adapt to flour qualities. What constitutes refined flour that is suitable for artisan bread production is discussed.

DOI: https://doi.org/10.1094/CFW-63-2-0056

PDF Article

Frank Devos¹

Breadmaking as we know it, with kneading, leavening, and baking, has existed since the ancient Egyptians. With the introduction of commercial yeast some 150 years ago, much faster processes were suddenly possible, fueling the rise of modern industrial...

DOI: https://doi.org/10.1094/CFW-63-2-0063

PDF Article

D. Austin¹

Enzymes are flour and dough additives used to improve the quality of finished baked goods. Baking enzymes and their potential applications in artisan breads are the focus of this article.

DOI: https://doi.org/10.1094/CFW-63-2-0067

PDF Article

Alessandra Marti and Elena de la Peña

This issue of Cereal Foods World explores the artisan baking trend throughout the value chain, highlighting the challenges and potential solutions for the mass production of artisan breads. Technical challenges are discussed.

DOI: https://doi.org/10.1094/CFW-63-2-0051

PDF Article

Martin Philip¹

Breadmaking, from grain to milling, mixing, fermentation, shaping, scoring, and baking, is a series of separate but interdependent activities. The key roles of scoring and evaluation in producing high-quality artisan breads are discussed.

DOI: https://doi.org/10.1094/CFW-63-2-0074

PDF Article

Leonard Heflich¹

FSMA regulations have broad implications for food manufacturers and distributors. The food industry needs to understand FSMA to implement regulations in a manner that adds value and improves food safety without creating a burden on the industry.

DOI: https://doi.org/10.1094/CFW-63-2-0076

PDF Article

Barry V. McCleary, Jodi Cox, and Vincent A. McKie

A method for measurement of total dietary fiber was validated for plant materials, foods, and food ingredients. AACCI Approved Method 32-60.01 (Integrated Method for Total Dietary Fiber) was evaluated through an AACCI and ICC collaborative study.

DOI: https://doi.org/10.1094/CFW-63-2-0080

PDF Article

AACCI members each have their own story, and we want to highlight all of their amazing accomplishments. “Spotlights” is a series of member interviews capturing the unique stories of our many volunteers.

DOI: https://doi.org/10.1094/CFW-63-2-0085

PDF Article

Cereals & Grains 18 was held October 21–23 in London, U.K. The meeting was a focused event highlighting the latest changes, challenges, research, and innovations along the entire cereal grains value chain.

DOI: https://doi.org/10.1094/CFW-63-2-0086

PDF Article

Representatives from industry, academia, and trade organizations gathered to discuss food safety in grain milling. Issues discussed included bulk grains, traceability, and potential risks that need to be addressed in the food supply chain.

DOI: https://doi.org/10.1094/CFW-63-2-0088

PDF Article

Thank you to all our corporate members, who contribute their knowledge, expertise, and professional involvement to ensure the continued strength of the association and to promote excellence in cereal grain science worldwide.

DOI: https://doi.org/10.1094/CFW-63-2-0090

PDF Article

DOI: https://doi.org/10.1094/CFW-63-2-0091

PDF Article