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The Top 19 Articles of 2019
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Cereal Foods World (CFW) is a benefit of your Cereals & Grains Association membership, and we thank you for your continued support as we strive to bring you articles about topics relevant to you.
In 2019, CFW explored various aspects of the Global Food System, the super theme that will carry through 2020 to meet the association's goal of fostering food evolution for our members. Watch for the newest issue of CFW in January.
In the meantime, here are the 19 most popular CFW articles of 2019.
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K. Gombas
FSMA requires the FDA to establish prevention-oriented standards across the supply chain. This article focuses on the applicability and requirements of each of the FDA’s seven foundational final rules, identifying who is covered under each regulation, key requirements, and compliance dates.
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18
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E. Yildiz, G. Sumnu, and S. Sahin
Gluten-free doughs lack the glutenins and gliadins responsible for dough expansion and strength, inhibiting network formation and reducing the viscoelastic structure of doughs. The advantages and disadvantages of baking gluten-free products using different microwave methods and some possible solutions are summarized in this article.
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17
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P. Ek and G. M. Ganjyal
Significant efforts have been made to incorporate whole and ancient grains in direct-expanded (puffed) product applications. Physicochemical characteristics of flours play a critical role in extrudability and final product characteristics. The wide range of physicochemical characteristics of whole and ancient grains poses unique processing challenges. Extrusion characteristics of wheat and quinoa flours and the importance of understanding the characteristics of new grains and pseudocereals to overcome processing challenges are discussed.
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16
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R. Repo-Carrasco-Valencia and J. M. Vidaurre-Ruiz
Quinoa, kañiwa, and kiwicha are nutritious native grains that have adapted to the distinct environmental conditions of the Andes mountains of South America. These grains contain relatively high amounts of protein, high-quality oil and dietary fiber, starches with interesting rheological properties, and bioactive compounds (e.g., flavonoids and natural antioxidants). Today, the food industry is using Andean ancient grains to develop novel products, such as enriched and gluten-free breads and pasta products and beverages.
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M. M. Cookson
Millstones have been used for millennia for milling cereal grains. They were developed from primitive, hand-operated querns and today have largely been replaced by iron rollers. The introduction of steam power helped usher in the age of the roller mill. Increased demand for white flour and importation of harder wheat varieties accelerated the decline of the millstone.
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14
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D. Rhodes
Wheat, rice, maize, pearl millet, and sorghum together provide 44% of all calories consumed per capita per day worldwide, so improving the nutritional quality of cereal grains could have a significant impact on alleviating malnutrition. Crop nutritional genomics will be a key in ensuring global food security through biofortification.
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J. Mendesh and P. Erickson
The global food industry has a key role to play in solving the problems of food insecurity and poor nutrition. Partners in Food Solutions harnesses the specialized knowledge and experience of world-class food and agriculture companies and volunteer food technology professionals to assist and provide training for early-stage food companies in Africa to improve food safety, packaging, processing, marketing, and more.
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12
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M. Sissons, N. Alzuwaid, C. Fellows, B. Fu, F. Manthey, and C. Fares
The AACC International (AACCI) Pasta Products Analysis Technical Committee has completed a collaborative study of methods for measuring spaghetti fully cooked time (FCT) and cooked spaghetti firmness (absolute peak force, area to absolute peak force, total downstroke area, and total positive area). The methods have been approved as AACCI Approved Methods 66-51.01 and 66-52.01, respectively.
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J. Walton
This article presents biofortification (the process of breeding food crops to create crops that are richer in micronutrients) as an evidence-based nutrition strategy for increasing the intake of key micronutrients through diets in both developed and developing countries.
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B.-K. Baik
Enhancement of product quality and sensory acceptance could lead to a meaningful boost in overall consumption of whole wheat foods. In this article, favorable bran characteristics and effective bran pretreatment methods, as well as optimal timing of bran incorporation into dough after full gluten development, for production of whole wheat bread with improved functional properties and product quality are discussed.
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V. Costa and A. Johnson
The general shift toward more healthful eating patterns, adoption of more plant-based diets, quest for high-protein foods, and aspects of the “free-from” movement are favorable for grain and cereal food categories.
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S. Lourenço, G. Laub Hansen, B. Stærk, P. Frank, and C. Toft Petersen
In less than a decade, the average whole grain intake of Danes increased dramatically. The role of the Danish Whole Grain Partnership in this dietary change is described, including the history and organization of the partnership, foundational evidence, important lessons learned, and key strategic elements.
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D. M. Miskelly
Wheat is the largest Australian grain crop, of which about 70% is exported, principally to markets in Asia. Australia’s wheat classification and grading system relies on the additive effects of wheat variety plus grain quality testing. This article describes the analytical testing used to determine grain quality and how it is integrated within the broader context of the Australian wheat industry.
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A. Vissers, M. Adams, and G. Tucker
Wheat-based products require preprocessing of the grain before they can be used as food ingredients. Preprocessing techniques (physical and biochemical) affect the nutritional value and techno-functionality of wheat in different ways and are the subject of this review.
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This interview highlights the work of Jo Gossens and shiftN on a comprehensive global food systems map.
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A. S. Ross
Highly refined flour is nutritionally incomplete, and mandatory fortification only replaces some of what is lost in milling. Although whole grains arguably provide great nutritional benefits, there are barriers to access and acceptability. Layered among these challenges are threats to the production and nutrient value of cereals grains from global heating and increased atmospheric CO2 levels. Widespread efforts in breeding and the food industry to address these challenges are underway.
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H. Faridi, R. Goodwin, R. Lougee, and J. Martin
The journey to leverage artificial intelligence (AI) to create changes in the speed and effectiveness of new product development has begun. McCormick & Company and IBM Research have embarked on a collaboration to pioneer the application of AI to flavor and food development, combining McCormick’s extensive product formulation data and know-how with IBM Research’s AI expertise to reimagine food and flavor innovation for the digital age.
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A. Vasan and B. G. Bedard
Food security exists when all people have access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences. Given the growing risks associated with increased demands for natural resources, social and political instability, trade barriers, climate change, and economic inequality, building a resilient, secure global food system is essential.
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G. M. Listman, C. Guzmán, N. Palacios-Rojas, W. H. Pfeiffer, F. San Vicente, and V. Govindan
Biofortification (development of micronutrient-dense staple crops using traditional breeding practices and modern biotechnology) is a promising approach to improve nutrition. Sixty improved varieties of maize and wheat with grains featuring enhanced levels of essential micronutrients have been developed and released.
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