Inhaltsverzeichnis

Editorial

Enzyme-Modified Soy Protein Hydrolysates in Muffins

Demand is increasing for high-protein baked goods. Soy protein isolate (SPI) is a complete, plant-based protein that may be added to baked goods such as muffins to develop a high-protein snack.

Gefrieren von Teig: Wissensstand, Innovationen, technologischer Wandel

Die Einführung von Kälteverfahren – das Tiefgefrieren – etablierte sich in der Backwarenbranche im Vergleich zu anderen verarbeitenden Branchen der Lebensmittelwirtschaft zeitlich versetzt.

A new sight on the Extensograph-E functionality

By using of the Extensograph-E and the immanent characteristics resistance and extensibility, several types of baked snack products were compared in terms of their basic textural properties (hardness, flexibility).

AGF-Tagung mit Fokus auf Vielfalt

Pflanzenbau, Toxine und die neuesten Backtechnologien waren nur einige der Themen, die auf der 31. AGF Getreide-Tagung regen Anlass zur Diskussion boten.

More than it meets the eye: IAOM's 127th Annual Conference & Expo

Nearly 1,100 milling professionals from 21 countries attended the International Association of Operative Milles, IAOM’s 127th Annual Conference & Expo in Minneapolis, Minnesota, on April 17-21, 2023.

Bakery Showcase Vancouver: Connecting and learning from each other

The Baking Association of Canada’s Bakery Showcase Vancouver Trade Show & Conference was held in Vancouver Convention Centre, Vancouver, BC, Canada from 14 May - 15 May 2023.

Opportunities for bakers from all over the world

The Weinheim Academy is a very well-equipped and particularly innovative educational institution in Germany. It works with the highest scientific standards and is well networked internationally.

Holistic understanding of whole grain sustainability

Already since the start of this century periodically Whole Grain Summits have been organised to discuss the translation of the health benefits of whole grains into practice with experts all over the world.

EYCSTW: Back where it all started

The 20th European Young Cereal Scientists and Technologists Workshop (EYCSTW) was organized by the Cereals & Grains Association European Section (Cereals & Europe).

Aktuelles

AGF-Tagung mit Ausstellung, iba with new themed area, For Farmers to sell Belgium feed unit, Crespel & Deiters Group opens US subsidiary, FEI-Tagung mit Fokus auf Lebensmittelproduktion

Cereal & Grain Sciences Congress, Conference, Symposium, Expo Calendar

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