Increased consumption of whole grain cereal products has broad health benefi ts. Using an experimental whole grain fl our-milling system, we evaluated soft wheat (Triticum aestivum L.) winter wheat genotypes in whole grain fl our for use in cookies. Grain from 14 soft winter wheat cultivars grown in two locations within two crop years was milled using a short-fl ow fl our mill to produce white ...

 Microsegregation is one of the most important phenomena occurs during solidification. It usually results in formation of some unexpected second phases which generally affect the mechanical properties and specially reduce the workability of casting products. The aim of this research is to study the effect of cooling rate and grain refinement on the microsegregation in Al-4.8 wt.% Cu. For this p...

Consumption of a number of grains and grain extracts has been reported to control or improve glucose tolerance and reduce insulin resistance. The inability of the body to maintain normal glucose levels or to require excessive levels of insulin to do so has been called glucose intolerance, impaired glucose tolerance and insulin resistance. These conditions are associated with obesity and may be ...

Wheat is a major staple food crop providing about 20% of dietary energy and proteins, and food products made of whole grain wheat are a major source of micronutrients like Zinc (Zn), Iron (Fe), Manganese (Mn), Magnesium (Mg), Vitamin B and E. Wheat provides about 40% intake of essential micronutrients by humans in the developing countries relying on wheat based diets. Varieties with genetically...

BACKGROUND There is an ongoing debate regarding health-related on-pack information appearing on products with low nutritional quality. The purpose of the study was to contribute to this discussion by examining the relationship between health-related on-pack information and the overall nutritional value of highly processed ready-to-eat breakfast cereals (RTECs). METHODS Maximum variation sampl...