Developments in Milling and Baking

Keep abreast of developments in the field of flour milling and baking, with a subscription to CCFRA's Developments in Milling and Baking.

• Cereals grain, mainly wheat, oats, rye and maize, but also other cereals and pseudocereals where there is a direct application to food products.
• Flour quality and composition, such as gluten, damaged starch and alpha-amylase activity.
• Ingredients other than flour used by the bakery industry. Everything from acesulfame K to zein has appeared in this section.
• Milling and baking technology. Covers processes and equipment from storage and handling to milling, baking and extrusion and other production techniques used in the baking industry. Packaging and preservation, process control and quality assurance are also included here.
• Finished products - bread, flour confectionery, biscuits, cereal-based snack foods, breakfast cereals and other products, which include pizza and pasta.
• Nutrition and food safety - covers the latest research on nutritional aspects of cereals and cereal products and also toxicological and microbiological concerns.
• Laboratory techniques used in chemical analysis and the study of physical properties. A subsection on wheat and flour testing methods is included.
• Statistical information, health and safety at work and articles on food legislation (UK, EU and international) of interest to the bakery sector.

Where an article relates to more than one section, cross references (hypertext links in the web version) are added. This means that if your interest is, for example, in biscuits, all relevant articles can be found by going to the Biscuits section and using the cross-references, to locate articles in the Chocolate and Cocoa, Packaging, Legislation or any other section.