Increasing the availability of whole grains starts at the mill. But how exactly does milling impact grains? Dr. Amrita Ray will first explore how different milling methods impact particle size, temperature, and nutrient retention. Dr. Ray will also share how whole grain flours are more nutritionally complete than refined flours, and how whole grain milling is important for future nutrition security. Dr. Ray will also evaluate how stone milling in particular influences the nutritional and functional properties of the flour and discuss the response in the development of better-for-you bakery products.
This webinar awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
The video recordings can be viewed for CPEU credit up to 3 years after their original air date. These activities should be logged as a 741 activity (Enduring Activity). To receive your certificate of completion, submit the form below. For other questions, please contact [email protected]. CDR credentialed practitioners may share information regarding the quality of this CPE activity or any CDR prior approved activity with CDR staff by emailing [email protected]. We also kindly invite you to complete our evaluation of this activity.
For Whole Grain Milling: Future Nutrition Security
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