On September 20, 2018 Bay State Milling Company participated in Sowing the Seed: A New Frontier for Fiber, a webinar hosted by the Nutrition Entrepreneurs Dietetic Practice Group in partnership with HealthSense High Fiber Wheat Flour. The webinar, available in its entirety in the video above, was eligible for continuing education credits for Registered Dietitians.
Wheat flour is an important food staple around the world. When eaten in the whole grain form, foods made from wheat kernels are meaningful sources of dietary fiber. However, many products are made with refined white flour from the wheat endosperm and have much less dietary fiber because the bran has been removed. Scientists have been exploring ways to develop wheat with more fiber in the endosperm to help address the global fiber gap. This webinar takes you from wheat seed to wholesome food. Julie Miller Jones, PhD, LN, CNS, outlines the extreme fiber gap, resistant starch as a form of dietary fiber, and the current understanding of dietary fiber’s importance and impact on human health. Crispin Howitt, PhD, then explains the path to developing and growing higher fiber wheat by increasing the resistant starch content of the endosperm to make higher fiber flour. Viewers will gain insights into how agronomy and nutrition can intersect to address the fiber gap and improve public health.
- Discuss evidence-based benefits of resistant starch on human health.
- Explain resistant starch, along with its unique benefits and bioactive behavior in the body.
- Describe how traditional plant breeding can improve crops and nutrient density.
- Summarize the difference between traditional wheat and higher fiber wheat.
Julie Miller Jones, PhD, LN, CNS
Dr. Jones is a Professor Emerita of Nutrition in the Department of Family, Consumer and Nutritional Sciences at St. Catherine University in St. Paul, Minnesota, and an Adjunct Professor in the Department of Food and Science and Nutrition at the University of Minnesota.
She is an internationally recognized expert, speaker and author in nutritional science with a focus on the global intake and health impact of carbohydrates, fiber and whole grains. She’s also the go-to resource for food safety and has authored the book, Food Safety (Eagan Press).
As a leader among her peers, Dr. Jones led the Whole Grains Task Force and the Glycemic Carbohydrate Definition Committee and is Past President of the American Association of Cereal Chemists International.
Crispin Howitt, PhD
Crispin completed his PhD at the Australian National University, studying respiratory pathways and photorespiration in cyanobacteria and the chloroplasts of higher plants.
In 2000 he moved to CSIRO in Canberra, Australia, for a second postdoctoral fellowship using gene technology to modify starch structure and function in the model plant Arabidopsis.
At the end of 2002 he moved into the area of cereal quality. Since then he has had a diverse range of interests: carotenoid biosynthesis in cereal grains, how manipulation of protein content and composition impacts end product functionality, the genetics of end product quality in wheat and modification of grain composition for health benefits.