Milling & Baking News - January 24, 2012 - 30

Education and Research 

Soft wheat studies yield key findings
series of whole grain flour studies conducted by the Agricultural Research Service of the U.S. Department of Agriculture has provided some answers as to how much dietary fiber is in whole grain flour made from soft wheat, and has enabled researchers to forecast what varieties of soft wheat plants are best for whole grain flours. The studies were executed over five years at A.R.S.’s Soft Wheat Quality Laboratory at Wooster, Ohio. The group responsible for the project included Clay Snelling, associate professor with Ohio State University’s Ohio Agricultural Research and Development Center in Wooster. He conducted the research with Mary Guttieri a research specialist, and Edward J. Souza, a former research leader and plant geneticist with the Soft Wheat Quality Laboratory. The research team used a nationally represented sample of soft wheat whole grain flours to determine the dietary fiber levels in soft wheat, whole grain flour. For example, the team used soft wheat kernels from 13 different wheat-growing regions, according to the A.R.S. The team also studied five different kinds of commercial whole grain soft-wheat flours. The team sought to account for as many factors as possible, so they compared flours from each of two commercial wheat varieties grown at each of two sites in Ohio during three consecutive years, according to the A.R.S. The research team found soft wheat whole grain flours averaged 14.8 grams of dietary fiber in each 100 grams of flour. The A.R.S. said the findings may be used in revised editions of nutrition databases that food manufacturers consult when making nutrition labels found on packaged foods. In addition to the findings regarding the fiber content of whole grain flours made from soft wheat, the team also found that some soft wheat varieties were better suited for use in whole grain flours. “In soft wheat, it’s a little bit more difficult to make whole grain products, and so we were looking to see if there were genetic variations in soft wheats for whole grain products such that there might be some way to tailor some of the soft wheats that are better suited for whole grains,” Dr. Snelling said. “We seemed to find
30 / January 24, 2012 Milling & Baking News

Researchers study fiber content and best varieties to make whole grain flours

A

some varieties that were a little bit better than others, and we were able to build a model that would predict what series of parameters you might want to make a better whole grain product from soft wheat.” The findings from the A.R.S. flour studies may help food manufacturers increase the proportion of flour from whole grain in relation to refined white flour food makers currently use. Americans currently under-consume dietary fiber. The 2010 Dietary

Holiday cut-out cookies made with whole grain wheat flour.

Guidelines recommend 14 grams per 1,000 calories consumed, or 25 grams per day for women and 38 grams for men. Americans’ usual intake averages 15 grams per day. “This study reveals that consumers might be receiving even more fiber from Kellogg products than previously thought,” said Nelson Almeida, Ph.D., vice-president of Global Chemistry, Nutrition and Regulatory Sciences, Kellogg Co. “This is important because less than 1 in 10 American adults and children get enough fiber in their diets, and most get about half the amount of fiber they need, as recommended by the Institute of Medicine.” Consumption of whole grains has been associated with health benefits. For example, a review of 25 studies published in the British Medical Journal found a high intake of dietary fiber, especially from cereals and whole

grains, was associated with a reduced risk of colorectal cancer. Putting more whole grain flours into the foods that consumers buy and enjoy, such as crackers and cookies, may be one way to get consumers eating more whole grains and dietary fiber. “Studies like this help us continue to meet America’s fiber deficit,” Dr. Almeida said. “Consumers also need to understand that the amount of fiber in whole grain products can vary greatly. They should specifically look for grain or whole grain foods that provide at least 3 grams of fiber to help meet their daily requirements without increasing calories.” Food manufacturers may also use the research to buy grains from a certain variety, Dr. Snelling said. “It could lead to them looking at the grain that they have coming in and be able to tell fairly quickly if it might be suitable for a whole grain product,” he said. “It would at least allow them to know how to handle it, and whether they need to add other materials, other ingredients to the flour to try to overcome inherent weaknesses or whether they can use it as is.” Whole grain flour comes with many benefits, but reaping those potential health impacts comes with challenges. “Soft wheat is typically used for products like cookies and cakes and pies and sweet goods,” said Kirk O’Donnell, vice-president of education at AIB International, Manhattan, Kas. “The reason for it is a lighter texture and if it’s used in bread it won’t rise high enough. It won’t have enough ability to hold its shape. When you go to whole wheat, the problem gets even worse.” Also, removing the bran and the germ from whole grain takes out some of the nutrients that come with those components. The outer, or bran layer, of a wheat kernel contains important vitamins such as selenium and B vitamins, for example, according to the A.R.S. The wheat seed, or germ, also provides B vitamins and healthful fats. The endosperm, which constitutes most of the inside of a wheat kernel, contains carbohydrates and protein. “The biggest thing that you don’t get when you go from whole grain to white flour whether it’s hard or soft, you’re missing the fiber and you’re missing a lot of the fat soluble vitamins, such as A, D and E,” Mr. O’Donnell said. “Pretty much all the fat is in the wheat germ.” However, once the bran is added back in to flour it increases the water
bakingbusiness.com / world-grain.com

U.S. DEPARTMENT OF AGRICULTURE


http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - January 24, 2012

Table of Contents for the Digital Edition of Milling & Baking News - January 24, 2012

Milling & Baking News - January 24, 2012
Driscoll account blames labor, many other factors for Hostess woes
Late News - Bimbo in $800 million 10-year bond offering
Wall Street Analysts' Outlook - Better near-term outlook, many challenges seen for food sector
Table of Contents
News/Comment - Moving wheat studies from Europe a sign of difference
Editorial - A close look at Toyota’s entry into flour milling
Late News - Gavilon employees told company may be sold
Late News - C.P.I. for baked foods, cereal climbs 0.1%
Late News - Bread pricing mixed in December
Late News - Changes made to hard spring wheat contract
Business - Ralcorp board approves plan to spin off Post Holdings
Business - MGP Ingredients creates new holding company
Business - Kraft to cut 1,600 jobs as part of realignment, consolidation
Business - General Mills adds more whole grains to more cereals
Industry Activities - With NAMA funding, Fran Churchill named milling instructor at K.S.U.
Industry Activities - First Lady set to unveil new federal school lunch standards
Industry Activities - Nominations solicited for Milling Operative of the Year
Data - Winter wheat plantings up 3% from a year ago
Data - U.S.D.A. lowers 2012 wheat carryover forecast to 870 million bus
Business - Hostess gets go-ahead for DIP financing; union leader lashes out at management
Washington - U.S.D.A. unveils plan to close 259 offices and save $150 million annually
Financial Results - Cargill earnings drop 88% after commodity challenges
Nutrition and Health - Review finds no health risk with moderate refined grains intake
Washington - The Trans-Pacific Partnership and agriculture
People - Wendy Barth named senior v.p. of global marketing at Rich Products
People - Nelson Harris, former Tasty Baking chief executive, dies at 85
People - Ron Savelli named president and c.e.o. of Eatem Foods Corp.
People - Daryl Bashor promoted at Dakota Specialty Milling
Education and Research - Soft wheat studies yield key findings
Education and Research - Multi-million-dollar endowments to benefit Idaho ag research
Ingredient Market Trends
Ingredient Week
Supplier Innovations
Classifieds
Marketplace Business Network
Ad Index
Archive
Milling & Baking News - January 24, 2012 - Wall Street Analysts' Outlook - Better near-term outlook, many challenges seen for food sector
Milling & Baking News - January 24, 2012 - 2
Milling & Baking News - January 24, 2012 - 3
Milling & Baking News - January 24, 2012 - News/Comment - Moving wheat studies from Europe a sign of difference
Milling & Baking News - January 24, 2012 - 5
Milling & Baking News - January 24, 2012 - 6
Milling & Baking News - January 24, 2012 - Editorial - A close look at Toyota’s entry into flour milling
Milling & Baking News - January 24, 2012 - Late News - Changes made to hard spring wheat contract
Milling & Baking News - January 24, 2012 - Business - MGP Ingredients creates new holding company
Milling & Baking News - January 24, 2012 - Business - General Mills adds more whole grains to more cereals
Milling & Baking News - January 24, 2012 - 11
Milling & Baking News - January 24, 2012 - Industry Activities - Nominations solicited for Milling Operative of the Year
Milling & Baking News - January 24, 2012 - 13
Milling & Baking News - January 24, 2012 - Data - U.S.D.A. lowers 2012 wheat carryover forecast to 870 million bus
Milling & Baking News - January 24, 2012 - Business - Hostess gets go-ahead for DIP financing; union leader lashes out at management
Milling & Baking News - January 24, 2012 - 16
Milling & Baking News - January 24, 2012 - 17
Milling & Baking News - January 24, 2012 - 18
Milling & Baking News - January 24, 2012 - 19
Milling & Baking News - January 24, 2012 - Financial Results - Cargill earnings drop 88% after commodity challenges
Milling & Baking News - January 24, 2012 - Nutrition and Health - Review finds no health risk with moderate refined grains intake
Milling & Baking News - January 24, 2012 - 22
Milling & Baking News - January 24, 2012 - 23
Milling & Baking News - January 24, 2012 - 24
Milling & Baking News - January 24, 2012 - 25
Milling & Baking News - January 24, 2012 - 26
Milling & Baking News - January 24, 2012 - 27
Milling & Baking News - January 24, 2012 - Washington - The Trans-Pacific Partnership and agriculture
Milling & Baking News - January 24, 2012 - People - Daryl Bashor promoted at Dakota Specialty Milling
Milling & Baking News - January 24, 2012 - Education and Research - Soft wheat studies yield key findings
Milling & Baking News - January 24, 2012 - Education and Research - Multi-million-dollar endowments to benefit Idaho ag research
Milling & Baking News - January 24, 2012 - 32
Milling & Baking News - January 24, 2012 - Ingredient Market Trends
Milling & Baking News - January 24, 2012 - Ingredient Week
Milling & Baking News - January 24, 2012 - 35
Milling & Baking News - January 24, 2012 - 36
Milling & Baking News - January 24, 2012 - 37
Milling & Baking News - January 24, 2012 - 38
Milling & Baking News - January 24, 2012 - 39
Milling & Baking News - January 24, 2012 - 40
Milling & Baking News - January 24, 2012 - Supplier Innovations
Milling & Baking News - January 24, 2012 - Classifieds
Milling & Baking News - January 24, 2012 - Marketplace Business Network
Milling & Baking News - January 24, 2012 - 44
Milling & Baking News - January 24, 2012 - Ad Index
Milling & Baking News - January 24, 2012 - Archive
Milling & Baking News - January 24, 2012 - 47
Milling & Baking News - January 24, 2012 - 48
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https://www.nxtbook.com/sosland/mbn/2017_08_15
https://www.nxtbook.com/sosland/mbn/2017_08_01
https://www.nxtbook.com/sosland/mbn/2017_07_18
https://www.nxtbook.com/sosland/mbn/2017_07_04
https://www.nxtbook.com/sosland/mbn/2017_06_20
https://www.nxtbook.com/sosland/mbn/2017_06_06
https://www.nxtbook.com/sosland/mbn/2017_05_23
https://www.nxtbook.com/sosland/mbn/2017_05_09
https://www.nxtbook.com/sosland/mbn/2017_04_25
https://www.nxtbook.com/sosland/mbn/2017_04_11
https://www.nxtbook.com/sosland/mbn/2017_03_28
https://www.nxtbook.com/sosland/mbn/2017_03_14
https://www.nxtbook.com/sosland/mbn/2017_02_28
https://www.nxtbook.com/sosland/mbn/2017_02_14
https://www.nxtbook.com/sosland/mbn/2017_01_31
https://www.nxtbook.com/sosland/mbn/2017_01_17
https://www.nxtbook.com/sosland/mbn/2017_01_03
https://www.nxtbook.com/sosland/mbn/2016_12_20
https://www.nxtbook.com/sosland/mbn/2016_12_06
https://www.nxtbook.com/sosland/mbn/2016_11_22
https://www.nxtbook.com/sosland/mbn/2016_11_08
https://www.nxtbook.com/sosland/mbn/2016_10_25
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https://www.nxtbook.com/sosland/mbn/2016_09_13
https://www.nxtbook.com/sosland/mbn/2016_08_30
https://www.nxtbook.com/sosland/mbn/2016_08_16
https://www.nxtbook.com/sosland/mbn/2016_08_02
https://www.nxtbook.com/sosland/mbn/2016_07_19
https://www.nxtbook.com/sosland/mbn/2016_07_05
https://www.nxtbook.com/sosland/mbn/2016_06_21
https://www.nxtbook.com/sosland/mbn/2016_06_07
https://www.nxtbook.com/sosland/mbn/2016_05_24
https://www.nxtbook.com/sosland/mbn/2016_05_10
https://www.nxtbook.com/sosland/mbn/2016_04_26
https://www.nxtbook.com/sosland/mbn/2016_04_12
https://www.nxtbook.com/sosland/mbn/2016_03_29
https://www.nxtbook.com/sosland/mbn/2016_03_15
https://www.nxtbook.com/sosland/mbn/2016_03_01
https://www.nxtbook.com/sosland/mbn/2016_02_16
https://www.nxtbook.com/sosland/mbn/2016_02_02
https://www.nxtbook.com/sosland/mbn/2016_01_19
https://www.nxtbook.com/sosland/mbn/2016_01_05
https://www.nxtbook.com/sosland/mbn/2015_12_22
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https://www.nxtbook.com/sosland/mbn/2015_11_24
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https://www.nxtbook.com/sosland/mbn/2015_10_27
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https://www.nxtbook.com/sosland/mbn/2015_09_01
https://www.nxtbook.com/sosland/mbn/2015_08_18
https://www.nxtbook.com/sosland/mbn/2015_08_04
https://www.nxtbook.com/sosland/mbn/2015_07_21
https://www.nxtbook.com/sosland/mbn/2015_07_07
https://www.nxtbook.com/sosland/mbn/2015_06_23
https://www.nxtbook.com/sosland/mbn/2015_06_09
https://www.nxtbook.com/sosland/mbn/2015_05_26
https://www.nxtbook.com/sosland/mbn/2015_05_12
https://www.nxtbook.com/sosland/mbn/2015_04_28
https://www.nxtbook.com/sosland/mbn/2015_04_014
https://www.nxtbook.com/sosland/mbn/2015_03_31
https://www.nxtbook.com/sosland/mbn/2015_03_17
https://www.nxtbook.com/sosland/mbn/mbn/2015_03__03
https://www.nxtbook.com/sosland/mbn/2015_02_17
https://www.nxtbook.com/sosland/mbn/2015_02_03
https://www.nxtbook.com/sosland/mbn/2015_01_20
https://www.nxtbook.com/sosland/mbn/2015_01_06
https://www.nxtbook.com/sosland/mbn/2014_12_23
https://www.nxtbook.com/sosland/mbn/2014_12_09
https://www.nxtbook.com/sosland/mbn/mbn_2014_11_25
https://www.nxtbook.com/sosland/mbn/2014_11_11
https://www.nxtbook.com/sosland/mbn/2014_10_28
https://www.nxtbook.com/sosland/mbn/2014_10_14
https://www.nxtbook.com/sosland/mbn/2014_09_30
https://www.nxtbook.com/sosland/mbn/2014_09_16
https://www.nxtbook.com/sosland/mbn/2014_09_02
https://www.nxtbook.com/sosland/mbn/214_08_19
https://www.nxtbook.com/sosland/mbn/2014_08_01
https://www.nxtbook.com/sosland/mbn/2014_07_22
https://www.nxtbook.com/sosland/mbn/2014_07_08
https://www.nxtbook.com/sosland/mbn/2014_06_24
https://www.nxtbook.com/sosland/mbn/2014_06_10
https://www.nxtbook.com/sosland/mbn/2014_05_27
https://www.nxtbook.com/sosland/mbn/2014_05_13
https://www.nxtbook.com/sosland/mbn/2014_04_29
https://www.nxtbook.com/sosland/mbn/2014_04_15
https://www.nxtbook.com/sosland/mbn/2014_04_01
https://www.nxtbook.com/sosland/mbn/2014_03_18
https://www.nxtbook.com/sosland/mbn/2014_03_04
https://www.nxtbook.com/sosland/mbn/2014_02_18
https://www.nxtbook.com/sosland/mbn/2014_02_04
https://www.nxtbook.com/sosland/mbn/2014_01_21
https://www.nxtbook.com/sosland/mbn/2014_01_07
https://www.nxtbook.com/sosland/mbn/2013_12_24
https://www.nxtbook.com/sosland/mbn/2013_12_10
https://www.nxtbook.com/sosland/mbn/2013_11_26
https://www.nxtbook.com/sosland/mbn/2013_11_12
https://www.nxtbook.com/sosland/mbn/2013_10_29
https://www.nxtbook.com/sosland/mbn/2013_10_15
https://www.nxtbook.com/sosland/mbn/2013_10_01
https://www.nxtbook.com/sosland/mbn/2013_09_17
https://www.nxtbook.com/sosland/mbn/2013_09_03
https://www.nxtbook.com/sosland/mbn/2013_08_20
https://www.nxtbook.com/sosland/mbn/2013_08-06
https://www.nxtbook.com/sosland/mbn/2013_07_23
https://www.nxtbook.com/sosland/mbn/2013_07_09
https://www.nxtbook.com/sosland/mbn/2013_06_25
https://www.nxtbook.com/sosland/mbn/2013_06_11
https://www.nxtbook.com/sosland/mbn/2013_05_28
https://www.nxtbook.com/sosland/mbn/2013_05_14
https://www.nxtbook.com/sosland/mbn/2013_04_30
https://www.nxtbook.com/sosland/mbn/2013_04_16
https://www.nxtbook.com/sosland/mbn/2013_04_02
https://www.nxtbook.com/sosland/mbn/2013_03_19
https://www.nxtbook.com/sosland/mbn/2013_03_05
https://www.nxtbook.com/sosland/mbn/2013_02_19
https://www.nxtbook.com/sosland/mbn/2013_02_05
https://www.nxtbook.com/sosland/mbn/2013_01_22
https://www.nxtbook.com/sosland/mbn/2013_01_08
https://www.nxtbook.com/sosland/mbn/2012_12_25
https://www.nxtbook.com/sosland/mbn/2012_12_11
https://www.nxtbook.com/sosland/mbn/2012_11_27
https://www.nxtbook.com/sosland/mbn/2012_11_13
https://www.nxtbook.com/sosland/mbn/2012_10_30
https://www.nxtbook.com/sosland/mbn/2012_10_16
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https://www.nxtbook.com/sosland/mbn/2012_09_18
https://www.nxtbook.com/sosland/mbn/2012_09_04
https://www.nxtbook.com/sosland/mbn/2012_08_21
https://www.nxtbook.com/sosland/mbn/2012_08_07
https://www.nxtbook.com/sosland/mbn/2012_07_24
https://www.nxtbook.com/sosland/mbn/2012_07_10
https://www.nxtbook.com/sosland/mbn/2012_06_26
https://www.nxtbook.com/sosland/mbn/2012_06_12
https://www.nxtbook.com/sosland/mbn/2012_05_29
https://www.nxtbook.com/sosland/mbn/2012_05_15
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https://www.nxtbook.com/sosland/mbn/2012_04_17
https://www.nxtbook.com/sosland/mbn/2012_04_03
https://www.nxtbook.com/sosland/mbn/2012_03_20
https://www.nxtbook.com/sosland/mbn/2012_03_06
https://www.nxtbook.com/sosland/mbn/2012_02_21
https://www.nxtbook.com/sosland/mbn/2012_02_07
https://www.nxtbook.com/sosland/mbn/2012_01_24
https://www.nxtbook.com/sosland/mbn/2012_01_10
https://www.nxtbook.com/sosland/mbn/2011_12_27
https://www.nxtbook.com/sosland/mbn/2011_12_13
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https://www.nxtbook.com/sosland/mbn/2011_10_18
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https://www.nxtbook.com/sosland/mbn/2011_08_23
https://www.nxtbook.com/sosland/mbn/2011_08_09
https://www.nxtbook.com/sosland/mbn/2011_07_26
https://www.nxtbook.com/sosland/mbn/2011_07_12
https://www.nxtbook.com/sosland/mbn/2011_06_28
https://www.nxtbook.com/sosland/mbn/2011_06_14
https://www.nxtbook.com/sosland/mbn/2011_05_31
https://www.nxtbook.com/sosland/mbn/2011_05_17
https://www.nxtbook.com/sosland/mbn/2011_05_03
https://www.nxtbook.com/sosland/mbn/2011_04_19
https://www.nxtbook.com/sosland/mbn/2011_04_05
https://www.nxtbook.com/sosland/mbn/2011_03_22
https://www.nxtbook.com/sosland/mbn/2011_03_08
https://www.nxtbook.com/sosland/mbn/2011_02_22
https://www.nxtbook.com/sosland/mbn/2011_02_08
https://www.nxtbook.com/sosland/mbn/2011_01_25
https://www.nxtbook.com/sosland/mbn/2011_01_11
https://www.nxtbook.com/sosland/mbn/2010_12_28
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https://www.nxtbook.com/sosland/mbn/2010_11_16
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https://www.nxtbook.com/sosland/mbn/2010_10_19
https://www.nxtbook.com/sosland/mbn/2010_10_05
https://www.nxtbook.com/sosland/mbn/2010_09_21
https://www.nxtbook.com/sosland/mbn/2010_09_07
https://www.nxtbook.com/sosland/mbn/2010_08_24
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https://www.nxtbook.com/sosland/mbn/2010_05_18
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https://www.nxtbook.com/sosland/mbn/2010_04_20
https://www.nxtbook.com/sosland/mbn/2010_04_06
https://www.nxtbook.com/sosland/mbn/2010_03_23
https://www.nxtbook.com/sosland/mbn/2010_03_09
https://www.nxtbook.com/sosland/mbn/2010_02_23
https://www.nxtbook.com/sosland/mbn/2010_02_09
https://www.nxtbook.com/sosland/mbn/2010_01_26
https://www.nxtbook.com/sosland/mbn/2010_01_12
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https://www.nxtbook.com/sosland/mbn/2009_11_03
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https://www.nxtbook.com/sosland/mbn/2009_09_22
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https://www.nxtbook.com/sosland/mbn/2009_05_19
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https://www.nxtbook.com/sosland/mbn/2009_04_21
https://www.nxtbook.com/sosland/mbn/2009_04_08
https://www.nxtbook.com/sosland/mbn/2009_04_07
https://www.nxtbook.com/sosland/mbn/2009_03_24
https://www.nxtbook.com/sosland/mbn/2009_03_10
https://www.nxtbook.com/sosland/mbn/2009_02_24
https://www.nxtbook.com/sosland/mbn/2009_02_10
https://www.nxtbook.com/sosland/mbn/2009_01_27
https://www.nxtbook.com/sosland/mbn/2009_01_13
https://www.nxtbook.com/sosland/mbn/2008_12_30
https://www.nxtbook.com/sosland/mbn/2008_12_16
https://www.nxtbook.com/sosland/mbn/2008_12_02
https://www.nxtbook.com/sosland/mbn/2008_11_18
https://www.nxtbook.com/sosland/mbn/2008_11_04
https://www.nxtbook.com/sosland/mbn/2008_10_21
https://www.nxtbook.com/sosland/mbn/2008_10_07
https://www.nxtbook.com/sosland/mbn/2008_09_23
https://www.nxtbook.com/sosland/mbn/2008_09_09
https://www.nxtbook.com/sosland/mbn/2008_08_26
https://www.nxtbook.com/sosland/mbn/2008_08_12
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https://www.nxtbook.com/sosland/mbn/2008_07_15
https://www.nxtbook.com/sosland/mbn/2008_07_01
https://www.nxtbook.com/sosland/mbn/2008_06_17
https://www.nxtbook.com/sosland/mbn/2008_06_03
https://www.nxtbook.com/sosland/mbn/2008_05_20
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https://www.nxtbook.com/sosland/mbn/2008_04_22
https://www.nxtbook.com/sosland/mbn/2008_04_08
https://www.nxtbook.com/sosland/mbn/2008_04_01
https://www.nxtbook.com/sosland/mbn/2008_03_25
https://www.nxtbook.com/sosland/mbn/2008_03_11
https://www.nxtbook.com/sosland/mbn/2008_02_26
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https://www.nxtbook.com/sosland/mbn/2006_10_24
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https://www.nxtbook.com/sosland/mbn/2005_07_19
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https://www.nxtbook.com/sosland/mbn/2005_06_21
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https://www.nxtbook.com/sosland/mbn/2005_03_01
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https://www.nxtbook.com/sosland/mbn/2005_02_15
https://www.nxtbook.com/sosland/mbn/2005_02_08
https://www.nxtbook.com/sosland/mbn/2005_02_01
https://www.nxtbook.com/sosland/mbn/2005_01_25
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