About the Book
The Latest News in Cereal Technology Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology. With contributions from leading cereals institutes and individuals from around the world, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products.
Table of Contents:
KEYNOTE LECTURES Congress Welcome Address
Lord Plumb of Coleshill
Opening Technical Address: Supporting the Path from Wheat Genomics to a Slice of Bread
P. Biscoe WHEAT BREEDING AROUND THE WORLD
Evaluation of Wheat Quality for the UK in the HGCA Recommended List System
J. McVittie, G. Jellis and A. Flux
Breeding Breadmaking Varieties for European Markets
I. Foot and W. Angus
Selection of Breeders' Lines for Wheat Quality: Australian Innovations
W. Rathmell, A. Kilian, C. Wrigley,I. Batey, N. Howes and P. Sharp
Wheat Breeding in Australia
L. O’Brien
Roles of the Four ARS Regional Wheat Quality Laboratories in U.S. Wheat Quality Improvement
O. Chung, C. Gaines, C. Morris and G. Hareland
Wheat Breeding in the Great Plains of North America – Past, Present and Future
R. Graybosch, P. Baenziger, F. Hundera and I. Dwiekat
Breeding for Improved Stability in Bread-Making Quality
E. Johansson, M.-L. Prieto-Linde, R. Kuktaite, A. Andersson, G. Svensson, and J. Jönsson THE POTENTIAL FOR USING OTHER CEREALS
Developments in Sorghum Bread Making
J. Taylor, L. Hugo, and S. Yetnerberk
New Developments in Sorghum Proteins
P. Belton
Comparison of the Breadmaking Potential of Different Sorghum Hybrids
E. Arendt, T. Schober, and M. Messerschmidt
Integrated Development of Amaranthus as a High-Value Commercial Grain
H. Corke
Flavour of Rye Bread Made with Scalded Flour
G. Juodeikiene, A. Venskaityte, A. Sventickaite, M. Petersen, and Å. Hansen
Pasta Production from the Pseudocereals Amaranth, Quinoa and Buckwheat
R. Schoenlechner, K. Jurackova, and E. Berghofer
Food Functionality of Sprout Rice Grain, Super Rice
Y. Fujino, and J. Kuwata CREATING HEALTH BENEFITS WITH CEREAL PRODUCTS
The Role of Cereals in the Diet
R. Pickard and B. McKevith
Lifestyle, Diet & the Consumer
A. Alldrick
Low GI Cereal Foods: the Role of Dietary Fibre and Food Structure
C. Brennan, L Symons, and C. Tudorica
Cereals as a Source of Dietary Antioxidants
G. Tucker, L. Carrier, J. Simcox, H. Marson, P. Swatsitang, A. Salter, and D. Gray
Effect of Processing on Bioactivity of Whole Grain
K.-H. Liukkonen and K. Poutanen
Fibre and Whole Grains and their Role in Disease Prevention
J. Miller Jones
New Methods for Assessment of Nutritional and Health Effects of Cereal Products
J. van der Kamp, R. van den Berg, K. Venema and R. Havenaar WHAT MAKES BREAD?
How Much More Bread Research Do We Need?
S. Cauvain
Flour Quality and Dough Development Interactions - the Critical First Steps in Bread Production
S. Millar, J. Alava, C. Bar L'Helgouac'h, and C. Massin,
Bubbles in Bread – the Potential Role of the Aqueous Phase of Doughs in Determining Crumb Structure
E. Mills, L. Salt, J. Jenkins, P. J. Wilde, and P. Skeggs
Modifying Tyrosine Crosslink Formation in Wheat Dough by Controlling Innate Enzymatic Activity
M. Tilley and K. Tilley
Lipopan F BG - Unlocking the Natural Strengthening Potential in Dough
F. Rittig
Impact of Microbial Transglutaminase on the Fresh Quality and Keepability of Enzyme Supplemented Pan Breads
C. Bollaín and C. Collar
Microencapsulation of Bakery Ingredients and the Impact on Bread Characteristics: Effect of Tartaric Acid Encapsulated with Carnauba Wax
O. Al-Widyan and D. M. Small
Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties
C. Clarke, T. Schober, P. Dockery, and E. Arendt
COVAD – The Continuous Vacuum Dough Process
J. Alava, E. Navarro, A. Nieto, and O. Schäuble
Effects of Mixing Speed and Work Input on Dough Development and Aeration
N. Chin and G. Campbell
The Conformation and Aggregated Structure of Gluten Fractions
W. Li and B. Dobraszczyk
The Effects of Dough Mixing on GMP Re-Aggregation and Dough Elasticity During Dough Rest
R. Hamer, C. Don, W. Lichtendon, and J. Plijter
Investigating the Porosity of Dough Using Ultrasound
H. Elmehdi, J. Pag,e and M. Scanlon
Measurement of Bread Cell Structure by Image Analysis
M. Whitworth, S. Cauvain, and D. Cliffe
Use of MRI for the Characterization of the Bread Process
L.Tiphaine, T. Lucas, A. Grenier, S. Quellec, G. Collewet, and A. Davenel GRAIN PROCESSING
In Situ Measurement of the Rheological Properties of Wheat and Barley Grain Using the SKCS 4100
B. Osborne
Characterizing the Maturation and Germination Processes in Wheat by NIR Methods
A. Salgó, S. Gergely, and R. Juhász
Physiological Traits Influencing Hardness and Vitreosity in Wheat Grain
R. Weightman, J. Foulkes, J. Snape, L. Fish, J. Alava, and P. Greenwell
Investigation of the Fracture of Wheat Grains by Environmental Scanning Electron Microscopy
N. Zakowsky and A. Donald
Rheological Behaviour, Structural and Physicochemical Characteristics of Vitreous and Piebald Durum Wheat Endosperm
M.-F. Samson, M.-H. Morel, F. Mabill,e and J. Abécassis
Distribution of the Aleurone Layer During the Common Wheat Milling Process
V. Greffeuille, J. Abécassis, V. Lullien-Pellerin, and C. Bar L’Helgouac’h
Debranning Technology to Improve Cereal-Based Foods
S. Pandiella, Z. Mousia, C. Webb, A. Laca, and M. Díaz
The Practical Use of the Fumigant Sulfuryl Fluoride to Replace Methyl Bromide in UK Flour Mills
M. Drinkall, C. Pye, C. Bell, M. Braithwaite, S. Clack, J. Ive, and S. Kershaw
Wheat and Flour Quality in South Africa. From Regulation to Free Market
A. Fowler, J Taylor, and P. Cownie ICC CORPORATE MEMBERS SESSION
Measure of Damaged Starch by an Improved Amperometric Method
A. Dubat
Quality Control with BRABENDER Instruments
W. Sietz
Perten Instruments AB – New NIR Flour Analyser IM 9140
M. Lindgren and B. Allvin
Nordic Flour Network - a Joint Solution to Increasing the Value of NIR Analysis in the Flour Industry
J.-Å. Persson, R. Sjödin, and H. Andrén
Molecular Biology: the Way Forward for Megazyme
B. McCleary, S. Charnock, R. Lloyd, and P. Rossiter
Comparison of the DoughLAB and Farinograph for Testing Flour Quality
M. Bason, J. Dang, and C. Charrié
Adding an Acoustic Note to Texture Analysis
J. Bank
Baked Products Enriched with Dietary Fibre
H. Bollinger
Polish Measuring and Monitoring Devices for Evaluation of Cereals and Flour
J. Sadkiewicz EVALUATION WHEAT AND FLOUR
Wheat Quality and Wheat Varietal Identification
G. Lookhart and S. Bean
Extra-Strong Dough Properties Associated with Over-Expression of HMW Glutenin Subunit GLU-B1 7X
G. Cornish, M.-J. Vawser, and R. Tonkin
Predicting Grain, Flour, and Bread Quality Using NIR Spectroscopy
F. Dowell, E. Maghirang, O. Chung, F. Xie, and R. Pierce
Development of a Controlled Dough Mixing System
R. Dempster, M. Olewnik, and V. Smail
Spectroscopic Techniques for Investigating the Effect of Growing Environment on Endosperm Cell Wall Composition
G. Toole, E. Mills, and R. Wilson
Objective Measurement of Blackpoint in Kernels of Durum Wheat
S. Symons, M. Shahin, and F. Colucci DEVELOPING NEW WHEAT-BASED PRODUCTS
Selling the Science – How to Ensure that Good Science Makes Successful Products?
C. Huscroft
Bread Without Flour "TONUS" - a High-Grade Product for Healthy Nutrition
V. Antonov, U. Staroverov, and D. Vorobjev
Pilot-Scale Isolation of Glucuronoarabinoxylans from Wheat Bran
J. Hollmann and M. Lindhauer
Functional Properties of Food Products from Purple Wheat
E. Berghofer, I. Kreilmayr, M. Rogenhofer, and A. Mar
Effect of Disulphides in Allium on Breadmaking Properties
M. Seguchi and M. Abe
Novel Ingredients in Optimising Gluten-Free Bread Acceptability
E. Gallagher, D. McCarthy, T. Gormley, and E. Arendt BRINGING BENEFITS FOR INDUSTRY AND CONSUMERS
Sustainability with Sanity
A. Giesecke
Fibre by theSlice: Bringing Consumer Value and Market Leadership
M. Croghan
An Integrated Approach to Improve Bread Nutritional Quality
E. Chanliaud, A. Messager, F. Balfourier, F. Oury, G. Charmet, M. Beckert, B. Duperrier, S. Peyron, J. Abecassis, F. Leenhardt, and C. Remesy
Post Baking Bread Chilling; Evaluation of Water Pulverisation on Bread Surface to Control Weight Loss and Cooling Rate
J. Monteau, J. Cournil, P. Bransolle, N. Hamdam,i and A. Le-Bail
Data Mining Bread Quality and Process Data in a Plant Bakery
A. Wilson, M. Morgenstern, B. Pfahringer, and C. Leschi
`We’ll Have it for T’
L. Young
A Comparison of Visual Assessment and Digital Fractal Texture Analysis of Bread-Crumb Features
U. Gonzales-Barron and F. Butler
Reduction of Acrylamide Formation in Bakery Products by Application of Aspergillus Niger Asparaginase
L. de Boer, C. Heeremans, and R. Meima
Whole Grain Knowledge and Environmental Influences Among Health Club Members
L. Marquart, M. Croy, T. Burgess Champoux, and J. Sobal CAKES, COOKIES AND PASTRIES
Biochemical Correction of Flour Properties for Biscuits and Ginger Bread
I. Matveeva, A. Byistrov, and E. Bannikov
Biscuit Baking – a Model Approach
S. Cook and A. Hall
New Lipase Functionality in Bakery Products
S. Sahi and R. Guy
Texture Analysis of Cookies by Acoustic Method: A Comparison to Mechanical Method
G. Juodeikiene, L. Basinskiene G. Schleining, and V. Kunigelis
Modelling Biscuit Checking Using the Finite Element Method
Q. Saleem, R. Wildman, J. Huntley, and M. Whitworth
Wheat Functionality for Puff Pastry
S. Salmon
The Icing on the Cake - Digital Colour and Appearance for Baked Goods
S. Williams
Non-Destructive Imaging of Bread and Cake Structure During Baking
M. Whitworth and J. Alava
Wheat Starch Granule Size
F. Stoddard EXTRUDED FOODS, PASTA AND NOODLES
Factors Affecting the Shape of Extruded Products
R. Guy
The Comparison of the Effects of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Maize, Rice and Wheat-Based Expanded Snacks
Q. Ding, P. Ainsworth, and A. Plunkett
Structural Basis of the Crispy Properties of Cereal Products
H. Chanvrier, L. Chaunier, P. Colonna, G. Della Valle, and D. Lourdin
Texture and Colour of Pasta Containing Mill Fractions from Hull-Less Barley Genotypes with Variable Content of Amylose and Fibre
J. Dexter, M. Izydorczyk, B. Marchylo, and L. Schlichting
Australia Becomes a Player in the Quality Durum Market
R. Cracknell, C. Cassidy, J. Bell, and T. Watts
Use of the Enzyme Transglutaminase for Developing Pasta Products with High Quality
E. Kovács
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process
R. Ormenese and Y. Chang
Influence of Kansui Formulation on Oriental Noodle Texture
D. Hatcher and M. Anderson
A Comparison of Instrumental Techniques Used to Discriminate the Cooking Quality of Spaghetti
M. Sissons, N. Egan, I. Batey, L. Schlichting, B. Marchylo, N. Ames, and C. Rhymer POSTER ABSTRACTS
