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