A A C C   2 0 0 0   A n n u a l   M e e t i n g

CARBOHYDRATE DIVISION
Intermediate Molecular Weight Carbohydrate Ingredients
9:00 a.m.—43
The chemical, physical, and physiological properties of partially hydrolyzed guar gum. N. A. GREENBERG. Novartis Nutrition Corp.  VIEW ABSTRACT

9:20 a.m.—44
Modification of starch granules to produce specific products. J. F. ROBYT. Iowa State University  VIEW ABSTRACT

10:00 a.m.—45
Polydextrose: Analysis and physiological benefits. S. A. S. CRAIG. Danisco Cultor  VIEW ABSTRACT

10:20 a.m.—46
Stimulation of human macrophages in vitro by cereal beta-glucans and related polymers. R. G. FULCHER, J. L. Causey, and J. L. Slavin. University of Minnesota  VIEW ABSTRACT

10:40 a.m.—47
Properties and applications of cyclodextrins. C. T. SIKORSKI. Cerestar USA, Inc.  VIEW ABSTRACT

11:20 a.m.—48
Inulin chemistry, functionality, and physiological effects. M. T. IZZO. Orafti North America, Inc.  VIEW ABSTRACT

GLUTEN
9:00 a.m.—49
Effects of mixing time and oxidizing and reducing agents on extractability and size distribution of gluten proteins as assessed by SE-HPLC and FIFO flow FFF. S. G. STEVENSON (1), K. R. Preston (1) and K. Takatsu (2). (1) Canadian Grain Commission, Winnipeg, MB, and (2) Yamazaki Baking Co., Ltd., Tokyo, Japan  VIEW ABSTRACT

9:20 a.m.—50
Understanding the structure and properties of gluten. R. J. HAMER (1,2,3) and T. van Vliet (1,2). (1) Wageningen University, Netherlands; (2) Wageningen Centre for Food Sciences, Netherlands; and (3) TNO Voeding, Zeist, Netherlands  VIEW ABSTRACT

9:40 a.m.—51
Effect of incorporated high and low molecular glutenin subunits on dough extensibility. I. M. VERBRUGGEN, W. S. Veraverbeke and J. A. Delcour. Katholieke Universiteit Leuven, Heverlee, Belgium  VIEW ABSTRACT

10:00 a.m.—52
Effect of redox reactions in vitro on gluten polymer moleculer weight as measured by flow field-flow fractionation and multi angle laser light scattering. A. A. TSIAMI, L. E. Thomas and J. D. Schofield. University of Reading, Reading, UK  VIEW ABSTRACT

10:20 a.m.—53
The molecular basis of gluten structure and function. K. A. TILLEY, R. E. Benjamin, B. M. Okot-Kotber, and O. M. Prakash. Kansas State University, Manhattan  VIEW ABSTRACT

10:40 a.m.—54
Gluten protein synthesis and glutenin polymer assembly in grain of developing wheat. R. Wright (1), A. S. Tatham (1), K. Feeney (1), F. Bekes (2), N. Wellner (3) and P. R. SHEWRY (1). (1) IACR-Long Ashton Research Station, Long Ashton, Bristol, UK; (2) CSIRO, North Ryde, Australia; and (3) Institute of Food Research, Norwich, UK  VIEW ABSTRACT

11:00 a.m.—55
Distribution of glutathione and its metabolic intermediates in flours and protein fractions. W. LI, S. S. J. Bollecker, A. A. Tsiami, C. Stathopoulos and J. D. Schofield. University of Reading, Reading, UK  VIEW ABSTRACT

11:20 a.m.—56
Separation and quantification of HMW glutenin subunits by capillary electrophoresis. J. Zhu and K. Khan. North Dakota State University, Fargo  VIEW ABSTRACT

ENGINEERING AND PROCESSING, PART I
9:30 a.m.—57
A computer simulation model of wheat flour storage and transportation systems. Y. S. KIM, D. S. Chung, and R. A. Flores. Kansas State University, Manhattan  VIEW ABSTRACT

9:50 a.m.—58
Effect of extrusion cooking of starch on molecular parameters of its molecules. T. Bruemmer (1), F. MEUSER (2), B. van Lengerich (3), and C. Niemann (4). (1) Buehler, Uzwil, Switzerland; (2) Technical University Berlin, Berlin, Germany; (3) General Mills, Minneapolis, MN; and (4) Nestlι Research Center, Lausanne, Switzerland  VIEW ABSTRACT

10:10 a.m.—59
Encapsulation of citrus flavors using blended carriers by spray drying. M. A. REMMERT and Z. H. Qi. Cerestar U.S.A., Inc., Hammond, IN  VIEW ABSTRACT

10:30 a.m.—60
Extrusion processing of non-waxy and waxy barley flour to produce puffed cereals. L. T. NGUYEN and B.-K. Baik. Washington State University, Pullman  VIEW ABSTRACT

10:50 a.m.—61
Suitability evaluation of wheat flour for starch production. W. J. BERGTHALLER (1) and G. Kratzsch (2). (1) Federal Centre for Cereal, Potato and Lipid Research, Detmold, Germany, and (2) Prof. Hellriegel Institut e. V. Bernburg, Bernburg, Germany  VIEW ABSTRACT

11:10 a.m.—62
The effect of sucrose on the properties of maize and wheat extrudates. C. W. P. CARVALHO and J. R. Mitchell. Nottingham University, Loughborough, UK  VIEW ABSTRACT

ENZYMES
9:30 a.m.—63
New microbial endo-beta-1,4-xylanases designed for application in baked products having low water content. J. F. SORENSEN, O. Sibbesen, S. Lorenzen and C. H. Poulsen. Danisco Cultor, Brabrand, Denmark  VIEW ABSTRACT

9:50 a.m.—64
HvXI: An endoxylanase inhibitor from barley. H. GOESAERT, W. Debyser, K. Gebruers and J. A. Delcour. Katholieke Universiteit Leuven, Heverlee, Belgium  VIEW ABSTRACT

10:10 a.m.—65
Characterisation of the proteolytic enzymes in ungerminated and germinated rye grain. K. BRIJS and J. A. Delcour. Katholieke Universiteit Leuven, Heverlee, Belgium  VIEW ABSTRACT

10:30 a.m.—66
Triticum aestivum L. endoxylanase inhibitor (TAXI) consists of two proteins, TAXI I and TAXI II, with different specificities. K. GEBRUERS, W. Debyser, H. Goesaert, P. Proost and J. A. Delcour. Katholieke Universiteit Leuven, Heverlee, Belgium  VIEW ABSTRACT

10:50 a.m.—67
Influence of different amylases on staling of bread and high concentration wheat starch gels. S. HUG-ITEN, B. Conde-Petit, and F. Escher. Swiss Federal Institute of Technology, Zurich, Switzerland  VIEW ABSTRACT

11:10 a.m.—68
Chemical and physical modification of dough by lipase addition. J. B. SOE, N. M. Barfod and C. H. Poulsen. Danisco Cultor, Brabrand, Denmark  VIEW ABSTRACT

RICE DIVISION
Global Perspectives on Rice Sensory Quality
1:30 p.m.—295
Brief overview of sensory quality and why it is important. E. CHAMPAGNE. USDA ARS SRRC  VIEW ABSTRACT

1:40 p.m.—296
Effects of drying, milling, and storage on sensory properties. J.-F. MEULLENET. University of Arkansas  VIEW ABSTRACT

2:10 p.m.—297
Relationship of composition and sensory properties. K. R. BHATTACHARYA. Rice Research and Development Center  VIEW ABSTRACT

2:40 p.m.—298
Japanese perspective. K. OHTSUBO. National Food Research Institute  VIEW ABSTRACT

3:10 p.m.
Break

3:30 p.m.—299
Asian perspective. B. JULIANO. Philippine Rice Research Institute  VIEW ABSTRACT

4:00 p.m.—300
European perspective. B. PONS, S. Rousset, J. F. Martin, and F. Rousseau. Centre de Coopιration Internationale en Recherche Agronomique pour le Dιveloppement  VIEW ABSTRACT

4:30 p.m.—301
U.S. perspective. E. CHAMPAGNE. USDA ARS SRRC  VIEW ABSTRACT

5:00 p.m.
Panel Discussion

ENGINEERING AND PROCESSING, PART II
2:00 p.m.—302
Water meets the precautionary principle. A. G. GIESECKE. American Bakers Association, Washington, DC  VIEW ABSTRACT

2:20 p.m.—303
Using NIR for dough mixing - Diagnosing mixing problems in real-time. J. PSOTKA and M. Olewnik. American Institute of Baking, Manhattan, KS  VIEW ABSTRACT

2:40 p.m.—304
A system for high resolution, spectral and spatial characterization. R. E. DEMPSTER (1), D. D. Day (2), C. M. Martin (1), and J. L. Steele (1). (1) US Grain Marketing and Production Research Center, Manhattan, KS, and (2) Kansas State University, Manhattan  VIEW ABSTRACT

3:00 p.m.—305
Use of ultrasound in studies of gluten protein. H. SINGH and F. MacRitchie. Kansas State University, Manhattan  VIEW ABSTRACT

RHEOLOGY
2:00 p.m.—306
Effect of added zein on properties and microstructure of sorghum-wheat composite flour dough and bread. B. A. BUGUSU and B. R. Hamaker. Purdue University, West Lafayette, IN  VIEW ABSTRACT

2:20 p.m.—307
Ultrasonic investigation of dough mixing and proofing. H. M. ELMEHDI (1), J. H. Page (1), M. G. Scanlon (1), and M. J. W. Povey (2). (1) University of Manitoba, Winnipeg, MB, Canada, and (2) University of Leeds, Leeds, UK  VIEW ABSTRACT

2:40 p.m.—308
Finite element methods for dough equipment design and analysis. J. D. REID, C. Corvalan, O. H. Campanella, and M. R. Okos. Purdue University, West Lafayette, IN  VIEW ABSTRACT

3:00 p.m.—309
A constitutive model for wheat flour doughs. M. A. BAKER, O. H. Campanella, and M. R. Okos. Purdue University, West Lafayette, IN  VIEW ABSTRACT

3:20 p.m.—310
The role of gluten and its components in durum semolina dough viscoelastic properties. N. M. EDWARDS (1), M. G. Scanlon (2), S. Cenkowski (3), and J. E. Dexter (1). (1) Canadian Grain Commission, Winnipeg, MB, Canada; (2) University of Manitoba, Winnipeg, MB, Canada; and (3) University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT

3:40 p.m.—311
Correlation of fine structure of amylopectin and starch granule protein with the rheological properties of rice starch pastes. X. Z. HAN and B. R. Hamaker. Whistler Center for Carbohydrate Research and Purdue University, West Lafayette, IN  VIEW ABSTRACT

4:00 p.m.—312
Influence of temperature and mechanical energy input on the structure of wheat gluten bioplastics. M.-H. Morel, A. Redl and S. GUILBERT. INRA, Montpellier, France  VIEW ABSTRACT

4:20 p.m.—313
Involvement of redox reactions during postharvest storage of wheat. G. MANN (1), P. Greenwell (2), S. S. J. Bollecker (1), A. A. Tsiami (1), and J. D. Schofield (1). (1) University of Reading, Whiteknights, Reading, UK, and (2) Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK  VIEW ABSTRACT

BREEDING AND GENETICS
3:00 p.m.—314
Discovery of five additional hardness mutations in the puroindoline b gene sequence of hexaploid wheat. C. F. MORRIS (1), M. C. Simeone (1), and M. Lillemo (2). (1) USDA-ARS, Pullman, WA, and (2) University of Norway, Εs, Norway  VIEW ABSTRACT

3:20 p.m.—315
Predicting flour functionality of hard white wheat, Idaho 377s, in production fields. R. McLean (1), E. J. SOUZA (1), M. J. Guttieri (1), K. O’Brien (1), and L. Talbert (2). (1) University of Idaho, Aberdeen, and (2) Montana State University, Bozeman  VIEW ABSTRACT

3:40 p.m.—316
Production of the wheat high molecular weight glutenin subunit 1Dx5 in the grain of transgenic corn. M. P. SCOTT (1), V. Sangtong (2) and D. L. Moran (1). (1) USDA-ARS, Ames, IA, and (2) Iowa State University, Ames  VIEW ABSTRACT

4:00 p.m.—317
Processing quality of Canadian hard white spring wheat. J. E. DEXTER (1), O. M. Lukow (2), A. S. Wesley (2), D. W. Hatcher (1), M. E. Ingelin (2), L. J. Malcolmson (3), B. M. Watts (4) and F. Townley-Smith (2). (1) Canadian Grain Commission, Winnipeg, MB; (2) Agriculture and Agri-Food Canada, Winnipeg, MB; (3) Canadian International Grains Institute, Winnipeg, MB; and (4) University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT