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

RHEOLOGY DIVISION
Texture Evaluation by Instrumental and Sensory Techniques
9:00 a.m.—318
G. W. Scott Blair Award Lecture: Rheological behavior of waxy maize starch dispersions in water and dimethyl sulfoxide. M. A. RAO. Cornell University  VIEW ABSTRACT

9:45 a.m.—319
Principles of food texture measurement and how to select a suitable test principle for your product. M. C. BOURNE. Cornell University  VIEW ABSTRACT

10:15 a.m.—320
Probes and techniques for testing the texture of cereal products. M. JOHNSON. Texture Technologies  VIEW ABSTRACT

10:45 a.m.—321
The road map to correlating instrumental measurements to sensory evaluation of food texture. J.-F. MEULLENET. University of Arkansas  VIEW ABSTRACT

11:15 a.m.—322
Measurement of texture using a trained sensory panel. L. J. MALCOLMSON. Canadian International Grains Institute  VIEW ABSTRACT

PROTEIN DIVISION
Wheat Gluten: Prediction of Structure Remains One of the Grand Challenges
9:30 a.m.
Introduction. M. FRANCES. DuPont. USDA - ARS WRRC

9:35 a.m.—323
Structure and interaction studies of the HMW subunits of glutenin. A. S. TATHAM. IACR-Long Ashton Research Station, University of Bristol  VIEW ABSTRACT

10:05 a.m.—324
Small-scale dough testing as a research tool to investigate structure/function relationships. F. BÉKÉS and P. GRAS. CSIRO Plant Industry  VIEW ABSTRACT

10:35 a.m.—325
Linear viscoelastic properties of dough, gluten and glutenin from durum and common wheat: A polymer science interpretation of the molecular basis for strength. S. J. MULVANEY (1), J. E. Dexter (2), and N. M. Edwards (2). (1) Cornell University and (2) Canadian Grain Commission  VIEW ABSTRACT

11:05 a.m.—326
Effect of gluten composition on its structure/shape and functionality: An alternative interpretation. M. I. P. KOVACS. Agriculture & Agri-Food Canada  VIEW ABSTRACT

11:35 a.m.—327
Use of genetic variants to determine protein composition—Functionality relationships of wheat flours. F. MacRitchie (1) and D. Lafiandra (2). (1) Kansas State University and (2) University of Tuscia  VIEW ABSTRACT

HEALTH AND NUTRITION
9:00 a.m.—328
Effect of extrusion cooking on the primary structure and water solubility of beta-glucans from regular and waxy barley. T. VASANTHAN and J. Gaosong. University of Alberta, Edmonton, AB, Canada  VIEW ABSTRACT

9:20 a.m.—329
Carbohydrates and human health - Resistant starch and bowel health. J. SLAVIN (1) and I. Brown (2). (1) University of Minnesota, St. Paul, and (2) Starch Australasia, Ltd., Lane Cove, NSW  VIEW ABSTRACT

9:40 a.m.—330
Resistant starch and total dietary fiber content of oatrim muffins with different levels of amylose, amylopectin, and beta-glucan. B. W. LI (1), E. L. Blackwell (1), K. M. Behall (1), and H. G. M. Liljeberg (2). (1) USDA ARS, Beltsville, MD, and (2) Lund University, Lund, Sweden  VIEW ABSTRACT

10:00 a.m.—331
Wholemeal rye bread as a source of phytoestrogens. K. LIUKKONEN (1), W. Mazur (2), K. Juntunen (3), H. Mykkänen (3), H. Adlercreutz (2), and K. Poutanen (1). (1) VTT Biotechnology, Espoo, Finland; (2) University of Helsinki, Helsinki, Finland; and (3) University of Kuopio, Kuopio, Finland  VIEW ABSTRACT

10:20 a.m.—332
Effect of heating and freezing on molecular weight of oat beta-glucan. T. SUORTTI (1), L. Johansson (2), and K. Autio (1). (1) VTT Biotechnology, Espoo, Finland, and (2) University of Helsinki, Helsinki, Finland  VIEW ABSTRACT

10:40 a.m.—333
Analysis and distribution of flavonoids in wheat milling. E. A. ARNDT (1) and D. L. Wetzel (2). (1) ConAgra, Inc., Omaha, NE, and (2) Kansas State University, Manhattan  VIEW ABSTRACT

11:00 a.m.—334
Structures and properties of maltodextrins from corn, potato, and rice starches. Y.-J. WANG and L. WANG. University of Arkansas, Fayetteville  VIEW ABSTRACT

11:20 a.m.—335
The functionality and properties of new sorghums. L. W. ROONEY. Texas A&M University, College Station  VIEW ABSTRACT

ANALYTICAL METHODS
9:30 a.m.—336
GMO—Recent scientific and European regulation developments. B. POPPING. Eurofins Scientific Inc., Yorkshire, England  VIEW ABSTRACT

9:50 a.m.—337
Detection of fungal damage in wheat by hyperspectral image analysis. S. R. DELWICHE, M. S. Kim, and P. M. Mehl. USDA-ARS, Beltsville, MD  VIEW ABSTRACT

10:10 a.m.—338
Determination of sedimentation volumes on Canadian bread-wheat whole-meals and sieved flours. P. C. WILLIAMS, D. C. Sobering, T. Pawlinsky, D. Salazar, and B. Klassen. Canadian Grain Commission, Winnipeg, MB  VIEW ABSTRACT

10:30 a.m.—339
Folic acid in enriched cereal-grain products by immunoassay. J. I. RADER. Food and Drug Administration, Washington, DC  VIEW ABSTRACT

10:50 a.m.—340
Synchrotron infrared 3 µm × 3 µm microbeam analysis of wheat kernel sections. D. L. WETZEL and J. A. Sweat. Kansas State University, Manhattan  VIEW ABSTRACT

11:10 a.m.—341
Molecular bases of kernel hardness as probed by confocal Raman microspectroscopy: An investigation on the role of endosperm cell walls. O. PIOT (1), J. C. Autran (2), and M. Manfait (1). (1) Université de Reims, Reims, France, and (2) INRA, Montpellier, France  VIEW ABSTRACT

11:30 a.m.—342
Tri-enzyme extraction and microbiological assay of total folate in cereal products: AACC/AOAC collaborative study report. P. M. KEAGY (1), J. DeVries (2), J. Rader (3), and C. A. Hudson (1). (1) USDA-ARS, Albany, CA; (2) Medallion Laboratories, Minneapolis, MN; and (3) FDA, Washington DC  VIEW ABSTRACT

NUTRITION DIVISION
Obesity, Cereals and Chronic Disease
1:30 p.m.—343
The potential of cereal foods in the dietary management of obesity and chronic diseases. A. J. ALLDRICK. Campden & Chorleywood Food Research Association  VIEW ABSTRACT

1:50 p.m.—344
Role of cereals in reducing the risk of atherosclerosis. T. KAHLON. USDA-ARS  VIEW ABSTRACT

2:10 p.m.—345
The role of amount and glycemic index of dietary carbohydrate in the treatment of diabetes and insulin resistance. T. M. S. WOLEVER. St. Michael’s Hospital, University of Toronto  VIEW ABSTRACT

2:30 p.m.—346
Role of cereal and grain products in the prevention of constipation. J. MARLETT. University of Wisconsin  VIEW ABSTRACT

2:50 p.m.—347
Does whole grain intake reduce body weight? D. R. JACOBS, Jr. (1) and M. A. Pereira (2). (1) University of Minnesota and (2) The Children’s Hospital  VIEW ABSTRACT

3:10 p.m.—348
Grains—Nature’s functional food. J. ADAMS. Wheat Foods Council  VIEW ABSTRACT

3:30 p.m.
Panel Discussion

ENGINEERING AND PROCESSING DIVISION
Drying, Puffing and Toasting in Cereal Processing
1:30 p.m.
Introduction. B. RASSI. General Mills

1:35 p.m.—349
Systemic design and function of screw configurations for traditional and new applications in extrusion. B. VAN LENGERICH. General Mills Inc.  VIEW ABSTRACT

2:05 p.m.—350
Physical factors which control nucleation and expansion during extrusion and microwave heating. J. KOKINI, F. C. Cisneros, and C. Moraru, Rutgers University  VIEW ABSTRACT

2:35 p.m.—351
Application of drying theory to extruded products. B. PLATTNER and G. Huber. Wenger Manufacturing, Inc.  VIEW ABSTRACT

3:05 p.m.
Break

3:15 p.m.—352
Preparation and characterization of starch-based loose-fill packaging foams. Q. Fang and M. A. Hanna. University of Nebraska  VIEW ABSTRACT

3:45 p.m.—353
Toasting functionality. J. BRESLIN. Kingston, NH  VIEW ABSTRACT

4:15 p.m.—354
Enhancing dryer performance. E. RIGELSKY. Aeroglide Inc.  VIEW ABSTRACT

PROFESSIONAL DEVELOPMENT PANEL
Succeeding in the Changing Global Marketplace
Leading, forward-thinking representatives of industry, academia, and government will present their insights into coping with a changing workplace and business environment. The symposium will be segregated into four panels addressing industry, consulting, academia, and government. Following brief presentations, the moderator will lead the audience in interactive discussions of solution-oriented experiences for succeeding in today’s changing global food industry.

2:00 p.m.
Success: What is it? P. BERGLUND, Northern Crops Institute

2:05 p.m.
Government. E. CHAMPAGNE, USDA ARS

2:35 p.m.
Corporate. D. HAHN, New World Pasta

3:05 p.m.
Consulting. L. SKAAR, Merlin Development

3:35 p.m.
Academic. P. BERGLUND, Northern Crops Institute

WET MILLING
1:30 p.m.—355
Evaluation microfiltration membranes for the recovery of solids and nutrients in corn wet milling coproduct streams. C. I. THOMPSON (1), V. Singh (1), R. Simms (2), M. E. Tumbleson (1), R. L. Belyea (3), S. R. Eckhoff (1), and K. D. Rausch (1). (1) University of Illinois, Urbana; (2) Technology, Inc., Fort Smith, AR; and (3) University of Missouri, Columbia  VIEW ABSTRACT

1:50 p.m.—356
Surface fouling tendencies of thin stillage from quick germ and dry grind ethanol processes. R. M. AGBISIT (1), K. D. Rausch (1), C. B. Panchal (2), V. Singh (3), F. Taylor (3), and S. R. Echkoff (1). (1) University of Illinois, Urbana; (2) Argonne National Laboratory, Argonne, IL; and (3) ERRC, ARS, USDA, Philadelphia, PA  VIEW ABSTRACT

2:10 p.m.—357
Development of a grain breakage susceptibility tester and a study of the effects of maize grain temperature on breakage susceptibility and stress cracking. T. H. KIM (1), J. G. Hampton (2), L. Opara (1), A. K. Hardacre (3), and B. MacKay (1). (1) Massey Universit, Palmerstown, New Zealand; (2) Lincoln University, Canterbury, New Zealand; and (3) Crop & Food Research Institute, Christchurch, New Zealand  VIEW ABSTRACT

2:30 p.m.—358
Effect of physicochemical characteristics on extractable starch in maize. M. BAJAJ (1), M. R. Paulsen (1), S. W. Mbuvi (2), and R. K. Stewart (3). (1) University of Illinois, Urbana; (2) Identity Preserved Grain Lab, Champaign, IL; and (3) Agricultural Education & Consulting, Savoy, IL  VIEW ABSTRACT

2:50 p.m.—359
Effect of alternative milling techniques on the yield and composition of corn germ oil and corn fiber oil. V. SINGH (1,2), R. A. Moreau (2), K. B. Hicks (2), and S. R. Eckhoff (1). (1) University of Illinois, Urbana, and (2) USDA-ARS, Wyndmoor, PA  VIEW ABSTRACT

3:10 p.m.—360
Effects of grain size, shape, and hardness on drying rate and the occurrence of stress cracks. T. H. Kim (1), J. G. Hampton (2), L. Opara (1), A. K. Hardacre (3), and B. MacKay (1). (1) Massey University, Palmerstown North, New Zealand; (2) Lincoln University, Canterbury, New Zealand; and (3) Crop & Food Research Institute, Christchurch, New Zealand  VIEW ABSTRACT

3:30 p.m.—361
The modification of maize starch using hybrid specific processing. M. R. WILKINS, Y. X. Niu, A. E. Haken, M. J. Goodwin and K. D. Rausch. University of Illinois, Urbana  VIEW ABSTRACT

BAKING
1:30 p.m.—362
Effect of different additives and process variables on dough development, gaseous release and bread making properties of flour. N. SINGH, H. S. Gujaral, and J. Singh. Guru Nanak Dev University, Amritsar, Punjab, India  VIEW ABSTRACT

1:50 p.m.—363
The development of bubble structure in bread doughs. M. B. WHITWORTH and J. M. Alava. Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK  VIEW ABSTRACT

2:10 p.m.—365
Optimisation of a baking procedure for incorporation of a microencapsulated high fat powder into wheat bread in comparison to a vegetable shortening using experimental design. C. M. O’BRIEN (1), D. P. Neville (2), M. K. Keogh (2) and E. K. Arendt (1). (1) University College, Cork, Ireland, and (2) Teagasc, Moorepark, Fermoy, Cork, Ireland  VIEW ABSTRACT

2:30 p.m.—366
Flour lipids and their functional role in shortdough biscuits. E. PAPANTONIOU (1), M. H. Gordon (1), E. W. Hammond (2), F. Scriven (2), and J. D. Schofield (1). (1) University of Reading, Reading, UK, and (2) United Biscuits (UK) Limited, High Wycombe, UK  VIEW ABSTRACT

2:50 p.m.—367
A mechanistic study of the impact of various ingredients on staling kinetics. J. B. NIELSEN and T. Spendler. NovoNordisk A/S, Bagsvaerd, Denmark  VIEW ABSTRACT

3:10 p.m.—368
Perspectives on flour tortillas. R. D. WANISKA. Texas A&M University, College Station  VIEW ABSTRACT

3:30 p.m.—369
Influences of amylose content on thermal properties of starches, dough rheology and bread staling. M. R. LEE, B. Paszczynska and B.-K. Baik. Washington State University, Pullman  VIEW ABSTRACT