10:20—2
Anti-syruping effect of xylanase inhibitors in refrigerated dough. C. H. POULSEN and J. Frisbæk Soerensen. Danisco Cultor, Brabrand, Denmark  VIEW ABSTRACT

10:40—3
Degree of inhibition by the endogenous wheat xylanase inhibitor controls the functionality of microbial xylanases "in dough". J. F. SORENSEN, O. Sibbesen and C. H. Poulsen. Danisco Cultor, Braband, Denmark  VIEW ABSTRACT

11:00—4
Improved functionality of the maltogenic amylase novamyl using multiple rounds of directed evolution. T. P. FRANDSEN (1), T. Spendler (1), J. B. Nielsen (1), J. R. Cherry (2), M. H. Lamsa (2), A. Jones (2), A. Sloma (2), B. Gorre-Clancy (2), and A. Svendsen (1). (1) Novozymes, Bagsvaerd, Denmark, and (2) Novozymes Biotech Inc., Davis, CA  VIEW ABSTRACT

11:20—5
Functionality and mechanism of a new 2nd generation lipase for the baking industry. T. SPENDLER, L. Christiansen, and T. Frandsen. Novozymes A/S, Bagsvaerd, Denmark  VIEW ABSTRACT

Biotechnology is the application of molecular biological techniques to alter plant growth, performance and products. This novel technology has already impacted production agriculture and it is now mature enough to influence grain processing and utilization components of the food chain. Notwithstanding the enormous potential of biotechnology to revolutionize the food production and utilization, it is one of the most discussed technologies in the recent times. In this symposium, the speakers will discuss the biotechnological accomplishments and innovations to come, public concerns regarding biotechnology both in Europe and North America and their effect on trade, and recently completed scientific studies that address issues related to gene flow from transgenics and its environmental impact. 

10:00
Introduction. J. W. VAN DER KAMP. TNO, Zeist, Netherlands

10:05—6
Harnessing biotechnology - A bright future for cereal breeding and cereal chemistry. J. PEACOCK. CSIRO, Canberra, Australia  VIEW ABSTRACT

10:45—7
Elements of precaution: Recommendations of the Royal Society of Canada Expert Panel for the regulation of food biotechnology in Canada. B. ELLIS. University of British Columbia, Canada  VIEW ABSTRACT

11:15—8
Plant biotechnology, classical and transgenic approaches - Definitions and safety risks. N. HUBBARD. Dupont, Newark, DE  VIEW ABSTRACT

11:40—Discussion

10:00—9
Genotype and environment effects on oat quality characteristics. C. RHYMER (1), N. Ames (2), L. Malcolmson (3), S. Duguid (4), and D. Brown (2). (1) University of Manitoba, Winnipeg, MB, Canada; (2) Agriculture & Agri-Food Canada, Winnipeg, MB; (3) Canadian International Grains Institute, Winnipeg, MB; and (4) Morden Research Centre, Morden, MB, Canada  VIEW ABSTRACT

10:20—10
Structure-property relationships in groats: Influence on groat breakage. J. A. ENGLESON and R. G. Fulcher. University of Minnesota, St. Paul  VIEW ABSTRACT

10:40—11
Fissure formation in brown rice kernels observed with a video microscopy system. R. C. BAUTISTA and T. J. Siebenmorgen. University of Arkansas, Fayetteville  VIEW ABSTRACT

11:00—12
Comparison of two methods for measuring vitreous kernel count in durum wheat. B. K. SORENSON and F. A. Manthey. North Dakota State University, Fargo  VIEW ABSTRACT

11:20—13
Discoloration potential of various types of barley in food products. Z. QUINDE and B.-K. Baik. Washington State University, Pullman  VIEW ABSTRACT

11:40—14
Detecting corn syrup in barley malt extracts. D. M. PETERSON (1,2), A. D. Budde (1), C. A. Henson (1,2), and B. L. Jones (1,2). (1) USDA ARS, Madison, WI, and (2) University of Wisconsin, Madison  VIEW ABSTRACT

10:00—15
Structural description of wheat flour dough from measurements of extensional, dynamic and capillary flow properties: Influence of process conditions. B. CUQ (1,2), E. Yildiz (1), C. Breuillet (1), and J. L. Kokini (1). (1) Rutgers University, New Brunswick, NJ, and (2) ENSA-INRA, Montpellier, France  VIEW ABSTRACT

16
Withdrawn

10:20—17
Effect of processing on the stickiness properties. S. CHRISTANTO, J. Shim, O. H. Campanella, and M. R. Okos. Purdue University, West Lafayette, IN  VIEW ABSTRACT

10:40—18
Creep-recovery behavior of wheat flour doughs in relation to breadmaking performance. F. C. WANG and X. S. Sun. Kansas State University, Manhattan  VIEW ABSTRACT

11:00—19
Influence of glutenin extract on the rheological properties of wheat starch. X. E. Liang and P. RAYAS-DUARTE. Oklahoma State University, Stillwater  VIEW ABSTRACT

11:20—20
An ultrasonic study of gas cells and their effect on the mechanical properties of breadcrumb. H. M. ELMEHDI, J. H. Page, and M. G. Scanlon. University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT

There is no doubt that internships are a very valuable recruiting tool to employers and an excellent opportunity for young scientists to acquire industrial experience. Participants will share their experiences and discuss what has worked well and what can be improved on both sides. The past, present, and potential changes due to the economy and demographics will also be discussed. 

1:00
Introduction. P. RAYAS-DUARTE. Oklahoma State University, Stillwater

1:05—21
An academic perspective on internships. J. WARTHESEN. University of Minnesota, St. Paul  VIEW ABSTRACT

1:20—22
A business case for internships. D. BATH. Kellogg Company, Battle Creek, MI  VIEW ABSTRACT

1:35—23
Internships: Raising the standard on the talent pool. J. G. MOSSMAN. MK & Associates, Butler, PA  VIEW ABSTRACT

1:50—24
To intern or not to intern. Y. MENG. Cornell University, Ithaca, NY  VIEW ABSTRACT

2:05—25
Internships: A cost/benefit analysis. J. STAPLEY. Purdue University, West Lafayette, IN  VIEW ABSTRACT

2:20—26
Internships at Agricultural Research Services: From high school to the bench. H. GURAYA. USDA-ARS, New Orleans, LA  VIEW ABSTRACT

2:35—27
A competitive approach for all. B. WELSHONS. General Mills, Inc., Minneapolis, MN  VIEW ABSTRACT

Polymers may change a number of their phases when they are exposed to large temperature changes, from the amorphous state, to the rubbery, to the viscous flow state as temperature increases. Phase-transition temperatures have been defined as the temperature ranges at which polymers change their phases, such as glass-transition temperature, crystallization temperature, and gelatinization/denaturation/melting temperature. Rheological properties of a polymer, such as starch or protein, often change along with its phase change in various thermal processes. Information on rheology and phase behavior of a polymer is important to designing thermal processing parameters and control product quality. The objective of this symposium is to discuss the relations among rheological/phase behavior, processing, and product quality of cereal polymers, how to apply the knowledge in practice, and what is the need for future research. 

1:00—28
Young Scientist Award Presentation - Rheological dough and mixing behavior of food ingredients as studied by Labtron and NIR spectroscopy. W. HUANG. American Institute of Baking, Manhattan, KS  VIEW ABSTRACT

1:25
Introduction. X. S. SUN. Kansas State University, Manhattan, KS

1:30—29
Food polymer science approach to rheology and state transition in cereal polymer processing and product quality. L. SLADE and H. Levine. Nabisco, Inc. East Hanover, NJ  VIEW ABSTRACT

2:10—30
Rheology and phase transitions in cereal protein polymers and impact on extrusion. J. L. KOKINI. Cook College, Rutger University, New Brunswick, NJ  VIEW ABSTRACT

2:40—31
Phase transitions in starch: Applications to processing of cereal products. J. MITCHELL. University of Nottingham, Loughborough Leics, UK  VIEW ABSTRACT

3:10—32
Rheology and physical properties of extruded snack products. A. BHASKAR, L. Keller, and M. Rao. Frito-Lay Company, Dallas, TX  VIEW ABSTRACT

Environmental and economic concerns and stringent regulations are demanding that the food processing industry treat, reduce, and eliminate the waste stream from their processing plants. In this symposium, the environmental issues regarding wastewater and solids in the grain processing industry will be addressed. Industry, consulting, and academia members will describe some of the techniques and equipment used in corn wet-milling and grain alcohol plants to treat waste-water, reuse water, control emissions, and recover nutrients and other solids from waste streams. 

1:00—33
The water challenge. A. GIESECKE. American Bakers Association, Washington, DC  VIEW ABSTRACT

1:30—34
Salt recovery from starch waste streams. F. LUTIN. Eurodia Inc., Wissous, France  VIEW ABSTRACT

2:00—35
The routing of nutrients in the corn wet-milling process and opportunities for recovery and recycling from waste streams using environmental biotechnology. R. M. Agbisit (1), R. Daugherty (1), K. D. Rausch (1), L. RASKIN (1), R. L. Belyea (2), T. Clevenger (2), and M. E. Tumbleson (1). (1) University of Illinois, Urbana, IL, and (2) University of Missouri, Columbia  VIEW ABSTRACT

2:30—36
Wastewater concerns in a grain alcohol plant. D. ZIGICH, S. Lewis, and D. VandenBerg. Broin & Associates, Inc., Sioux Falls, SD  VIEW ABSTRACT

3:00—37
Recovery of starch from waste water streams in corn, wheat, and rice processing plants. R. SIMMS. Technology Inc., Forth Smith, AR  VIEW ABSTRACT

3:25—38
Biological odor control of emissions from corn wet-milling manufacturing and wastewater pretreatment facilities. L. D. LE ROUX, B. Koers, and B. Kraakman. Bioway America Inc., Marlton, NJ  VIEW ABSTRACT

Biotechnology is the application of molecular biological techniques to alter plant growth, performance and products. This novel technology has already impacted production agriculture and it is now mature enough to influence grain processing and utilization components of the food chain. Notwithstanding the enormous potential of biotechnology to revolutionize the food production and utilization, it is one of the most discussed technologies in the recent times. In this symposium, the speakers will discuss the biotechnological accomplishments and innovations to come, public concerns regarding biotechnology both in Europe and North America and their effect on trade, recently completed scientific studies that address issues related to gene flow from transgenics and its environmental impact, and perspectives from the milling and baking industry. 

1:00
Introduction. R. N. CHIBBAR. PBI-NRC, Saskatoon, Canada

1:05—39
The biosafety protocol and its possible impact upon cereal grain processing and international trade. D. STEPHENS. Canada Grains Council, Winnipeg, MB, Canada  VIEW ABSTRACT

1:25—40
Public perception of agri-food biotechnology in Europe and its impact. J. W. VAN DER KAMP. TNO, Zeist, Netherlands  VIEW ABSTRACT

1:45—41
Potential environmental impacts of transgenic wheat. R. A. GRAYBOSCH. USDA-ARS, University of Nebraska, Lincoln  VIEW ABSTRACT

2:05—42
Wheat pollen flow and implications for maintaining the integrity of non-GM wheat cultivars. P. HUCL. Crop Development Centre, Saskatoon, SK, Canada  VIEW ABSTRACT

2:25—43
Transgenic wheat—A miller’s view. J. BAIR. North American Millers Association, Washington, DC  VIEW ABSTRACT

2:45—44
Transgenic wheat—A baker’s view. A. BIANE. The Earthgrains Co., St. Louis, MO  VIEW ABSTRACT

3:05
Round table discussion. Moderators: R. Chibbar (1) and L. Sanders (2). (1) PBI-NRC, Saskatoon, SK, Canada, and (2), American Bakers Association, Washington, DC

1:00—45
Effect of corn drying temperature on extractable starch characteristics. M. BAJAJ (1), M. R. Paulsen (1), S. J. Schmidt (1), and K. D. Baker (2). (1) University of Illinois, Urbana, and (2) Illinois State University, Bloomington  VIEW ABSTRACT

1:20—46
A corn wet milling process using proteases to reduce steep time and SO2 requirements. D. B. JOHNSTON (1) and V. Singh (2). (1) USDA ARS, Wyndmoor, PA, and (2) University of Illinois, Urbana  VIEW ABSTRACT

1:40—47
Endosperm properties and extrusion cooking behavior of maize cultivars. J. L. ROBUTTI (1), F. S. Borras (1), R. J. Gonzalez (2), R. L. Torres (2), and D. M. De Greef (2). (1) Instituto Nacional de Tecnologia Agropecuaria, Pergamino, BA, Argentina, and (2) Instituto de Tecnologia de Alimentos, Santa Fe, SF, Argentina  VIEW ABSTRACT

2:00—48
Influence of plasticizers on the amount of water in cast films. J. W. LAWTON. USDA ARS, Peoria, IL  VIEW ABSTRACT

2:20—49
Effect of tempering temperature and duration on rice milling quality. A. G. CNOSSEN and T. J. Siebenmorgen. University of Arkansas, Fayetteville  VIEW ABSTRACT

2:40—50
Enrichment of proteins from milled soybean hulls by air classification. D. J. SESSA, Y. V. Wu, and W. J. Wolf. USDA ARS, Peoria, IL  VIEW ABSTRACT

3:00—51
Cold ethanol technology for the closed production of vital wheat gluten. G. H. ROBERTSON and T. K. Cao. USDA ARS, Albany, CA  VIEW ABSTRACT

3:20—52
Effect of some physical factors on molecular weight of beta-glucan. T. SUORTTI and O. Myllymäki. VTT Biotechnology, Espoo, Finland  VIEW ABSTRACT

3:40—53
Starch from Andean yam beans (Pachyrhizus ahipa) - Extraction from tubers and property profile. W. J. BERGTHALLER (1), H.-J. Kersting (1), L. Velasco (2), and W. J. Grueneberg (3). (1) Federal Centre for Cereal, Potato and Lipid Research, Detmold, Germany; (2) Institute for Sustainable Agriculture, Cordoba, Spain; and (3) Georg August University of Gottingen, Goettingen, German  VIEW ABSTRACT

1:30—54
Instrumental evaluation of noodle sheet color. H. M. ALLEN and D. K. Pleming. NSW Agriculture, Wagga Wagga, Australia  VIEW ABSTRACT

1:50—55
Asian salted noodle quality: Impact of amylose content adjustments using waxy wheat flour. G. GUO (1), D. S. Jackson (1), and R. A. Graybosch (2). (1) University of Nebraska, Lincoln, and (2) USDA ARS, Lincoln, NE  VIEW ABSTRACT

2:10—56
Characteristics of noodles and bread prepared from wheat lines with reduced-amylose content. B.-K. BAIK (1), B. Paszczynska (1), and C. F. Konzak (2). (1) Washington State University, Pullman, and (2) Northwest Plant Breeding Company, Pullman, WA  VIEW ABSTRACT

2:30—57
Morphological, thermal, rheological and noodles making properties of potato and corn starch. N. SINGH, J. Singh, and N. S. Sodhi. Guru Nanak Dev University, Amritsar, India  VIEW ABSTRACT

2:50—58
The null-4A allele at the waxy locus in durum wheat affects pasta cooking quality. M. J. SISSONS (1), R. Sharma (2), A. J. Rathjen (2) and C. F. Jenner (2). (1) NSW Agriculture, Tamworth, Australia, and (2) University of Adelaide, Glen Osmond, SA, Australia  VIEW ABSTRACT

3:10—59
Functionality of AX in pasta processing. J. A. INGELBRECHT (1), K. Moers (1), T. Verwimp (1), J. Abécassis (2), X. Rouau (2), L. Schlichtling (3), B. Marchylo (3), P. Ebbinghaus (4), T. Tweed (4) and J. A. Delcour (1). (1) Katholieke Universiteit Leuven, Leuven, Belgium; (2) INRA, Montpellier, France; (3) Canadian Grain Commission, Winnipeg, MB, Canada; and (4) CIGI, Winnipeg, MB, Canada  VIEW ABSTRACT

3:30—60
Relationship between gluten strength and pasta quality. R. B. KEGODE and F. A. Manthey. North Dakota State University, Fargo  VIEW ABSTRACT

Resistant starch (RS) has recently become available as a food ingredient. The understanding of its potential role and benefits in human health continues to increase. This symposium, Part I of a day-long session, is intended to familiarize and update the audience with RS from synthesis to end use in various food products. The symposium will focus on biosynthesis and genetic improvements of RS in cereals, the challenges presented by the analytical methods and definitions of RS, and the functional and nutritional aspects of RS as a food ingredient. 

8:55
Introduction. D. LINEBACK. JIFSAN, University of Maryland, College Park

9:00—61
Biosynthesis of resistant starch. M. K. MORRELL, R. Ahmed, Z. Li, and S. Rahman. CSIRO, Plant Industry, Canberra, Australia  VIEW ABSTRACT

9:35—62
Resistant starch as a variable component of resistant starch-containing materials. D. THOMPSON. Pennsylvania State University, University Park  VIEW ABSTRACT

10:05—63
Commercial processes for the manufacture of resistant starch. G. A. CROSBY. Opta Foods Ingredients, Bedford, MA  VIEW ABSTRACT

10:35—64
Methods and challenges for measuring resistant starch(es) in food(s). J. W. DEVRIES. Medallion Laboratories, General Mills, Inc., Minneapolis, MN  VIEW ABSTRACT

11:05—65
Resistant starch: Functional and nutritional ingredients for use in foods. I. BROWN, Penford Australia Ltd., Lave Cove, Australia  VIEW ABSTRACT

11:35
Discussion and summary remarks. M. OBANNI. Imagine Foods, San Carlos, CA, USA

9:10
Novozymes North America—Lipopan F, a new microbial lipase, significantly increases loaf volume and improves crumb appearance in bread and other yeast-raised baked products. T. FORMAN

9:20
NDC Infrared Engineering—PowderVision is a precisely engineered, inline unit that, when coupled to an NDC Infrared Engineering infrared backscatter gauge, allows for measurement of moisture and other key constituents in enclosed ducting or pneumatic conveying systems. B. MILLER

9:30
National Starch & Chemical—Novelose 260 is a highly process-tolerant form of resistant starch with 60% dietary fiber by the AOAC method, 50% more fiber than Novelose 240. M. CROGHAN

9:40
Perten Instruments AB—Falling Number 1900 is a new Falling Number instrument; Falling Number Plus has functions measuring starch characteristics in the same instrument. M. HALLIN

9:50
Lallemand/American Yeast—Essential PBR 150 and PBR 175 are enzyme-based dough conditioners for gluten and emulsifier reduction in breadmaking applications. J. VAN EIJK

10:00
TIC Gums, Inc. —Ticagel Series gelling systems include synergistic combinations of carrageenens and galactomannans. M. NIETO

10:10
Maztech MicroVision Ltd. —SPX bran index is a direct measure of bran in flour; a 20-month study at a commercial bakery showed that flour consistency and baking performance were well correlated using Bran Index. K. HARRIGAN

10:20
PL Thomas—Fenupure’s concentrated and deodorized feunugreek for use in baked goods to help reduce insulin levels. N. GARTI

10:30
Danisco Cultor USA, Inc. —Benefat B reduced-calorie triglyceride is a new form of salatrim (structured triglyceride) developed to function similar to all-purpose shortening, but with 5/9th of the caloric value, for use in a variety of bakery applications without sacrifice of functionality or product quality. D. BOLL

9:00—66
On the formation of glutenin macro polymer. C. DON (1), J. J. Plijter (1), W. J. Lichtendonk (1) and R. J. Hamer (1,2). (1) TNO Nutrition and Food Research, Zeist, Netherlands, and (2) Centre for Protein Technology, Wageningen, Netherlands  VIEW ABSTRACT

9:20—67
Structural investigation of wheat polymeric proteins during sonication. H. SINGH and F. MacRitchie. Kansas State University, Manhattan  VIEW ABSTRACT

9:40—68
Relation of viscoelastic properties and capillary zone electrophoresis mapping of high-molecular weight-glutenins subunits fractions obtained with RP-HPLC. G. DAVILA-HUERTA, J. Mitchum, P. Rayas-Duarte, and Z. El-Razzi. Oklahoma State University, Stillwater  VIEW ABSTRACT

10:00—69
Protein-glutathione mixed disulphides in wheat gluten proteins. W. Li, S. S. J. Bollecker and J. D. SCHOFIELD. University of Reading, Whiteknights, Reading, UK  VIEW ABSTRACT

10:20—70
Biochemical studies of puroindoline proteins in relation to the endosperm texture of hexaploid wheat. L. DAY (1), P. Greenwell (2), D. G. Bhandari (2), 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

10:40—71
Studies on the structure of gamma-75k-secalins. H. WIESER, C. Gellrich, and P. Schieberle. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany  VIEW ABSTRACT

Deficiencies in micronutrients such as iodine, iron, zinc, folic acid, and vitamin A are widespread, affecting more than a third of the world’s population. In their absence, individuals and families suffer serious consequences, including learning disabilities, impaired work capacity, illness, and death. These deficiencies can be prevented and even eliminated if small quantities of the micronutrients are consumed on an ongoing basis. The fortification of staple cereals and processed foods with essential micronutrients could play an important role in meeting the needs of large populations. In developed countries where there is a high dependence on processed foods and industries are streamlined and automated, food fortification has played a major role in the health of the populations at large over the last 40 years, and several nutritional deficiencies have been eliminated. In developing countries, too, there exist several opportunities for fortification of several commonly eaten foods. This symposium offers up-to-date information about the important role played by cereal fortification throughout the world and current opportunities. 

9:00—72
Micronutrient enhancement of cereals - An overview. V. MANNAR. The Micronutrient Initiative, Ottawa, Canada  VIEW ABSTRACT

9:30—73
Public health aspects of micronutrient malnutrition and potential impact of cereal enrichment. G. F. MABERLY. Emory University, Atlanta, GA  VIEW ABSTRACT

9:50—74
Bioavailability of iron in cereal grains and products as measured by an in vitro digestion/caco-2 model. R. P. GLAHN. USDA ARS, Ithaca NY  VIEW ABSTRACT

10:10—75
Vitamin A fortification of cereals. H. CORI. F. Hoffmann-La Roche, Santiago, Chile  VIEW ABSTRACT

10:30—76
Rice as a food vehicle for fortification to address micronutrient deficiencies. P. DEXTER. University of Arkansas, Fayetteville  VIEW ABSTRACT

10:50—77
Increasing the micronutrient content of rice through plant breeding. H. E. BOUIS. International Food Policy Research Institute, Washington, DC  VIEW ABSTRACT

11:10—78
Small-scale fortification of cereals. L. LALEYE and A. S. Wesley. The Micronutrient Initiative, Ottawa, Canada  VIEW ABSTRACT

11:30
Panel Discussion

Today the cereal industry is faced with many questions and challenges from customers with respect to using ingredients from enhanced grains through agricultural biotechnology. This session will provide a forum to update everyone, no matter what level you occupy in the supply chain, on the latest regulatory and labeling information, the types of testing that are available and the status of method validations, and finally the direction that GMO testing is moving towards. 

9:00—79
Introduction. A. R. BRIDGES. Medallion Laboratories, Minneapolis, MN  VIEW ABSTRACT

9:15—80
Labeling and regulatory update. K. M. MAGIN. Monsanto Co., St. Louis, MO  VIEW ABSTRACT

9:40—81
Analysis of transgenic plants and proteins using antibody-based (immunochemical) methods. G. D. GROTHAUS, C. Alarcon, T. Davis and L. Liu. Pioneer Hi-Bred International, Inc., A Dupont Company, Johnston, IA  VIEW ABSTRACT

10:05—82
Protein immunoassay methods for the control of biotech ingredients in the food production system. J. W. STAVE. Strategic Diagnostics Inc., Newark, DE  VIEW ABSTRACT

10:30
Discussion

10:50—83
The use of the polymerase chain reaction in testing foodstuffs for the presence of genetically modified material. C. A. ADAMS. Medallion Laboratories, Minneapolis, MN  VIEW ABSTRACT

11:15—84
GMO analysis employing dna arrays. F.-R. LAUTER. GeneScan-Europe AG, Belle Chasse, LA  VIEW ABSTRACT

11:40
Discussion

1:30—85
Processing-mechanical properties relationship of bread crumb assessed by indentation. Z. LIU and M. G. Scanlon. University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT

1:50—86
Obtaining fundamental mechanical properties of bread crumb from AACC measurement of bread firmness. M. G. SCANLON and S. L. Chuah. University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT

2:10—87
Development of a glass transition state diagram for corn. W. YANG (1), T. J. Siebenmorgen (1), D. Gardisser (2), and Z. Sun (1). (1) University of Arkansas, Fayetteville, and (2) University of Arkansas, Little Rock  VIEW ABSTRACT

2:30—88
Stability of starch based systems in the glassy state. C. Martinet, I. A. FARHAT and A. J. Taylor. University of Nottingham, Loughborough, UK  VIEW ABSTRACT

2:50—89
Effect of raw material combinations on the glass and melt transition temperatures of an expanded breakfast cereal recipe. B. STRAHM, B. Plattner, and E. Sevatson. Wenger Manufacturing, Inc., Sabetha, KS  VIEW ABSTRACT

3:10—90
Vane sensor system in small strain oscillatory testing. S. Junus, and J. L. BRIGGS. Iowa State University, Ames  VIEW ABSTRACT

The fortification of staple cereals and processed foods with essential micronutrients has played an important role in eliminating several nutritional deficiencies in developed countries. However, deficiencies in micronutrients such as iodine, iron, zinc, folic acid and vitamin A are still widespread, affecting more than a third of the world’s population. In their absence, individuals and families suffer serious consequences including learning disabilities, impaired work capacity, illness, and death. In developing countries, there exist many opportunities for fortification of several commonly eaten foods. This symposium offers an excellent opportunity to understand the various regional experiences with cereal fortification from countries in Asia, Africa, Latin America, and the Middle East. The symposium also addresses alternate strategies used to meet specific regional needs. 

1:30—91
Enrichment of wheat and corn flours in Brazil. R. GERMANI and J. L. R. Ascheri. Embrapa Agroindustria de Alimentos, Rio de Janeiro, Brazil  VIEW ABSTRACT

1:50—92
Fortification of maize meal and bread flour - The South African experience. L. KUYPER (1) and H. L. de Kock (2). (1) CSIR, Bio/Chemtek, Pretoria, South Africa; (2) University of Pretoria, Dept. of Food Science, Pretoria, South Africa  VIEW ABSTRACT

2:10—93
Fortification of corn masa flour in Mexico and Central America. L. TURNER. SUSTAIN, Washington, DC  VIEW ABSTRACT

2:30—94
Nutritional composition of fortified complementary foods in Latin America. C. K. LUTTER. Pan American Health Organization, Washington, DC  VIEW ABSTRACT

2:50—95
The role of cereal fortification in a comprehensive fortification strategy: A case study in the Philippines. R. MILLER. MOST Project (USAID), Arlington, VA  VIEW ABSTRACT

3:10—96
Establishment of a wheat flour fortification programme in Indonesia. E. P. L. M. SCHOFFELEN (1), H. Sutanto (2), and P. Ranum (3). (1) UNICEF, Indonesia; (2) Bogasari Flour Mills, Jakarta; and (3) SUSTAIN, Washington, DC  VIEW ABSTRACT

3:30—97
An overview: Cereal fortification in Africa, Asia, and the Middle East. Q. JOHNSON and J. Bagriansky. The Micronutrient Initiative, Ottawa, Canada  VIEW ABSTRACT

3:50
Panel Discussion

Are you interested in natural products, better sensory quality and longer shelf life of baked foods? Then you should come to this symposium and learn more about the applications of modern sourdough technology. Although sourdough, the use of starter cultures in baking, has a long tradition, especially in rye baking in Europe, it is a part of modern baking technology. Today there are also wheat sourdoughs, such as the San Francisco starter for sour French bread. Another trend is the use of yeasted preferments, which also may contain a considerable flora of lactic acid bacteria. The symposium describes various applications and the potential to create new product quality using sourdough. 

1:30—98
From natural sourdough to functional starters. B. ONNO. ENITIAA, Nantes, France  VIEW ABSTRACT

1:50—99
The sourdough lactic acid bacteria: Recent developments on proteolysis, carbohydrate fermentation, antimicrobial activity, and on the adaptive stress response to improve the baked good biotechnology. M. GOBBETTI. Università degli Studi di Bari, Bari, Italy  VIEW ABSTRACT

2:10—100
Potential of exopolysaccharides from lactic acid bacteria in sourdough. L. DE VUYST and P. Neysens. Vrije Universiteit Brussel, Brussels, Belgium  VIEW ABSTRACT

2:30—101
Technological and microbiological breakthroughs in sourdough production. F. MEUSER, A. Jährig, and M. Valentin. Technical University Berlin, Berlin, Germany  VIEW ABSTRACT

2:50—102
Flavor of wheat and rye sourdough bread. A. HANSEN and B. Hansen. Royal Veterinary and Agric University, Frederiksberg, Denmark  VIEW ABSTRACT

3:10—103
Combinations of wheat sourdough with enzymes and hydrocolloids to improve dough machinability and bread quality and stability. C. COLLAR. Instituto de Agroquímica y Tecnología de Alimentos, Paterna, Spain  VIEW ABSTRACT

3:30—104
Effects of bran fermentation on the quality and microstructure of high-fiber wheat bread. K. KATINA, M. Salmenkallio-Marttila, and K. Autio. VTT Biotechnology and Food Research, Espoo, Finland  VIEW ABSTRACT

3:50—105
Technological aspects of durum wheat doughs obtained from spontaneous sourdough microorganisms. E. MARCONI, R. Coppola, E. Sorrentino (1), M. C. Trivisonno (2), A. Reale and R. Cubadda (1). (1) Università del Molise, Campobasso, Italy, and (2) PST Moliseinnovazione, Campobasso, Italy  VIEW ABSTRACT

4:10
Round table discussion

Gluten proteins control many of the functional properties of wheat flours. Contributions in this symposium cover a number of approaches that are being used to investigate gluten protein structure at a molecular level and how it relates to function, including molecular modeling, analysis of disulfide and dityrosine bonding, and in vitro studies of individual subunits. Other contributions deal with information about structure based on the effects of shear stress and polymer accumulation during grain filling. The use of transgenic approaches to determine structure-functionality relationships is also highlighted. 

1:30
Introduction. F. MACRITCHIE. Kansas State University, Manhattan

1:35—106
Molecular modeling of gluten proteins. D. D. KASARDA. USDA ARS WRRC (retired), Albany, CA  VIEW ABSTRACT

1:55—107
Examination of shear-induced changes in glutenin polymer architecture. M.-H. Morel, S. Guilbert, and P. FEILLET. INRA, Montpellier, France  VIEW ABSTRACT

2:15—108
Localization of free thiol groups in wheat flour proteins. H. WIESER and S. Antes. Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching, Germany  VIEW ABSTRACT

2:35—109
Analyses of tyrosine crosslinks in wheat and other grains. K. A. TILLEY (1), K. E. Bagorogoza (1), H. Kwen (1), and M. Tilley (2). (1) Kansas State University, Manhattan, and (2) USDA ARS Grain Marketing and Production Research Center, Manhattan, KS  VIEW ABSTRACT

2:55
Discussion

3:05—110
SDS-unextractable glutenin polymer formation in wheat kernels. T. AUSSENAC and R. Cazalis. ESAP, Toulouse, France  VIEW ABSTRACT

3:25—111
In vitro studies on gluten protein functionality. F. BEKES, R. Solomon, B. Butow, H. Beasley, and P. W. Gras. CSIRO, North Ryde, NSW, and Canberra, ACT, Australia  VIEW ABSTRACT

3:45—112
The structures and interactions of wheat gluten proteins. A. S. TATHAM, K. Feeney, and S. M. Gilbert (1); M. J. Miles, T. J. McMaster, and A. D. L. Humphris (2); N. Wellner (3); and P. R. Shewry (1). (1) IACR-Long Ashton Research Station, University of Bristol, Long Ashton, Bristol, UK; (2) H. H. Wills Physics Laboratory, University of Bristol, Bristol, UK; and (3) Institute of Food Research, Norwich Research Park, Colney, Norwich, UK  VIEW ABSTRACT

4:05—113
The use of transgenic approaches to determine structure-functionality relationships in gluten proteins. P. Tosi (1), R. D’Ovidio (2), Y. Popineau (3), F. Bekes (4), M. Parker (5), A. S. Tatham (1), H. Jones (6), and P. R. SHEWRY (1). (1) IACR-Long Ashton Research Station, University of Bristol, Long Ashton, Bristol, UK; (2) University Degli Studi della Tuscia, Viterbo, Italy; (3) Institut National de la Recherche Agronomique, Nantes, France; (4) CSIRO, North Ryde, NSW, Australia; (5) Institute of Food Research, Norwich, UK; and (6) IACR-Rothamsted, Harpenden, Herts. UK  VIEW ABSTRACT

4:25
Discussion

Resistant starch (RS) is the starch which is resistant to enzymatic digestion in the small intestine. Resistance may be due to its physiological inaccessibility and retrograded or crystalline structure. RS has the potential to lower caloric density and could help in maintaining desirable body weight. Its delayed digestion or production of short chain fatty acids could modify large bowel microflora and improve gastrointestinal health. Our understanding of its potential role and benefits in human health continues to increase. RS has great potential in functional foods and to prevent or ameliorate degenerative diseases and to improve human health. In this symposium various aspects of the health-promoting properties of resistant starch - glycemic control - cancer prevention - cholesterol lowering - constipation prevention - weight control and - gastrointestinal health will be presented. 

1:30
Introduction. T. KAHLON. WRRC, USDA-ARS, Albany, CA

1:35—114
Starches, resistant starches, and human health. D. TOPPING. CSIRO, Adelaide, Australia  VIEW ABSTRACT

2:05—115
Resistant starch—Glycemic control. J. A. GELROTH. American Institute of Baking, Manhattan, KS  VIEW ABSTRACT

2:35—116
Resistant starch and cancer prevention. D. KRITCHEVSKY. The Wistar Institute, Philadelphia, PA  VIEW ABSTRACT

3:05—117
Cholesterol lowering with resistant starch. T. S. KAHLON. WRRC, USDA-ARS, Albany, CA  VIEW ABSTRACT

3:35—118
Resistant starch and prevention of constipation. M. E. CAMIRE. University of Maine, Orono  VIEW ABSTRACT

4:05—119
Resistant starch - Weight control and gastrointestinal health. M. HEGSTED. Louisiana State University Agricultural Center, Baton Rouge  VIEW ABSTRACT

4:35
Panel discussion

Dietary fiber elicits beneficial physiological responses, and two of these, blunting blood glucose response and lowering cholesterol levels, are generally accepted as being due to soluble dietary fiber (SDF). Debate continues, however, as to the efficacy of SDF for the lowering of serum cholesterol levels and the effectiveness for reduction of heart disease risk. Unquestionably, some of the variability in clinical data and scientific interpretation arises from an incomplete understanding of the mechanisms involved and the properties of the foods that are needed for efficacy. This symposium will address issues such as the relationship between properties of SDF and physiological response and mechanisms of action, the appropriate design of clinical trials, and the relevance of animal and other studies. Regulatory aspects, commercialization challenges, and what is required for valid health claims will be discussed. 

8:25
Introduction. P. J. WOOD. Agric & Agri-Food Canada, Food Research Program, Guelph, ON

8:30—120
Health claims: The importance of physico-chemical properties of soluble fibers in regard to their physiological effects. M. U. BEER. Novartis Nutrition Research AG, Neuenegg, Switzerland  VIEW ABSTRACT

8:50—121
Health claims: Regulatory, scientific, product, and processing requirements. P. SAMUEL. The Quaker Oats Co., Barrington, IL  VIEW ABSTRACT

9:10—122
Development of new sources of soluble dietary fiber. S. A. S. CRAIG. Danisco Cultor, Ardsley, NY  VIEW ABSTRACT

9:30—123
Lowering of plasma cholesterol by soluble non-starch polysaccharides—Is it of practical benefit in the prevention of coronary heart disease? D. L. TOPPING. CSIRO Health Sciences and Nutrition, Adelaide, SA, Australia  VIEW ABSTRACT

10:00—124
Soluble dietary fibers and lipid metabolism: Mechanisms of action. D. LAIRON. Human Nutrition and Lipids, Marseille, France  VIEW ABSTRACT

10:30—125
Potential relevance of large bowel fermentation of dietary fiber on human health. M. I. MCBURNEY. Kellogg Company, Battle Creek, MI  VIEW ABSTRACT

11:00—126
A mechanistic perspective of the glycemic index with particular reference to nonstarch polysaccharides. P. R. ELLIS. King’s College London, London, UK  VIEW ABSTRACT

11:30—127
FDA’s perspective on recent recommendations for definitions of dietary fiber: Potential consequences for health claims and analysis. J. I. RADER and Y. Ku. Food and Drug Administration, Washington, DC  VIEW ABSTRACT

11:40
Panel Discussion

Some wheat flours process into tortillas, while harder corn and corn products process into tortillas and a variety of snacks. The rapid growth of the tortilla industry demonstrates the value of these products to consumers. Tortillas with longer shelf life and stability are more acceptable in the U.S. culture, so manufacturers have added more ingredients to enhance processing and product properties. Functionality of ingredients and recent advances in processing will be presented in this symposium and will demonstrate the unique production, product, and functional characteristics in corn and wheat tortillas. Concepts of staling and shelf stability of tortillas will also be discussed. 

9:00
Introduction. R. D. WANISKA. Texas A&M University, College Station

9:05—128
The tortilla industry today. I. STEINBERG. Tortilla Industry Association, Dallas TX  VIEW ABSTRACT

9:20—129
Processing of flour tortillas. G. SHELTON. Lawrence Equipment Co., South El Monte, CA  VIEW ABSTRACT

9:40—130
Chemistry and technology of flour tortillas. R. D. WANISKA. Texas A&M University, College Station  VIEW ABSTRACT

10:20—131
Nutrition and fortification of tortillas. S. O. SERNA-SALDIVAR. Monterrey Tech., Monterrey, Mexico  VIEW ABSTRACT

11:00—132
Ingredient functionality in flour tortillas: (1) Gums, (2) emulsifiers, and (3) leavening systems. T. V. WINKLE (1), L. B. OBEL (2), S. L. BOOK (3) and B. B. Heidolph (3). (1) TIC Gums Inc., Belcamp, MD; (2) Danisco Cultor, New Century, KS; and (3) Astaris LLC, St. Louis, MO  VIEW ABSTRACT

9:00—133
Measuring rheological dough and mixing properties of full formula ingredients and microingredients in real time using NIR. W. N. HUANG, M. C. Olewnik, J. J. Psotka, and R. E. Dempster. American Institute of Baking, Manhattan, KS  VIEW ABSTRACT

9:20—134
Mapping of flour protein quality from mixograph traces. C. ANDERSON. Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK  VIEW ABSTRACT

9:40—135
The assessment of the reliability of mixograph and farinograph data for flour quality evaluation. M. I. P. KOVACS (1), B. Fowler (2), K. Khan (3), G. Dahlke (1), S. M. Woods (1), W. Bushuk (4), and C. Wang (1). Agriculture and Agri-Food Canada, Winnipeg, MB; (2) University of Saskatchewan, Saskatoon, SK, Canada; (3) North Dakota State University, Fargo; and (4) University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT

10:00—136
Comparison between small-scale early generation quality screening, advance testing and pilot-scale testing methodologies. K. KAUR (1), O. M. Lukow (1), K. R. Preston (2), L. J. Malcolmson (3), and D. Tully (3). (1) Agriculture and Agri-Food Canada, Winnipeg, MB; (2) Canadian Grain Commission, Winnipeg, MB; and (3) Canadian International Grains Institute, Winnipeg, MB  VIEW ABSTRACT

10:20—137
Influence of genotype and environment on Canadian hard white spring and hard red spring wheat quality. S. AMBALAMAATIL (1), O. M. Lukow (1), J. E. Dexter (2), D. W. Hatcher (2), L. J. Malcolmson (3), and B. M. Watts (4). (1) Agriculture and Agri-Food Canada, Winnipeg, MB; (2) Canadian Grain Commission, Winnipeg, MB; (3) Canadian International Grains Institute, Winnipeg, MB; and (4) University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT

10:40—138
Relationships between protein composition and dough functional properties of durum wheat semolina. M. C. GIANIBELLI and F. Bekes. CSIRO, Canberra, Australia  VIEW ABSTRACT

11:00—139
Influence of chromosome 3A on wheat quality. S. E. SALMON (1), A. J. Worland (2), D. G. Bhandari (1), P. Greenwell (1), C. N. Law (2), and I. Foot (3). (1) Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK; (2) John Innes Centre, Norwich, UK; and (3) Nickerson (UK) Ltd, Bury St Edmunds, UK  VIEW ABSTRACT

11:20—140
Freezable and unfreezable water contents of wheat flours and their components. A. D. ROMAN-GUTIERREZ, B. Cuq, and S. Guilbert. ENSAM - INRA, Montpellier, France  VIEW ABSTRACT

Allergies and intolerances to food proteins have become a major issue for food and plant biotechnology companies in terms of consumer perception as well as incidence. This symposium will provide a broad update on issues relating to cereal-based foods, including the incidence, symptoms, and molecular mechanisms of allergies, the occurrence and properties of plant food allergens, the prediction of allergenicity, and strategies for dealing with allergens in the food and plant biotechnology industries (including detection, monitoring, labeling, and risks and benefits of novel and GM crops). 

9:00
Introduction. P. R. SHEWRY. IACR-Long Ashton Research Station, University of Bristol, Long Ashton, Bristol, UK

9:05—141
Food allergy: Facts and myths. S. L. HEFLE. University of Nebraska, Lincoln  VIEW ABSTRACT

9:35—142
Introduction to the occurrence and management of allergens in plant-based foods. F. A. HEGELE, General Mills, Minneapolis, MN  VIEW ABSTRACT

10:05—143
Plant food allergens—Their structural and biological relationships. E. N. C. MILLS. Institute of Food Research, Colney, Norwich, UK  VIEW ABSTRACT

10:35—144
Identification and removal of rice allergens. T. MATSUDA. Nagoya University, Nagoya, Japan  VIEW ABSTRACT

10:00—145
Using atomic force microscopy to study rice and rice starch components. J. M. C. DANG and L. Copeland. University of Sydney, Sydney, NSW, Australia  VIEW ABSTRACT

10:20—146
Determination of the branching ratio in rice starch using 1H HR MAS NMR spectroscopy: An alternate method for amylose determination. D. S. HIMMELSBACH and F. Meadows. USDA ARS, Athens, GA  VIEW ABSTRACT

10:40—147
Structural aspects of rice starches influence their functional behaviour. G. E. VANDEPUTTE (1), R. Vermeylen (1), J. Geeroms (2), P. Tuduri (2), and J. A. Delcour (1). (1) Katholieke Universiteit Leuven, Leuven, Belgium, and (2) Remy-Industries N. V., Wijgmaal, Belgium  VIEW ABSTRACT

11:00—148
Heating effect on chain structure of debranched corn starches in water. J.-A. HAN (1), J. N. BeMiller (2), B. Hamaker (2) and S.-T. Lim (1). (1) Korea University, Seoul, Korea, and (2) Purdue University, West Lafayette, IN  VIEW ABSTRACT

11:20—149
Structural features of annealed wheat starches. R. VERMEYLEN (1), G. E. Vandeputte (1), E. Theunissen (1), B. Goderis (1), M. H. J. Koch (2), J. A. Delcour (1), and H. Reynaers (1). (1) Katholieke Universiteit Leuven, Leuven, Belgium, and (2) European Molecular Biology Laboratory, Hamburg, Germany  VIEW ABSTRACT

11:40—150
Application of flow field-flow fractionation and multi-angle light scattering for separation and characterization of starch polymers. S. YOU (1), M. Ramesh (1), S. G. Stevenson (2), M. S. Izydorczyk (1,2), and K. R. Preston (2). (1) University of Manitoba, Winnipeg, MB, Canada, and (2) Canadian Grain Commission, Winnipeg, MB  VIEW ABSTRACT

Rice bran is being used in an increasingly greater number of products, such as breakfast cereals and milk-like beverages. The advent of bran stabilization technology has allowed this increase in use to occur, but the key factors driving the increase in rice bran utilization are its reported health-benefit properties and unique functional characteristics. Many new and proposed products that capitalize on rice bran’s nutrient wealth will be described during this symposium. Updates on issues related to the health benefits of rice bran and identification of its phytonutrients will also be presented. 

1:30—151
Essential food ingredients from rice bran. C. MITCHELL. Creative Research Management, Stockton, CA, USA  VIEW ABSTRACT

2:00—152
Unlocking the full potential of rice bran. B. J. DULL, N. A. Hammond, and J. S. Peirce. RIBUS, Inc., St. Louis, MO, USA  VIEW ABSTRACT

2:20—153
Survey of foods using rice bran. H. CHRISTENSEN. USA Rice Federation, Houston, TX, USA  VIEW ABSTRACT

2:40—154
Purification, identification, and evaluation of antioxidants from rice bran. Z. XU and J. S. Godber. Dept. of Food Science, Louisiana State University, Baton Rouge, LA, USA  VIEW ABSTRACT

3:00—155
Reducing plasma cholesterol and aortic lesions by components of rice bran. W. YOKOYAMA. USDA-ARS Western Regional Research Center, Albany, CA, USA  VIEW ABSTRACT

3:20—156
A dialogue about rice bran research needs for the future. C. BERGMAN (1) and C. Meier (2). (1) USDA-ARS Rice Research Unit, Beaumont, TX, USA; (2) Monsanto, St. Louis, MO, USA  VIEW ABSTRACT

Allergies and intolerances to food proteins have become a major issue for food and plant biotechnology companies in terms of consumer perception as well as incidence. This symposium will provide a broad update on issues relating to cereal-based foods, including the incidence, symptoms, and molecular mechanisms of allergies, the occurrence and properties of plant food allergens, the prediction of allergenicity, and strategies for dealing with allergens in the food and plant biotechnology industries (including detection, monitoring, labeling, and risks and benefits of novel and GM crops). 

1:30—157
Celiac disease or gluten sensitive enteropathy: a delayed-type hypersensitivity (Type IV) to gluten proteins. D. D. KASARDA. USDA (retired), Albany, CA  VIEW ABSTRACT

2:00—158
Molecular approaches to identifying allergenic epitopes. G. A. BANNON. University of Arkansas, Little Rock  VIEW ABSTRACT

2:30—159
How does the plant biotechnology industry handle plant allergens? L. R. BEACH. Pioneer Hi-Bred International, Inc., Johnston, IA  VIEW ABSTRACT

3:00—160
Protecting the allergic consumer: The role of the food industry. R. W. R. CREVEL. Unilever Safety and Environmental Assurance Centre, Bedford, UK  VIEW ABSTRACT

3:30
Discussion

1:30—161
Physicochemical properties of extruded rice flours. R. S. KADAN and A. B. Pepperman Jr. USDA ARS, New Orleans, LA  VIEW ABSTRACT

1:50—162
Retrogradation kinetics of rice starches in low-molecular-weight saccharide solutions. H.-J. LIANG (1), V. M.-F. Lai (2), and C.-Y. Lii (1). (1) Institute of Chemistry, Academia Sinica, Nankang, Taipei, Taiwan, and (2) Providence University, Taichung, Taiwan  VIEW ABSTRACT

2:10—163
Identification of thermal transitions in low moisture starch systems by preparative DSC. P. A. M. STEENEKEN and A. J. J. Woortman. TNO Nutrition and Food Research Institute, Groningen, Netherlands  VIEW ABSTRACT

2:30—164
Phase behavior of inulin and amylopectin systems in limited moisture environments. J. E. Zimeri and J. L. KOKINI. Rutgers University, New Brunswick, NJ  VIEW ABSTRACT

2:50—165
Influence of shear on processed starches and how this affects results for starch conversion. S. E. HILL, A. Becker, T. Tongdang, and S. E. Harding. University of Nottingham, Loughborough, Leics, UK  VIEW ABSTRACT

3:10—166
The state diagram of starch based mixed systems. Z. Mousia, I. A. FARHAT and J. R. Mitchell. University of Nottingham, Loughborough, Leics, UK  VIEW ABSTRACT

3:30—167
Effects of proteins on the rheological properties of parboiled rice flour. V. DERYCKE (1), A. Van Der Borght (1), R. Mohamed (1), W. De Man (2), L. Jacops (2), J. A. Delcour (1) and R. C. Hoseney (3). (1) Katholieke Universiteit Leuven, Leuven, Belgium; (2) Master Foods NV, Olen, Belgium; and (3) R&R Research Services Inc., Manhattan, KS  VIEW ABSTRACT

3:50—168
Detection of starch granule-associated proteins and their association with pasted starch granule structures. X. Z. HAN and B. R. Hamaker. Purdue University, West Lafayette, IN  VIEW ABSTRACT

4:10—169
Macroscopic, microscopic and molecular level studies on bread staling. M. Baik and P. CHINACHOTI. University of Massachusetts, Amherst  VIEW ABSTRACT

The testing and release protocols for wheat varieties vary widely among the largest exporters: Argentina, Australia, Canada, France, and the United States. The objectives of this symposium are to discuss these protocols and the underlying raison d’être. Information will be provided on geographical, climatic, handling, marketing, regulatory, and other factors that have influenced variety development and release programs. Ample time will be provided at the end of each presentation for questions, and a round-table discussion is planned at the end of the session. 

1:30
Introduction. R. CRACKNELL. AWB Limited, Melbourne, Australia

1:35—170
Testing and release of wheat varieties in major exporting countries: The United States. B. L. D’APPOLONIA. North Dakota State University, Fargo  VIEW ABSTRACT

2:05—171
Testing and release of wheat varieties in major exporting countries: Argentina. M. B. CUNIBERTI. INTA, Marcos Juárez, Argentina  VIEW ABSTRACT

2:35—172
Testing and release of wheat varieties in major exporting countries: Australia. R. L. CRACKNELL. AWB Limited, Melbourne, Australia  VIEW ABSTRACT

3:05—173
Testing and release of wheat varieties in major exporting countries: Canada. K. R. PRESTON. Canadian Grain Commission, Winnipeg, MB  VIEW ABSTRACT

3:35—174
Testing and release of wheat varieties in major exporting countries: France. G. BRANLARD. INRA, Clermont Ferrand, France  VIEW ABSTRACT

4:05
Panel Discussion

Some wheat flours process into tortillas, while harder corn and corn products process into tortillas and a variety of snacks. The rapid growth of the tortilla industry demonstrates the value of these products to consumers. Tortillas with longer shelf life and stability are more acceptable in the U.S. culture, so manufacturers have added more ingredients to enhance processing and product properties. Functionality of ingredients and recent advances in processing will be presented in this symposium and will demonstrate the unique production, product, and functional characteristics in corn and wheat tortillas. Concepts of staling and shelf stability of tortillas will also be discussed. 

1:30—175
Corn tortilla consumption in Mexico. J. GARGALLO. Grupo Minsa S. A. de C. V., Mexico  VIEW ABSTRACT

1:50—176
International consumption of tortillas and chips. J. RODRIGUEZ. Gruma/Mission Foods, Mexico  VIEW ABSTRACT

2:10—177
Processing for corn tortillas. C. HERRERA. Casa Herrera, Los Angeles, CA  VIEW ABSTRACT

2:30—178
Processing for corn tortilla chips and snacks. P. MEHTA. Heat and Control, Inc., Hayward, CA  VIEW ABSTRACT

2:50—179
Corn quality and supplier specifications. T. McCALEB. O’Malley Grain Inc., Fairmont, NE  VIEW ABSTRACT

3:10—180
Corn nixtamalization: Chemical, structural, and physical changes during the process. L. W. ROONEY. Texas A&M Univ., College Station  VIEW ABSTRACT

3:50—181
Improving nixtamalization: Traditional process optimization and alternative enzymatic nixtamalization. D. S. JACKSON. University of Nebraska, Lincoln  VIEW ABSTRACT

4:10—182
Staling in corn tortillas. E. L. SUHENDRO (1), C. M. MCDONOUGH (2), and D. GUALBERTO (2). (1) University of Massachusetts, Amherst, and (2) Texas A&M University, College Station  VIEW ABSTRACT

4:30
Closing Comments. 

“On-line” applications refer to the applications of near-infrared (NIR) spectroscopy to measurements of composition and functionality during the actual processing of foods and commodities. Recent advances in NIR instrumentation and software have paved the way to ultra-rapid testing, and these innovations will be described. The scope of on-line applications will be outlined, including some typical applications, such as testing of wheat, flour, doughs during mixing, and grains during the combine-harvesting process. Factors involved in the engineering of unique instrument positioning and sample presentation will be discussed. Methods for circumventing difficulties in sample assembly created in calibration practices will be covered. 

8:30—183
Engineering factors in on-line applications of near-infrared spectroscopy in the cereals and food industries. J. J. PSOTKA. NDC Infrared Engineering Inc., Irwindale, CA  VIEW ABSTRACT

8:55—184
On-line NIRS calibration principles. O. RASMUSSEN. Foss North America, Brampton, ON, Canada VIEW ABSTRACT

9:20—185
On-line NIR testing of flour and semolina. D. RONEY. Buhler Inc., Minneapolis, MN  VIEW ABSTRACT

9:45—186
NIR spectroscopy as a means of understanding changes occurring during dough mixing. S. J. MILLAR, J. M. Alava, and S. E. Salmon. Campden & Chorleywood Food Research Association, Gloucestershire, UK  VIEW ABSTRACT

10:10—187
Continuous monitoring of protein and moisture contents of wheat by near-infrared spectroscopy during combine-harvesting. P. C. WILLIAMS. Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB  VIEW ABSTRACT

10:35
Discussion

8:30—188
Beyond fiber to whole grains - Building a whole grains coalition. J. MILLER JONES (1) and L. Marquart (2). (1) College of St. Catherine, St. Paul, MN, and (2) General Mills, Minneapolis, MN  VIEW ABSTRACT

8:50—189
Exploring the potential of specialty sorghum bran fractions as a source of antioxidants. J. M. AWIKA, L. W. Rooney, and R. D. Waniska. Texas A&M University, College Station  VIEW ABSTRACT

9:10—190
Yield and composition of oil extracted from grain sorghum and its wet-milled fractions. V. SINGH (1), R. A. Moreau (2), and K. B. Hicks (2). (1) University of Illinois, Urbana, and (2) USDA ARS, Wyndmoor, PA  VIEW ABSTRACT

9:30—191
Nutrition and fortification of tortillas. S. O. SERNA-SALDIVAR. ITESM-Campus Monterrey. Monterrey, NL, México  VIEW ABSTRACT

9:50—192
Diferuloylputrescine and p-coumaroyl-feruloylputrescine - Corn bran and corn fiber contain high levels of these polyamine conjugates. R. A. MOREAU (1), A. Nuñez (1), and V. Singh (2). (1) USDA ARS, Wyndmoor, PA, and (2) University of Illinois, Champaign  VIEW ABSTRACT

10:10—193
Phytochemicals in sunflower kernel and selected tree nuts. K. M. PHILLIPS. Virginia Polytechnic Institute and State University, Blacksburg  VIEW ABSTRACT

10:30—194
Characterization of residues from high amylose maize and potato starches hydrolyzed by pancreatic alpha-amylase. G. JIANG and Q. Liu. Agriculture and Agri-Food Canada, Guelph, ON, Canada  VIEW ABSTRACT

10:50—195
Resistant starch and its measurement as a dietary fiber component. B. V. MCCLEARY and D. Monaghan. Megazyme International Ireland Limited, Bray, County Wicklow, Ireland  VIEW ABSTRACT

8:30—196
Prediction of wheat breakage from single kernel parameters during first break roller milling. C. Y. Fang and G. M. CAMPBELL. UMIST, Manchester, UK  VIEW ABSTRACT

8:50—197
Are physical hardness and milling hardness synonymous in wheat? M. J. GUTTIERI and E. J. Souza. University of Idaho, Aberdeen  VIEW ABSTRACT

198
Withdrawn

9:10—199
Relation between oozed free water in frozen and thawed bread dough and breadmaking properties. M. SEGUCHI and S. Nikaidoo. Kobe Women’s University, Kobe, Japan  VIEW ABSTRACT

9:30—200
Use of hydrophilic gums to improve the quality of frozen dough. R. SHARADANANT and K. Khan. North Dakota State University, Fargo  VIEW ABSTRACT

9:50—201
Comparison of hard red spring wheat cultivars for frozen dough quality. T. M. LANGSTAFF and M. Bhattacharya. North Dakota State University, Fargo  VIEW ABSTRACT

10:10—202
Studies of dough properties using vacuum expansion. S. GANDIKOTA and F. MacRitchie. Kansas State University, Manhattan  VIEW ABSTRACT

10:30—203
The production of cakes from non-chlorinated cake flour. P. F. CATTERALL. Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK  VIEW ABSTRACT

10:50—204
The effect of lactic acid bacteria and sourdough on the quality of wheat dough and bread. C. I. CLARKE, E. K. Arendt, C. M. O’Brien, and A. G. M. Scannell. National University of Ireland, Cork  VIEW ABSTRACT

There has been a significant change in the expectations of consumers of Asian noodles in terms of quality and convenience. The most noticeable shift has been directed toward convenience foods, particularly instant noodles, which are being prepared in a more health-conscious manner. There has also been a significant increase, in both Japan and Korea, in alternatives such as frozen and chilled noodles. Critical to the assessment of product quality, whether traditional or emerging products, are standardized methods of evaluation and means to objectively assess noodle appearance. Plant breeders have also developed new lines with greater functionality for specific products. This symposium offers information on these new products and describes methods for the standardized evaluation of such products. 

8:30
Introduction. D. W. HATCHER. G. R. L. Canadian Grain Commission, Winnepeg, MB, Canada

8:35—205
Asian noodles: processing, evaluation, and quality factors. G. HOU (1), D. Shelton (1), and M. Kruk (2). (1) Wheat Marketing Center, Portland, OR, and (2) Global Food Lab, Beaverton, OR  VIEW ABSTRACT

9:05—206
The development of noodle wheat in Western Australia. G. B. CROSBIE. Agriculture Western Australia, Perth, WA  VIEW ABSTRACT

9:35—207
New manufacture technologies in the instant noodle industry in Taiwan: The application of the vacuum mixer and impact on the rheology of cooked noodles. T.-P. WU. Chinese Grain Products Research and Development Institute, Taipei, Taiwan  VIEW ABSTRACT

10:05—208
Evaluation of texture characteristics of frozen and chilled noodles upon storage. D. W. HATCHER and M. J. Anderson. Canadian Grain Commission, Winnipeg, MB  VIEW ABSTRACT

10:35—209
Alkaline noodles: Nomenclature and testing procedures. B. FU and L. J. Malcolmson. Canadian International Grains Institute, Winnipeg, MB  VIEW ABSTRACT

11:05—210
Improving the color of Asian noodles via reduction in polyphenol oxidase. C. F. MORRIS (1), T. Demeke (1,2), J. V. Anderson (1,3), K. G. Campbell (4), G. E. King (1), A. D. Bettge (1), H.-G. Chang (1,5). (1) USDA ARS, Pullman, WA; (2) Canadian Grain Commission, Winnipeg, MB; (3) USDA ARS, Fargo, ND; (4) USDA /ARS Wheat GQPD Res. Unit; and (5) Kyungwon University, Sungnam, Korea  VIEW ABSTRACT

11:35
Panel Discussion

9:00—211
Characterization of environmental stress in harvested wheat by NIR. S. R. DELWICHE (1) and R. A. Graybosch (2). (1) USDA ARS, Beltsville, MD, and (2) USDA ARS, University of Nebraska, Lincoln  VIEW ABSTRACT

9:20—212
Quantitative variation of HMW and LMW glutenin subunits from spring wheats grown in different environments. J. ZHU and K. Khan. North Dakota State University, Fargo  VIEW ABSTRACT

9:40—213
Accumulation of endosperm storage proteins in the developing wheat (Triticum aestivum) grain. H. A. NAEEM, D. R. Khoussainova and F. MacRitchie. Kansas State University, Manhattan  VIEW ABSTRACT

10:00—214
Functional and biochemical effects on wheat flour of water availability and growth temperature during grain filling. G. MANN (1), J. van der Graaf (1), P. Greenwell (2), M. J. Gooding (1), R. H. Ellis (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

10:20—215
SDS-unextractable glutenin polymer formation in wheat kernels. T. AUSSENAC and R. Cazalis. ESAP, Toulouse, France  VIEW ABSTRACT

10:40—216
Molecular characterization of wheat grain development by transcript and protein profiling. S. B. ALTENBACH, W. J. Hurkman, W. H. Vensel, K. M. Cronin, C. Tanaka, and D. Laudencia-Chingcuanco. USDA ARS, Albany, CA  VIEW ABSTRACT