 |
 |
 |
|
 |
|
 |
|
 |
|
 |
|
 |
 |
|  |
Poster Presentations
The
AACC Poster Session Schedule
is as follows:
Sunday, October 13
1:30 - 3:30 p.m. Poster
Set Up
4:00 - 6:30
p.m. Posters Available
for Viewing
Monday,
October 14
10:00
a.m. - 6:15 p.m. Posters
Available for Viewing
4:00 - 6:00 p.m. Authors
Present at Special Poster
Session (see onsite program
book for session schedule)
During this special poster session, posters will be grouped into three one-hour sub-sessions where poster authors will share their research with attendees. A cash bar and snacks will be available during each session.
Tuesday,
October 15
8:00
a.m. - 5:00 p.m. Posters
Available for Viewing
10:00 a.m. - 12:15 p.m.
Authors Present at Posters
Wednesday, October
16
8:00 a.m. -
12:00 p.m. Posters Available
for Viewing
12:00
- 1:30 p.m. Poster Take
Down
Chemistry
Analytical
Analysis of headspace volatiles of corn gluten meal. Y.V. WU, K. Payne-Wahl, and S.F. Vaughn. USDA, Peoria, IL
Measurement of folate in food and physiological fluids. P.G. KRISHNAN and T. Hoffman. South Dakota State University, Brookings
Process control using analytical supercritical fluid extraction in the manufacturing of cereal grains and cereal products. T. DOANE-WEIDEMAN, G.E. Walker, and J.S. Tomczak. Isco, Inc., Lincoln, NE
Spectroscopic determination of irradiated starches. J. IRUDAYARAJ, R. Kizil, and K. Seetharaman. Pennsylvania State University, University Park
The study of wheat starch size distribution using image analysis and laser diffraction technology. J.D. Wilson and D.B. BECHTEL. USDA-ARS, Manhattan, KS
Viscosity determination of soluble dietary fiber in cereal products. H. ANTTILA, T. Sontag-Strohm, and H. Salovaara. University of Helsinki, Helsinki, Finland
Baking
Characterisation of refrigerated doughs during storage. W. GYS, C.M. Courtin and J.A. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium
Heat/moisture treatment combined with chemical modification to improve cake flour baking performance. H.X. ZHANG and C.E. Walker. Kansas State University, Manhattan
Shelf life of muffins containing flaxseed flour. A. Shearer and C. DAVIES. University of Delaware, Newark
The effect of baking on water distribution and isoflavone composition in soy bread. Y.C. ZHANG, S.J. Schwartz, and Y. Vodovotz. Ohio State University, Columbus
Barley
Chemical characterisation of barley varieties focusing on polysaccharides. A.K. Holtekjølen, E. Bråthen, S. Sahlstrøm and S.H. Knutsen. MATFORSK, Ås, Norway
Chemical parameters and germinative power of three brazilian malting barley cultivars. D. Correa, C.V. Helm, J.M. Block, A.C. Alves, and A. DE FRANCISCO. Universidad Federal de Santa Catarina, Florianópolis, SC, Brazil
Effect of extrusion cooking on the formation of resistant starch in waxy and regular barley flour. A.K. FARAJ and T. Vasanthan. University of Alberta, Edmonton, AB, Canada
Functional characterisation of wheat and barley flour blends. A.A. TSIAMI (1), A. Andersson (2), P. Aman (2), I. Trough (3), J.A. Delcour (3), and J.D. Schofield (1). (1) University of Reading, Whiteknights, Reading, UK; (2) Swedish University of Agricultural Sciences, Uppsala, Sweden; (3) Katholieke Universiteit Leuven, Heverlee, Belgium
Biotechnology
Development of a PCR assay for detection of three canola transgenic events. T. DEMEKE (1), R.W. Giroux (2), S. Reitmeier (1), and S. Simon (1). (1) Canadian Grain Commission, Winnipeg, MB; (2) Cargill Inc., Minneapolis, MN
Development of wheat low-molecular-weight glutenin gene-specific PCR markers. T.M. IKEDA, T. Nagamine, H. Fukuoka and H. Yano. National Agricultural Research Center for Western Region, Fukuyama, Japan
Expression of wild-type pinB sequence in transgenic wheat complements a hard phenotype. B. BEECHER (1,2), A. Bettge (3), and M.J. Giroux (1). (1) Montana State University, Bozeman; (2) Current address: University of Nebraska, Lincoln; (3) USDA-ARS, Washington State University, Pullman
Secondary ion mass spectrometer analysis of mature wheat grain. K.A. FEENEY, P.J. Heard, G.C. Allen, and P.R. Shewry (2). University of Bristol, Long Ashton, UK
Breads and Biscuits
Relationship of insoluble polymeric proteins to mixing requirements for flours from commercial mills and individual cultivars. G.L. LOOKHART (1), S.R. Bean (1), R. Lyne (1), O.K.Chung (1), S. Chandra (2), J.-B. Ohm (2), M. Stearns (3), and S. Piland (3). (1) USDA-ARS and (2) Kansas State University, Manhattan; (3) Interstate Brands Corporation, Kansas City, MO
Breeding and Genetics
Effect of genotype and environment on the thermal properties of starches from developmental corn lines. Y. JI (1), K. Seetharaman (2), L.M. Pollak (3), S. Duvick (3), J.-L. Jane (1) and P J. White (1). (1) Iowa State University, Ames; (2) Pennsylvania State University, University Park; (3) USDA-ARS, Iowa State University, Ames
Carbohydrates
Characterization of structure and properties of starch in winter squash (Cucurbita maxima). D.G. STEVENSON and J.L. Jane. Iowa State University, Ames
Effect of oil content and pH on the physicochemical properties of cornstarch-soybean oil composites. G.A. GARZON (1), C.S. Gaines (2), A. Mohamed (1), and D.E. Palmquist (1). (1) USDA-ARS, Peoria, IL; (2) USDA-ARS, Wooster, OH
Effect of water-soluble and insoluble nonstarch polysaccharides isolated from wheat flour on the rheological properties of wheat starch gel. T. SASAKI (1), T. Yasui (2), J. Matsuki (1), and T. Satake (3). (1) National Food Research Institute, Tsukuba, Ibaraki, Japan; (2) National Agricultural Research Center for Western Region, Fukuyama, Japan; (3) University of Tsukuba, Tsukuba, Japan
Influence of galactomannans on the thermal and rheological properties of rice starches. J.-J. Chen (1), V.M.-F. Lai (2) and C.-Y. LII (1). (1) Institute of Chemistry, Taipei, Taiwan; (2) Providence University, Taichung, Taiwan
Isolation and characterisation of water-extractable arabinoxylan from hull-less barley flours. I. TROGH, C.M. Courtin and J.A. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium
Low- to intermediate-molecular-weight water-soluble branched glucans fractionated by ethanol precipitation and ball milling. B.M. PRADO, J.N. BeMiller, and B.R. Hamaker. Purdue University, West Lafayette, IN
Corn
Characterization of hypochlorite oxidized corn starches with different amylose contents. D. KUAKPETOON and Y.-J. Wang. University of Arkansas, Fayetteville
Durum
Effects of nitrogen fertilizer on protein quantity and gluten strength parameters in extra-strong cultivars of durum wheat. N. AMES (1), J. Clarke (2), J. Dexter (3), B. Marchylo (3), and S. Woods (1). Agriculture and Agri-Food Canada, (1) Winnipeg, MB, and (2) Swift Current, SK; (3) Canadian Grain Commission, Winnipeg, MB
Enzymes
Affinity chromatography, a powerful tool for xylanase inhibitor and xylanase purification. K. GEBRUERS, K. Bosmans, K. Brijs, C.M. Courtin, H. Goesaert, and J.A. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium
Biodiversity of cereal xylanase inhibitors: Purification and properties of non-wheat ("TAXI"-type) inhibitors. H. GOESAERT, K. Gebruers, and J.A. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium
Characterisation of the proteolytic enzymes. K. BRIJS and J.A. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium
Characterization of thioredoxin h target proteins in wheat grains. R. CAZALIS (1) and T. Aussenac (2). (1) ESAP, Toulouse, France; (2) ISAB, Beauvais, France
Effect of different xylanases on the arabinoxylan solubilisation from untreated and extruded rye brans. M.C. Figueroa-Espinoza (1,2), C. POULSEN (2), J. Borch Søe (2), M. Zargahi (2), and X. Rouau (1). (1) UTCA-INRA-ENSAM, Montpellier, France; (2) Danisco Cultor, Brabrand, Denmark
Genetic Improvement
Factors influencing end-use quality of PNW wheat. A.D. BETTGE, C.F. Morris, and D.A. Engle. USDA-ARS, Pullman, WA
Gluten
Interaction of soy oil and wheat gluten in jet-cooked flour-soy oil composites. F.C. FELKER and G.F. Fanta. USDA-ARS, Peoria, IL
Methodology to quantitate the HMW- to LMW-glutenin subunit ratio in wheat flours. F.J. CINCO (1,2) and F. MacRitchie (2). (1) University of Sonora, Hermosillo, Sonora, México; (2) Kansas State University, Manhattan
The surface activity and aggregation structure of wheat gluten proteins. W. LI (1), B.J. Dobraszczyk (1), J.D. Schofield (1), and P.J. Wilde (2). (1) University of Reading, Reading, UK; (2) Institute of Food Research, Norwich, UK
Grains
Analysis of HMW mRNA from ripening wheat grains. L. RHAZI (1), R. Cazalis (1), and T. Aussenac (2). (1) ESAP, Toulouse, France; (2) ISAB, Beauvais, France
Metabolites of lesser grain borer in grains. L.M. SEITZ and M.S. Ram. USDA-ARS, Manhattan, KS
Redox status changes in proteins of developing wheat grain: Influence on the SDS-unextractable glutenin polymer formation. L. RHAZI (1), R. Cazalis (1), and T. Aussenac (2). (1) ESAP, Toulouse, France; (2) ISAB, Beauvais, France
Health and Nutrition
Food allergy to wheat: Clinical and biochemical aspects. S. DENERY (1), F. Battais (1), F. Pineau (1), Y. Popineau (1), C. Aparicio (3), G. Kanny (2), L. Guérin (3) and D.A. Moneret-Vautrin (2). (1) INRA, Nantes, France; (2) CHU, Nancy, France; (3) Laboratoire Allerbio, Varennes, France
Lipids
Study of sterols composition in conventional and hulled wheats by chromatographic techniques. M.F. CABONI, G. Iafelice, E. Marconi, and R. Cubadda.. University of Molise, Campobasso, Italy
Milling (Dry)
A rapid method for analyzing flour ash content using the TGA 601 thermogravimetric analyzer. B.P. CARTER (1), T. Harris (1), C.F. Morris (2), G.L. Jacobsen (2) and D. Engle (2). (1) Washington State University and (2) USDA, Pullman, WA
Milling (Wet)
Effect of steeping conditions on some corn starch physicochemical properties obtained by intermittent milling and dynamic steeping process. J.F. LOPES-FILHO, E.A. Brandemarte, and C.M.L. Franco. IBILCE-UNESP, São José do Rio Preto, SP, Brazil
NIR Analysis
Application of near-infrared spectroscopy in studies on the influence of growing location on processing quality factors of hard red spring wheat. S.G. STEVENSON, K.R. Preston, and P.C. Williams. Canadian Grain Commission, Winnipeg, MB
Study of bread staling with visible and near-infrared reflectance spectroscopy and differential scanning calorimetry. F. XIE (1), F.E. Dowell (2), and X.S. Sun (1). (1) Kansas State University and (2) USDA-ARS, Manhattan, KS
Nutrition
Effects of Japanese millet protein on lipid metabolism in hypercholesterolemic rats and food development. N. NISHIZAWA (1), D. Sato (1), T. Nagasawa (1), Y. Ito (1), W.Y. Min (2), M.R. Choi (3), and Y.-Y. Choi (3). (1) Iwate University, Morioka, Iwate, Japan; (2) University of Agriculture & Forestry, Yangling, China; (3) Yosu National University, Yosu, Korea
Estimating overall protein nutritional quality from in vitro data. R.D. PHILLIPS (1), D.R. Clark (1), and Y.H. Tuan (2). (1) University of Georgia, Griffin; (2) Kuang Wu Institute of Technology and Commerce, Taipei, Taiwan
Protein quality evaluation of commercial high-fiber breakfast cereals by rat bioassays. J.M. BARRON, M.R. Falcón, M.T. Villegas and G.A. Yañez. Universidad de Sonora, Hermosillo, Sonora, México
Oats
Effect of different beta-glucan concentrations of oat bran on the serum cholesterol levels of men and women. A. DE FRANCISCO, L. Garcia, P.J. Ogliari, and J.C. Raguzzoni. Universidad Federal de Santa Catarina, Florianópolis, SC, Brazil
Phenolic acids and avenanthramides in Finnish oat cultivars. J.-M. PIHLAVA (1), V. Hietaniemi (1), E. Nissilä (2), and M. Saastamoinen (3). (1) MTT Agrifood Research Finland and (2) Boreal Plant Breeding Ltd., Jokioinen, Finland; (3) Satafood Development Organization, Huittinen, Finland
Rheological, structural and molecular characterization of water-soluble beta-glucans from high beta-glucan oat lines. M. COLLEONI-SIRGHIE, I.V. Kovalenko, J.L. Briggs, and P.J. White. Iowa State University, Ames
Pasta and Noodles
Effects of cooking time on white salted noodle investigated by MRI and texture analyzer. H.M. LAI and S.C. Hwang. National Taiwan University, Taipei, Taiwan
Effects of dissacharides and freeze-thaw cycles on white salted noodle investigated by MRI. Y.L. Chung and H.M. LAI. National Taiwan University, Taipei, Taiwan
Proteins
Changes of polymeric polypeptides properties as a function of storage temperature and time. Y. MAO, G. Davila-Huerta, and P. Rayas-Duarte. Oklahoma State University, Stillwater
Crossreactivity of antiserum against the almond major protein allergen with cereal proteins. S.H. LEE (1), M. Benmoussa (1), S.K. Sathe (2), and B.R. Hamaker (1). (1) Purdue University, West Lafayette, IN; (2) Florida State University, Tallahassee
Differential selectivity of protein stains applied to the analysis of wheat proteins by SDS-PAGE. G. NYGARD and K. Khan. North Dakota State University, Fargo
Fractionation of gliadins by hydrophobic interaction chromatography in highly acetylated agarose. P.I. TORRES (1) and L. Vazquez-Moreno (2). (1) Universidad de Sonora and (2) Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, Mexico
Identification of active components from the water-soluble extract of wheat flour that catalyze dityrosine formation. M. TILLEY (1) and K.A. Tilley (2). (1) USDA-ARS and (2) Kansas State University, Manhattan
Multiple end-use and functional characterization of Canadian wheat using reconstituted dough system. S. UTHAYAKUMARAN and O.M. Lukow. Agriculture and Agri-Food Canada, Winnipeg, MB
Potential usage of immature wheat grain by modifying flour proteins with transglutaminase enzyme. R. MUJOO and P.K.W. Ng. Michigan State University, East Lansing
Protein composition in relation to flour functionality of Brazilian wheat varieties. M.R. PIROZI (1), F. MacRitchie (1), and V. Fronza (2). (1) Kansas State University, Manhattan; (2) CTTP/EPAMIG, Uberaba, MG, Brazil
Quantitative analysis of HMW glutenin subunit composition of soluble and insoluble glutenin by reversed-phase HPLC. H.D. SAPIRSTEIN (1) and B.X. Fu (2). (1) University of Manitoba and (2) Canadian International Grains Institute, Winnipeg, MB
Separation of high-molecular-weight glutenin subunits using acid-PAGE. C. WANG and M.I.P. Kovacs. Agriculture and Agri-Food Canada, Winnipeg, MB
Size characterization of wheat proteins by asymmetrical flow field-flow fractionation and multi-angle laser light scattering. E. LEMELIN (1), T. Aussenac (2), L. Salvo (3), and C. Quandalle (4). (1) ESAP, Toulouse, France; (2) ISAB, Beauvais, France; (3) Grands Moulins de Paris, Gennevillier, France; (4) DuPont de Nemours France, Paris
Structure of dityrosine and additional tyrosine crosslinks that are present in wheat flour and dough. H. KWEN and K.A. Tilley. Kansas State University, Manhattan
The role of HMW-GS in defining rheological parameters and end-use quality of wheat flour dough. S. UTHAYAKUMARAN, O.M. Lukow, K. Adams, J. Suchy, and M. Jordan. Agriculture and Agri-Food Canada, Winnipeg, MB
Rheology
Effects of acid hydrolysis on structure and rheological properties of corn starch. V.D. TRUONG (1), Y.J. Wang (2) and L. Wang (2). (1) North Carolina State University, Raleigh; (2) University of Arkansas, Fayetteville
Effects of sucrose, maltose and trehalose on the rheological behavior of locust bean gum and guar gum solutions. H.-J. LIANG (1), Y.-H. Chou (2), and C.-Y. Lii (1,2). (1) Institute of Chemistry and (2) National Taiwan University, Taipei, Taiwan
Influence of lipase on the rheological properties of dough and gluten. T. GEORGOPOULOS, H. Larsson, and A.-C. Eliasson. Lund University, Lund, Sweden
Rheological properties of starch-gum Arabic mixtures. V.M.F. LAI (1), Y.-C. Tzeng (1), and C.-Y. Lii (2). (1) Providence University, Taichung, Taiwan; (2) Institute of Chemistry, Academia Sinica, Taipei, Taiwan
Rice
Characterization of starches from long-grain rice varieties during rough rice storage. W.K. CHUNG, M.T. Lenjo, and J.-F. Meullenet. University of Arkansas, Fayetteville
Comparative pasting properties of rice starch and flour by removal of protein and lipid. A.M. IBAÑEZ (1), D.F. Wood (2), K.S. McKenzie (3), W.H. Yokoyama (2), and C.F. Shoemaker (1). (1) University of California, Davis; (2) USDA-ARS, Albany, CA; (3) California Cooperative Rice Research Foundation, Biggs
Effect of rough rice storage on amylose and protein content in rice. M.T. LENJO, W.K. Chung, and J.-F. Meullenet. University of Arkansas, Fayetteville
Physicochemical characterization and susceptibility to enzymatic hydrolysis of rice brewing adjuncts. S. Perret-Gentil (1), J. Sequera (2), P. Garcia (2), J. Ruales (3), and J. TOVAR (1). (1) Universidad Central de Venezuela, Caracas, Venezuela; (2) Proinmasa, C.A., Venezuela; (3) Technological Research Institute, Ecuador
Relationship of amylopectin linear chains to the quality of U.S. long-grain rice varieties with similar amylose values. A. ABOUBACAR (1), K.A.K. Moldenhauer (2), and B.R. Hamaker (1). (1) Purdue University, West Lafayette, IN; (2) University of Arkansas, Stuttgart
Sorghum
Effect of nonstarch components of sorghum flour on in vitro starch digestibility of cooked porridges. B.A. BUGUSU and B.R. Hamaker. Purdue University, West Lafayette, IN
False positives for tannin sorghum in nontannin sorghum using the bleach test. L. DYKES, J. Awika, C.M. McDonough, L.W. Rooney, and R.D. Waniska. Texas A&M University, College Station
Five simple methods for the determination of sorghum food use quality for application in grain trade in southern Africa. J. TAYLOR and J.R.N. Taylor. University of Pretoria, Pretoria, South Africa
Optimized methods for extraction and SDS-PAGE analysis of sorghum proteins. S.R. BEAN (1) and S.H. Park (2). (1) USDA-ARS and (2) Kansas State University, Manhattan
Prediction of sorghum kernel hardness using NIR. D.G. GUALBERTO, C. McDonough, L.W. Rooney, and W.L. Rooney. Texas A&M University, College Station
Starch
A multi-technique study of the processes occurring during amylopectin retrogradation. M.A. OTTENHOF, I.A. Farhat, and S.E. Hill. University of Nottingham, Loughborough, UK
Characterization of Nubet and Franubet barley starches. D.S. SUH (1), T. Verhoeven (2), and J. Jane (1). (1) Iowa State University, Ames; (2) John Innes Centre, Norwich, UK
Chemical composition and starch biodisponibility of some maize varieties cultivated in México. G. Méndez-Montealvo (1), J. Solorza-Feria (1), J. Tovar (2), O. Paredes-López (3), and L. A. BELLO-PEREZ (1). (1) Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, México; (2) Universidad Central de Venezuela, Caracas, Venezuela; (3) CINVESTAV-Irapuato, Irapuato, Guanajuato, México
Comparative evaluation of oxidized cereal starches. Z.M. GONZALEZ and E.E. Perez. Universidad Central de Venezuela, Caracas, Venezuela
Comparison of enzymatic and acidic modifications of barley starches with varying amylose content. M.S. IZYDORCZYK (1) and S. You (2). (1) Canadian Grain Commission and (2) University of Manitoba, Winnipeg, MB, Canada
Comparison of the retrogradation kinetics of starches from different botanical sources. M.A. OTTENHOF, I.A. Farhat, and S.E. Hill. University of Nottingham, Loughborough, UK
Composition and reactivity of wheat A- and B-type starch granules. A. BERTOLINI (1), E. Souza (2), and K.C. Huber (1). University of Idaho, (1) Moscow and (2) Aberdeen
Correlation of structural and functional properties of starch from corn mutants. A. TZIOTIS (1), K. Seetharaman (2), K.-S. Wong (1), J.-L. Jane (1), and P.J. White (1). (1) Iowa State University, Ames; (2) Pennsylvania State University, University Park
Effect of dehydration condition and moisture content on physical properties and drug release profile of waxy corn starch matrix. H.S. YOON and S.-T. Lim. Korea University, Seoul, Korea
Effect of starch molecular structures on efficiency of enzyme hydrolysis. Z. AO, A.K. Uppalanchi, and J. Jane. Iowa State University, Ames
Enhanced accessibility of amylopectin derived from modulation of amylose functionality by genetic alterations or chlorination. M. KWEON, L. Slade, and H. Levine. Kraft Foods, East Hanover, NJ
Enzyme hydrolysis of waxy, regular, and high-amylose hull-less barley starches. J.H. LI (1), T. Vasanthan (1), B. Rossnagel (2), and R. Hoover (3). (1) University of Alberta, Edmonton, AB, Canada; (2) University of Saskatchewan, Saskatoon, SK, Canada; (3) Memorial University of Newfoundland, St. John's, NF, Canada
Location of modification reaction sites and native structural components in starch granules. J.A. GRAY and J.N. BeMiller. Purdue University, West Lafayette, IN
Modified starch: Disparity in starch subpopulation reactivity. J.A. STAPLEY and J.N. BeMiller. Purdue University, West Lafayette, IN
Molecular fractionation of starch using a density-gradient ultracentrifugation. J.-Y. HONG, J.-W. Yoon, and S.-T. Lim. Korea University, Seoul, Korea
Optimization of starch solubility in dimethyl sulfoxide by high performance size exclusion chromatography and phenol-sulfuric acid methods. W.S. RATNAYAKE and D.S. Jackson. University of Nebraska, Lincoln
Physicochemical and functional properties of model starch systems. S. OZCAN and D.S. Jackson. University of Nebraska, Lincoln
Relations between molecular structure and retrogradation rheology of amylopectins from various origins. J.-H. JUNG, J.-A. Han, and S.-T. Lim. Korea University, Seoul, Korea
Relationship of protein to starch digestibility of sorghum grain for animal feed use. B.P. SUHENDRA and B.R. Hamaker. Purdue University, West Lafayette, IN
Residual granule structure in type II resistant starch from high-amylose maize starch. A. EVANS and D.B. Thompson. Pennsylvania State University, University Park
Stability and potential application of a three-component complex. M. MALADEN and B.R. Hamaker. Purdue University, West Lafayette, IN
Starch properties of a bread wheat (Triticum aestivum L.) mutant with lower-amylose endosperm. T. YASUI (1), J. Matsuki (2), and T. Sasaki (2). (1) National Agricultural Research Center for Western Region, Fukuyama, Japan; (2) National Food Research Institute, Tsukuba, Japan
Wheat
Isotopic study of post-anthesis nitrogen and sulphur foliar incorporation in wheat storage proteins. I. TEA (1), T. Genter (2), N. Naulet (3), R. Cazalis (1), and D. Kleiber (1). (1) ESAP, Toulouse, France; (2) Grande Paroisse, Paris La Défense, France; (3) LAIEM, Nantes, France
Water soluble pentosans in flours from various Ontario soft wheats. J.A. FRÉGEAU REID (1), S.S. Miller (1), M.G. Butler (1), L.N. Pietrzak (1), and L. Shugar (2). (1) Agriculture and Agri-Food Canada, Ottawa, ON; (2) Hyland Seeds, Ailsa Craig, ON, Canada
Processing
Asian Foods
Effect of rice source on rheological properties of rice milk. P.N. DIAS, T.A. Howell Jr., and R.W. McNew. University of Arkansas, Fayetteville
Influence of CWRS protein content on frozen convenience noodle color and texture. D.W. HATCHER and M.J. Anderson. Canadian Grain Commission, Winnipeg, MB
Baking
Baking a functional oat bread. L. FLANDER, M. Salmenkallio-Marttila, T. Suortti, and K. Autio. VTT Biotechnology, Espoo, Finland
Confocal laser scanning microscopy of doughs during proof and baking. B.J. DOBRASZCZYK and J.D. Schofield. University of Reading, Reading, UK
Effects of humidity on products baked in two gas-fired convection ovens. J. XUE, G. Lefort, and C.E. Walker. Kansas State University, Manhattan
Effects of sourdough process parameters on the volume and shelf-life of wheat bread. K. KATINA, K. Poutanen and K. Autio. VTT Biotechnology, Espoo, Finland
Effects of transglutaminase enzyme on the texture and baking of frozen bread dough. M. OTANI (1,2) and P.K.W. Ng (2). (1) Nitto Flour Milling Company Ltd., Tokyo, Japan; (2) Michigan State University, East Lansing
Effects of varying the weight ratio of large and small wheat starch granules on experimental pup-loaf bread. S.H. PARK (1), O.K. Chung (2), and P.A. Seib (1). (1) Kansas State University and (2) USDA-ARS, Manhattan, KS
Measuring bread dough development with a new rapid mixer. R.I. Booth and M.L. BASON. Newport Scientific, Warriewood, NSW, Australia
Physicochemical characterization of wheat flours and relationships with bread volume. A.R. ISLAS-RUBIO (1,3), G. Hou (2), B. Vallejo (3), and F. MacRitchie (1). (1) Kansas State University, Manhattan; (2) Wheat Marketing Center, Inc., Portland, OR; (3) CIAD, Hermosillo, Sonora, Mexico
Texture and sensory properties in baking products is ruled by soy-oats ratio in a nutritional formula. M. GONZALES-TOBAR, A.E. Enriquez-Guevara, and R.L. Vidal-Quintanar. Universidad de Sonora, Hermosillo, Sonora, Mexico
Barley
Comparative composition of whole and pearl barley. C.W. NEWMAN (1), R.K. Newman (1) and C.E. Fastnaught (2). (1) Montana State University, Bozeman; (2) Western Plant Breeders, Fargo, ND
Effect of variety, location grown and storage time on barley composition. R.K. NEWMAN and C.W. Newman. Montana State University, Bozeman
Breads and Biscuits
Degassing of dough pieces during sheeting. S.S.L. Leong (1), G.M. CAMPBELL (1) and C.C. Parr (2). (1) UMIST, Manchester, UK; (2) Warburtons Ltd., Bolton, UK
Effect of different ingredients levels on mixing and total fermentation times and sweet yeast bread characteristics studied by surface response methodology. G. CALDERON, R. Farrera, R. Arana, L. Duque and M.E. Sánchez. Escuela Nacional de Ciencias Biológicas-IPN, México, DF, México
Microwave transmission measurements on freshly mixed bread dough with different densities, moisture levels and salt contents. N.L. CHIN, G.M. Campbell, and F. Thompson. UMIST, Manchester, UK
Microscopic evaluation of a sweet yeast dough during different stages of mixing. A comparative study between different kind of doughs. G. CALDERON, M. Neyra, R. Farrera, L. Duque and M.E. Sánchez. Escuela Nacional de Ciencias Biológicas-IPN, México, DF, México
Breeding and Genetics
Functional properties of waxy wheat flours: Genotypic and environmental effects. R.A. GRAYBOSCH (1), E. Souza (2), W. Berzonsky (3), P. Stephen Baenziger (4) and O.K. Chung (1). (1) USDA-ARS, Lincoln, NE; (2) University of Idaho, Aberdeen; (3) North Dakota State University, Fargo; (4) University of Nebraska, Lincoln
Carbohydrates
Effects of annealing on the fine structure and gelatinization characteristics of starches from different botanical origins. Y. NAKAZAWA and Y.-J. Wang. University of Arkansas, Fayetteville
Corn
A colorimetric method for determining endosperm contamination in corn bran separated with power ultrasound. W. YANG, Zhihui Liu, T.J. Siebenmorgen, and L. Howard. University of Arkansas, Fayetteville
Effects of postharvest drying and storage parameters on extrusion of corn grits. T. BETA (1), K. Seetharaman (2), C.J. Bern (1), and P.J. White (1). (1) Iowa State University, Ames; (2) Pennsylvania State University, University Park
Novel techniques to evaluate starch gelatinization in several Mexican corn races. R.A.S. MAURICIO, J.D.C. Figueroa, A.G. Mendoza, E.S. Morales and M.M. Gaytán. Centro de Investigación y de Estudios Avanzados del IPN, Querétaro, Mexico
Potential of edible coatings for improving popcorn performance. A. TANDJUNG, A. Aboubacar, and B. Hamaker. Purdue University, West Lafayette, IN
Durum
Dough viscoelastic properties and baking quality of tetraploid experimental lines derived by crossing durum wheat and common wheat. J.E. DEXTER (1), N.M. Edwards (1), K.R. Preston (1), J.M. Clarke (2), N.P. Ames (3). (1) Canadian Grain Commission, Winnipeg, MB; Agriculture and Agri-Food Canada, (2) Swift Current, SK, and (3) Winnipeg, MB
Engineering
Retrogradation rate of high pressure and thermally produced starch-sucrose gels. G. KALETUNC and K. Yosick. Ohio State University, Columbus
Enzymes
Glucose yields and starch hydrolytic rates for selected corn hybrids. L. CABRALES (1), B. Dien (2), and S. Eckhoff (1). (1) University of Illinois, Urbana; (2) USDA-ARS, Peoria, IL
Extrusion
Comparative analysis of rice and sorghum extrusion properties. D. ACOSTA, M. Barron, M. Riaz, L. Rooney and R. Waniska. Texas A&M University, College Station
Effect of cooking time and temperature on molecular weight and solubility of beta-glucans in puffed barley cakes. A.P. KLAMCZYNSKI, B.E. Knuckles, and G.M. Glenn. USDA-ARS, Albany, CA
Effect of extrusion temperature in water absorption, solubility and dispersibility of pre-cooked corn-grits-soybean (70:30) flours. M.S. Fernandes (1), S.H. Wang (1), J.L.R. ASCHERI (2), M.F. Oliveira (1), and S.A.J. Costa (1). (1) Universidade Federal Rural do Rio de Janeiro, Seropedica, RJ, Brazil; (2) EMBRAPA-Agroindustria de Alimentos, Guaratiba, RJ, Brazil
Effects of extrusion conditions and powder particle size on properties of wheat-based instant powders. E. TANHEHCO and P.K.W. Ng. Michigan State University, East Lansing
Effects of extrusion conditions on release of sodium chloride from normal and high-amylose cornstarch extrudates. G.H. RYU (1), D.S. Kim (1), S.Y. Lee (1), G.C. Yoo (1,2) and P.K.W. Ng (2). (1) Kongju National University, Yesan, Korea; (2) Michigan State University, East Lansing
Effects of postharvest storage on the functional properties of corn grit extrudates. B.K. PATEL (1), K. Seetharaman (1), T. BETA (2), C.J. Bern (2), and P.J. White (2). (1) Pennsylvania State University, University Park; (2) Iowa State University, Ames
Extruded corn-grits:soybean (80:20) flour for spinach-cream formulation. S.H. WANG (1), M.S. Fernandes (1), J.L.R. Ascheri (2), S.A.J. Costa (1), M.F. Oliveira (1), and R.E. Nascimento (2). (1) Universidade Federal Rural do Rio de Janeiro, Seropedica, RJ, Brazil; (2) EMBRAPA-Agroindustria de Alimentos, Guaratiba, RJ, Brazil
Extrusion properties of rice and sorghum for third generation snack. N. MARANPHAL, M. Barron, C. McDonough, M.N. Riaz, R.D. Waniska, and L.W. Rooney. Texas A&M University, College Station
Microstructure, pasting viscosity, and color evaluation of extruded black bean flours with sodium bicarbonate addition. J. De J. BERRIOS, D.F. Wood, P.C. Yu, L. Whitehand, and J. Pan. USDA-ARS, Albany, CA
Modeling average shear rate in an extruder as a function of flow behavior index and percent fill. M. SUPARNO, K.D. Dolan, J.Y. Cha, and P.K.W. Ng. Michigan State University, East Lansing
Gluten
Physicochemical characterization of enzymatic hydrolysates of gluten able to modify dough rheology. C. LARRE (1), E. Linarès (2), J.P. Fasquel (2), M. Le Meste (3), and Y. Popineau (1). (1) INRA, Nantes, France; (2) Eurogerm S.A., Quétigny, France; (3) ENSBANA, Dijon, France
The influence of arabinoxylans on gluten coagulation during a batter process. S.A. FREDERIX, C.M. Courtin, and J.A. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium
Legumes/Pulses
Determination of the canning quality of dry beans using near infrared reflectance spectroscopy. J.Y. HAN and R.T. Tyler. University of Saskatchewan, Saskatoon, SK, Canada
Effects of processing conditions on quality of starch noodles prepared from five types of legumes. B.-K. BAIK, D.D. Dalgetty, and B. Paszczynska. Washington State University, Pullman
Oligosaccharide content of legume seeds and their reduction by soaking, cooking, ultrasound and high hydrostatic pressure. I.H. HAN and B.-K. Baik. Washington State University, Pullman
Milling (Dry)
Changes in thermal and functional properties of dry-milled corn fractions during storage following different post-harvest treatments. K. SEETHARAMAN (1), N. Yao (1), T. BETA (2), C.J. Bern (2), and P.J. White (2). (1) Pennsylvania State University, University Park; (2) Iowa State University, Ames
Comparison between quality characteristics of flour produced from laboratory Buhler mill and a pilot-scale commercial mill. K. KAUR (1), O.M. Lukow (1), K.R. Preston (2), and L.J. Malcolmson (3). (1) Agriculture and Agri-Food Canada, (2) Canadian Grain Commission, and (3) Canadian International Grains Institute, Winnipeg, MB
Wheat breakage in the Single Kernel Characterisation System. I.I. MUHAMAD and G.M. Campbell. UMIST, Manchester, UK
Milling (Wet)
Application of FT-Raman spectroscopy to investigate the biochemical changes taking place during steeping for corn wet milling. M. Rout, K. SEETHARAMAN, and J. Irudayaraj. Pennsylvania State University, University Park
Characterization of process streams in corn wet milling. R.M. AGBISIT (1), B.J. Daugherty (1), K.D. Rausch (1), L.M. Raskin (1), R.L. Belyea (2), T.E. Clevenger (2), and M.E. Tumbleson (1). (1) University of Illinois, Urbana; (2) University of Missouri, Columbia
NIR Analysis
Application of near-infrared raw spectral data to determine efficiency of flour mixing. P.C. WILLIAMS and J.E. Dexter. Canadian Grain Commission, Winnipeg, MB
Pasta and Noodles
Comparison of quality characteristics of two semolina pastas. C. Alvarez, O. CORZO, N. Bracho, J. Figueira, and J. Marcano. Universidad de Oriente, Porlamar, Venezuela
Effect of preharvest sprout damage on the quality of frozen pasta. F.A. MANTHEY (1) and G.A. Hareland (2). (1) North Dakota State University and (2) USDA-ARS, Fargo, ND
Influence of protein and amylose content on the cooking time of white salted noodles. C.S. PARK and B.-K. Baik. Washington State University, Pullman
Protein quality requirement of wheat for making white salted noodles. C.S. PARK, B. Paszczynska, and B.-K. Baik. Washington State University, Pullman
Quality of macaroni containing ground flaxseed after refrigeration and microwave heating. R.E. Lee, F.A. Manthey, C.A. Hall, and R.B. KEGODE. North Dakota State University, Fargo
Quality of spaghetti fortified with buckwheat bran. F.A. Manthey and S.R. YALLA. North Dakota State University, Fargo
Study of quality of the semolina pasta-type noodle elaborated semi-industrially. C. ALVAREZ, O. Corzo, N. Bracho, and R. Delgado. Universidad de Oriente, Boca del Río, Venezuela
Proteins
The effect of boundary conditions on the density of fermenting dough. H.M. ELMEHDI (1), J.H. Page (2), and M.G. Scanlon (2). (1) Agriculture and Agri-Food Canada, and (2) University of Manitoba, Winnipeg, MB, Canada
Rheology
Determination of durum wheat dough strength by the farinograph. S.M. Woods, M.I.P. KOVACS, G. Dahlke, N. Ames and J.S. Noll. Agriculture and Agri-Food Canada, Winnipeg, MB
Effect of additions of emulsifiers on the rheological properties of doughs and the quality of extruded noodles. S.Y. SHIAU. Tajen Institute of Technology, Pingtung, Taiwan
Evaluation of the effect of different ingredients on the rheological properties of gluten-free pizza doughs. C.M. O'Brien, T. SCHOBER and E.K. Arendt. National University of Ireland, Cork, Ireland
Study on ultrasonic and rheological properties of dough during fermentation. S. LEE and O.H. Campanella. Purdue University, West Lafayette, IN
Rice
Deagglomeration of rice starch-protein aggregates using a novel wet milling technique. H.S. GURAYA, C. James and E.T. Champagne. USDA-ARS, New Orleans, LA
Effect of artisanal rice parboiling methods on milling yield and starch characteristics. J.T. MANFUL (1), R.D. Coker (1), and B.R. Hamaker (2). (1) University of Greenwich, Chatham, Kent, England; (2) Purdue University, West Lafayette, IN
Effects of rough rice storage conditions on starch fine structures and functionality. J.A. PATINDOL and Y.-J. Wang. University of Arkansas, Fayetteville
Optimization of operating parameters of the IRRI test tube mill for milling small samples of rice. R.C. BAUTISTA and T.J. Siebenmorgen. University of Arkansas, Fayetteville
The effects of galactomannans on rice curd processing. S.Y. LIN (1), W.H. Huang (1), and C.Y. Lii (2). (1) Graduate Institute of Applied Science of Living and (2) Institute of Chemistry, Taipei, Taiwan
Sorghum
Properties of white food type sorghums grown in different environments. J.M. AWIKA, D. Gualberto, L.W. Rooney, and W.L. Rooney. Texas A&M University, College Station
Starch
Comparison of two starch stabilization methods in corn tortillas. L. SILVA, R.D. Waniska, and L.W. Rooney. Texas A&M University, College Station
Effects of starch granular size and compatibilizer on morphology and tensile properties of starch and low-density polyethylene blends. Y.-J. WANG, W. Liu, and Z. Sun. University of Arkansas, Fayetteville
Preconditioning of maize grits prior to thermomechanical extrusion. L.M.M. LOPEZ, S.E. Hill, and J.R. Mitchell. University of Nottingham, Loughborough, UK
Tortillas
Aflatoxin degradation from contaminated corn during tortilla production by two nixtamalization processes. J.A.M. Albores (1,2), G. ARÁMBULA-VILLA (1), M.G.L. Piña (2), E.C. Tostado (2), E.M. Martínez (3), and J.G. Hernández (1). (1) CINVESTAV-IPN, Querétaro, México; (2) DIPA-UAQ; (3) FES-Cuautitlán-UNAM
Alkaline properties of quality protein maize. A.M. LEAL-DIAZ, L.W. Rooney, R.D. Waniska, and J. Betran. Texas A&M University, College Station
Effects of high-pressure processing on the physiochemical properties of corn tortillas. E.A. CLUBBS (1), T.H. Shellhammer (2), and Y. Vodovotz (1). (1) Ohio State University, Columbus; (2) Oregon State University, Corvallis
Potential of a maltogenic amylase as an anti-staling agent for corn tortillas. F. BUESO, L. Silva, L.W. Rooney, R.D. Waniska, and R. Moreira. Texas A&M University, College Station
Production of triticale flour tortillas. S.O. SERNA SALDIVAR, S. Guajardo Flores, and R. Viesca Rios. ITESM, Monterrey, NL, México
Use of tortilla baking test to evaluate wheat cultivars. S. ARORA, S. Pascut, R.D. Waniska, and L.W. Rooney. Texas A&M University, College Station
Wheat
Comparison of solvents for the extraction of phenolics and anthocyanins from highly pigmented wheat bran. W.D. ZIEHL (1), M.D. Pickard (1), and R.T. Tyler (2). (1) InfraReady Products and (2) University of Saskatchewan, Saskatoon, SK, Canada
Effect of different levels of wheat with the "yellow berry" defect in bread. G.A. LOPEZ-AHUMADA, L.C. Medina-Rodriguez, A.I. Ledesma-Osuna, J. Borboa, L.O. Ysaac, and B. Ramirez-Wong. Universidad de Sonora, Hermosillo, Sonora, México
Effect of wheat germination time and the extrusion variables on the nutritional quality of whole flour. M.Z. MIRANDA (1), A. El-Dash (2), and E.V. Jong (3). (1) EMBRAPA, Passo Fundo, RS, Brasil; (2) UNICAMP, Campinas, SP, Brasil; (3) UFRGS, Porto Alegre, RS, Brasil
How well do early generation quality tests predict flour performance? K. KAUR (1), O.M. Lukow (1), K.R. Preston (2), and L.J. Malcolmson (3). (1) Agriculture and Agri-Food Canada, (2) Canadian Grain Commission, and (3) Canadian International Grains Institute, Winnipeg, MB
Influence of moisture content at harvesting and drying temperature of wheat grain on technological quality. M.Z. MIRANDA (1), J.A. Portella (1), I. Lorini (1), and H. Mazzuco (2). EMBRAPA, (1) Passo Fundo, RS, Brasil, and (2) Concórdia, SC, Brasil
Segregation of hard winter wheats according to baking and milling properties using wheat quality parameters. O.K. CHUNG (1), J.B. Ohm (2), M.S. Caley (1), B.W. Seabourn (1), and P.A. Seib (2). (1) USDA-ARS and (2) Kansas State University, Manhattan
Products
Analytical
Novel method for the determination of water soluble vitamins in cereal products using an optical biosensor. A.A. O'KANE (1), J.P. Ferguson (1), G.A. Baxter (1) and L. Wahlström (2). (1) XenoSense Ltd., Belfast, Northern Ireland; (2) Biacore AB, Uppsala, Sweden
The multigraph, a new tool for wheat and flour characterization. A. DUBAT (1), S. Geoffroy (1), A. Ruol (1), and M. Granier (2). (1) Chopin S.A., Villeneuve La Garenne, France; (2) Ecole Nationale Supérieure de Meunerie et des Industries Cerealières, France
Asian Foods
Evaluation of Canada hard white wheats for fresh alkaline noodle processing. B.X. FU, E. Assefaw, and L. Malcolmson. Canadian International Grains Institute, Winnipeg, MB
Improving the quality of Asian noodles made from sprouted wheat genotypes by mechanically abrading the kernels. M. BHATTACHARYA (1) and G.A. Hareland (2). (1) North Dakota State University and (2) USDA-ARS, North Dakota State University, Fargo
Baking
Analysis of ingredients and quality parameters of waffles. G.R. SCHILLING and K.A. Tilley. Kansas State University, Manhattan
Effect of hexose oxidase on oxidisation of gluten network in yeast-raised frozen dough systems. I.L. POVLSEN, B.S. Sorensen, R. Mejldal, and J.B. Soe. Danisco, Brabrand, Denmark
Enhancing gluten-free bread quality and nutritional content. E. GALLAGHER, A. Morrissey, T.R. Gormley and G. Downey. Teagasc, Castleknock, Dublin, Ireland
Flavour properties of pita and pan breads made from Canadian red and white hard spring wheats. B.M. WATTS (1), D. Ryland (1), L.M. Malcolmson (2), S. Ambalamaatil (3), K.M. Adams (3) and O.M. Lukow (3). (1) University of Manitoba, (2) Canadian International Grains Institute, and (3) Agriculture and Agri-Food Canada, Winnipeg, MB
The effects of extraction rate, dough mixing time and improvers on Turkish hearth bread quality of some Canadian durum wheat cultivars. M.H. BOYACIOGLU (1), M.C. Tulbek (2), J.E. Dexter (3), K.R. Preston (3), D.W. Hatcher (3), and S.S. Unal (4). (1) ITU, Istanbul, Turkey; (2) North Dakota State University, Fargo; (3) Canadian Grain Commission, Winnipeg, MB; (4) Ege University, Izmir, Turkey
Barley
Consumer acceptance of barley tortilla products. N. AMES (1), M. Cliff (2), and C. Rhymer (1). Agriculture and Agri-Food Canada, (1) Winnipeg, MB, and (2) Summerland, BC
Effect of frozen storage on beta-glucan in barley tortillas. N. Ames, J. STORSLEY, and C. Rhymer. Agriculture and Agri-Food Canada, Winnipeg, MB
Variety and cooking effects on pearl barley color. C.E. FASTNAUGHT (1), R.K. Newman (2), C.W. Newman (2), and P.T. Berglund (3). (1) Western Plant Breeders, Fargo, ND; (2) Montana State University, Bozeman, MT; (3) Northern Crops Institute, Fargo, ND
Breads and Biscuits
Quality and prediction of shelf life of par-baked frozen breads. I.R. VULICEVIC (1), G.S. Mittal (1), E-S.M. Abdel-Aal (2), and X. Lu (2). (1) University of Guelph and (2) Agriculture and Agri-Food Canada, Guelph, ON
Breeding and Genetics
Development of tetraploid wheat lines with high-amylose starch. I. RATNAYAKA (1), J.P. Davis (1), M. Baga (1), P. Hucl (2), and R.N. Chibbar (1). (1) NRC/Plant Biotechnology Institute and (2) University of Saskatchewan, Saskatoon, SK, Canada
Corn
Maillard reaction limits shelf life of corn flour. A.I. Montijo-Gonzalez and R.L. VIDAL-QUINTANAR. Universidad de Sonora, Hermosillo, Sonora, Mexico
Dough Formation
A descriptive model for the contribution of components to the hydration properties of wheat flours. A.R. Roman-Gutierrez, B. CUQ and S. Guilbert. ENSA-INRA, Montpellier, France
Durum
Investigation of durum wheat characteristics responsible for fresh pasta quality. N. AMES (1), J. Clarke (1), J. Dexter (2), B. Marchylo (2), L. Malcolmson (3), D. Fenn (1), and C. Rhymer (1). (1) Agriculture and Agri-Food Canada, Winnipeg, MB, and Swift Current, SK; (2) Grain Research Laboratory and (3) Canadian International Grains Institute, Winnipeg, MB
Quality of durum wheat cultivars grown in northwestern Mexico. G.A. Lopez-Ahumada, L.C. Medina-Rodriguez, M.G. Salazar-Garcia, A.I. Ledesma-Osuna, R. Ortega, J. Borboa, G. Rodriguez-Flores, and B. RAMIREZ-WONG. Universidad de Sonora, Hermosillo, Sonora, México
Enzymes
Hydrolytic capacity of trypsin-fraction from the gut of mullet (Mugil cephalus) over Triticum durum gluten. O.-B. Hermenegildo, E.B. Josafat Marina, and R.S. OFELIA. Universidad de Sonora, Hermosillo, Sonora, México
Manipulation of texture and volume in breads using microbial hemicellulases: Preliminary studies with white bread rolls. E. Baillet (1), G. DOWNEY (2) and M. Tuohy (3). (1) Institut Universitaire Professionnalisé, Quimper, France; (2) TEAGASC, Dunsinea, Castleknock, Dublin, Ireland; (3) National University of Ireland, Galway, Ireland
Study of the influence of different enzymes on the rheological properties of wheat flour dough. S. GEOFFROY and A. Dubat. Chopin S.A., Villeneuve la Garenne, France
Extrusion
Effects of degree of modification on functional properties of extruded starch foams. J. GUAN and M.A. Hanna. University of Nebraska, Lincoln
Functional properties of extruded foams from various starch acetate. J. GUAN and M.A. Hanna. University of Nebraska, Lincoln
Textural changes in poi-based extruded products produced by varying pH, starches, proteins and grains. J.L. BRIGGS (1), P. Maguire (1), A.H. Barrett (1), A. Haung (2), J. LeBlanc (1), A. Senecal (1), and B. Davis (1). (1) U.S. Army Natick Soldier Center, Natick, MA; (2) University of Hawaii, Honolulu
Fiber
The effects of a fiber-rich dietary product on some biochemical parameters and antropometric measures used for the dietary treatment of adult obese women. A. ÖZENOÐLU, N. Caneroðlu, F. Akýn, G. Can, and H. Hatemi. Istanbul University, Istanbul, Turkey
Gluten
Altering gluten mixing and baking quality by method of separation and drying. G.H. ROBERTSON and T.K. Cao. USDA-ARS, Albany, CA
How pentosans can affect gluten properties. M. WANG (1,3), R.J. Hamer (1,2), and T.V. Vliet (1). (1) Wageningen University, Wageningen, Netherlands; (2) TNO Nutrition and Food Research, Zeist, Netherlands; (3) Wuhan Polytechnic University, Wuhan, PRC
Gluten-Free
Influence of starch combinations on the quality of gluten-free biscuits. C.M. O'Brien (1), A. Darnedde (1,2), R. Scherer (2), T. SCHOBER (1) and E.K. Arendt (1). (1) National University of Ireland, Cork, Ireland; (2) Fachbereich Lebensmitteltechnologie, Fachhochschule, Fulda, Germany
Grains
Dry instant sorghum masa flour soaking treatment methods and its effects on viscosity and gel firmness. J.A. MITCHUM and P. Rayas-Duarte. Oklahoma State University, Stillwater
Health and Nutrition
Investigating consumer attitudes towards human genomics and functional foods. S. WILSON (1), L. Frewer (1) and N. Pidgeon (2). (1) Institute of Food Research and (2) University of East Anglia, Norwich, UK
Nutrition
Dietary fiber preparation from carob with cholesterol-lowering potential. B.H. HABER. Nutrinova Nutrition Specialties and Food Ingredients GmbH, Frankfurt, Germany
Dietary fiber reduced insulin resistance induced by high-fat diet in hamsters. Q. SHAO, P.M. Keagy, B. Knuckles, M. Chiu, T. Kahlon, W. Yokoyama, and C. Hudson. USDA-ARS, Albany, CA
Pasta and Noodles
Prediction of wheat flour and noodle quality parameters with farinograph band width. M.C. TULBEK (1), J. Schwarz (1), M.H. Boyacioglu (2), and D. Boyacioglu (2). (1) North Dakota State University, Fargo; (2) Istanbul Technical University, Istanbul, Turkey
Whole-wheat pasta from Triticum turgidum var. polonicum: Effect of stone-milled semolina granulation and storage time. J. GAUTHIER (1) and P. Gélinas (2). (1) Université Laval, Québec, QC, Canada; (2) Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC
Proteins
Examination of some properties of proteins derived from soy: Solubility. M.A. PORTER, R. Barros, and D. Karleskind. Cargill Soy Protein Solutions, Wayzata, MN
Mechanical properties and microstructure of thermomoulded gluten films. C. MANGAVEL, J. Barbot, Y. Popineau, and J. Gueguen. INRA, Nantes, France
Pseudocereals
Technological behaviour of the pseudocereals buckwheat, amaranth, and quinoa in wire cut cookiemaking. E. REITER (1), P.K.W. Ng (2), and E. Berghofer (1). (1) University of Agricultural Sciences, Vienna, Austria; (2) Michigan State University, East Lansing
Rheology
Dough rheology from heated and fractionated substandard bread flour. P. GÉLINAS and C.M. McKinnon. Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC
Rice
Cooked rice texture analysis using distribution statistics of single grain measurement. S. NAITO. National Food Research Institute, Tsukuba, Japan
Value addition of rice bran by optimizing the process of pasta products using response surface methodology. D.C. SAXENA (1), V. Nanda (1), S. Singh (1), T. Srivastava (1), and K.S. Sekhon (2). (1) Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India; (2) Punjab Agricultural University, Ludhiana, Punjab, India
Sorghum
Active edible films with nisin produced from refined sorghum starch or flour. A. Schause, C. ROJAS DE GANTE, and S.O. Serna Saldivar. ITESM, Monterrey, NL, México
Gluten-free sorghum piecrust for celiac patients. M.L. BOY, J.A. Figueroa, and P. Rayas-Duarte. Oklahoma State University, Stillwater
Tortillas
Characterization of quality attributes of tortilla chips fortified with soybean meal. M.J.J. Velez (1), J.D.C. FIGUEROA (1), and H.E. Martinez-Flores (2). (1) CINVESTAV-IPN and (2) CICATA-IPN, Querétaro, México
Construction of a cell to evaluate corn tortilla texture under uniaxial tension mode. B. RAMIREZ-WONG, E.B. Ceceña-López, and M.G. Salazar-García. Universidad de Sonora, Hermosillo, Sonora, Mexico
Effect of some preservatives on the shelf-life of corn tortillas made from extruded masa. H.E. MARTINEZ-FLORES (1), M. Gaytán Martínez (2), J.D.C. Figueroa (2), and F. Martínez-Bustos (2). (1) Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del IPN and (2) Centro de Investigación y de Estudios Avanzados del IPN, Querétaro, Mexico
Increasing shelf life and rollability of hot press wheat flour tortillas. N. WIJAYA and C.E. Walker. Kansas State University, Manhattan
Wheat
A comparative study on the viability of an instrumental method to assess sprout damage of wheat. D.W. HATCHER. Canadian Grain Commission, Winnipeg, MB
Parboiled emmer (Triticum dicoccon Schrank): Development of an innovative pearled product. E. MARCONI, L. D'Onofrio, G. Panfili, and R. Cubadda. University of Molise, Campobasso, Italy
Physicochemical and starch pasting properties of waxy and normal hard red spring, and durum wheat genotypes. M. BHATTACHARYA (1), L.R. Berglund (1), K. Matkovic (1), D.C. Doehlert (1,2), and W.A. Berzonsky (1). (1) North Dakota State University and (2) USDA-ARS, North Dakota State University, Fargo
© AACC International - 3340
Pilot Knob Road - St. Paul, MN 55121 USA
Phone: +1.651.454.7250 or Fax: +1.651.454.0766
Privacy Policy | Disclaimer
| Copyright
|
Contact AACC International
|
Webmaster