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Technical Program
Monday,
October 14
Technical Session
Bubble Formation and Measurement
| 8:30 a.m. | The use of ultrasound and rheology as tools for measuring bubbles in an opaque food system. K.A. ROSS, O.H. Campanella, L.J. Pyrak-Nolte, and M.R. Okos. Purdue University, West Lafayette, IN |
| 8:50 a.m. | Prediction of baking quality using elongational rheological measurements at constant strain rate and elevated temperatures. B.J. DOBRASZCZYK (1), J.D. Schofield (1), and J. Smewing (2). (1) University of Reading, Whiteknights, Reading, UK; (2) Stable Micro Systems Ltd., Godalming, UK |
| 9:10 a.m. | Dough expansion capacity as a research tool. S. GANDIKOTA and F. MacRitchie. Kansas State University, Manhattan |
| 9:30 a.m. | An ultrasonic study of gas cells and their effect on the mechanical properties of breadcrumb. 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 |
| 9:50 a.m. | Understanding the effect of pressure-vacuum mixing conditions on gas cell structure in bread. J.M. ALAVA (1,2), M.B. Whitworth (2) and J.D. Schofield (1). (1) University of Reading, Reading, UK; (2) Campden & Chorleywood Food Research Association, Chipping Campden, UK |
| 10:10 a.m. | Effect of mixer headspace composition on aeration of bread dough during mixing and bubble growth during proving. P.J. Martin (1), G.M. CAMPBELL (1), A. Tassell (2) and R. Wiktorovicz (2). (1) UMIST, Manchester, UK; (2) Air Products plc, Basingstoke, UK |
| 10:30 a.m. | Entrainment and disentrainment of air during dough mixing following a step change in headspace pressure. N.L. CHIN (1), P.J. Martin (1), G.M. Campbell (1), D. Morrish (2) and C. Morrant (2). (1) UMIST, Manchester, UK; (2) Arkady Craigmillar Ltd., Wirral, UK |
| 10:50 a.m. | The surface properties of dough liquor. L. SALT (1), P.J. Wilde (1), D. Georget (1), N. Wellner (1), P.K. Skeggs (2), S.C.W. Hook (2), and E.N.C. Mills (1). (1) Institute of Food Research, Norwich, UK; (2) RHM Technology Ltd, High Wycombe, UK |
Monday,
October 14
Technical Session
Environmental Effects
on Grains and Grain Quality
| 9:00 a.m. | The impact of water availability and growth temperature on the biochemical and functional properties of wheat during grain filling. J.E. VAN DER GRAAF (1), G. Mann (1), J.D. Schofield (1), M.J. Gooding (1), R.H. Ellis (1), and P.R. Shewry (2). (1) University of Reading, Reading, UK; (2) IACR-Long Ashton Research Station, Long Ashton, Bristol, UK |
| 9:20 a.m. | Genomics, proteomics and cereal chemistry: A combined approach for discovering the effects of environment on wheat grain development and flour quality. S.B. ALTENBACH, F.M. DuPont, W.J. Hurkman, and W.H. Vensel. USDA-ARS, Albany, CA |
| 9:40 a.m. | Effect of high temperature stress on accumulation of storage proteins: Quantitation of polymeric proteins during grain development in near-isogenic wheat lines expressing HMW-GS Glu-D1a (2+12) or Glu-D1d (5+10). H.A. NAEEM (1), F. MacRitchie (1), and G.L. Lookhart (2). (1) Kansas State University and (2) USDA-ARS, Manhattan, KS |
| 10:00 a.m. | Effects of production environment on solvent retention capacity. M.J. GUTTIERI (1), S. Lanning (2), L.E. Talbert (2), and E.J. Souza (1). (1) University of Idaho, Aberdeen; (2) Montana State University, Bozeman |
| 10:20 a.m. | Effects of water availability on changes in redox indicators during wheat grain filling and relation to functional properties. G.S. MANN (1), J.E. van der Graaf (1), P. Greenwell (2), M.J. Gooding (1), R.H. Ellis (1), P.R. Shewry (3), and J.D. Schofield (1). (1) University of Reading, Reading, UK; (2) Campden and Chorleywood Food Research Association, UK; (3) Institute of Arable Crops Research, Long Ashton Research Station, UK |
| 10:40 a.m. | Quantitative variation of sugar constituents in glutenin polymers of hard red spring wheats from different environments. J. ZHU and K. Khan. North Dakota State University, Fargo |
| 11:00 a.m. | Corn compositional characteristics as affected by region in Illinois. M. BAJAJ and M.R. Paulsen. University of Illinois, Urbana |
Monday,
October 14
Symposium
Online Inspection for
Quality and Safety
Sponsor: Engineering
and Processing Division
Moderators: Stephen
Delwiche, USDA-ARS, Beltsville,
MD, and Dean Creighton,
General Mills, Inc., Minneapolis,
MN
This symposium will be devoted to showcasing state-of-the-art instruments and online inspection procedures that can be used in cereal food processing. Although many biochemical and microbiological assays are currently used in quality and safety programs, offline methods cause a time lag with potential economic loss between product sampling and test results. This symposium will focus on rapid, nondestructive technologies such as visible and near-infrared image analysis, NIR reflectance/transmittance, dielectric properties measurement, and magnetic resonance imaging. This symposium will also deal with the statistical aspects of process control. Plant managers, process engineers, quality control specialists, and researchers will all find this session of interest.
| 9:00 a.m. | Introduction. S.R. DELWICHE. USDA-ARS, Beltsville, MD |
| 9:05 a.m. | Food industry needs for online monitoring systems. R. DEMPSTER. American Institute of Baking, Manhattan, KS |
| 9:25 a.m. | High-speed inspection systems for agricultural commodities. T. PEARSON. USDA-ARS, Albany, CA |
| 9:45 a.m. | The FDA HACCP pilot program: What we have learned? J.M. BROWN. U.S. FDA, College Park, MD |
| 10:05 a.m. | Break |
| 10:20 a.m. | The role of online near-infrared instrumentation in process quality control. J.J. PSOTKA. NDC Infrared Engineering Inc., Irwindale, CA |
| 10:40 a.m. | Measure what you want, then make it better: The use of precise continuous over-line thickness, shape and color measurement to control the manufacture of cereal-based foods. A. SCOTT. Dipix Technologies, Inc., Ottawa, ON, Canada |
| 11:00 a.m. | Electronic wheat grading and bread scoring by digital image analysis. H.D. SAPIRSTEIN. University of Manitoba, Winnipeg, MB, Canada |
| 11:20 a.m. | Implementation of a practical statistical process control program. J.R. FROETSCHNER. Purina Mills, Inc., St. Louis, MO |
| 11:40 a.m. | Discussion |
Monday,
October 14
Symposium
Analytical
Methods for Starch Characterization
Sponsor: Carbohydrate
Division
Moderators:
David Jackson, University
of Nebraska, Lincoln,
and Donald Thompson, Pennsylvania
State University, University
Park
The symposium is designed to update attendees in the broad area of starch analysis methods. Topics will include procedures for total starch determination, amylose-amylopectin ratio calculations, percent gelatinization, and starch fine structure. The applicability of various methods to both basic starch research and real food systems will be discussed. Scientists working in areas such as ingredient formulations, product development, process engineering, and basic cereal/starch research should attend this symposium.
| 9:15 a.m. | Introduction. D.S. JACKSON. University of Nebraska, Lincoln |
| 9:20 a.m. | Analytical procedures for the classical measurement of starch gelatinization. D.S. JACKSON, W. Ratnayake, and S. Ozcan. University of Nebraska, Lincoln |
| 10:05 a.m. | Measurement of total, damaged, gelatinized and resistant starch and amylose/amylopectin contents of starch. B.V. McCLEARY. Megazyme International Ireland Limited, Bray, County Wicklow, Ireland |
| 10:50 a.m. | Starch functionality of ingredients and in products as measured by viscosity. P.J. WHALEN. Whalen Consulting Inc., Elk River, MN |
| 11:35a.m. | Advances in analytical methods for starch structure determination. J. JANE, K.S. Wong, and S.-H. Yoo. Iowa State University, Ames |
Monday,
October 14
Symposium
Endoxylanases, Their Substrates,
Inhibitors and Applications
in Cereal Processing
Sponsor: European
Section
Moderators:
Barry McCleary, Megazyme
International Ireland
Ltd., Bray, County Wicklow,
Ireland, and Charlotte
Poulsen, Danisco Ingredients,
Braband, Dennmark
Endoxylanases find widespread use in cereal-related processes such as gluten-starch separation, breadmaking and animal feeding. In these processes, functionality not only depends on the enzyme, but also on the substrate and enzyme inhibitors that might be present and interfere with enzyme activity. This symposium aims to provide a clear, up-to-date view on the triangle endoxylanase, arabinoxylan and endoxylanase inhibitor. Next to occurrences, structures, production and properties, their impact on cereal processing and health will be highlighted.
| 9:30 a.m. | Cereal arabinoxylans: Occurrence, structures and physicochemical properties. M. IZYDORCZYK. Canadian Grain Commission, Winnipeg, MB |
| 9:50 a.m. | Production and properties of microbial endoxylanases for cereal processing: Past, present, and future. C.H. POULSEN and J.F. Sǿrensen. Danisco, Brabrand, Denmark |
| 10:10 a.m. | Endo-1,4-beta-D-xylanase activity assessment: A state of the art. B.V. McCLEARY. Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland |
| 10:30 a.m. | Endoxylanase inhibitors in cereals: Occurrence, purification, structure and significance. J.A. DELCOUR, K. Brijs, C.M. Courtin, K. Fierens, K. Gebruers, H. Goesaert, J. Robben, and S. Van Campenhout. Katholieke Universiteit Leuven, Leuven, Belgium |
| 10:50 a.m. | Endoxylanase catalyzed hydrolysis of arabinoxylan in cereal processing. C.M. COURTIN and J.A. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium |
| 11:10 a.m. | Arabinoxylans and gut health. K. POUTANEN, S. Karppinen, A.-M. Aura, S. Gråsten, and H. Mykkänen. VTT Biotechnology, Espoo, Finland, and University of Kuopio, Kuopio, Finland |
| 11:30 a.m. | Discussion |
Monday,
October 14
Technical Session
Carbohydrate Analysis
and Structure
| 1:30 p.m. | Amylopectin retrogradation? A multi-techniques approach. M.A. Ottenhof, I.A. FARHAT, and S.E. Hill. University of Nottingham, Loughborough, UK |
| 1:50 p.m. | Structural and functional properties of starches from new corn lines. Y. JI (1), K. Seetharaman (2), K. Wong (1), 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 |
| 2:10 p.m. | Detection of proteins in starch granule channels. X.Z. HAN, J.N. BeMiller, and B.R. Hamaker. Purdue University, West Lafayette, IN |
| 2:30 p.m. | Amyloplast formation and starch granule development in hard red winter wheat. D.B. BECHTEL and J.D. Wilson. USDA-ARS, Manhattan, KS |
| 2:50 p.m. | Enzymatic acetylation of carboxymethyl cellulose by lipases. Y.-J. WANG and K. Yang. University of Arkansas, Fayetteville |
Monday,
October 14
Technical Session
Rheology and Dough/Baking
| 1:30 p.m. | Predicting crumb elasticity from bread structure. M.G. SCANLON and Z Liu. University of Manitoba, Winnipeg, MB, Canada |
| 1:50 p.m. | Rapid assessment of dough properties. S.J. MILLAR and J.M. Alava. Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK |
| 2:10 p.m. | Effect of glutathione on the rheological and baking properties of preproofed frozen dough. J. URIYAPONGSON and P. Rayas-Duarte. Oklahoma State University, Stillwater |
| 2:30 p.m. | The influence of salt and acid on the fundamental rheological properties of gluten. T.J. SCHOBER and E.K. Arendt. National University of Ireland, Cork, Ireland |
| 2:50 p.m. | Modeling compression and indentation of bread crumb using finite element analysis. Z. LIU and M.G. Scanlon. University of Manitoba, Winnipeg, MB, Canada |
| 3:10 p.m. | Dough development explained by changes in GMP particle behavior. J.A.C. DON (1), J.J. Plijter (1), W.J. Lichtendonk (1), and R.J. Hamer (1,2). (1) TNO Food & Nutrition Institute, Zeist, Netherlands; (2) WUR Centre for Protein Technology, Wageningen, Netherlands |
| 3:30 p.m. | Rheological characterization of inulin-amylopectin mixed gels. J.E. Zimeri and J.L. KOKINI. Rutgers University, New Brunswick, NJ |
| 3:50 p.m. | Stress relaxation behaviour of dough and gluten proteins. W. LI, B.J. Dobraszczyk and J.D. Schofield. University of Reading, Reading, UK |
Monday,
October 14
Symposium
September 11th - The Challenge
to Food Safety and Security
Sponsor: Scientific
Advisory Panel
Moderators:
Rodney Booth, Newport
Scientific Pty. Ltd.,
Warriewood, NSW, Australia,
and David Lineback, University
of Maryland, College Park,
MD
The terrorist attack on the U.S. September 11, 2001, and the subsequent anthrax scare have brought into sharp focus the possibility of deliberate contamination of the world food supply. This symposium explores the political, legal, and practical issues surrounding cereal food safety and security. Internationally recognized speakers will share their insights and knowledge on this critical topic. If you are involved in supply chain management, food processing safety, brand protection, public relations or food law, this symposium should be of particular interest and value.
| 1:30 p.m. | September 11th - The challenge to food safety and security: Setting the scene. M. MOODIE. Chemical and Biological Arms Control Institute, Washington, DC |
| 2:00 p.m. | Protecting the staff of life: U.S. wheat supply security. B.A. TRABAND. Horizon Milling LLC, Minneapolis, MN |
| 2:30 p.m. | Food security update: The food industry's response to ensuring food security and safety. R.S. APPLEBAUM. National Food Processors Association, Washington, DC |
| 3:00 p.m. | A crisis? Or not? F.A. HEGELE. General Mills, Inc., Minneapolis, MN |
| 3:30 p.m. | Security of the food supply—A regulatory viewpoint. G. CLARKE. Agriculture & Agri-Food Canada, Ottawa, ON |
| 4:00 p.m. | Discussion |
Monday,
October 14
Symposium
Puroindolines-The BIGGEST
Little Proteins in Wheat
Quality
Moderators:
Craig F. Morris, USDA-ARS,
Pullman, WA, and J. David
Schofield, University
of Reading, Reading, UK
Since their discovery in 1985, puroindolines have been shown to be the key controlling elements in wheat grain hardness. Hardness affects nearly every aspect of wheat quality and utilization . . . flour milling, water absorption, starch damage, etc. In addition to controlling hardness, puroindolines play a unique role as surfactants in beer, dough, and other "foams." Puroindolines are members of a larger family of seed proteins, most with very unique properties. Recent transformation experiments demonstrate that puroindolines change hardness in other cereals and exert anti-fungal properties.
| 1:30 p.m. | Introduction. J.D. SCHOFIELD. University of Reading, Reading, UK |
| 1:35 p.m. | Understanding wheat endosperm texture–-The evolution of the friabilin hypothesis. P. GREENWELL. Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK |
| 2:15 p.m. | Relationship between puroindoline mutations and grain hardness in wheat. C.F. MORRIS. USDA-ARS, Washington State University, Pullman |
| 2:40 p.m. | The organization of genes tightly linked to the Ha locus in Aegilops tauschii, the D genome donor to wheat. K.-M. Turnbull (1,2), M. Turner (2), Y. Mukai (3), M. Yamamoto (4), M.K. Morell (1), R. Appels (1), and S. RAHMAN (1). (1) CSIRO Plant Industry, Canberra, ACT, Australia; (2) University of Sydney, Cobbitty, NSW, Australia; (3) Osaka Kyoiku University, Japan; (4) Kansai Womens College, Japan |
| 3:05 p.m. | Puroindolines in oat and wheat relatives: Immunolocalization and structural predictions. I. ALTOSAAR (1), V. Kane (1), M. Mohammadi (1), M. Zaidi (1), K. Wu (1), A. Ochalski (1), F. Ni (3), A. Ng (2), and M. Tanchak (3). (1) University of Ottawa, Ottawa, ON, Canada; (2) Biotechnology Research Institute, Montréal, QC, Canada; (3) University College of Cape Breton, Sydney, NS, Australia |
| 3:30 p.m. | Puroindolines: Wheat lipid binding proteins with unique functional properties. D. MARION, T. Gaborit, L. Dubreil, S.C. Biswas, and K. Elmorjani. Unite de Biochimie et Technologie des Proteines, INRA, Nantes, France |
| 3:55 p.m. | Puroindolines confer grain texture changes and anti-fungal properties in transgenic cereals. M. GIROUX (1), J. Sherwood (1), and B. Beecher (2). (1) Montana State University, Bozeman; (2) University of Nebraska, Lincoln |
| 4:20 p.m. | Wrap up/summary–-Future prospects. P.R. SHEWRY. IACR-Long Ashton Research Station, Long Ashton, Bristol, UK |
Monday,
October 14
Symposium
Successful Use of External
Resources
Moderators:
Linda Miller, Merlin
Development, Inc., Plymouth,
MN, and Solveig Brant,
Givaudan, Cincinnati,
OH
The purpose of this symposium is to give the audience a greater understanding of the approach, selection, and legalities involved in using external resources. A business case for the decision to use outside resources will be presented. Examples of how to include outside resources as a part of a business plan will be provided. A common concern-how to maintain confidentiality between the parties-will be discussed along with a brief session on drafting an appropriate legal agreement. The process of searching for and selecting the right party for your company's needs will be presented. Parties who have successfully used external resources, as well as some of the service providers, will give a series of short presentations.
| 1:30 p.m. | Introduction. L. MILLER. Merlin Development, Plymouth, MN |
| 1:35 p.m. | A business perspective on research outsourcing. M.A. PORTER. Cargill Soy Protein Solutions, Minneapolis, MN |
| 1:55 p.m. | Outsourcing: Legal issues 101. M.J. ORME. Orme & Associates, Ltd., Eagan, MN |
| 2:15 p.m. | The use of external resources for collaborative idea development. A. BEDARD. Kellogg Company, Battle Creek, MI |
| 2:35 p.m. | Tapping into external technology: The good, the bad, and the ugly. J. KEPPLINGER. Kellogg Company, Battle Creek, MI |
| 2:55 p.m. | The benefits of using outside resources for product development. B. HICKEY. Aurora Foods, St. Louis, MO |
| 3:15 p.m. | The role of analytical service providers as an external resource. B. BECKMAN. Medallion Laboratories, Minneapolis, MN |
| 3:35 p.m. | Building a successful relationship with a product development partner. L.C. MILLER. Merlin Development, Inc., Plymouth, MN |
| 3:55 p.m. | The role of suppliers in the product development relationship. S. BRANT. Givaudan, Cincinnati, OH |
| 4:15 p.m. | Discussion |
Monday,
October 14
Symposium
Development and Use of
Specialty Rices
Sponsor:
Rice Division
Moderators:
Christine Bergman,
USDA-ARS, Beaumont, TX,
and Christine Negm, Lundberg
Family Farms, Richvale,
CA
Specialty rice types are increasing in popularity. This diverse group of rices has unique end-use characteristics compared to the conventional long-, medium- and short-grain market class types. In several countries, collaborative efforts between cereal chemists and breeders are creating improved historical specialty types, e.g., jasmine-, basmati-, arborio-, and waxy-types. Plus, new types are being created such as rice with improved thermal processing stability, unique bran colors and flavor, and types with starch properties matched with specific processing technology. Specialty types of rice are being grown using eco-friendly production practices to create new rice products. Opportunities exist for the food industry to capitalize on these specialty rice types for home use foods, convenience foods and as ingredients. Continued success in the development and availability of these rices will require that breeders have access to diverse genetic resources. A discussion of the international treaties that may impact the exchange of germplasm will also be included.
| 1:30 p.m. | Introduction. C. BERGMAN. USDA-ARS, Beaumont, TX |
| 1:35 p.m. | Specialty rices: An overview. C.F. EARP, D. Locke, and E. Sarreal. Rice Tec, Inc., Alvin, TX |
| 1:55 p.m. | Producing and marketing eco-friendly and organic rice products. C. NEGM. Lundberg Family Farms, Richvale, CA |
| 2:15 p.m. | Starch synthesis: unique processes for unique rices. H.S. Zondanos (1), H.C. Chiou (1,2) , R.G. Gilbert (1,2), R.M.Ward (1), M. Martin (1), H.I. Blackburn (1), and M.A. FITZGERALD (1). (1) Yanco Agricultural Institute, Yanco, NSW, Australia; (2) University of Sydney, Sydney, NSW, Australia |
| 2:35 p.m. | Waxy rice properties and cooking characteristics. W.H. YOKOYAMA (1), Y. Mochizuki (2) and K.S. McKenzie (3). (1) USDA-ARS, Albany, CA; (2) Sage V Foods LLC, Davis, CA; (3) California Rice Experiment Station, Biggs, CA |
| 2:55 p.m. | Break |
| 3:10 p.m. | Developing and marketing specialty rices for the Brazilian market. C.R. BASTOS (1), L.E. Azzini (1), P.B. Gallo (2), O.V. Villella (2) and M. Cury (3). (1) APTA/IAC, (2) APTA/DDD Rice Management, and (3) Cia das Ervas Food Industry, São Paulo, Brazil |
| 3:30 p.m. | Using rice genetics to develop value-added markets. A.M. MCCLUNG (1), C.J. Bergman (1), E. Champagne (2), and W.D. Park (3). (1) USDA-ARS, Beaumont, TX; (2) USDA-ARS, New Orleans, LA; and (3) Texas A&M University, College Station |
| 3:50 p.m. | International exchange of rice germplasm. A.K. STONER. USDA-ARS, Beltsville, MD |
| 4:10 p.m. | Discussion |
Tuesday,
October 15
Symposium
Technology Transfer: Productivity
and Profit Through Collaboration
Moderators: Arthur
Bettge, USDA-ARS, Pullman,
WA, and Diane Gannon,
Nabisco, Inc., Toledo,
OH
Speakers from government, academia, and industry will address means of establishing mutually beneficial relationships as well as discuss some of the challenges of information exchange. Patent, plant variety protection, and confidentiality issues will be discussed. Other topics will include identifying partners for collaboration and technology exchange.
| 8:30 a.m. | Introduction. A.D. BETTGE. USDA-ARS, Pullman, WA |
| 8:35 a.m. | Patent issues in plant and plant-related technologies. J. GRAETER. USDA-ARS, Beltsville, MD |
| 9:05 a.m. | Aspects of technology transfer from an academic perspective. D.J. GLASS. D. Glass Associates, Inc., Needham, MA |
| 9:35 a.m. | How to win at technology transfer involving university and government institutions with industry. D.G.T. COOPER. National Research Council of Canada, Ottawa, ON |
| 10:05 a.m. | The challenge of effective public sector management of intellectual assets. M.B. STEINBOCK. USDA-ARS, Albany, CA |
| 10:35 a.m. | Unearthing critical technologies: How to locate and license new innovation. B. DUPONT. yet2.com, Cambridge, MA |
Tuesday,
October 15
Technical Session
Baking I
| 8:30 a.m. | The effects of enzymic starch and protein degradation and alkaline extraction on the performance of wheat bran in breadmaking. C. MAES and J.A. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium |
| 8:50 a.m. | Studies on staling of par-baked bread. Y.Y. PAI and C.E. Walker. Kansas State University, Manhattan |
| 9:10 a.m. | Formula modification to preclude the use of chlorinated cake flour. B.K. GLASER (1), R.E. Dempster (1), K.A. Tilley (2), and D.E. Rogers (1). (1) American Institute of Baking and (2) Kansas State University, Manhattan |
| 9:30 a.m. | Water management in frozen dough. B.S. SORENSEN, I.L. Povlsen, N. Barfod, and J.F. Sorensen. Danisco, Brabrand, Denmark |
| 9:50 a.m. | Effect of Welsh onion (A. cepa) on breadmaking properties. M. SEGUCHI. Kobe Women's University, Kobe, Japan |
| 10:10 a.m. | Quality baked goods with reduced trans fatty acids. R.K. JOHNSON, M.E. Goertz, N.W. Higgins and T.M. Riley. Bunge Foods, Bradley, IL |
| 10:30 a.m. | Evaluation of baking procedures and wheat flours for incorporation of high dietary fiber barley fractions into bread. M.S. IZYDORCZYK (1), M. Jacobs (2), K.R. Preston (1), and J.E. Dexter (1). (1) Canadian Grain Commission and (2) University of Manitoba, Winnipeg, MB, Canada |
| 10:50 a.m. | Prebiotic effect of tagatose. H. BERTELSEN. Arla Foods Ingredients amba, Viby, Denmark |
Tuesday,
October 15
Technical Session
Proteins I
| 8:30 a.m. | Effect of allelic variation at the Gli-B2 locus on the flour characteristics and functionality. M.R. PIROZI (1), D. Lafiandra (2), and F. MacRitchie (1). (1) Kansas State University, Manhattan; (2) University of Tucsia, Viterbo, Italy |
| 8:50 a.m. | Wheat protein aggregation at cold temperatures and its relationship to flour quality. A. GAJRAJ, R. Mujoo, and P.K.W. Ng. Michigan State University, East Lansing |
| 9:10 a.m. | The quantification of flour proteins from transgenic rye stably expressing HMW subunits from wheat. H. WIESER (1), R. Kieffer (1), and F. Altpeter (2). (1) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany; (2) University of Florida, Gainesville |
| 9:30 a.m. | Comparison of puroindoline a and b ratios in hard red winter wheat cultivars. C.C. Francisco, G. DAVILA-HUERTA, and P. Rayas-Duarte. Oklahoma State University, Stillwater |
| 9:50 a.m. | Stability of wheat proteins in solution. A.R. ISLAS-RUBIO (1,2), H. Singh (1), and F. MacRitchie (1). (1) Kansas State University, Manhattan; (2) CIAD, Hermosillo, Sonora, Mexico |
| 10:10 a.m. | Structural investigation of wheat polymeric proteins during sonication. H. SINGH, H.A. Naeem, and F. MacRitchie. Kansas State University, Manhattan |
| 10:30 a.m. | Gelling of zein in solution. J.W. LAWTON, D.J. Sessa, and J.L. Willett. USDA-ARS, Peoria, IL |
| 10:50 a.m. | Protein interactions in condensed tannin-free sorghum. J.R.N. TAYLOR, M.N. Emmambux, and K.G. Duodu. University of Pretoria, Pretoria, South Africa |
| 11:10 a.m. | The effect of various wavelengths in the quantitation of wheat proteins with SE-HPLC. H.A. NAEEM (1), F. MacRitchie (1), and G.L. Lookhart (2). (1) Kansas State University and (2) USDA-ARS, Manhattan, KS |
| 11:30 p.m. | Functional evaluation of different HMW glutenin subunits on dough properties of durum wheat semolina. M.C. GIANIBELLI, O.R. Larroque, F. Bekes and M.K. Morell. CSIRO, Canberra, ACT, Australia |
Tuesday,
October 15
Symposium
Biotechnology Commercialization
and Acceptance: Part I.
Social, Economic and Legal
Issues
Sponsors:
Biotechnology and Milling
and Baking Divisions
Moderators: Francis
Webster, Francis Webster
Associates, Crystal Lake,
IL, and Patricia Berglund,
Northern Crops Institute,
Fargo
North American production agriculture has rapidly accepted and implemented the agronomic improvements provided by genetically modified cereals and oilseeds. Second generation products are in the pipeline that will feature value-added traits. In many countries the debate on ethical, legal, and risk assessment issues has dramatically slowed the introduction of products of agricultural biotechnology. Dramatic differences in the rate of acceptance for these products have generated some significant trade issues. Both the grain handling and export food product industries are scrambling to meet the import regulations of the different countries. This symposium will provide an up-to-date global view of the legal, ethical, social, and economic issues surrounding agricultural biotechnology. The symposium will close with a roundtable discussion of strategies for addressing these issues on a global basis.
| 8:45 a.m. | Introduction. F. WEBSTER. Francis Webster & Associates, Crystal Lake, IL |
| 8:50 a.m. | Biotechnology: Social and ethical issues. L. FREWER. Institute of Food Research, Norwich, UK |
| 9:20 a.m. | Biotechnology: Global economic issues. N. HARL. Iowa State University, Ames |
| 9:50 a.m. | Owning and commercializing biotechnological inventions. R. GOLD. McGill University, Montréal, QC, Canada |
| 10:20 a.m. | Break |
| 10:35 a.m. | Risk assessment: Developing a post-normal science approach. M. MEHTA. University of Saskatchewan, Saskatoon, SK, Canada |
| 11:05 a.m. | Food biotechnology communications, consumer attitudes, and international perspectives. A. BENSON. International Food Information Council, Washington, DC |
| 11:35 a.m. | Roundtable discussion: Strategies for addressing social, economic and legal issues on a global basis (group). Chair: F. HEGELE. General Mills, Inc., Minneapolis, MN |
Tuesday,
October 15
Symposium
Amelioration of Degenerative
Diseases with Whole Grain
and Grain Fractions
Sponsor: Nutrition
Division
Moderators:
Talwinder Kahlon, USDA-ARS,
Albany, CA, and Julie
Jones, College of St.
Catherine, St. Paul, MN
| 9:00 a.m. | Introduction. T.S. KAHLON. USDA-ARS, Albany, CA |
| 9:05 a.m. | Whole grains, diabetes and blood sugar. J.M. JONES. College of St. Catherine, St. Paul, MN |
| 9:35 a.m. | Whole grain intake and cancer. D.R. JACOBS. University of Minnesota, Minneapolis |
| 10:05 a.m. | Cholesterol lowering with grain fractions. T.S. KAHLON and C.W. Woodruff. USDA-ARS, Albany, CA |
| 10:35 a.m. | Increasing whole grain foods lowers blood pressure. J. HALLFRISCH and K.M. Behall. USDA-ARS, Beltsville, MD |
| 11:05 a.m. | The dietary importance of low glycemic index carbohydrate foods. E.A. ARNDT. ConAgra Foods, Inc., Omaha, NE |
| 11:35 p.m. | Discussion |
Tuesday,
October 15
Technical Session
Proteins II
| 1:30 p.m. | Structural comparison of the carbohydrate and peptide parts of purified arabinogalactan-peptides from different cereals. K. VAN DEN BULCK (1), K. Swennen (1), C.M. Courtin (1), A.-M.A. Loosveld (1), P. Proost (1), J. Van Damme (1), J. Robben (1), A. Mort (2), and J.A. Delcour (1). (1) Katholieke University Leuven, Leuven, Belgium; (2) Oklahoma State University, Stillwater |
| 1:50 p.m. | Correlation of viscoelastic properties of glutenins and molecular association with carbohydrate using capillary zone electrophoresis. M.C. ESCOBER, G. Davila-Huerta, P. Rayas-Duarte, and Z. El Rassi. Oklahoma State University, Stillwater |
| 2:10 p.m. | Subfractions of high molecular weight-glutenin subunits from hard red spring wheat: Molecular and rheological reference maps. S. ERRA, G. Davila- Huerta, and P. Rayas-Duarte. Oklahoma State University, Stillwater |
| 2:30 p.m. | Gluten properties: The result of an interaction between water unextractable pentosans and flour quality. 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 |
| 2:50 p.m. | Investigation of the molecular and rheological characteristics of wheat gluten and comparison with barley hordein. A.A. TSIAMI, C. Stathopoulos and J.D. Schofield. University of Reading, Reading, UK |
| 3:10 p.m. | Proteomics approach to the identification of endoplasmic reticulum membrane proteins of wheat endosperm during development. M. EL-OSTA, P. Rayas-Duarte, S.D. Hartson, P. Ayoubi, and Z. El-Rassi. Oklahoma State University, Stillwater |
| 3:30 p.m. | Cloning, expression and purification of TAXI I, a xylanase inhibitor from wheat. K. FIERENS (1), K. Gebruers (1), J. Robben (2), G. Volckaert (1), C.M. Courtin (1), J.A. Delcour (1) and S. Van Campenhout (1). (1) Katholieke University Leuven, Leuven, Belgium; (2) Limburgs University Centrum, Diepenbeek, Belgium |
| 3:50 p.m. | Proteome analysis of developing, mature and germinating barley seeds. C. Finnie, O. Østergaard, K.S. Bak-Jensen, A. Jensen, J. Larsen, and B. SVENSSON. Carlsberg Research Center, Copenhagen, Denmark |
Tuesday,
October 15
Symposium
Biotechnology Commercialization
and Acceptance: Part II
- Regulatory and Industry
Issues
Sponsor: Milling
and Baking and Biotechnology
Divisions
Moderators:
Patricia Berglund, Northern
Crops Institute, Fargo,
and Francis Webster, Francis
Webster Associates, Crystal
Lake, IL
North American production agriculture has rapidly accepted and implemented the agronomic improvements provided by genetically modified cereals and oilseeds. Second generation products are in the pipeline that will feature value-added traits. Regulatory issues and the international climate impact widespread commercialization of biotechnology-derived products with broad acceptance. This symposium will discuss the current regulatory climate and future directions, as well as the status of protein and DNA detection methods including rapid methods for identifying biotechnology-derived commodities to insure compliance with regulations. New biotechnology-derived commodities products in the pipeline and the role of genomics for research and development of functional foods will be addressed. This symposium will provide attendees an up-to-date global view of regulatory and industry issues surrounding agricultural biotechnology. Biotechnology as a challenge to trade will be the topic of a roundtable discussion at the closure of the symposium.
| 1:30 p.m. | Introduction. P. BERGLUND. Northern Crops Institute, Fargo, ND |
| 1:35 p.m. | International regulatory climate 2002: Status and future directions. S. GEISERT. General Mills Inc., Minneapolis, MN |
| 2:05 p.m. | Protein detection methods for identifying biotech commodities: Update. J. STAVE. Strategic Diagnostics Inc., Newark, DE |
| 2:35 p.m. | DNA detection methods for identifying biotech commodities: Update. G. VAN DEN EEDE. European Commission, Ispra, Italy |
| 3:05 p.m. | Break |
| 3:20 p.m. | Will the oat crop benefit from recent advances in genomics? R. MENON. General Mills Inc., Minneapolis, MN |
| 3:50 p.m. | Nutrigenomics: The impact of genomics technologies on nutrition sciences and food technology. J.W. VAN DER KAMP and B. van Ommen. TNO Nutrition and Food Research, Zeist, Netherlands |
| 4:20 p.m. | Roundtable discussion: Biotechnology: A challenge to trade |
Tuesday,
October 15
Symposium
Career Development: From
College to Career and
Beyond
Sponsor:
Professional Development
Panel
Moderators:
Debra Patterson, General
Mills Inc., Minneapolis,
MN, and D'Anne Hayman,
Kellogg Company, Battle
Creek, MI
Setting and following a career path can be challenging with added demands from work and life. From preparing to interview to assessing options once your career is started, there are many things to consider. This session will provide information and networking opportunities to help you self-direct your career planning. It should be particularly helpful to young professionals and individuals looking to expand their career opportunities.
| 1:30 p.m | Introduction. D. HAYMAN and D. PATTERSON. Kellogg Co., Battle Creek, MI, and General Mills Inc., Minneapolis, MN |
| 1:35 p.m | You're a mouse in the corner at an industrial interview. B. ATWELL (1) and L. JOHNSON (2). (1) Cargill, Inc., Minnetonka, MN; (2) Iowa State University, Ames |
| 2:00 p.m | I’ve had so many lateral moves, I’m beside myself: What’s your career path? D. PATTERSON. BlessingWhite, Princeton, NJ |
| 3:00 p.m | Break |
| 3:15 p.m | Anatomy of a mentoring relationship. D. BATH and J. KEPPLINGER. Kellogg Co., Battle Creek, MI |
| 3:40 p.m | Choosing a career path: Technical vs. management. L. MILLER. Merlin Development, Plymouth, MN |
| 4:05 p.m | The good life—Post rat race. R. HAHN. Kansas State University (retired), Manhattan |
Tuesday,
October 15
Symposium
Bubbles and Foams in Cereal
Products
Sponsor:
Rheology Division
Moderators: Jeff
Byars, USDA-ARS, Peoria,
IL, and Peter Pesheck,
General Mills Inc., Minneapolis,
MN
This session will include a broad range of talks on bubble formation and stability in doughs, expansion in proofing, expansion in baking, expansion in extrusion, and structural characterization of baked products. This symposium should be of interest to those involved in the broad areas of baking and extrusion.
| 1:30 p.m. | Scott Blair Award Lecture: Relaxation patterns in gluten and wheat doughs: Interpretation and implications. S. MULVANEY. Cornell University, Ithaca, NY |
| 2:00 p.m. | Rheological and molecular mechanisms of bubble stability during breadmaking. B.J. DOBRASZCZYK, W.L. Li, and J.D. Schofield. University of Reading, Reading, UK |
| 2:30 p.m. | Rheology and bubble growth during dough proofing. T. VAN VLIET. Wageningen University, Wageningen, Netherlands |
| 3:00 p.m. | From dough to bread: The end of a foam. O. SEVENOU (1), S.E. Hill (1), P. Pesheck (2), J. Enz (2), and J.R. Mitchell (1). (1) University of Nottingham, Loughborough, UK; (2) Pillsbury Company, Minneapolis, MN |
| 3:30 p.m. | Extrusion expansion of corn and wheat—The role of added sugar. S.E. HILL, J.R. Mitchell, and I.A. Farhat. University of Nottingham, Loughborough, UK |
| 4:00 p.m. | Measurement of the bubble structure of dough and bread. M.B. WHITWORTH and J.M. Alava. Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK |
| 4:30 p.m. | Discussion |
Tuesday,
October 15
Technical Session
Analytical Methods
| 1:30 p.m. | Production of certified reference materials for the detection of genetically modified soybeans and corn. S. TRAPMANN and H. Schimmel. EC-JCR-IRMM, Geel, Belgium |
| 1:50 p.m. | Novel observation technique on bread dough by EGFPs displayed on the cell surface of Saccharomyces cerevisiae and improved fluorescent microscopy. T. MAEDA (1), M. Yamada (1), K. Takeya (1), M. Ueda (2), and S. Shiraga (2). (1) Nisshin Seifun Group Inc., Saitama, Japan; (2) Kyoto University, Kyoto, Japan |
| 2:10 p.m. | Physiological effects of soluble dietary fibre estimated by determination of viscosity. T. SONTAG-STROHM, H. Anttila, and H. Salovaara. University of Helsinki, Helsinki, Finland |
| 2:30 p.m. | How good are our approved methods? P.C. WILLIAMS. Canadian Grain Commission, Winnipeg, MB |
| 2:50 p.m. | Strategies for the quantitative measurement of 1,3:1,6-beta-glucan (yeast beta-glucan). B.V. McCLEARY and P. Rossiter. Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland |
| 3:10 p.m. | Wheat single kernel mold damage by near-infrared reflectance and hyperspectral image analysis. S.R. DELWICHE (1), M.S. Kim (1), and G.A. Hareland (2). USDA-ARS, (1) Beltsville, MD, and (2) Fargo, ND |
| 3:30 p.m. | Use of discriminant analysis in electronic classification and grading of wheat, using near-infrared spectroscopy. P.C. WILLIAMS. Canadian Grain Commission, Winnipeg, MB |
| 3:50 p.m. | Mutations of the starch branching enzyme genes for SBEIA and IIB produce a combined effect on amylopectin structure. Y. YAO, D.B. Thompson, and M.J. Guiltinan. Pennsylvania State University, University Park |
| 4:10 p.m. | Development and evaluation of a method for the measurement of resistant starch. B.V. McCLEARY, D. Monaghan, P. Rossiter and M. McNally. Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland |
Wednesday,
October 16
Symposium
Understanding Food Trends,
Culture, and Consumer
Attitudes - Is There a
Secret?
Moderators:
Nancy Eicher, General
Mills, Minneapolis, MN
This symposium is designed to give the audience a broad-based look at consumers' food behaviors, wants and needs. This symposium will be broken into two parts. The first part will focus on the culture and trends that surround our everyday food. Included will be information about the role of food in our culture and rituals and the important role traditional foods play in our lives. We will also present information about future food trends. The second part of this symposium will focus on gathering information from consumers to help unravel the web of wants and needs. We will focus on the practice of consumer-based product development, highlighting case studies in which companies have been successful in creating products tailored to specific consumer requirements
Introduction.
Coming trends affecting
the food industry. L.
TURNER. General Mills
Consumer behavior and
food. M. PELCHAT. Monell
Approaches to understanding
food trends in the marketplace.
G. VANCE CIVILLE. Sensory
Spectrum
Trends translated
to real products. N. SCHOCH.
Kellogg Co.
Discussion
Wednesday,
October 16
Technical Session
Engineering and Processing
| 8:30 a.m. | A novel method for the measurement of strain distributions in semi-sweet biscuits using speckle interferometry. Q. SALEEM (1), R.D. Wildman (1), J.M. Huntley (1), and M.B. Whitworth (2). (1) Loughborough University, Loughborough, UK; (2) Campden & Chorleywood Food Research Association, Chipping Campden, UK |
| 8:50 a.m. | Methods for decolorizing corn zein. D.J. SESSA (1), F.J. Eller (2), J.W. Lawton Jr. (1). (1) Plant Polymer Research and (2) USDA-ARS, Peoria, IL |
| 9:10 a.m. | Role of sugar in the extrusion behaviour of sweet potato flour. A. Namutebi, I. FARHAT, S. Hill and J. Mitchell. University of Nottingham, Loughborough, UK |
| 9:30 a.m. | High-speed detection and removal of Karnal bunt from grain samples. F.E. DOWELL. USDA-ARS, Manhattan, KS |
| 9:50 a.m. | Effects of micronization on the physicochemical and rheological properties of wheat varieties. S. SUN (1), B.M. Watts (1), O.M. Lukow (2), and S.D. Arntfield (3). (1) University of Manitoba, (2) Agriculture and Agri-Food Canada, and (3) University of Manitoba, Winnipeg, MB, Canada |
| 10:10 a.m. | Characterization of process streams in dry grind ethanol plants. M.R. WILKINS (1), V. Singh (1), R.L. Belyea (2), M.E. Tumbleson (1) and K.D. Rausch (1). (1) University of Illinois, Urbana; (2) University of Missouri, Columbia |
| 10:30 a.m. | A new ultrasonic approach to investigate thermal transitions in wheat proteins. H.M. ELMEHDI (1), M.I. Kovacs (1,2), J.H. Page (2), M.G. Scanlon (2), and X. Hu (1). (1) Agriculture and Agri-Food Canada and (2) University of Manitoba, Winnipeg, MB, Canada |
| 10:50 a.m. | Deoiling of soybean flour with aqueous alcohol solutions for protein recovery. F. MEUSER, H. Fuhrmeister, D. Dazert, and A. Natsch. Technical University Berlin, Berlin, Germany |
Wednesday,
October 16
Symposium
Organic and Alternative
Cereal Foods
Sponsor:
AACC/ICC Joint Symposium
Moderators: Pierre
Gélinas, Agriculture and
Agri-Food Canada, Saint-Hyacinthe,
QC, Canada, and Julie
M. Jones, College of St.
Catherine, St. Paul, MN
Cereal foods made from organic and alternative cereals are a steadily growing market. In our diet, this certainly adds new aromas and nutrients from fiber and germ. Regulation of organic foods will be highlighted, and some examples of cereal foods from alternative cereals will be described. A display of typical organic and alternative cereal foods (breads and others) will be available during the symposium.
| 9:00 a.m. | Introduction. P. GÉLINAS. Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada |
| 9:05 a.m. | International standards for organic foods. J. DUVAL. Consultant in Organic Foods, Saint-Polycarpe, QC, Canada |
| 9:45 a.m. | Ancient wheats and their potential end-uses. E.-S.M. ABDEL-AAL. Agriculture and Agri-Food Canada, Guelph, ON, Canada |
| 10:15 a.m. | Nutritional, food safety and sensory aspects of organic products. J.M. JONES. College of St. Catherine, St. Paul, MN |
| 10:45 a.m. | How industry is trying to meet consumer expectations for organics in the EU. S.P. CAUVAIN. Campden & Chorleywood Food Research Association, Gloucestershire, UK |
| 11:15 a.m. | A miller's experience on organic wheat and alternative cereals. R. BEAUCHEMIN. La Meunerie Milanaise, Milan, QC, Canada |
Wednesday,
October 16
Symposium
Protein Functionality
in Product Development
- Part I
Sponsor:
Protein Division
Moderators: Ronald
Madl, Kansas State University,
Manhattan, and Clodualdo
Maningat, Midwest Grain
Products, Inc., Atchison,
KS
This session will highlight recent developments in the role of protein functionality in product development. Speakers will cover a range of discussion topics: Measurement of protein functionality, wheat protein structure related to functionality, alteration of protein structure using biotechnology, chemical and physical modification of wheat gluten, modification of soy and other proteins, wheat protein functionality in product development, industry perspective of food protein functionality, and protein-based food and non-food products.
| 8:30 a.m. | Introduction. R. MADL. Kansas State University, Manhattan |
| 8:35 a.m. | Genetic modification of gluten composition and functionality. P.R. SHEWRY (1), P. Tosi (1), G. Pastori (2), H. Jones (2), F. Bekes (3), B. Butow (3), R.J. Fido (1), A.S. Tatham (1), and H. Darlington (1). (1) IACR-Long Ashton Research Station, Long Ashton, Bristol, UK; (2) IACR-Rothamsted, Harpenden, Herts, UK; (3) CSIRO Plant Industry, Canberra, ACT, Australia |
| 8:55 a.m. | Altering dough functionality by modification of protein component composition of the flour. F. BEKES, R. Solomon, B. Butow and M. Morell. CSIRO Plant Industry, Canberra, ACT, Australia |
| 9:15 a.m. | Food polymer science approach to protein rheological and functional properties in product/process development—Part 1. L. SLADE and H. Levine. Kraft Foods North America, East Hanover, NJ |
| 9:35 a.m. | Discussion |
| 9:55 a.m. | Food polymer science approach to protein rheological and functional properties in product/process development – Part 2. H. LEVINE and L. Slade. Kraft Foods North America, East Hanover NJ |
| 10:15 a.m. | Structural basis of the protein network formation in gluten films. J. GUEGUEN. INRA, Nantes, France |
| 10:35 a.m. | Enzymatic limited hydrolysis of gluten proteins to develop foaming and emulsifying properties. Y. POPINEAU. INRA, Nantes, France |
| 10:55 p.m. | Discussion |
Wednesday,
October 16
Technical Session
Rice and Noodles
| 9:10 a.m. | Sensory characteristics of diverse rice cultivars. E.T. CHAMPAGNE (1), K.L. Bett-Garber (1), C.C. Grimm (1), A.M. McClung (2), and C. Bergman (2). USDA-ARS, (1) New Orleans, LA, and (2) Beaumont, TX |
| 9:30 a.m. | Determination of silica in rice seeds at growth stages. R.J. BRYANT (1), P.A. Counce (2), and J.N. Rutger (1). (1) USDA-ARS and (2) University of Arkansas, Stuttgart, AR |
| 9:50 a.m. | Phenolics in rice: Genetic variation, chemical characterization, and antiradical efficiency. F.D. GOFFMAN and C.J. Bergman. USDA-ARS, Beaumont, TX |
| 10:10 a.m. | Rice milling yield and starch branching as affected by high night temperatures. P.A. COUNCE (1), R.J. Bryant (2), R.C. Bautista (4), C.J. Bergman (3), Y.-J. Wang (4), T.J. Siebenmorgen (4) and K.A.K. Moldenhauer (4). (1) University of Arkansas and (2) USDA-ARS, Stuttgart, AR; (3) USDA-ARS, Beaumont, TX; (4) University of Arkansas, Fayetteville |
| 10:30 a.m. | Comparison of Chinese raw noodles (white salted) and wet noodles (yellow alkaline). G. HOU, B. Lee, and D. Shelton. Wheat Marketing Center, Portland, OR |
| 10:50 a.m. | The suitability of Kansas hard wheats for northern style Chinese steamed bread. F.C. WANG (1), C.E. Walker (1), X.S. Sun (1), and R.Y. Zhao (2). (1) Kansas State University, Manhattan; (2) Zhengzhou Institute of Technology, Zhengzhou, Henan, China |
| 11:10 a.m. | Flour quality requirements and effects of waxy starch on quality of dumplings. J. ZHU, K. Khan, N. Tadatada and M. Bhattacharya. North Dakota State University, Fargo |
| 11:30 a.m. | Relationship of protein quantity and quality with white salted noodle quality. C. WANG and M.I.P. Kovacs. Agriculture and Agri-Food Canada, Winnipeg, MB |
Wednesday,
October 16
Technical Session
Starch Processing
| 1:30 p.m. | Mutual interactions of starch particles during agglomeration in technical drying processes.. E.C. WILHELM (1) and W. Burchard (2). (1) Institute for Cereal, Potato and Starch Technology of BAGKF, Detmold, Germany; (2) Institute for Macromolecular Chemistry, University, Germany |
| 1:50 p.m. | The effect of cooling conditions on jet-cooked corn starch dispersions. J.A. BYARS, G.F. Fanta and F.C. Felker. USDA-ARS, Peoria, IL |
| 2:10 p.m. | Morphological, thermal, rheological and retrogradation properties of starch fractions varying in granule size. N. SINGH and L. Kaur. Guru Nanak Dev University, Amritsar, India |
| 2:30 p.m. | Effects of moisture contents and screw speed during extrusion of cross-linked waxy maize starch. G. GANJYAL and M. Hanna. University of Nebraska, Lincoln |
| 2:50 p.m. | Improvement of loading and stability of polyunsaturated fatty acids in fish oil through microencapsulation using starch-based ingredients. Z.H. QI, M. Remmert, and W.J. Shieh. Cerestar USA, Inc., Hammond, IN |
| 3:10 p.m. | Morphological, thermal and rheological properties of corn and potato acetylated starches. J. Singh and N. SINGH. Guru Nanak Dev University, Amritsar, India |
Wednesday,
October 16
Technical Session
Baking II
| 1:30 p.m. | Starch-lipid interactions in batters. A.-C. ELIASSON. Lund University, Lund, Sweden |
| 1:50 p.m. | Effect of various enzymes on the firming of shelf-stable bread. A.H. BARRETT (1), G. Marando (1), G. Kaletunc (2), I.A. Taub (1), and H. Leung (3). (1) U.S. Army Natick Soldier Center, Natick, MA; (2) Ohio State University, Columbus; (3) Frito-Lay Co., Plano, TX |
| 2:10 p.m. | The effects of whey proteins and transglutaminase enzyme on dough properties and white pan bread quality. M.C. TULBEK and J.G. Schwarz. North Dakota State University, Fargo |
| 2:30 p.m. | Phospholipase and its use as a replacement for emulsifiers. B. FATULA, J.A.M. Leerkes, and J.D.R. Hille. DSM Baking Enzymes, Delft, Netherlands |
| 2:50 p.m. | Correlating lipase specificity to functionality in baking. L. CHRISTIANSEN, H.P. Heldt Hansen, T. Spendler, and J. Vind. Novozymes A/S, Bagsvaerd, Denmark |
| 3:10 p.m. | Quality evaluation of a dwarf wheat variety for its utilization in diverse end-use products. P.V. Veillard and J.L. KOKINI. Rutgers University, New Brunswick, NJ |
| 3:30 p.m. | An enzymatic hydrolysate of gluten with a softening effect on dough. 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 |
| 3:50 p.m. | Wheat tortilla quality: Impact of amylose content adjustments using waxy flour. G. GANG (1), R.A. Graybosch (2) and D.S. Jackson (1). (1) University of Nebraska and (2) USDA-ARS, Lincoln, NE |
Wednesday,
October 16
Technical Session
Grain and Processing
| 1:30 p.m. | Structural and physico-chemical basis of the ability of the durum wheat grain (triticum durum desf.) to the fractionation. S. Peyron, J.C. Autran, X. Rouau, and J. ABECASSIS. INRA, Montpellier, France |
| 1:50 p.m. | Effect of powder ultrasound on the affinity between corn bran and endosperm. W. YANG, Z. Liu, and T.J. Siebenmorgen. University of Arkansas, Fayetteville |
| 2:10 p.m. | Online measurement of bran specks in white flour and durum semolina by image analysis. A.D. EVERS. Ascus Ltd., Markyate, Hertfordshire, UK |
| 2:30 p.m. | Comparison of the particle size distributions produced by breakage of wheat in the SKCS and during first break roller milling. C.-Y. Fang, I.I. MUHAMAD and G.M. Campbell. UMIST, Manchester, UK |
| 2:50 p.m. | Economic analysis of the enzymatic corn wet milling process. V. SINGH (1) and D.B. Johnston (2). (1) University of Illinois, Urbana; (2) USDA-ARS, Wyndmoor, PA |
| 3:10 p.m. | Predicting milling quality of Illinois soft red winter wheat using kernel physical characteristics generated by the Perten SKCS 4100 instrument. J.C. MCKINNEY, S.W. Mbuvi (deceased), and D.R. Thompson. Illinois Crop Improvement Association, Inc., Champaign |
| 3:30 p.m. | A quality management system for grain handling facilities: An ongoing case study. C.R. HURBURGH JR. (1) and T.J. Sulllivan (2). (1) Iowa State University, Ames; (2) Farmers Cooperative Elevator Company, Farnhamville, IA |
| 3:50 p.m. | Carbon monoxide (CO), an interferent to certain electronic personal safety analyzers. J. DEVRIES, R. Richardson, H. Idrisi, B. Post, and J. Collins. Medallion Laboratories, Minneapolis, MN |
Wednesday,
October 16
Symposium
Protein Functionality
in Product Development
- Part II
Sponsor:
Protein Division
Moderators:
Ronald Madl, Kansas
State University, Manhattan,
and Clodualdo Maningat,
Midwest Grain Products,
Inc., Atchison, KS
This session will highlight recent developments in the role of protein functionality in product development. Speakers will cover a range of discussion topics: The measurement of protein functionality, wheat protein structure related to functionality, alteration of protein structure using biotechnology, chemical and physical modification of wheat gluten, modification of soy and other proteins, wheat protein functionality in product development, industry perspective of food protein functionality, and protein-based food and non-food products.
| 1:30 p.m. | Gluten modification using sonication and hydrothermal treatment. H. SINGH, Y. Kim, R. Madl, and F. MacRitchie. Kansas State University, Manhattan |
| 1:50 p.m. | Redox effects on wheat glutenin polymerization and functionality. J.D. SCHOFIELD. University of Reading, Reading, UK |
| 2:10 p.m. | Correlation of viscoelastic properties of glutenins and molecular association with starch using capillary zone electrophoresis. M.C. Escober, G. Davila-Huerta, P. RAYAS-DUARTE, and Z. El Rassi. Oklahoma State University, Stillwater |
| 2:30 p.m. | Gluten protein function and how we are using it in product development. R.J. HAMER. Centre for Protein Technology, Wageningen, Netherlands |
| 2:50 p.m. | Discussion |
| 3:10 p.m. | Soy protein ingredients: Product development, functionality and application. A.G. ALTEMUELLER. Dupont Protein Technologies, St. Louis, MO |
| 3:30 p.m. | Transglutaminase and other enzymatic approaches to protein modification. T. PAYNE. Ajinomoto USA Inc., Ames, IA |
| 3:50 p.m. | Wheat protein functionality in product development: Industry perspectives. C.C. MANINGAT and S.D. Bassi. Midwest Grain Products, Inc., Atchison, KS |
| 4:10 p.m. | Discussion |
Wednesday,
October 16
Symposium
Pulses
- Why all the Interest?
Moderators: Linda
Malcolmson, Canadian International
Grains Institute, Winnipeg,
MB, and Joe Panozzo, Victorian
Institute for Drland Agriculture,
Horsham, VIC, Australia
In the Western world, where significant quantities of pulses are grown, pulses remain relatively unknown. In other parts of the world, pulses are used as a staple food and as a source of protein. The past decade has seen a growing interest in pulses worldwide. This symposium will explore the reported health benefits associated with pulses as well as some of the diverse and unique uses for pulses and pulse components. International collaboration, currently underway to define and measure the physical and chemical quality traits of pulses, will also be discussed.
| 1:30 p.m. | Introduction. J. PANOZZO. Victorian Institute for Dryland Agriculture, Horsham, VIC, Australia |
| 1:35 p.m. | Pulse production and utilization: A global perspective. L.J. MALCOLMSON. Canadian International Grains Institute, Winnipeg, MB |
| 2:05 p.m. | Defining pulse quality: What is it and how is it measured? J. PANOZZO. Victorian Institute for Dryland Agriculture, Horsham, VIC, Australia |
| 2:35 p.m. | Development of objective methods for measuring pulse quality. N. WANG (1), S. Symons (1), J.K. Daun (1), and L. Malcolmson (2). (1) Canadian Grain Commission and (2) Canadian International Grains Institute, Winnipeg, MB |
| 3:05 p.m. | Breeding for quality in pulse crops. A. VANDENBERG (1), T.J. Warkentin (1), and H. Muendel (2). (1) Crop Development Centre, Saskatoon, SK, Canada, and (2) Agriculture and Agri-Food Canada, Lethbridge, AB |
| 3:35 p.m. | Pulse components: Extraction, functionality and utilization. R.T. TYLER. University of Saskatchewan, Saskatoon, SK, Canada |
| 4:05 p.m. | Market opportunities for pulse nutraceuticals and functional foods. K. FITZPATRICK. Saskatchewan Nutraceutical Network, Saskatoon, SK, Canada |
| 4:35 p.m. | The European pulse market. F. MUEL. Service Technique UNIP, Paris France |
Wednesday,
October 16
Symposium
Brewing 101
Sponsor:
Corporate Development
Committee
Moderators:
William Atwell, Cargill,
Inc., Minnetonka, MN,
and Stuart Craig, Danisco,
Ardsley, NY
This symposium will cover the basics of brewing. Home and commercial brewing will be discussed along with a session on sensory evaluation of beer. A dinner after the session is being planned.
| 3:30 p.m. | Introduction. W.A. ATWELL. Cargill, Inc., Minnetonka, MN |
| 3:35 p.m. | Home brewing—Finkwell beer established 1989. W.A. ATWELL. Cargill Inc., Minnetonka, MN |
| 4:05 p.m. | The basics of mass brewing. B. MAILLETTE. Molson Canada, Montréal, QC |
| 4:35 p.m. | Pilot brewing. R.K. LEACH. Canadian Malting Barley Technical Centre, Winnipeg, MB |
| 5:05 p.m. | Sensory aspects of beer. S.Y. THOMPSON. Miller Brewing Company, Milwaukee, WI |
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