7:00-8:30 am Texas A&M Alumni Breakfast

7:00 am-5:00 pm Speaker slide preparation room open

7:30-8:30 am Cincinnati Section Breakfast Meeting.

7:30-8:30 am Past Presidents' Breakfast

7:30-8:30 am Exhibitor Advisory Committee Meeting

8:00-9:00 am Foundation Board Meeting

8:00 am-Noon AACC Foundation Silent Auction. Bidding on items closes at noon

8:00 am-Noon AACC Marketplace

8:00 am-5:00 pm Posters available for viewing

8:00 am-5:00 pm Registration

8:00 am-8:00 pm Room available for small group meetings (sign up at the registration desk)

9:00-11:30 am Eagan Press Committee

9:00 am-Noon Table Top Exhibits

10:00 am-12:15 pm Authors present at posters

11:30 am-1:30 pm Nutrition Division Luncheon and Business Meeting

Noon-1:30 pm AACC Eagan Press Editorial Advisory Board Luncheon and Meeting

Noon-1:30 pm Milling and Baking Division Luncheon

Noon-1:30 pm Rheology Division Luncheon and Business Meeting

Noon-1:30 pm Technical Committee Meetings (lunch)

• Minerals and Trace Elements
• Oat Products
• Mycotoxins in Cereal Products
• Rice Milling and Quality

Noon-2:00 pm Flavor and Additives Division Luncheon

1:30-3:00 pm Membership Recruitment Committee Meeting

1:30-3:30 pm AACC Foundation Board

2:00-3:30 pm International Committee Meeting

2:00-4:00 pm Scientific Advisory Panel

4:00-5:00 pm Pacific Northwest Section

4:00-5:00 pm Europe Section Meeting

4:00-6:00 pm Professional Development Panel Meeting

4:00-6:00 pm Technical Committee Meetings

• Vitamin Analysis
• Ingredient Quality
• Yeast Evaluation

5:00-6:00 pm International Attendee Welcome Reception

5:00-6:00 pm Osborne Committee Meeting

6:00-10:00 pm European Section Jazz Dinner

6:30-10:00 pm Carbohydrate Division Dinner

TUESDAY MORNING - TECHNICAL SESSIONS

Osborne Medal Award Address
8:30 am
On the Shoulder of Giants—An Adventure in Cereal Chemistry. J. BIETZ

8:30 am—59
Improving the processing properties of wheat by genetic engineering. P.R. SHEWRY, A.S. Tatham, F. Békés, P. Barcelo and P.A. Lazzeri, IACR-Long Ashton Research Station, University of Bristol, Long Ashton, Bristol, UK; CSIRO, North Ryde, NSW, Australia; and DuPont CIC, IACR-Rothamsted, Harpenden, Herts., UK. VIEW ABSTRACT

8:50 am—60
Enzymes as dough conditioners. H. MOONEN, Quest Intl BV, Naarden, Netherlands. VIEW ABSTRACT

9:10 am—61
Trans reduction/elimination in baked products. W. LOH, Cargill Foods Inc., Minneapolis, MN. VIEW ABSTRACT

9:30 am—62
Alternatives to chlorination for cake flour production. S.P. CAUVAIN, Campden & Chorleywood Food Research Association, Chipping Campden, UK. VIEW ABSTRACT

9:50 am—63
Solvent retention capacity testing: What is it and what can it do for you? D. GANNON, Nabisco, Toledo, OH. VIEW ABSTRACT

8:30 am—64
Using the near infrared to measure moisture and oil in food. D. JOY, NDC Infrared Engineering, Irwindale, CA. VIEW ABSTRACT

8:50 am—65
Sensor technology for measuring grain volatiles and odors. L.M. SEITZ, USDA-ARS, Manhattan, KS. VIEW ABSTRACT

9:10 am—66
Whole cell bioluminescent biosensors for on-line processing. G.S. SAYLER, M. Simpson, B. Applegate, D. Nivens, and S. Ripp. VIEW ABSTRACT

9:30 am—67
Automated sorting of tree nuts. T. PEARSON, USDA-ARS, Albany, CA. VIEW ABSTRACT

9:50 am—68
Infrared microscopy for grain processing. D.L. WETZEL, Kansas State University, Manhattan. VIEW ABSTRACT

8:30 am—69
Fundamental aspects of linear regression. T.C. NELSEN, USDA-ARS, Peoria, IL. VIEW ABSTRACT

8:50 am—70
Curvilinear regression. T. W. POPHAM, USDA-ARS, Stillwater, OK. VIEW ABSTRACT

9:10 am—71
Regression with analysis of variance. H.D. PETERSEN, USDA-ARS, College Station, TX. VIEW ABSTRACT

9:30 am—72
Comparing trends. D.L. BOYKIN, USDA-ARS, Stoneville, MS. VIEW ABSTRACT

10:00 am—73
Using statistical techniques to improve the estimation of quality. H.M. ALLEN, P.J. Martin, and A.B Frensham. NSW Agriculture, Wagga Wagga, Australia. VIEW ABSTRACT

10:20 am—74
Comparison of calibrations based on partial least squares and multiple linear regression for near-infrared prediction of composition and functionality in grains. P. WILLIAMS, Canadian Grain Commission, Winnipeg, MB. VIEW ABSTRACT

8:30 am—75
Strategy for identifying genes and QTLs underlying grain quality characteristics in rice. S. McCouch, J. Li, J. Xiao, S. Grandillo, S.N. Ahn, S.D. Tanksley, L. Jiang, and L. Yuan. VIEW ABSTRACT

8:50 am—76
Adjusting rice grain quality through induced mutation. J.N. RUTGER, Dale Bumpers National Rice Research Center, USDA-ARS, Stuttgart, AR. VIEW ABSTRACT

9:10 am—77
Novel instrumental techniques to evaluate rice germplasm quality. J.-.F MEULLENET, University of Arkansas, Fayetteville, AR. VIEW ABSTRACT

9:30 am—78
Effect of shear rate on the viscoamylographic profile of rice flours and starches. C.F. SHOEMAKER, University of California, Davis, CA. VIEW ABSTRACT

10:00 am—79
Incorporating the glass transition temperature in rice drying and tempering to optimize milling quality. A.G. CNOSSEN, T.J. Siebenmorgen, and J.D. Reid, University of Arkansas, Fayetteville. VIEW ABSTRACT

10:20 am—80
Individual rice kernel size distributions during drying. R.C. BAUTISTA and T.J. Siebenmorgen, University of Arkansas, Fayetteville. VIEW ABSTRACT

10:40 am—81
The effect of panicle blast on the physical properties and milling quality of rice cultivar M202. B.L. CANDOLE, T.J. Siebenmorgen, R.D. Cartwright and F.N. Lee, University of Arkansas, Fayetteville and Little Rock, and Rice Research and Extension Center, Stuttgart, AR. VIEW ABSTRACT

TUESDAY AFTERNOON - TECHNICAL SESSIONS

1:30 pm—281
Whole grain intake and chronic disease: Defining the impact. D.R. JACOBS, Jr., M.A. Pereira, J. Slavin, and L. Marquart, University of Minnesota, St. Paul, and General Mills, Inc., Minneapolis, MN. VIEW ABSTRACT

1:50 pm—282
Whole grain consumption and chronic disease: Potential mechanisms. J. Slavin, L.M. MARQUART, and D. Jacobs, Jr., University of Minnesota, St. Paul and Minneapolis, and General Mills, Inc., Minneapolis, MN. VIEW ABSTRACT

2:10 pm—283
Improvement in insulin resistance related to whole grains and fiber. J. HALLFRISCH, USDA-ARS, Beltsville, MD. VIEW ABSTRACT

2:30 pm—284
Antioxidants in wheat and wheat-based breakfast cereals. A.J. Baublis, F.M. Clydesdale, and E.A. DECKER, Coca Cola Company, Atlanta, GA, and University of Massachusetts, Amherst. VIEW ABSTRACT

2:50 pm—285
Dietary intake of whole grain vs. recommendations. J. ADAMS, Wheat Foods Council, Parker, CO. VIEW ABSTRACT

1:30 pm—286
Effect of hot air drying of wheat gluten on its stretching properties. F. MEUSER, A. Kutschbach, R. Kieffer, and H. Wieser, Technical University of Berlin, Berlin, Germany, and Kurt- Hess-Institut für Mehl- und Eiweißforschung, Garching, Germany. VIEW ABSTRACT

1:50 pm—287
Gluten "gelatinization": I Gluten thermostability. M.I.P. KOVACS, S.M. Woods, G. Dahlke, A.P. Sarkar, N.K. Howes, Ch. Wang, R. DePauw, R. McKenzie, and D. Brown. Agriculture and Agri-Food Canada, Winnipeg, MB, and Swift Current, SK, and Canadian International Grains Institute, Winnipeg, MB. VIEW ABSTRACT

2:10 pm—288
Gluten "gelatinization": II Gluten composition, gluten thermostability and flour quality. M.I.P. KOVACS, P. Chen, A.P. Sarkar, J. Long, B. X. Fu, C. Wang, G. Dahlke, N.K. Howes, R. DePauw, R. McKenzie, and D. Brown, Agriculture and Agri-Food Canada, Winnipeg, MB, and Swift Current, SK, and Canadian International Grains Institute, Winnipeg, MB. VIEW ABSTRACT

2:30 pm—289
Characterization of gluten proteins using flow field flow fractionation and multi-angle laser light scattering. A.A. TSIAMI and J.D. Schofield, University of Reading, Reading, UK. VIEW ABSTRACT

2:50 pm—290
Use of frit-inlet/frit-outlet flow field-flow fractionation and size exclusion HPLC to assess effects of mixing on the size distribution of gluten proteins. K. TAKATSU, S.G. Stevenson, and K.R. Preston, Yamazaki Baking Co., Ltd., Tokyo, and Canadian Grain Commission, Winnipeg, MB. VIEW ABSTRACT

1:30 pm—291
Recent developments in NIR analysis of grains and grain products. B.G. OSBORNE, BRI Australia Ltd., North Ryde, NSW. VIEW ABSTRACT

1:50 pm—292
Multi-grain quality testing using the Single-Kernel Characterization System. B.G. OSBORNE, Z. Kotwal and R. Jackson, BRI Australia Ltd, North Ryde, NSW. VIEW ABSTRACT

2:10 pm—293
Monitoring dough development in real time using a near infrared spectrometer. J. PSOTKA, R. Chen, and M. Olewnik, American Institute of Baking, Manhattan, KS. VIEW ABSTRACT

2:30 pm—294
Application of near infrared transmission analyzer for segregation of wheat based on protein content. H.-Y. KOH, Z. Czuchajowska, and B.-K. Baik, Washington State University, Pullman. VIEW ABSTRACT

2:50 pm—295
Oscillatory polymer near-IR spectroscopic measurement of structural orientation. J.A. SWEAT and D.L. Wetzel, Kansas State University, Manhattan. VIEW ABSTRACT

3:10 pm—296
The impact of multiple calibrations on the accuracy of near-infrared analyses in grain markets. C.R. HURBURGH, JR., G.R. Rippke, and T.J. Brumm, Iowa State University, Ames, and MBS, Inc., Story City, IA. VIEW ABSTRACT

3:30 pm—297
Performance expectations for near infrared analyzers. C.R. HURBURGH, JR., G.R. Rippke, and T.J. Brumm, Iowa State University, Ames, and MBS, Inc., Story City, IA. VIEW ABSTRACT

3:50 pm—373
Preliminary results of desirable lipid wheat screening. R.L. MADL and D.L. Wetzel, Kansas State University, Manhattan. VIEW ABSTRACT

1:30 pm—299
Vital gluten as a flour improver. D. Weipert and M.G. LINDHAUER, Federal Center for Cereal, Potato and Lipid Research, Detmold, Germany. VIEW ABSTRACT

1:50 pm—300
Relationship between the maximum level of gaseous acetic acid treatment on breadmaking and the protein content in wheat flour. M. SEGUCHI and M. Hayashi, Kobe Women's University, Suma-ku, Kobe City, Japan. VIEW ABSTRACT

2:10 pm—301
Understanding arabinoxylan and endoxylanase functionality in breadmaking: Predicting and monitoring endoxylanase functionality. C. COURTIN, H. Van Den Broeck, and J.A. Delcour, Katholieke Universiteit Leuven, Heverlee, Belgium VIEW ABSTRACT

2:30 pm—302
The effect of whey protein isolate on mixing and viscosity building characteristics of wheat flour. E.E. HOLTON and E.H. Asp, University of Minnesota, St. Paul VIEW ABSTRACT

2:50 pm—303
Improved stability of prefermented frozen lean wheat doughs by CMC. J. RÄSÄNEN, L. Voivala, and K. Autio, Vaasan & Vaasan Oy, Espoo, and VTT Biotechnology and Food Research, Finland VIEW ABSTRACT

3:10 pm—304
Carbohydrate hydrolases and their application in breadmaking. J.M. HIGGINS and D.M. Small, Victoria University of Technology, Melbourne, Australia VIEW ABSTRACT

3:30 pm—305
The effect of cellulose on blueberry muffins. A.C. Su and J.F. ANG, Fiber Sales & Development Corp., St. Louis, MO VIEW ABSTRACT

1:30 pm—306
Properties of industrial starches. W. VORWERG, S. Radosta, A. Kröger, and M.G. Lindhauer, Fraunhofer-Institute for Applied Polymer Research, Teltow, and Germany Federal Centre for Cereal, Potato and Lipid Research, Detmold, Germany VIEW ABSTRACT

1:50 pm—307
Starch based stabilisation and controlled release systems. P. Myllärinen, R. Lahtinen, K. Poutanen, and P. FORSSELL, VTT Biotechnology and Food Research, Finland VIEW ABSTRACT

2:10 pm—308
Properties of starch-poly(hydroxyester ether) composites and laminates. J. W. LAWTON and J. L. Willett, USDA-ARS, Peoria, IL VIEW ABSTRACT

2:30 pm—309
Changes in the soluble starch component of masa associated with adhesiveness. M.B. MIKLUS and B.R. Hamaker, Purdue University, West Lafayette, IN VIEW ABSTRACT

2:50 pm—310
Small granule starches from wheat, amaranth and quinoa as components for novel biodegradable two-phase compounds. E.C. WILHELM, H. Themeier, H. Mack and M.G. Lindhauer, Institute for Cereal, Potato and Starch Technology, Federal Centre for Cereal, Potato and Lipid Research, Detmold, Germany VIEW ABSTRACT

3:10 pm—311
Characteristics of starches modified using liquid ammonia and ethanol. R. JACKOWSKI, Z. Czuchajowska, and B.-K. Baik, Washington State University, Pullman VIEW ABSTRACT

3:30 pm—312
Digestion profile of extruded rice flour using alpha-amylase. R.J. BRYANT, R. Kadan, and D. Boykin, USDA-ARS, Stuttgart, AR, New Orleans, LA, and Stoneville, MS VIEW ABSTRACT

3:50 pm—313
Indigestible dextrin from high amylose corn mutant starches. Y. WANG, R. Kozlowski, and G. Delgado, Cerestar USA, Inc., Hammond, IN VIEW ABSTRACT

1:30 pm—314
Food polymer science, the capillary rheometer, and extrusion. B. STRAHM, B. Plattner, G. Huber, and G. Rokey, Wenger Manufacturing, Inc., Sabetha, KS VIEW ABSTRACT

1:50 pm—315
Influence of corn hybrid on milling and extrusion product performance. M.N. SPELLER, J.F. Faller and K.D. Rausch, University of Illinois, Urbana VIEW ABSTRACT

2:10 pm—316
Impact of processing aids on the quality and cost of extruded rice crisps, on a single-screw extruder. C. MAIR and K. Matson, Extru-Tech, Inc., Sabetha, KS VIEW ABSTRACT

2:50 pm—318
Effect of different ingredients on extrusion behavior of corn grit. P.K. Bath and N. SINGH, Guru Nanak Dev University, Amritsar, India VIEW ABSTRACT

3:10 pm—319
Impact on quality of corn curls based on the processing aid used. S. PEIRCE RIBUS, Inc. St. Louis, MO VIEW ABSTRACT

3:30 pm—320
Characteristics of extruded products for instant cereal drinks. S. Wei, G.H. RYU and P.K.W. Ng, Michigan State University, East Lansing VIEW ABSTRACT