INSTRUCTIONS: Click a link at right for the corresponding schedule. On Monday, Tuesday, and Wednesday, click TECHNICAL SESSIONS for that part of the schedule. Within a session, click VIEW ABSTRACT to read it. Click HERE to search session abstracts.

• Physical Testing Methods
• Methods for Grain and Flour Testing
• Experimental Milling
• Pasta Products Analysis
• Chemical Leavening Agents

WEDNESDAY MORNING TECHNICAL SESSIONS

8:30 am—321
Fumonisins: History, biology, and significance. B. GRAMI, American Association of Cereal Chemists, St. Paul, MN. VIEW ABSTRACT

8:50 am—322
Fumonisins testing and the official inspection system. D. KENDALL, USDA Federal Grain Inspection Service, Kansas City, MO. VIEW ABSTRACT

9:10 am—323
Toxicology and pathology of fumonisins in animals and humans. D. M. TRIGO-STOCKLI, Kansas State University, Manhattan. VIEW ABSTRACT

9:30 am—324
Occurrence and stability of fumonisins in processed corn-based foods. L.B. BULLERMAN, University of Nebraska, Lincoln. VIEW ABSTRACT

8:30 am—325
Principles and practices in transgenic cereal production. M. BÅGA and R.N. Chibbar, National Research Council Canada, Saskatoon, SK. VIEW ABSTRACT

8:50 am—326
Recent achievements in cereal improvements through biotechnology. G. BARRY, Monsanto Life Sciences Company, St. Louis, MO. VIEW ABSTRACT

9:10 am—327
Improved cereal production through biotechnology. J. BLOOMER, Zeneca Plant Science, Surrey, UK. VIEW ABSTRACT

9:30 am—328
Cell biological approaches to achieve high frequencies of genetic transformation.Y. GLEBA, Icon Genetics, Inc., Princeton, NJ, and International Institute of Cell Biology, Kiev, Ukraine. VIEW ABSTRACT

9:50 am—329
Expectations on biotechnology from the baking industry. V.W. SMAIL, American Institute of Baking, Manhattan, KS. VIEW ABSTRACT

10:10 am—330
Role of biotechnology in the grain processing industry. R.T. TYLER, University of Saskatchewan, Saskatoon, SK, Canada. VIEW ABSTRACT

8:30 am—332
Effect of flour swelling and paste viscosity characteristics on the texture of Japanese alkaline noodles (ramen). G.B. CROSBIE, A.S. Ross, T. Moro, and P.C. Chiu, Agriculture Western Australia, South Perth, WA, Australia; BRI Australia Ltd., North Ryde, NSW, Australia; and Nippon Flour Mills Co. Ltd., Atsugi, Japan. VIEW ABSTRACT

8:50 am—333
Effects of enzymes in pasta and noodle production. J. QI SI and C. Lustenberger, Novo Nordisk Ferment Ltd., Dittingen, Switzerland. VIEW ABSTRACT

9:10 am—334
The role of starch interaction behaviour, pasting properties and gelatinisation temperature in pasta quality. J. VANSTEELANDT, M.-C. Hythier, J. Abécassis, and J.A. Delcour. Katholieke Universiteit Leuven, Heverlee, Belgium, and INRA, Montpellier, France. VIEW ABSTRACT

9:30 am—335
Pasta brownness: A reappraisal of its basis and prediction in durum wheat breeding. P. Feillet, C. Icard-Vernière, and J.C. AUTRAN, INRA, Montpellier, France. VIEW ABSTRACT

9:50 am—336
Study on the quality properties of Chinese and French wheat varieties for Chinese noodle making. Y. WEI, W. Du and G. Zhang, Northwest Agricultural University, Yangling Shaanxi, China. VIEW ABSTRACT

10:10 am—337
Effect of blending extra strong gluten durum wheat varieties on cooking quality of spaghetti dried at different temperatures. L.M. SCHLICHTING, B.A. Marchylo, J.E. Dexter, and J.M. Clarke, Canadian Grain Commission, Winnipeg, MB, and Agriculture and Agri-Food Canada, Swift Current, SK. VIEW ABSTRACT

8:30 am—338
Can digital image analysis be developed into a reference method for determining starch size distributions? D.B. BECHTEL, C.R. Martin and J.D. Wilson, USDA-ARS, Manhattan, KS. VIEW ABSTRACT

8:50 am—339
Image analysis of noodles: Comparison of inexpensive and traditional image capture. D.W. HATCHER and S.J. Symons, Canadian Grain Commission, Winnipeg, MB. VIEW ABSTRACT

9:10 am—340
Potential applications of data visualization in food research and manufacturing. J.S. JAVENKOSKI, J.C. Alameda, C.B. Bushell, and S.J. Schmidt, University of Illinois, Urbana and Champaign. VIEW ABSTRACT

9:30 am—341
Visualization of phase transition phenomena in a model carbohydrate food system. J.S. JAVENKOSKI, J.C. Alameda, S.J. Schmidt, S. D. Johnson, and C.B. Bushell, University of Illinois, Urbana and Champaign. VIEW ABSTRACT

9:50 am—342
Improving Hagberg falling number values through density and size separations. P.J. BUNN, G.M. Campbell, S.C.W. Hook and C. Webb, Satake Centre for Grain Process Engineering, Manchester, and RHM Technology Ltd., Wycombe, Buckinghamshire, UK. VIEW ABSTRACT

10:10 am—343
Microstructural study of Triticum aestivum wheat grain by confocal Raman microscopy. O. PIOT, J.C. Autran, and M. Manfait, Laboratoire de Spectroscopie Biomoléculaire, Reims, France, and Unité de Technologie des Céréales, INRA, Montpellier, France. VIEW ABSTRACT

10:30 am—344
Physico-chemico testing of flour protein strength. D.L. WETZEL and J.A. Sweat, Kansas State University, Manhattan. VIEW ABSTRACT

10:50 am—345
A new high-resolution digital imaging system for at-line measurement of crumb grain of baked goods. H.D. SAPIRSTEIN and R. Roller, University of Manitoba, Winnipeg, MB, Canada. VIEW ABSTRACT

8:30 am—346
A comparative sensory study of state-of-the-art techniques to counteract staling. L. CHRISTIANSEN, L. Andersen, and J.B. Nielsen, Novo Nordisk A/S, Bagsvaerd, Denmark. VIEW ABSTRACT

8:50 am—347
Determining critical wheat dough mixing characteristics using a conventional mixer. C.H. HWANG and S. Gunasekaran, University of Wisconsin, Madison. VIEW ABSTRACT

9:10 am—348
Predicting baking performance using biaxial extensional rheology. B.J. DOBRASZCZYK and J.D. Schofield, University of Reading, UK . VIEW ABSTRACT

9:30 am—349
Comparing the effect of enzyme and emulsifier-based dough conditioners on dough rheology during inflation. R. Coffey and T.J. COTTRELL, Uniqema, Brantford, ON, Canada. VIEW ABSTRACT

9:50 am—350
Relationship between mechanical properties and structure of bread crumb. M.C. ZGHAL, M.G. Scanlon, and H.D. Sapirstein, University of Manitoba, Winnipeg, MB, Canada. VIEW ABSTRACT

10:10 am—351
Mixograph analysis guidelines based on mixograph dynamics. J.L. STEELE, M.D. Shogren, and D.L. Brabec, USDA-ARS, Manhattan, KS. VIEW ABSTRACT

10:30 am—352
Studies on the effect of different ingredients on rheological and baking properties of flour using regression to fit a response surface analysis. K. Kaur and N. SINGH, Guru Nanak Dev University, Amritsar, India. VIEW ABSTRACT

10:50 am—397
Endogenous xylanase inhibitor from wheat flour: its characteristics and influence on xylanases used in bakery applications. J.F. SORENSEN and C.H. Poulsen, Danisco Ingredients, Brabrand, Denmark. VIEW ABSTRACT

8:30 am—353
A polymer science approach to starch retrogradation. I.A. FARHAT, J.M.V. Blanshard and J.R. Mitchell, University of Nottingham, Loughborough, UK. VIEW ABSTRACT

8:50 am—354
Effects of molecular structure on the retrogradation kinetics of rice amylopectins. V.M.-F. LAI, L. Shin and C.-Yi Lii, Providence University, Shalu, Taichung, Taiwan; National Chung-Hsing University, Taichung, Taiwan; and Institute of Chemistry, Taipei, Taiwan. VIEW ABSTRACT

9:10 am—355
Interactions between rice and wheat starches during gelatinization. S.-Y. LIN, J.-C. Suen, T. Gomyo and C.-Yi Lii, Chinese Culture University, Taipei, Taiwan; Kagawa Nutrition University, Chiyoda, Sakato-shi, Saitama, Japan; and Institute of Chemistry, Academia Sinica, Nankang, Taipei, Taiwan. VIEW ABSTRACT

9:30 am—356
Starch-protein-lipid interaction in a model system. G. ZHANG and B. R. Hamaker, Purdue University, West Lafayette, IN. VIEW ABSTRACT

9:50 am—357
Characteristics of prime and tailings starches isolated from waxy and non-waxy barley. L.T. NGUYEN, Z. Czuchajowska, and B.-K. Baik, Washington State University, Pullman. VIEW ABSTRACT

10:10 am—358
Monitoring the crystallization of amylose-lipid complexes during maize starch melting using temperature resolved synchrotron X-ray diffraction. A. BULEON, P. Le Bail, H. Bizot, and M. Ollivon, Institut National de la Recherche Agronomique, Nantes, France, and Université Paris Sud, Chatenay-Malabry, France. VIEW ABSTRACT

10:30 am—359
Biochemical characterization of A- and B-type starch granules in wheat endosperm. M. PENG, M. Gao, M. Båga, P. Hucl, and R. N. Chibbar, National Research Council of Canada and University of Saskatchewan, Saskatoon, SK. VIEW ABSTRACT

10:50 am—360
Differences in characteristics of starches isolated from non-waxy, partial waxy and waxy wheat. B.-K. BAIK, Z. Czuchajowska, and B. Paszczynska, Washington State University, Pullman. VIEW ABSTRACT

WEDNESDAY AFTERNOON TECHNICAL SESSIONS

1:30 pm—361
The science of hair and skin care and the functionality of natural ingredients. A.A. SORENSEN, Raffaello Research Laboratories, Inc. Torrance, CA. VIEW ABSTRACT

1:50 pm—362
Formulating wheat starch and wheat protein in personal care products. L.J. MURPHY, Shamus Industries, Richardson, TX. VIEW ABSTRACT

2:10 pm—363
Hair and skin care properties of native wheat gliadins. J. VOLLHARDT. Dragoco Inc. Totowa, NJ. VIEW ABSTRACT

2:30 pm—365
Plant-derived surfactants for personal care products. P.E. BATOR, Henkel Corp. Hoboken, NJ. VIEW ABSTRACT

2:50 pm—366
Plant-derived emollients and moisturizers for cosmetics. D. POLLOCK, Clinical Results, Inc., St. Pete Beach, FL. VIEW ABSTRACT

1:30 pm—372
WheatRite: An immunochromatography field test for preharvest sprouting. J.H. SKERRITT, R. Heywood, A. Ellis, and W. Rathmell, Quality Wheat CRC Ltd. and CSIRO, Canberra, ACT, and North Ryde, NSW, Australia. VIEW ABSTRACT

1:50 pm—368
Allelic variation at Glu-D1 loci for HMW glutenin subunits-Quantification by multistacking SDS-PAGE of wheat grown under nitrogen fertilization. J. ZHU, K. Khan, S. Huang and L. O'Brien, North Dakota State University, Fargo; Bread Research Institute of Australia, North Ryde, NSW; and University of Sydney, Narrabri, NSW, Australia. VIEW ABSTRACT

2:10 pm—369
Manipulating dough strength in wheat by the introduction and over expression of high molecular weight glutenin gene 1Ax1: Recent progress on wheat transformation, from the lab to the field. J. Zhao, S. Bean, P. McCluskey, G. Lookhart, H.-P. Zhou, W. Goure, F. Altpeter, V. Vasil, and I. K. VASIL, Monsanto, St. Louis, MO; Kansas State University and USDA-ARS, Manhattan, KS; and University of Florida, Gainesville. VIEW ABSTRACT

2:30 pm—370
Isolation of a partial isoamylase gene from a wheat cDNA library. S. NETRPHAN, R.L. Khandelwal and R.N. Chibbar, National Research Council of Canada and University of Saskatchewan, Saskatoon, SK. VIEW ABSTRACT

2:50 pm—371
Classification of the number of active starch synthase genes by NIR spectroscopy. S.R. DELWICHE and R.A. Graybosch, USDA-ARS, Beltsville, MD, and Lincoln, NE. VIEW ABSTRACT

3:10 pm—367
Effects of genetically engineered changes in HMW-GS composition on the mixing properties of wheat flour. A.E. BLECHL, J.W. Lin, M.A. Gitt, F. Bekes, P.W. Gras, and O.D. Anderson, USDA-ARS, Albany, CA, and CSIRO, North Ryde, NSW, Australia. VIEW ABSTRACT

3:30 pm—374
Genetically modified crops—Are you DNAware? B. POPPING, Eurofins Scientific, Pocklington, England. VIEW ABSTRACT

1:30 pm—375
Fouling tendencies of corn wet milling steepwater subjected to membrane filtration processing. S.R. ECKHOFF, M. Kakleas, V. Singh, R. Simms, C.B. Panchal and K.D. Rausch, University of Illinois, Urbana; Technology, Inc., Fort Smith, AR; and Argonne National Lab, Argonne, IL. VIEW ABSTRACT

1:50 pm—376
Relating corn hybrids to enhanced starch processing efficiency. K.D. RAUSCH, M. Goodwin, A.E. Haken and S.R. Eckhoff, University of Illinois, Urbana. VIEW ABSTRACT

2:10 pm—377
Measuring extractable starch in corn with NIT. M.R. PAULSEN, S.W. Mbuvi, B. Ye, N. Saker, A. Haken and S.R. Eckhoff, University of Illinois, Urbana. VIEW ABSTRACT

2:30 pm—378
Effect of adding lactic acid during steeping corn with different initial moisture content on steepwater profiles and wet milling results. P. YANG and S. R. Eckhoff, University of Illinois, Urbana. VIEW ABSTRACT

2:50 pm—379
Recovery of fiber in the corn dry-grind ethanol process: A new feedstock for valuable co-products. V. SINGH, R.A. Moreau, L.W. Doner, K.B. Hicks and S.R. Eckhoff, University of Illinois, Urbana, and USDA-ARS, Wyndmoor, PA. VIEW ABSTRACT

3:10 pm—380
The "quick fiber" process: Effect of temperature, specific gravity and percentage of residual germ. J. WAHJUDI, L. Xu, P. Wang, P. Buriak, V. Singh, M.E. Tumbleson, K.D. Rausch, and S.R. Eckhoff, University of Illinois, Urbana. VIEW ABSTRACT

3:30 pm—381
Drying kinetics of gelatinized whole wheat. M. Turhan and S. GUNASEKARAN, University of Wisconsin, Madison. VIEW ABSTRACT

1:30 pm—382
Naturally occurring resistant starch in selected grain-based foods. S.D. LEINEN, J.A. Gelroth, and G.S. Ranhotra, American Institute of Baking, Manhattan, KS. VIEW ABSTRACT

1:50 pm—383
Utilization of calcium in bread highly fortified with calcium as calcium carbonate or as whey. J.A. GELROTH, S. D. Leinen, and G.S. Ranhotra, American Institute of Baking, Manhattan, KS. VIEW ABSTRACT

2:10 pm—384
Folate and folic acid content of enriched grain products. S.E. GEBHARDT, P.R. Pehrsson, R.R. Eitenmiller, and J.M. Holden, USDA-ARS, Riverdale, MD, and University of Georgia, Athens. VIEW ABSTRACT

2:30 pm—385
Stability and dietary contribution of vitamin E added to bread. J.A. GELROTH, G.S. Ranhotra, and B.M. Okot-Kotber, American Institute of Baking and Kansas State University, Manhattan. VIEW ABSTRACT

2:50 pm—386
Total folate in enriched cereal-grain products in the U.S.: Results for the first year of fortification. J.I. RADER, FDA, Washington, DC. VIEW ABSTRACT

3:10 pm—387
SUSTAIN research on iron fortification of corn masa flour. R.F. Hurrell, L. DAVIDSSON, E. Boy, L. Bravo, and N. Hammond, Laboratory for Human Nutrition, Switzerland; INCAP, Guatemala; and ITESM, Mexico. VIEW ABSTRACT

3:30 pm—388
Micronutrient enrichment of wheat flour and instant corn masa flour in Mexico. P. RANUM, SUSTAIN, Washington, DC. VIEW ABSTRACT

3:50 pm—389
Wholemeal rye bread-Positive effects on insulin response, lipid metabolism and bowel function. K.S. Leinonen, K.S. POUTANEN, S.M. Maijala, K.H. Liukkonen, and H.M. Mykkänen, University of Kuopio, VTT Biotechnology and Food Research, Finland. VIEW ABSTRACT

1:30 pm—390
The high-molecular-weight glutenin subunit of Japanese wheat varieties. H. NAKAMURA, Tohoku National Agricultural Experiment Station, Iwate, Japan. VIEW ABSTRACT

1:50 pm—391
Effects of genotype and growing location on the dough mixing characteristics, protein content and protein quality of extra strong Glenlea-type wheats. C. LUKIE and H.D. Sapirstein. University of Manitoba, Winnipeg, MB, Canada. VIEW ABSTRACT

2:10 pm—393
Studies on structure-function relationships of friabilin. F.M. ANJUM and J.D. Schofield, University of Reading, Reading, UK. VIEW ABSTRACT

2:30 pm—394
Germinated oat proteinases that hydrolyze oat globulins. M. MIKOLA, H. Salovaara, and B.L. Jones, University of Helsinki, Finland, and USDA-ARS, Madison, WI. VIEW ABSTRACT

2:50 pm—395
In vitro polymerisation of wheat glutenin subunits. W.S. VERAVERBEKE, O.R. Larroque, F. Békés and J.A. Delcour, Katholieke Universiteit Leuven, Heverlee, Belgium, and CSIRO, North Ryde, NSW, Australia. VIEW ABSTRACT