2014 Annual Meeting Presentations

The following recorded presentations were created during the 2014 AACCI Annual Meeting in Providence, Rhode Island, U.S.A., from October 5-8, 2014.

  • Presentations are grouped by Session Title. To view the presentation titles, use the image to expand/collapse.
  • Abstracts are available to all; recorded presentations are to meeting attendees only for one (1) year. After one year, recorded presentations are free for current AACCI members. If you were unable to attend this year's meeting, recordings are available for purchase through the AACCI Store.
    expand A Fresh Look at Yeast Functionality in Leavened Cereal Dough Systems
    Evaluating the impact of yeast fermentation on bread dough matrix rheology
    C. M. COURTIN (1), M. N. Rezaei (1), V. B. Jayaram (1). (1) KU Leuven, Leuven, Belgium
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    expand Best Student Research Paper Competition
    Improving wheat milling and baking quality via development of novel Puroindoline alleles.
    J. D. KAMMERAAD (1), J. M. Martin (1), S. Cuesta (2), A. Hogg (1), M. Giroux (1). (1) Montana State University, Bozeman, MT, U.S.A.; (2) University of Córdoba, Córdoba, Spain
    View Abstract | View Presentation

    expand Biopolymer Structure
    The structural evolution of gluten in refined and whole grain breads: A study of soft and hard wheat breads from flour to final product
    J. E. BOCK (1), K. Seetharaman (2). (1) University of Guelph, Guelph, ON, Canada; (2) University of Minnesota, St. Paul, MN, U.S.A.
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    expand Carbohydrates Quality and Health Impact: The Good, the Bad, and the Ugly!
    Carbohydrates and metabolic health: Review of the latest evidence.
    S. ROBERTS (1). (1) Tufts Univ, Boston, MA, U.S.A.
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    expand Cereal Foods: Opportunities in the Oriental World
    expand Conversations Matter - on overcoming barriers to whole grain consumption
    Correlation between whole wheat bread consumer hedonic overall liking score and trained panel quantitative descriptive analysis results  
    . (1) 1Cargill Horizon Milling, Minnetonka, MN, U.S.A.; (2) 2Cargill Global Food Research, Wazyta, MN, U.S.A.; (3) 3Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, U.S.A., Raleigh, NC, U.S.A.; (4) 1Car
    View Abstract | View Presentation

    expand Conversations Matter on DON in Cereals - Keys to Successful Global Management
    Deoxynivalenol at FDA and Codex
    Lauren Posnick Robin. FDA/CFSAN, College Park, MD, USA
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    Deoxynivalenol (DON): Potential Impacts of Condex Guidelines on Food Trade
    Felicia Wu. Michigan State University, East Lansing, MI, USA
    View Abstract | View Presentation

    expand Current and Future Potentials of Sprouted Grains as Healthy Ingredients
    Physiology and genetics of low input malting and brewing.
    G. B. FINCHER (1). (1) University of Adelaide, Adelaide, Australia
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    Innovations in pulse processing technology and equipment.
    C. MÜHLHERR (1). (1) Bühler AG, Uzwil, Switzerland
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    expand Current Issues in Milling (Phil Williams Award)
    How wheat breaks: New insights from compositional analysis and modelling
    G. CAMPBELL (1), S. Galindez-Najera (1), C. Barron (2), V. Lullien-Pellerin (2). (1) Univ of Manchester, Manchester, United Kingdom; (2) INRA, Montpellier, France
    View Abstract | View Presentation

    expand Digestive Properties of Starch
    expand Effects of Ingredients and Additives on Cereal Product Quality
    Starch modification with stearic acid for ‘clean’ label starches
    M. N. EMMAMBUX (1). (1) Univ of Pretoria, Pretoria, South Africa
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    expand Emerging Genetic Methods in Cereal Grain Quality Improvement
    Increasing resistant starch content in wheat grain using TILLING.
    B. HAZARD (1), X. Zhang (1), M. Naemeh (1), J. Dubcovsky (1). (1) University of California, Davis, Davis, CA, U.S.A.
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    expand Enzymes in Cereal-Based Food Products
    Elucidating the role of wheat endogenous lipids in bread making
    L. R. GERITS (1), B. Pareyt (1), J. A. Delcour (1). (1) KU Leuven, Leuven, , Belgium
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    expand Extrusion Technology for Cereal Products
    Stochastic study of flow and expansion of starch-based melts during extrusion – Model development and validation
    P. H. Manepalli (1), H. Dogan (1), J. Mathew (2), S. ALAVI (1). (1) Kansas State University, Manhattan, KS, U.S.A.; (2) FritoLay Research & Development, Plano, TX, U.S.A.
    View Abstract | View Presentation

    Second generation snacks from mixtures of cottonseed meal and nixtamalized maize flours produced by single screw extrusion.
    E. DELGADO (1), D. Reyes-Jaquez (2), N. Flores (1), T. Wedegaertner (3). (1) New Mexico State University, Las Cruces, NM, U.S.A.; (2) Instituto Tecnologico de Durango, Durango, Mexico; (3) Cotton Inc, Cary, NC, U.S.A.
    View Abstract | View Presentation

    expand Gut Microbiota The New Frontier - The Role of Cereal Grains and Fiber
    Gut microbiota: Who's there? Overview of the role of gut microbiota and health.
    S. O'KEEFE (1). (1) Univ of Pittsburgh, Pittsburgh, PA, U.S.A.
    View Abstract | View Presentation

    expand Methods for Seed Quality Assessment (Bushuk Award)
    Walter Bushuk Graduate Research Award - Development of improved methods to evaluate the gluten quality of wheat flours
    S. M. THANHÄUSER (1), H. Wieser (1), P. Köhler (1). (1) German Research Center for Food Chemistry, Freising, Germany
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    expand Modification of Cereal Ingredients
    Effect of alkali treatment on waxy wheat starch
    L. COPELAND (1), S. Al-Dhaher (1). (1) Univ of Sydney, Sydney, NSW, Australia
    View Abstract | View Presentation

    expand Perennial Grasses: Can They Replace Annual Grains in the Future?
    Developing cropping systems that produce food and ecosystem services.
    D. WYSE (1). (1) Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, U.S.A.
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    Grass to Grain: Sustainable food by design.
    L. R. DEHAAN (1), X. Zhang (2), J. Anderson (2). (1) The Land Institute, Salina, KS, U.S.A.; (2) University of Minnesota, Saint Paul, MN, U.S.A.
    View Abstract | View Presentation

    expand Phenolic Compounds: Interactions and Health Effects
    Effects of sorghum polyphenols on wheat protein profile during tortilla processing
    K. L. Dunn (1), A. L. GIRARD (1), S. R. Bean (2), J. M. Awika (1). (1) Texas A&M University, College Station, TX, U.S.A.; (2) USDA-ARS-GMPRC, Manhattan, KS, U.S.A.
    View Abstract | View Presentation

    Phenolic Compounds and Antioxidant Properties during Production of Bread from Purple-Colored Wheat Grains
    L. YU (1), T. Beta (2). (1) Univ of Manitoba, Winnipeg, MB, Canada; (2) University of Manitoba, Winnipeg, MB, Canada
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    expand Providing Solutions with Pulse Ingredients in Product Development Applications
    expand Quest for World's Protein Needs - Cereal & Legume Proteins: Chemistry and Food Applications
    Cereal proteins: Fundamental understanding for processing applications.
    F. BONOMI (1), A. Barbiroli (1), S. Iametti (1), M. Marengo (1), M. Miriani (1), M. A. Pagani (1). (1) University of Milan, DeFENS, Milan, Italy
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    expand Reformulating Cereal Foods for Special Purposes
    What’s NEXT? Future Trends & Insights Shaping Natural Products in the Cereal Category
    C. Mast (1), B. TUOHIG (1). (1) New Hope Natural Media, Boulder, CO, U.S.A.
    View Abstract | View Presentation

    expand Rheological and Spectroscopic Methods (Brabender Award)
    Utilisation of an X-ray micro-computed tomography (µCT) density calibration to estimate whole maize kernel density for hardness classification
    A. GUELPA (1), A. Du Plessis (2), M. Kidd (3), M. Manley (1). (1) Stellenbosch University, Stellenbosch, South Africa; (2) CT Scanner, CAF, Stellenbosch University, Stellenbosch, South Africa; (3) Centre for Statistical Consultation, Stellenbosch University, Stellenbosch, South Africa
    View Abstract | View Presentation

    expand Science Cafe: Accurate Gluten Quantitation in Foods and Beverages—A Mission Impossible
    Pros and cons of immunological methods.
    M. TILLEY (1), C. Don (2), K. Konitzer (3), P. Koehler (4). (1) USDA-ARS, Manhattan, KS, U.S.A.; (2) CDC Foodphysica, Driel, Netherlands; (3) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany; (4) Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany
    View Abstract | View Presentation

    expand Science Cafe: Starch Bioengineering, Structure, and Function
    Understanding starch biosynthesis in order to control its structure, composition and properties.
    S. ZEEMAN (1). (1) ETH Zurich, , , Switzerland
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    Barley grain composition and metabolism over development and germination.
    A. BLENNOW (1). (1) Univ of Copenhagen, Frederiksberg C, Denmark
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    expand Shelf-Life—Navigating the Meaning and Measurement of Shelf-Life in Grain Ingredients and Foods
    Defining and measuring shelf-life in foods and ingredients.  Protecting the sensory gold standard while preventing food waste.
    M. SEWALD (1). (1) General Mills Inc./Medallion Labs, Minneapolis, MN, U.S.A.
    View Abstract | View Presentation

    Shelf-life indicators in whole grain flours
    D. ROSE (1). (1) Univ of Nebraska, lincoln, NE, U.S.A.
    View Abstract | View Presentation

    expand Statistics Supporting Food Safety and The AACCI Initiatives
    Designing a collaborative study.
    T. C. NELSEN (1). (1) independent, Port Byron, IL, U.S.A.
    View Abstract | View Presentation

    expand Structure and functionality of Dietary Fiber
    Revealing the link between water distribution and texture properties in bran rich pasta
    T. STEGLICH (1), D. Bernin (2), M. Langton (3). (1) SIK – The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden; (2) Swedish NMR Centre,University of Gothenburg, Gothenburg, Sweden; (3) Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
    View Abstract | View Presentation

    Enzymic modification and measurement of wheat flour arabinoxylan  
    B. V. MCCLEARY (1), V. McKie (2), J. Larkin (3), A. Draga (3). (1) Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland; (2) Megazyme International Ireland., Bray, County Wicklow, Ireland; (3) Megazyme International Ireland, Bray, County Wicklow, Ireland
    View Abstract | View Presentation

    expand Symposium: Baking Market Trends Special Session
    Wheat Sprouting Enhances Bread Baking Performance
    K. RICHTER (1), K. Richter (1), K. Christiansen (2), G. Guo (1). (1) Horizon Milling, Minnetonka, MN, U.S.A.; (2) Cargill Malt, Spiritwood , ND, U.S.A.
    View Abstract | View Presentation

    expand Symposium: Protein-Starch Interactions and Their Importance in End-Product Quality
    Open Discussion
    C. DON (1). (1) CDC Foodphysica, Driel, Netherlands
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    expand Technology for the Baker in Response to Regulations & Market Trends
    Wheat Agronomic and Fertilization: Impacts to biscuit quality.
    I. MOREIRA DE ALMEIDA (1). (1) Mondelez, Saclay, France
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    expand The Use of New Technologies in the Determination and Enhancement of Rice Grain Quality
    The use of SEC for accurate determination of amylose content in rice.
    M. A. FITZGERALD (1). (1) University of Queensland, St Lucia, Australia
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