| Tuesday, April 26th 2016 at Centro Congressi “Giovanni XXIII” Entrance Hall |
| 16:00-20:00 |
Registration |
| 18:00-19:30 |
"Meet and Greet" (welcome reception and buffet) at Centro Congressi
“Giovanni XXIII” Entrance Hall |
| |
| Wednesday, April 27th at Centro Congressi “Giovanni XXIII” |
| Introductions to the 15th EYCSTW |
| 09:00 |
Peter Weegels, Cereals & Europe
Francesco Bonomi, DeFENS, University of Milan
Aboubakry Diallo, Cereals & Europe
Mauro Marengo, DeFENS, University of Milan |
| 09:30-10:00 |
Keynote lecture
Prof. Francesco Bonomi: The role of macromolecular structure in
cereals and cereal-based products |
| 10:00-10:15 |
Barbara Lexhaller: Pathogenesis of celiac disease: Identification of covalent conjugates between tissue transglutaminase and gluten peptides from different cereals |
| 10:15-10:30 |
Sabina Karp: Muffins with cocoa dietary fiber and steviol glycosides as an pro-healthy alternative to chocolate muffins |
| 10:30-10:45 |
Stephanie Jeske: Evaluation of physicochemical and glycemic properties of commercial plant-based milk substitutes |
| 10:45-11:15 |
Coffee break & Networking |
| 11:15-11:30 |
Sultan Damla Bilgili: Advantage of using extrusion technology for the reduction of antinutritional factors in faba bean flour |
| 11:30-11:45 |
Marcin Kurek: Particle size of dietary fiber preparation affects selected vitamin B bioaccessibility in fortified wheat bread |
| 11:45-12:00 |
Seher Serin: The effect of cooking time on starch digestibility characteristics and bile acid binding capacity of pasta |
| 12:00-12:15 |
Gülden Göksen: Nutritional properties of bread substituted with Date seeds powder |
| 12:15-12:30 |
Aylin Sahin: Fundamental studies on the reduction of sugar in burger buns |
12:30-12:45
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Michela Alfieri: Maize inbred lines: nutritional and technological characteristics suitable for food |
| 12:45-14:00 |
Lunch @ Centro Congressi “Giovanni XXIII” |
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Session 2: Bioactive compounds
Chair: Mauro Marengo (University of Milan) |
| 14:00-14:15 |
Parisa Abbasi Parizad: Pigmented grains as a source of immunomodulating bioactives |
| 14:15-14:30 |
Debora Giordano: Phenolic acid and antioxidant activity evolution during kernel development of colored corn grain and relationship with mycotoxin contamination |
| 14:30-14:45 |
Imran Pasha: Antioxidant scenario of value added bread supplemented with fenugreek |
| 14:45-15:00 |
Sandra Perez-Quirce: Enrichment of gluten-free doughs and breads with β- glucans extracted from Pleurotus ostreatus |
| 15:00-15:15 |
Betül Bay: Incorporation of black carrot pomace powder into bread as an antioxidant |
| 15:15-15:30 |
Anja Brøgger: Impact of sodium chloride on moisture sorption of starches |
| 15:30-15:45 |
Refreshments |
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Session 3: Enzymes
Chair: Francesco Bonomi (University of Milan) |
15:45-16:00
|
Sara Melis: A lipase based study of wheat endogenous lipid and puroindoline functionality in bread making with flour from near-isogenic wheat lines |
| 16:00-16:15 |
Laura Román: Functional properties of native maize and extruded flours modified by branching enzyme and maltogenic α-amylase |
16:15-16:30
|
Annelien Verbauwhede: Impact of endopeptidase activity during the baking phase in straight dough bread making on gluten network formation and bread crumb texture |
| 16:30-16:45 |
Yan Xu: Exopolysaccharides production during the fermentation of faba bean flour by Leuconostoc mesenteroides DSM 20343 |
| 16:45 |
Free time |
| 19:00 |
Dinner @ La Marianna (Bergamo Upper Town) |
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| Thursday, April 28th at Centro Congressi “Giovanni XXIII” |
Session 4: Crop Quality
Chair: Peter Weegels (Chairman C&E) |
| 09:00-09:15 |
Marianne Joubert: Impact of durum wheat grain composition on semolina yield and pasta quality |
| 09:15-09:30 |
Bernadett Langó: Carbohydrate composition of Hungarian triticale genotypes |
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Session 5: Processing
Chair: Peter Weegels (Chairman C&E) |
| 09:30-09:45 |
Bettina Bellocq: Description of rolling as unit operation during the couscous process |
| 09:45-10:00 |
Niels De Brier: The potential benefits of wheat pearling prior to milling for producing bran with improved nutritional and technological properties |
| 10:00-10:15 |
Timothée Gally: A comparative study on bread staling when baking with ohmic heating or conventional baking using a Peltier baking module |
| 10:15-10:30 |
Rita Laukemper: Relation between adhesion properties of cereal doughs and microbial contamination of proofing trays - Influence of the surface character |
| 10:30-11:00 |
Coffee break & Networking |
| 11:00-11:15 |
Anja Nicolodi: Baking performances of sprouted wheat flour |
| 11:15-11:30 |
Eva Van der Maelen: Investigation of the fermentation capacity of different Saccharomyces cerevisiae strains in bread dough |
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Session 6: Methods in Cereal Science
Chair: Alessandra Marti (University of Milan) |
| 11:30-11:45 |
Mareile Heitmann: Influence of sourdough type and quantity on gluten quality parameters measured by Gluten Peak Tester following a correlation analysis on bread quality parameters |
| 11:45-12:00 |
Renáta Németh: Investigation of the applicability of a micro-scale baking test in wheat quality research |
| 12:00-12:15 |
Claudia Vogel: Development of a LC-MS/MS method to quantify puroindolines in wheat grain |
| 12:15-12:30 |
Minna Juvonen: Structural characterization of cereal-based oligosaccharides by MS/MS |
| 12:30-13:30 |
Lunch @ Centro Congressi “Giovanni XXIII” |
| 13:45 |
Trip to “Valdigrano” Pasta-Making Plant in Rovato |
| 16:30 |
Trip to Gandino “Mais Spinato” Community
• Production and milling of this ancient corn variety
• Visit to the local museum
• Discussion on the topic: “Product Environmental Footprint in the Agri-Food Productions” - IEFE Bocconi Milano |
| 20:00 |
Dinner @ Locanda “Il Centrale” |
| Friday, April 29th at Centro Congressi “Giovanni XXIII” |
| 09:00-09:30 |
Keynote lecture
Dr. Alessandra Marti: How to replace gluten functionality in gluten-free pasta? Traditional and novel technologies |
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Session 7: Gluten-Free Foods
Chair: Mauro Marengo (University of Milan) |
| 09:30-09:45 |
Hanne Masure: The role of buckwheat flour in the quality determination of gluten-free starch bread |
| 09:45-10:00 |
Joana Pico: Aroma profiles of different gluten-free doughs and crumbs |
| 10:00-10:15 |
Marina Villanueva: Applications of Ethiopian tef varieties in formulation of high nutritional profile gluten-free breads |
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Session 8: Mechanical and Rheological Properties
Chair: Aboubakry Diallo (Cereals & Europe) |
| 10:15-10:30 |
Silvia Brandner: Imitation of wheat dough by a synthetic polymer-based medium to investigate gas forming and holding capacity |
| 10:30-11:00 |
Nesrin Hesso: Role of ingredient interactions on structural and physycal characteristics of cake batter |
| 11:00-11:15 |
Coffee break & Networking |
| 11:15-11:30 |
Sabina Jakobi: Influence of mechanical stress on starch structure and functionality |
| 11:30-11:45 |
Camino Martínez Mancebo: Effect of the inclusion of different soluble and insoluble fibres on sugar-snap cookie quality |
| 11:45-12:00 |
Miriam Zanoletti: Including buckwheat bran in wheat dough and bread: what happens? |
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Session 9: Product Reformulation
Chair: Alessandra Marti (University of Milan) |
| 12:00-12:15 |
Kamuran Öztop: Production of bakery products added carob (locust bean) |
| 12:15-12:30 |
Gaetano Cardone: Sprouted wheat as an alternative to conventional flour improvers |
| 12:30-13:00 |
Final Discussion & Closing Remarks |
| 13:00 |
Lunch @ Centro Congressi “Giovanni XXIII” |
