Using Cereal Science and Technology for the Benefit of Consumers : Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UK

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the 'grain chain' from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration. The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed. The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread Congress High-quality papers highlighting the most recent developments in cereal science and technology Benefits for the industry and consumers are discussed Content: Front matter , Page i Copyright , Page ii Preface , Page xi , Stanley P. Cauvain Congress welcome address , Pages 3-4 Opening technical address: Supporting the path from wheat genomics to a slice of bread , Pages 5-9 , P.V. Biscoe Evaluation of wheat quality for the UK in the HGCA recommended list system , Pages 13-17 , J.A. McVittie, G.J. Jellis, A. Flux Breeding breadmaking varieties for European markets , Pages 18-23 , I.M. Foot, W.J. Angus Selection of breeders' lines for wheat quality: Australian innovations , Pages 24-28 , W.G. Rathmell, C.W. Wrigley, I.L. Batey, N. Howes, P.J. Sharp, A. Kilian Wheat breeding in Australia , Pages 29-33 , L O'Brien Roles of the four ARS regional wheat quality laboratories in U.S. wheat quality improvement , Pages 34-38 , O.K. Chung, C.S. Gaines, C.P. Morris, G.A. Hareland Wheat breeding in the Great Plains of North America - past, present and future , Pages 39-43 , R.A. Graybosch, P.S. Baenziger, F. Hundera, I. Dwiekat Breeding for improved stability in bread-making quality , Pages 44-48 , E. Johansson, M.-L. Prieto-Linde, R. Kuktaite, A. Andersson, J.Ö. Jönsson, G. Svensson Developments in sorghum bread making , Pages 51-56 , J.R.N. Taylor, L.F. Hugo, S. Yetnerberk New developments in sorghum proteins , Pages 57-61 , P.S. Belton Comparison of the breadmaking potential of different sorghum hybrids , Pages 62-67 , E.K. Arendt, T.J. Schober, M. Messerschmidt, S.R. Bean Integrated development of Amaranthus as a high-value commercial grain , Page 68 , H. Corke Flavour of rye bread made with scalded flour , Pages 69-73 , M.A. Petersen, Å. Hansen, A. Venskaityte, G. Juodeikiene, A. Sventickaite Pasta production from the pseudocereals amaranth, quinoa and buckwheat , Pages 74-81 , R. Schoenlechner, K. Jurackova, E. Berghofer Food functionality of sprout rice grain, Super Rice , Pages 82-86 , Y. Fujino, J. Kuwata The role of cereals in the diet , Page 89 , R.S. Pickard, B.J. McKevith Lifestyle, diet & the consumer , Pages 90-94 , A.J. Alldrick Low GI cereal foods: the role of dietary fibre and food structure , Pages 95-101 , C.S. Brennan, L.J. Symons, C.M. Tudorica Cereals as a source of dietary antioxidants , Pages 102-106 , G. Tucker, L. Carrier, J. Simcox, H. Marson, P. Swatsitang, A. Salter, D. Gray Effect of processing on bioactivity of whole grain , Pages 107-109 , K-H. Liukkonen, K. Poutanen Fibre and whole grains and their role in disease prevention , Pages 110-117 , J. Miller Jones New methods for assessment of nutritional and health effects of cereal products , Pages 118-124 , J.W. van der Kamp, R. van den Berg, K. Venema, R. Havenaar How much more bread research do we need? , Pages 127-131 , Stanley P. Cauvain Flour quality and dough development interactions - the critical first steps in bread production , Pages 132-136 , S.J. Millar, C. Bar L'Helgouac'h, C. Massin, J.M. Alava Bubbles in bread - the potential role of the aqueous phase of doughs in determining crumb structure , Pages 137-141 , E.N.C. Mills, L.J. Salt, J.A. Jenkins, P.K. Skeggs, P.J. Wilde Modifying tyrosine crosslink formation in wheat dough by controlling innate enzymatic activity , Pages 142-146 , M. Tilley, K.A. Tilley Lipopan F BG - unlocking the natural strengthening potential in dough , Pages 147-151 , F.T. Rittig Impact of microbial transglutaminase on the fresh quality and keepability of enzyme supplemented pan breads , Pages 152-157 , C. Bollaín, C. Collar Microencapsulation of bakery ingredients and the impact on bread characteristics: effect of tartaric acid encapsulated with carnauba wax , Pages 158-162 , O. Al-Widyan, D.M. Small Wheat sourdough fermentation: Effects of time and acidification on fundamental rheological properties , Pages 163-168 , C.I. Clarke, T.J. Schober, P Dockery, E.K. Arendt COVAD - The continuous vacuum dough process , Pages 169-173 , J.M. Alava, E. Navarro, A. Nieto, O.W. Schäuble Effects of mixing speed and work input on dough development and aeration , Pages 174-179 , N.L. Chin, G.M. Campbell The conformation and aggregated structure of gluten fractions , Pages 180-186 , W. Li, B.J. Dobraszczyk, A. Dias, A.M. Gil The effects of dough mixing on GMP re-aggregation and dough elasticity during dough rest , Page 187 , R.J. Hamer, C. Don, W.J. Lichtendonk, J.J. Plijter Investigating the porosity of dough using ultrasound , Pages 188-192 , H.M. Elmehdi, J.H. Page, M.G. Scanlon Measurement of bread cell structure by image analysis , Pages 193-198 , M.B. Whitworth, S.P. Cauvain, D. Cliffe Use of MRI for the characterization of the bread process , Pages 199-203 , L. Tiphaine, T. Lucas, A. Grenier, S. Quellec, G. Collewet, A. Le Bail, A. Davenel In situ measurement of the rheological properties of wheat and barley grain using the SKCS 4100 , Pages 207-211 , B.G. Osborne, R.S. Anderssen, H.-N. Huynh Characterizing the maturation and germination processes in wheat by NIR methods , Pages 212-219 , A. Salgó, S. Gergely, R. Juhász Physiological traits influencing hardness and vitreosity in wheat grain , Pages 220-224 , R. Weightman, J. Foulkes, J. Snape, L. Fish, J. Alava, P. Greenwell Investigation of the fracture of wheat grains by Environmental Scanning Electron Microscopy , Pages 225-229 , N. Zakowsky, A.M. Donald Rheological behaviour, structural and physicochemical characteristics of vitreous and piebald durum wheat endosperm , Pages 230-235 , M.-F. Samson, M.-H. Morel, F. Mabille, J. Abécassis Distribution of the aleurone layer during the common wheat milling process , Pages 236-240 , V. Greffeuille, C. Bar L'Helgouac'h, J. Abecassis, V. Lullien-Pellerin Debranning technology to improve cereal-based foods , Pages 241-244 , S.S. Pandiella, Z. Mousia, A. Laca, M. Díaz, C. Webb The practical use of the fumigant sulfuryl fluoride to replace methyl bromide in UK flour mills , Pages 245-249 , M.J. Drinkall, C.D. Pye, C.H. Bell, M. Braithwaite, S.R. Clack, J. Ive, S. Kershaw Wheat and flour quality in South Africa. From regulation to free market , Pages 250-255 , A.A. Fowler, J.R.N. Taylor, P.J. Cownie Measure of damaged starch by an improved amperometric method , Page 259 , A. Dubat Quality control with BRABENDER instruments , Page 260 , W. Sietz Perten instruments AB - new NIR Flour Analyser IM 9140 , Pages 261-264 , M. Lindgren, B. Allvin Nordic Flour Network - a joint solution to increasing the value of NIR analysis in the flour industry , Pages 265-268 , R. SjÖdin, J-Å Persson, H. Andrén Molecular biology: the way forward for Megazyme , Pages 269-275 , B.Y. McCleary, S.J. Charnock, R.M. Lloyd, P.C. Rossiter Comparison of the doughLAB and Farinograph for testing flour quality , Pages 276-282 , M.L. Bason, J.M.C. Dang, C. Charrié Adding an acoustic note to texture analysis , Page 283 , J. Bank Baked products enriched with dietary fibre , Pages 284-285 , H. Bollinger Polish measuring and monitoring devices for evaluation of cereals and flour , Pages 286-290 , J. Sadkiewicz Wheat quality and wheat varietal identification , Pages 293-297 , G.L. Lookhart, S.R. Bean, C. Culbertson Extra-strong dough properties associated with over-expression of HMW glutenin subunit GLU-B1 7X , Pages 298-302 , G.B. Cornish, M-J. Vawser, R.E. Tonkin Predicting grain, flour, and bread quality using NIR spectroscopy , Page 303 , F.E. Dowell, E.B. Maghirang, F. Xie, O.K. Chung, R.O. Pierce Development of a controlled dough mixing system , Pages 304-314 , R.E. Dempster, M.C. Olewnik, V.W. Smail Spectroscopic techniques for investigating the effect of growing environment on endosperm cell wall composition , Pages 315-319 , G.A. Toole, E.N.C. Mills, R.H. Wilson Objective measurement of blackpoint in kernels of durum wheat , Pages 320-325 , S. Symons, M.A. Shahin, F. Colucci Selling the science - how to ensure that good science makes successful products? , Pages 329-333 , C. Huscroft Bread without flour “TONUS” - a high-grade product for healthy nutrition , Pages 334-338 , V.M. Antonov, U. Staroverov, D. Vorobjev Pilot-scale isolation of glucuronoarabinoxylans from wheat bran , Pages 339-343 , J. Hollmann, M.G. Lindhauer Functional properties of food products from purple wheat , Pages 344-348 , E. Berghofer, I. Kreilmayr, M. Rogenhofer, A. Mar Effect of disulphides in Allium on breadmaking properties , Pages 349-354 , M. Seguchi, M. Abe Novel ingredients in optimising gluten-free bread acceptability , Pages 355-362 , E. Gallagher, D. M, T.R. Gormley, E.K. Arendt Sustainability with sanity , Pages 365-369 , A.G. Giesecke Fibre by the slice: bringing consumer value and market leadership , Page 370 , M. Croghan An integrated approach to improve bread nutritional quality , Pages 371-375 , E. Chanliaud, F. Balfourier, F.X. Oury, G. Charmet, M. Beckert, B. Duperrier, S. Peyron, J. Abeccassis, F. Leenhardt, C. Remesy, A. Messager Post baking bread chilling; evaluation of water pulverisation on bread surface to control weight loss and cooling rate , Pages 376-382 , J.Y. Monteau, J.F. Cournil, P. Bransolle, N. Hamdami, A. Le-Bail Data mining bread quality and process data in a plant bakery , Pages 383-388 , A.J. Wilson, M.P. Morgenstern, B. Pfahringer, C. Leschi ‘We’ll have it for T’ , Pages 389-394 , L.S. Young A comparison of visual assessment and digital fractal texture analysis of bread-crumb features , Pages 395-400 , U. Gonzales-Barron, F. Butler Reduction of acrylamide formation in bakery products by application of Aspergillus Niger asparaginase , Pages 401-405 , L. de Boer, C.E.M. Heeremans, R.B. Meima Whole grain knowledge and environmental influences among health club members , Pages 406-412 , L. Marquart, M. Croy, T. Burgess Champoux, J. Sobal Biochemical correction of flour properties for biscuits and ginger bread , Pages 415-423 , I.V. Matveeva, E.A. Bannikov, A.V. Byistrov Biscuit baking - a model approach , Pages 424-427 , S.C. Cook, A.G. Hall New lipase functionality in bakery products , Pages 428-433 , S.S. Sahi, R. C. E Guy Texture analysis of cookies by acoustic method: a comparison to mechanical method , Pages 434-438 , G. Juodeikiene, L. Basinskiene, G. Schleining, V. Kunigelis Modelling biscuit checking using the Finite Element Method , Pages 439-444 , Q Saleem, R D Wildman, J M Huntley, M B Whitworth Wheat functionality for puff pastry , Pages 445-450 , S.E. Salmon The icing on the cake - digital colour and appearance for baked goods , Pages 451-455 , S. Williams Non-destructive imaging of bread and cake structure during baking , Pages 456-460 , M.B. Whitworth, J.M. Alava Wheat starch granule size , Pages 461-465 , F.L. Stoddard Factors affecting the shape of extruded products , Pages 469-473 , R.C.E. Guy The comparison of the effects of extrusion conditions on the physicochemical properties and sensory characteristics of maize, rice and wheat-based expanded snacks , Pages 474-479 , Q.B. Ding, P. Ainsworth, A. Plunkett Structural basis of the crispy properties of cereal products , Pages 480-487 , H. Chanvrier, L. Chaunier, P. Colonna, G. Della Valle, D. Lourdin Texture and colour of pasta containing mill fractions from hull-less barley genotypes with variable content of amylose and fibre , Pages 488-493 , J.E. Dexter, M.S. Izydorczyk, B.A. Marchylo, L.M. Schlichting Australia becomes a player in the quality durum market , Pages 494-497 , R.L. Cracknell, C. Cassidy, J. Bell, T. Watts Use of the enzyme transglutaminase for developing pasta products with high quality , Pages 498-503 , E.T. Kovács Rice pasta formulation for a conventional pasta manufacturing process , Pages 504-510 , R.C.S.C. Ormenese, Y.K. Chang Influence of kansui formulation on oriental noodle texture , Pages 511-515 , D.W. Hatcher, M.J. Anderson A comparison of instrumental techniques used to discriminate the cooking quality of spaghetti , Pages 516-520 , M. Sissons, L. Schlichting, B. Marchylo, N. Egan, N. Ames, C. Rhymer, I. Batey Introduction , Pages 523-580 The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration.

The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed.

The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology.

• Extensive collection of proceedings from the 12th International Cereal and Bread Congress
• High-quality papers highlighting the most recent developments in cereal science and technology
• Benefits for the industry and consumers are discussed

This comprehensive collection from one of the leading conferences in its field summarises some of the most important research in bread making and cereals processing. Papers range from innovations in wheat breeding through to the production of particular products (with, for example, enhanced nutritional and functional benefits). CONTENTS Wheat breeding strategies and end-use requirements for farmers, millers, bakers and other users of cereal products; Using cereals other than wheat and pseudocereals in the manufacture of food; Optimisation of existing and new milling processes for the conversion of wheat and other cereals; The development and use of wheat and flour evaluation techniques for predicting end-use suitability; Critical ingredient qualities and manufacturing processes determining the quality of bread and other fermented (yeast-raised) products; Creating health benefits with cereal products: cereal products and the health of consumers; New ingredients and innovation in processing technologies which enable new developments of wheat-based products; The development and production of cakes, cookies, pastries and other non-bread products; The application of wheat varieties, new ingredients and processing technologies in the production of extruded products, pasta and noodles; Transfer of knowledge through computer-based programs and training