International Wheat Quality Conference Proceedings

Softcover  425 pp  ISBN 1891127489      £80.00

The book includes full length papers of all speaker presentations, beginning with introductions that give an overview of each paper. The topics covered include: the uniqueness of wheat, biotechnology, new challenges in carbohydrates, the structure and functionality of wheat proteins, large and small deformation rheological testing, rapid prediction of wheat quality, a global perspective of quality standards and marketing, and the future of wheat. Abstracts of all 66 poster presentations and additional information about the Conference are also included. A final summary of the conference and all of the topics discussed is provided by R. Carl Hoseney, a recognized leader in the field.

The organizers of the IWQCIII saw this conference and this resulting publication as a vehicle for senior members of the cereal science community, moving towards retirement, to pass the baton to the new generation of cereal scientists. Many of the Organizing and Scientific Committee members involved in the conference and book have been involved in cereal chemistry, science, and technology for over 25 years.

Contents

Foreword
Organization and Local Arrangement Committees
Organizing Institutions; Co-organizing Organizations; Conference Committees; Table Top Presenters; Corporate Break Sponsors
Program
Welcome Reception Statements

Speaker Papers and Abstracts

Wheat Is Unique Co-Chair Introduction; International Wheat Market: Overview and Trends; The Importance of Wheat and Grain Based Foods: Past and Present; The Physicochemical Properties of Wheat; Using Wheat Quality Measures to Predict Swine Performance; Facilitator Discussion Direction

Biotechnology: A Tool for Wheat Improvement: Co-Chair Introduction; Molecular Markers, Wheat Quality and Accelerated Breeding Technologies; Proteins, Hardness and Allergens; Carbohydrate Modification to Add Value to Wheat Grain; New Approaches to Overcome Fusarium Head Blight; Breeding Wheat for Quality and the Role of Biotechnology; Facilitator Discussion Direction

New Challenges in Carbohydrates: Co-Chair Introduction; Development and Characteristics of Waxy Winter Wheats; Arabinoxylans and Endoxylanases in Wheat Processing; Is There Such a Thing as Good or Bad Carbohydrate in Wheat-Based Foods?; Wheat Straw: An Underused Lignocellulosic Raw Material; Facilitator Discussion Direction

Wheat Proteins: Structure and Functionality: Co-Chair Introduction; The Structure of Gliadin and Glutenin; Genetic Polymorphism of Gluten Proteins and Its Utilization for Wheat Quality Improvement; Biosynthesis of Gliadins and Glutenin Subunits During Grain Development Under Different; Environmental Conditions; Studying Gluten Functionality; From Gluten Structure to Gluten Function: Current Perspectives; Facilitator Discussion Direction

Large and Small Deformation Rheological Testing: Co-Chair Introduction; Linear Viscoelastic Measurements and Network Structures: General Comments and Relevance to Gluten Molecular Structures; Large Deformation Rheological Testing of Doughs: Rheological and Polymer Molecular Structure-Function Relationships in Breadmaking; Novel Methods to Measure Dough Rheology; Dough Processing and Large Deformation Investigations: A Rheological and Structural Approach; Role of Rheology in Determining Wheat Gluten Quality; Facilitator Discussion Direction

Rapid Prediction of Wheat Quality: Co-Chair Introduction; Importance of Rapid End-Use Quality Measurement of Wheat: Processor€s View; Predicting Grain, Flour, and Bread Quality Using NIR Spectroscopy; Up and Coming Methods and Instrumentation for End-Use Wheat Quality Measurements; Issues When Implementing Methods for End-Use Quality Measurements; Facilitator Discussion Direction

Quality Standards and Marketing: Global Perspectives: Co-Chair Introduction; Trends in Demand for Wheat; Wheat Quality: Trends in Wheat-Producing Developing Countries; Classification of Argentinean Wheat; International Quality Standards - A Seller's Perspective; Standardized and Validated Rapid Methods - A Realistic Option?; Facilitator Discussion Direction

Banquet Address: Cancer Suppression Benefits from Whole Wheat

Closing Address: Summation and Significance of the Conference Recapitulations

Technical Poster Abstracts:

• Correlation Between Wheat Harvest Yield and Quality Parameters;
• Evaluation of Wheat (Triticum aestivum L.)
• Endosperm Protein Fingerprints as Indices of Japanese Udon-Noodle Making Quality;
• Environmental and Genotypic Influence on Some Quality Properties of Bread Wheat Waxy Lines;
• The Effect of Different Nitrogen Treatments on Size Distribution of Proteins in Hard and Soft Wheat Cultivars;
• Applications of RP-HPLC in Wheat End-Use Quality Evaluations;
• Quality Evaluation of Lithuanian Wheat Cultivars for Wafer Production;
• An Automated Single-Kernel NIR System for Sorting Kernels Based on Specific Quality Characteristics;
• Nursery Location Clustering Based on Hard Winter Wheat Regional Quality Evaluations;
• Evaluation of Chemical Composition and Technological Properties of Germinated Cereal Grains;
• Investigation of Mixing Quality Parameters from Variable Mixing Speeds of Farinograph (10-g flour) Compared with a Mixograph (10-g flour);
• Investigation on the Quality Parameters of Different Hardness Wheat Fractions Sorted from the Same Hard Winter Wheat Lines;
• Resistance of Wheat Lines to Fusarium Head Blight and Its Impact on Quality;
• Study of a Small-Scale Laboratory Wet-Milling Procedure for Wheat;
• Relationship Among the Agrophysical and Milling Parameters of Winter Wheat;
• Stickiness of Wheat Flour Dough and Relation to Physical Dough Tests and Bread-making Performance;
• Rapid Assessment and Prediction of Wheat Baking Quality Using the Two-Gram Mixograph and Multivariate Statistical Analysis;
• Study on Steamed-Bread Quality with Texture Analyzer;
• A Study of Solvent Retention Capacity (SRC) Tests in Hard Winter Wheat Flour;
• The Influence of Wheat Bran Pentosan on Dough and Bread Quality;
• Relationship Between Gluten Protein Composition and Rheological Properties of Wheat Dough;
• Correlation of Glutenin Macropolymer to Viscoelastic Properties During Dough Mixing;
• Association Between Allelic Variation at the Glu-1, Glu-3 Loci and Wheat Quality Characters as well as Lanzou Alkaline Stretched Noodle (LASN) Making Quality of Northwestern China Spring Wheat Cultivars (Triticum aestivum L.);
• Quality Effects of a 1BL.1RS Translocation in Bread Wheat with Different Genetic Backgrounds:
• Influence of Prolamin Allelic Variation and Hardness;
• Proteomic Analyses of Kernel Wheat Proteins for Further Genetic Progress;
• Global Analysis of Genes Expressed in Developing Wheat Grain;
• Addition of Puroindoline a or b to Puroindoline a or b Null Genotypes;
• The Characteristic of HMW (high-molecular-weight) Glutenin Subunits in Japanese Wheat (Triticum aestivum L.) and its Breeding Significance;
• Distribution of Common Wheat Glu-1 Alleles in Noodle-Culture Zone (Asia) and Bread-Culture Zone (Europe, Australia, USA, and Canada);
• The Transmission Route Through Which Common Wheat (Triticum aestivum L.) from Asia Have Reached Japan;
• Quality Components of Great Plains Winter Wheat Cultivars and Lines Developed Since 1991;
• A Non-invasive, Rapid Acoustic Screening Technique for Deoxynivalenol (DON) in Wheat;
• Color Camera Attachment to a Perten SKCS 4100 for Single Kernel Size and Color Measurement;
• Raman Spectroscopy In Situ Study of Biaxial and Uniaxial Deformation of Gluten;
• Microspectroscopic in situ a-Helix / ß-Sheet Ratio Assessment in Hard Wheat Endosperm;
• Characterization of Wheat HMW Glutenin Subunits by Acidic Capillary Electrophoresis (A-CE) and MALDI-TOF-MS;
• Instrument for Dynamic Spectroscopic Rheo-Optics of Polymers;
• An Objective and Rapid Method to Determine Dough Optimum Mixing Time for Early Generation Breeding Lines
• Using FT-HATR Mid-Infrared (IR) Spectroscopy; Comparison of Functionality of Zein to that of Gluten;
• Cross-linking in Gluten at High Temperature;
• Relationship Between Starch Granule Proteins and Wheat Flour Dough Rheology;
• Thermal Properties of Transglutaminase-Crosslinked Wheat Gluten and Poly (lactic acid) Blend;
• Classification of Spelt Cultivars Based on Their Functional Gluten Properties;
• Dityrosine Levels in Flours and Doughs from Grains Other than Wheat;
• Glucose Oxidase Effects on Wheat Flour Albumins and Gliadins;
• Tyrosine Crosslink Formation in Wheat Dough: Innate Enzymatic Activity;
• Detection of Tyrosine Crosslink in Wheat Kernels at Various Stages of Development;
• Evaluation of Wet Gluten Properties of US Export Wheats;
• PAGE-Analysis of Gliadin Fractions Treated with Transglutaminase;
• RP -HPLC Analyses of Gliadins in Macedonian Wheat Varieties;
• HPCE Analyses of Gliadins in Macedonian Wheat Varieties;
• Genotype x Environment Interaction for Starch Content and Amylose/Amylopectin Ratios in South African Spring Wheat Cultivars;
• Investigation of Conditions for Rapid Cereal Starch Isolation Using Sonication;
• Laser Diffraction Sizing; Studying Wheat Flour and Starch Particle Sizes;
• Improvement of Flour Functionalities Through in vivo Phosphorylation of Wheat Starch;
• An Economic Analysis of Heat Treatment for Disinfestation of Empty Grain Storage Bins;
• The Preparation of Bioflavonoids and Its Antioxidantive Properties;
• Biodegradable Foams from Poly (lactic acid) and Starch;
• Localized Chemical Analysis of Treated Stored Grain Insects with Synchrotron Infrared Microspectroscopy;
• Instrument for Wheat Protein Relative Strength Determination; Cheesecloth Reinforced Wheat Strawboard;
• Tandem Two-Step Supercritical Fluid, Selective Extraction System for Polar Lipid Recovery from Wheat Flour;
• Biodegradable Plastics from Poly (lactic acid) and Modified Wheat Starch;
• Effects of Sulphur Fertilization on Yield and Protein Quality of Spring Wheat in Pot Trials;
• Instrument for Simultaneous Determination of Cholesterol and Nonpolar Lipid in a Food Product;
• Characterization of Reproductive Stage Heat Tolerant Genotypes in Wheat That Maintain Yield and Ideal End-use Quality;
• eQTL Mapping Heat Tolerance During Reproductive Development in Wheat;
• Wheat Flour Lipids and Gas Cell Stability During Bread Baking