Using cereal science and technology for the benefit of consumers: proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK
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| 245 | 1 | 0 | |a Using cereal science and technology for the benefit of consumers |b proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK |c ed. by Stanley P. Cauvain ... |
| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b CRC Press |c 2005 | |
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Datensatz im Suchindex
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| adam_text | CONTENTS
Preface
S. Cauvain, Campden Chorleywood Food Research Association, UK xi
Parti Keynote lectures 1
Congress welcome address
Lord Plumb of Coleshill, President of Campden Chorleywood Food
Research Association, UK 3
Opening technical address: Supporting the path from wheat genomics to
a slice of bread
P. Biscoe, HGCA, UK 5
Part II Wheat breeding around the world 11
Evaluation of wheat quality for the UK in the HGCA recommended
list system
J. McVittie, G. Jellis and A. Flux, HGCA, UK 13
Breeding breadmaking varieties for European markets
I. Foot and W. Angus, Nickerson, UK 18
Selection of breeders lines for wheat quality: Australian innovations
W. Rathmell and A. Kilian, Triticarte, Australia; C. Wrigley and I. Batey,
Food Science Australia, Australia; N. Howes and P. Sharp, University of
Sydney, Australia 24
Wheat breeding in Australia
L. O Brien, Solheimar Pty Ltd, Australia 29
Roles of the four ARS regional wheat quality laboratories in U.S.
wheat quality improvement
0. Chung, C. Gaines, C. Morris and G. Hareland, USDA-ARS, USA 34
Wheat breeding in the Great Plains of North America - past, present
and future
R. Graybosch, USDA-ARS, USA; P. Baenziger, F. Hundera and
1. Dwiekat, University of Nebraska, USA 39
Breeding for improved stability in bread-making quality
E. Johansson, M-L. Prieto-Linde, R. Kuktaite, A. Andcrsson, and G. Svcnsson,
The Swedish University of Agricultural Sciences, Sweden; J. Jonsson,
SvalofWeibullAB, Sweden 44
Part III The potential for using other cereals 49
Developments in sorghum bread making
J. Taylor, L. Hugo and S. Yetnerberk, University of Pretoria, South Africa 51
iv Contents
New developments in sorghum proteins
P. Belton, University of East Anglia, UK 57
Comparison of the breadmaking potential of different sorghum hybrids
E. Arendt, T. Schober, and M. Messerschmidt, University College, Ireland;
S. Bean, USDA-ARS, USA 62
Integrated development ofAmaranthus as a high-value commercial grain
H. Corke, University of Hong Kong, Hong Kong 68
Flavour of rye bread made with scalded flour
G. Juodeikiene, A. Venskaityte, and A. Sventickaite, Kaunas University of
Technology, Lithuania; M. Petersen and A. Hansen, Royal Veterinary and
Agricultural University, Denmark 69
Pasta production from the pseudocereals amaranth, quinoa and buckwheat
R. Schoenlechner, K. Jurackova and E. Berghofer, Boku-University of Natural
Resources and Applied Life Sciences, Austria 74
Food functionality of sprout rice grain, Super Rice
Y. Fujino, University Food Institute, Japan; J. Kuwata, Red Cross Blood
Centre, Japan 82
Part IV Creating health benefits with cereal products 87
The role of cereals in the diet
R. Pickard and B. McKevith, British Nutrition Foundation, UK 89
Lifestyle, diet the consumer
A. Alldrick, Campden Chorleywood Food Research Association, UK 90
Low GI cereal foods: the role of dietary fibre and food structure
C. Brennan, L. Symons and C. Tudorica, Plymouth University-Seale-Hayne, UK 95
Cereals as a source of dietary antioxidants
G. Tucker, L. Carrier, J. Simcox, H. Marson, P. Swatsitang, A. Salter and
D. Gray, University of Nottingham, UK 102
Effect of processing on bioactivity of whole grain
K-H. Liukkonen and K. Poutanen, VTT Biotechnology, Finland 107
Fibre and whole grains and their role in disease prevention
J. Miller Jones, College of St. Catherine, USA 110
New methods for assessment of nutritional and health effects of
cereal products
J. van der Kamp, R. van den Berg, K. Venema and R. Havenaar, TNO Nutrition
and Food Research, The Netherlands 118
PartV What makes bread? 125
How much more bread research do we need?
S. Cauvain, Campden Chorleywood Food Research Association, UK 127
Contents v
Flour quality and dough development interactions - the critical first steps
in bread production
S. Millar and J. Alava, Campden Chorleywood Food Research Association, UK;
C. Bar L Helgouac h and C. Massin, Wheat quality assessment laboratory, France 132
Bubbles in bread - the potential role of the aqueous phase of doughs in
determining crumb structure
E. Mills, L. Salt, J. Jenkins and P. J. Wilde, Institute of Food Research, UK;
P. Skeggs, R. H. M. Technology Ltd, UK 137
Modifying tyrosine crosslink formation in wheat dough by controlling innate
enzymatic activity
M. Tilley, USDA-ARS, USA; K. Tilley, Kansas State University, USA 142
Lipopan F BG - unlocking the natural strengthening potential in dough
F. Rittig, Novozymes, Switzerland 147
Impact of microbial transglutaminase on the fresh quality and keepability of
enzyme supplemented pan breads
C. Bollain and C. Collar, Institute de Agroquimica y Tecnologia de
Alimentos (CSIC), Spain 152
Microencapsulation of bakery ingredients and the impact on bread
characteristics: effect of tartaric acid encapsulated with carnauba wax
O. Al-Widyan and D. M. Small, RMH University, Australia 158
Wheat sourdough fermentation: Effects of time and acidification on
fundamental rheological properties
C. Clarke, T. Schober, P. Dockery and E. Arendt, University College, Ireland 163
COVAD - The continuous vacuum dough process
J. Alava, Campden Chorleywood Food Research Association, UK;
E. Navarro, Verein Zur Forderung des Technologietransfers an der Hochschule
Bremerhaven e. V., Germany; A. Nieto, Centre de Recerce I Investigacio de
Catalunya, Spain; O. Schauble, Werner Pfliederer Industrielle
Backtechnik, Germany 169
Effects of mixing speed and work input on dough development and aeration
N. Chin and G. Campbell, UMIST, UK 174
The conformation and aggregated structure of gluten fractions
W. Li and B. Dobraszczyk, The University of Reading, UK; A. Dias and A. Gil,
University of Aveiro, Portugal 180
The effects of dough mixing on GMP re-aggregation and dough elasticity
during dough rest
R. Hamer, C. Don, W. Lichtendonk and J. Plijter, TNO Nutrition,
The Netherlands 187
Investigating the porosity of dough using ultrasound
H. Elmehdi, J. Page and M. Scanlon, University of Manitoba, Canada 188
vi Contents
Measurement of bread cell structure by image analysis
M. Whitworth and S. Cauvain, Campden Chorleywood Food Research
Association, UK; D. Cliffe, Calibre Control International Ltd, UK 193
Use of MRI for the characterization of the bread process
L.Tiphaine, T. Lucas, A. Grenier, S. Quellec, G. Collewet and A. Davenel,
Cemagref; France; A. Le Bail, UMR GEPEA, France 199
Part VI Grain processing 205
In situ measurement of the rheological properties of wheat and
barley grain using the SKCS 4100
B. Osborne, BRI Australia Ltd, Australia; R. Andersscn and H.-N. Huynh,
CSIRO Mathematical and Information Sciences, Australia 207
Characterizing the maturation and germination processes in wheat by NIR
methods
A. Salgo, S. Gergely and R. Juhasz, Budapest University of Technology and
Economics, Hungary 212
Physiological traits influencing hardness and vitreosity in wheat grain
R. Weightman, ADAS Consulting Ltd, UK; J. Foulkes, University of
Nottingham, UK; J. Snape and L. Fish, John Innes Centre, UK; J. Alava, and
P. Greenwell, Campden Chorleywood Food Research Association, UK 220
Investigation of the fracture of wheat grains by Environmental Scanning
Electron Microscopy
N. Zakowsky and A. Donald, University of Cambridge, UK 225
Rheological behaviour, structural and physicochemical characteristics of
vitreous and piebald durum wheat endosperm
M.-F. Samson, M.-H. Morel, F. Mabille and J. Abecassis, INRA, France 230
Distribution of the aleurone layer during the common wheat milling process
V. Greffeuille, J. Abecassis and V. Lullien-Pellerin, INRA, France;
C. Bar L Helgouac h, ARVALIS, France 236
Debranning technology to improve cereal-based foods
S. Pandiella, Z. Mousia and C. Webb, UMIST, UK; A. Laca and M. Diaz,
Universidad de Oviedo, Spain 241
The practical use of the fumigant sulfuryl fluoride to replace methyl
bromide in UK flour mills
M. Drinkalland C. Pye, Dow AgroSciences, UK; C. Bell, Central Science
Laboratory, UK; M. Braithwaite, Igrox, UK; S. Clack, Smiths Flour Mills, UK;
J. Ive, Heygates, UK; S. Kershaw, EcoLab, UK 245
Wheat and flour quality in South Africa. From regulation to free market
A. Fowler, Foodcorp Milling Baking, South Africa; J. Taylor, University of
Pretoria, South Africa; P. Cownie, SA Chamber of Baking, South Africa 250
Contents vjj
Part VII ICC Corporate Members session 257
Measure of damaged starch by an improved amperometric method
A.Dubat, Tripette et Renaud, France 259
Quality control with BRABENDER instruments
W. Sietz, BRABENDER® OHG, Germany 260
Perten instruments AB - new NIR Flour Analyser IM 9140
M. Lindgren and B. Allvin, Perten Instruments, Sweden 261
Nordic Flour Network - a joint solution to increasing the value of NIR
analysis in the flour industry
J-A Persson, R. Sjodin and H. Andre n, FOSS Analytical AB, Sweden 265
Molecular biology: the way forward for Megazyme
B. McCleary, S. Charnock, R. Lloyd and P. Rossiter,
Megazyme International Ireland, Ireland 269
Comparison of the doughLAB and Farinograph for testing flour quality
M. Bason and J. Dang, Newport Scientific Pty Ltd, Australia; C. Charrie,
Newport Scientific Europe Ltd, UK 276
Adding an acoustic note to texture analysis
J. Bank, Stable Micro Systems, UK 283
Baked products enriched with dietary fibre
H. Bollinger, J. Rettenmaier Sohne GMBH Co, Germany 284
Polish measuring and monitoring devices for evaluation of cereals
and flour
J. Sadkiewicz, Sadkiewicz Instruments, Poland 286
Part VIII Evaluating wheat and flour 291
Wheat quality and wheat varietal identification
G. Lookhart and S. Bean, USDA-ARS GMPRC, USA; C. Culbertson,
Kansas State University, USA 293
Extra-strong dough properties associated with over-expression of HMW
glutenin subunit GLU-B1 7X
G. Cornish, M-J. Vawser and R. Tonkin, SARDI, Australia 298
Predicting grain, flour, and bread quality using NIR spectroscopy
F. Dowell, E. Maghirang and O. Chung, USDA ARS GMPRC, USA; F. Xie,
Kansas State University, USA; R. Pierce, USDA GIPSA, USA 303
Development of a controlled dough mixing system
R. Dempster, M. Olewnik and V. Smail, American Institute of Baking, USA 304
Spectroscopic techniques for investigating the effect of growing
environment on endosperm cell wall composition
G. Toole, E. Mills and R Wilson, Institute of Food Research, UK 315
viji Contents
Objective measurement of blackpoint in kernels of durum wheat
S. Symons and M. Shahin, Canadian Grain Commission, Canada; F. Colucci,
Experimental Institute for Cereal Research, Italy 320
Part IX Developing new wheat-based products 327
Selling the science - how to ensure that good science makes successful
products?
C. Huscroft, CSM Bakery Supplies Europe, The Netherlands 329
Bread without flour TONUS - a high-grade product for healthy nutrition
V. Antonov, U. Staroverov, and D. Vorobjev, Moscow 334
Pilot-scale isolation of glucuronoarabinoxylans from wheat bran
J. Hollmann and M. Lindhauer, Institute of Cereal, Potato and Starch
Technology, Germany 339
Functional properties of food products from purple wheat
E. Berghofer, I. Kreilmayr and M. Rogenhofer, Boku-University of Natural
Resources and Applied Life Sciences, Austria; A. Mar, Technical High School
for Food Technology, Austria 344
Effect of disulphides in Allium on breadmaking properties
M. Seguchi, Kobe Women s University, Japan; M. Abe, Gakushuin
Women s College, Japan 349
Novel ingredients in optimising gluten-free bread acceptability
E. Gallagher, D. McCarthy and T. Gormley, The National Food Centre, Ireland;
E. Arendt, National University of Ireland, Ireland 355
Part X Bringing benefits for industry and consumers 363
Sustainability with sanity
A. Giesecke, American Bakers Association, USA 365
Fibre by the slice: bringing consumer value and market leadership
M. Croghan, National Starch Ltd, UK 370
An integrated approach to improve bread nutritional quality
E. Chanliaud and A. Messager, ULICE, France; F. Balfourier, F. Oury,
G. Charmet, and M. Beckert, INRA-UBP UMR, France; B. Duperrier,
Mais Angevin-Nickerson SA, France; S. Peyron, J. Abecassis, F. Leenhardt
and C. Remesy, INRA, France 371
Post baking bread chilling; evaluation of water pulverisation on bread
surface to control weight loss and cooling rate
J. Monteau, J. Cournil, P. Bransolle, N. Hamdami and A. Le-Bail,
ENITIAA, France 376
Data mining bread quality and process data in a plant bakery
A. Wilson and M. Morgenstern, Crop Food Research Ltd, New Zealand;
B. Pfahringer, University of Waikato, New Zealand; C. Leschi, Institut National
des Sciences Appliquees de Lyon, France 383
Contents ix
We ll have it for T
L. Young, Campden Chorleywood Food Research Association, UK 389
A comparison of visual assessment and digital fractal texture analysis of
bread-crumb features
U. Gonzales-Barron and F. Butler, University College Dublin, Ireland 395
Reduction of acrylamide formation in bakery products by application of
Aspergillus Niger asparaginase
L. de Boer, C. Heeremans and R. Meima, DSM Bakery Ingredients,
The Netherlands 401
Whole grain knowledge and environmental influences among health
club members
L. Marquart^ M. Croy and T. Burgess Champoux, University of Minnesota,
USA; J. Sobal, Cornell University, USA 406
Part XI Cakes, cookies and pastries 413
Biochemical correction of flour properties for biscuits and ginger bread
I. Matveeva, and A. Byistrov, Moscow State University of Food Industries, Russia;
E. Bannikov, ZAO EXPORTKHLEB, Russia 415
Biscuit baking - a model approach
S. Cook and A. Hall, Campden Chorleywood Food Research Association, UK 424
New Hpase functionality in bakery products
S. Sahi and R. Guy, Campden Chorleywood Food Research Association, UK 428
Texture analysis of cookies by acoustic method: a comparison to
mechanical method
G. Juodeikiene and L. Basinskiene, Kaunas University of Technology,
Lithuania; G. Schleining, University of Natural Resources and Applied Life
Science, Austria; V. Kunigelis, Vilnius University, Lithuania 434
Modelling biscuit checking using the Finite Element Method
Q. Saleem, R. Wildman, and J. Huntley, Loughborough University, UK;
M. Whitworth, Campden Chorleywood Food Research Association, UK 439
Wheat functionality for puff pastry
S. Salmon, Campden Chorleywood Food Research Association, UK 445
The icing on the cake - digital colour and appearance for baked goods
S. Williams, DigiEye, UK 451
Non-destructive imaging of bread and cake structure during baking
M. Whitworth and J. Alava, Campden Chorleywood Food Research
Association, UK 456
Wheat starch granule size
F. Stoddard, University of Wolverhampton, UK 461
x Contents
Part XII Extruded foods, pasta and noodles 467
Factors affecting the shape of extruded products
R. Guy, Campden Chorleywood Food Research Association, UK 469
The comparison of the effects of extrusion conditions on the
physicochemical properties and sensory characteristics of maize, rice and
wheat-based expanded snacks
Q. Ding, P. Ainsworth and A. Plunkett, The Manchester Metropolitan
University, UK 474
Structural basis of the crispy properties of cereal products
H. Chanvrier, L. Chaunier, P. Colonna, G. Delia Valle and D. Lourdin,
INRA, France 480
Texture and colour of pasta containing mill fractions from hull-less barley
genotypes with variable content of amylose and fibre
J. Dexter, M. Izydorczyk, B. Marchylo and L. Schlichting, Canadian Grain
Commission, Canada 488
Australia becomes a player in the quality durum market
R. Cracknell, C. Cassidy, J. Bell and T. Watts, AWB Limited, Australia 494
Use of the enzyme transglutaminase for developing pasta products with
high quality
E. Kovacs, University of Szeged, Hungary 498
Rice pasta formulation for a conventional pasta manufacturing process
R. Ormenese, Instituto de Tecnologia de Alimentos, Brazil; Y. Chang,
Faculdade de Engenharia de Alimentos/UNICAMP, Brazil 504
Influence of kansui formulation on oriental noodle texture
D. Hatcher and M. Anderson, Canadian Grain Commission, Canada 511
A comparison of instrumental techniques used to discriminate the
cooking quality of spaghetti
M. Sissons and N. Egan, NSW Agriculture, Australia; I. Batey, Value Added
Wheat CRC, Australia; L. Schlichting and B. Marchylo, Canadian Grain
Commission, Canada; N. Ames and C. Rhymer, Cereal Research Centre, Canada 516
Part XIII Poster abstracts 521
|
| adam_txt |
CONTENTS
Preface
S. Cauvain, Campden Chorleywood Food Research Association, UK xi
Parti Keynote lectures 1
Congress welcome address
Lord Plumb of Coleshill, President of Campden Chorleywood Food
Research Association, UK 3
Opening technical address: Supporting the path from wheat genomics to
a slice of bread
P. Biscoe, HGCA, UK 5
Part II Wheat breeding around the world 11
Evaluation of wheat quality for the UK in the HGCA recommended
list system
J. McVittie, G. Jellis and A. Flux, HGCA, UK 13
Breeding breadmaking varieties for European markets
I. Foot and W. Angus, Nickerson, UK 18
Selection of breeders' lines for wheat quality: Australian innovations
W. Rathmell and A. Kilian, Triticarte, Australia; C. Wrigley and I. Batey,
Food Science Australia, Australia; N. Howes and P. Sharp, University of
Sydney, Australia 24
Wheat breeding in Australia
L. O'Brien, Solheimar Pty Ltd, Australia 29
Roles of the four ARS regional wheat quality laboratories in U.S.
wheat quality improvement
0. Chung, C. Gaines, C. Morris and G. Hareland, USDA-ARS, USA 34
Wheat breeding in the Great Plains of North America - past, present
and future
R. Graybosch, USDA-ARS, USA; P. Baenziger, F. Hundera and
1. Dwiekat, University of Nebraska, USA 39
Breeding for improved stability in bread-making quality
E. Johansson, M-L. Prieto-Linde, R. Kuktaite, A. Andcrsson, and G. Svcnsson,
The Swedish University of Agricultural Sciences, Sweden; J. Jonsson,
SvalofWeibullAB, Sweden 44
Part III The potential for using other cereals 49
Developments in sorghum bread making
J. Taylor, L. Hugo and S. Yetnerberk, University of Pretoria, South Africa 51
iv Contents
New developments in sorghum proteins
P. Belton, University of East Anglia, UK 57
Comparison of the breadmaking potential of different sorghum hybrids
E. Arendt, T. Schober, and M. Messerschmidt, University College, Ireland;
S. Bean, USDA-ARS, USA 62
Integrated development ofAmaranthus as a high-value commercial grain
H. Corke, University of Hong Kong, Hong Kong 68
Flavour of rye bread made with scalded flour
G. Juodeikiene, A. Venskaityte, and A. Sventickaite, Kaunas University of
Technology, Lithuania; M. Petersen and A. Hansen, Royal Veterinary and
Agricultural University, Denmark 69
Pasta production from the pseudocereals amaranth, quinoa and buckwheat
R. Schoenlechner, K. Jurackova and E. Berghofer, Boku-University of Natural
Resources and Applied Life Sciences, Austria 74
Food functionality of sprout rice grain, Super Rice
Y. Fujino, University Food Institute, Japan; J. Kuwata, Red Cross Blood
Centre, Japan 82
Part IV Creating health benefits with cereal products 87
The role of cereals in the diet
R. Pickard and B. McKevith, British Nutrition Foundation, UK 89
Lifestyle, diet the consumer
A. Alldrick, Campden Chorleywood Food Research Association, UK 90
Low GI cereal foods: the role of dietary fibre and food structure
C. Brennan, L. Symons and C. Tudorica, Plymouth University-Seale-Hayne, UK 95
Cereals as a source of dietary antioxidants
G. Tucker, L. Carrier, J. Simcox, H. Marson, P. Swatsitang, A. Salter and
D. Gray, University of Nottingham, UK 102
Effect of processing on bioactivity of whole grain
K-H. Liukkonen and K. Poutanen, VTT Biotechnology, Finland 107
Fibre and whole grains and their role in disease prevention
J. Miller Jones, College of St. Catherine, USA 110
New methods for assessment of nutritional and health effects of
cereal products
J. van der Kamp, R. van den Berg, K. Venema and R. Havenaar, TNO Nutrition
and Food Research, The Netherlands 118
PartV What makes bread? 125
How much more bread research do we need?
S. Cauvain, Campden Chorleywood Food Research Association, UK 127
Contents v
Flour quality and dough development interactions - the critical first steps
in bread production
S. Millar and J. Alava, Campden Chorleywood Food Research Association, UK;
C. Bar L'Helgouac'h and C. Massin, Wheat quality assessment laboratory, France 132
Bubbles in bread - the potential role of the aqueous phase of doughs in
determining crumb structure
E. Mills, L. Salt, J. Jenkins and P. J. Wilde, Institute of Food Research, UK;
P. Skeggs, R. H. M. Technology Ltd, UK 137
Modifying tyrosine crosslink formation in wheat dough by controlling innate
enzymatic activity
M. Tilley, USDA-ARS, USA; K. Tilley, Kansas State University, USA 142
Lipopan F BG - unlocking the natural strengthening potential in dough
F. Rittig, Novozymes, Switzerland 147
Impact of microbial transglutaminase on the fresh quality and keepability of
enzyme supplemented pan breads
C. Bollain and C. Collar, Institute de Agroquimica y Tecnologia de
Alimentos (CSIC), Spain 152
Microencapsulation of bakery ingredients and the impact on bread
characteristics: effect of tartaric acid encapsulated with carnauba wax
O. Al-Widyan and D. M. Small, RMH University, Australia 158
Wheat sourdough fermentation: Effects of time and acidification on
fundamental rheological properties
C. Clarke, T. Schober, P. Dockery and E. Arendt, University College, Ireland 163
COVAD - The continuous vacuum dough process
J. Alava, Campden Chorleywood Food Research Association, UK;
E. Navarro, Verein Zur Forderung des Technologietransfers an der Hochschule
Bremerhaven e. V., Germany; A. Nieto, Centre de Recerce I Investigacio de
Catalunya, Spain; O. Schauble, Werner Pfliederer Industrielle
Backtechnik, Germany 169
Effects of mixing speed and work input on dough development and aeration
N. Chin and G. Campbell, UMIST, UK 174
The conformation and aggregated structure of gluten fractions
W. Li and B. Dobraszczyk, The University of Reading, UK; A. Dias and A. Gil,
University of Aveiro, Portugal 180
The effects of dough mixing on GMP re-aggregation and dough elasticity
during dough rest
R. Hamer, C. Don, W. Lichtendonk and J. Plijter, TNO Nutrition,
The Netherlands 187
Investigating the porosity of dough using ultrasound
H. Elmehdi, J. Page and M. Scanlon, University of Manitoba, Canada 188
vi Contents
Measurement of bread cell structure by image analysis
M. Whitworth and S. Cauvain, Campden Chorleywood Food Research
Association, UK; D. Cliffe, Calibre Control International Ltd, UK 193
Use of MRI for the characterization of the bread process
L.Tiphaine, T. Lucas, A. Grenier, S. Quellec, G. Collewet and A. Davenel,
Cemagref; France; A. Le Bail, UMR GEPEA, France 199
Part VI Grain processing 205
In situ measurement of the rheological properties of wheat and
barley grain using the SKCS 4100
B. Osborne, BRI Australia Ltd, Australia; R. Andersscn and H.-N. Huynh,
CSIRO Mathematical and Information Sciences, Australia 207
Characterizing the maturation and germination processes in wheat by NIR
methods
A. Salgo, S. Gergely and R. Juhasz, Budapest University of Technology and
Economics, Hungary 212
Physiological traits influencing hardness and vitreosity in wheat grain
R. Weightman, ADAS Consulting Ltd, UK; J. Foulkes, University of
Nottingham, UK; J. Snape and L. Fish, John Innes Centre, UK; J. Alava, and
P. Greenwell, Campden Chorleywood Food Research Association, UK 220
Investigation of the fracture of wheat grains by Environmental Scanning
Electron Microscopy
N. Zakowsky and A. Donald, University of Cambridge, UK 225
Rheological behaviour, structural and physicochemical characteristics of
vitreous and piebald durum wheat endosperm
M.-F. Samson, M.-H. Morel, F. Mabille and J. Abecassis, INRA, France 230
Distribution of the aleurone layer during the common wheat milling process
V. Greffeuille, J. Abecassis and V. Lullien-Pellerin, INRA, France;
C. Bar L'Helgouac'h, ARVALIS, France 236
Debranning technology to improve cereal-based foods
S. Pandiella, Z. Mousia and C. Webb, UMIST, UK; A. Laca and M. Diaz,
Universidad de Oviedo, Spain 241
The practical use of the fumigant sulfuryl fluoride to replace methyl
bromide in UK flour mills
M. Drinkalland C. Pye, Dow AgroSciences, UK; C. Bell, Central Science
Laboratory, UK; M. Braithwaite, Igrox, UK; S. Clack, Smiths Flour Mills, UK;
J. Ive, Heygates, UK; S. Kershaw, EcoLab, UK 245
Wheat and flour quality in South Africa. From regulation to free market
A. Fowler, Foodcorp Milling Baking, South Africa; J. Taylor, University of
Pretoria, South Africa; P. Cownie, SA Chamber of Baking, South Africa 250
Contents vjj
Part VII ICC Corporate Members session 257
Measure of damaged starch by an improved amperometric method
A.Dubat, Tripette et Renaud, France 259
Quality control with BRABENDER instruments
W. Sietz, BRABENDER® OHG, Germany 260
Perten instruments AB - new NIR Flour Analyser IM 9140
M. Lindgren and B. Allvin, Perten Instruments, Sweden 261
Nordic Flour Network - a joint solution to increasing the value of NIR
analysis in the flour industry
J-A Persson, R. Sjodin and H. Andre"n, FOSS Analytical AB, Sweden 265
Molecular biology: the way forward for Megazyme
B. McCleary, S. Charnock, R. Lloyd and P. Rossiter,
Megazyme International Ireland, Ireland 269
Comparison of the doughLAB and Farinograph for testing flour quality
M. Bason and J. Dang, Newport Scientific Pty Ltd, Australia; C. Charrie,
Newport Scientific Europe Ltd, UK 276
Adding an acoustic note to texture analysis
J. Bank, Stable Micro Systems, UK 283
Baked products enriched with dietary fibre
H. Bollinger, J. Rettenmaier Sohne GMBH Co, Germany 284
Polish measuring and monitoring devices for evaluation of cereals
and flour
J. Sadkiewicz, Sadkiewicz Instruments, Poland 286
Part VIII Evaluating wheat and flour 291
Wheat quality and wheat varietal identification
G. Lookhart and S. Bean, USDA-ARS GMPRC, USA; C. Culbertson,
Kansas State University, USA 293
Extra-strong dough properties associated with over-expression of HMW
glutenin subunit GLU-B1 7X
G. Cornish, M-J. Vawser and R. Tonkin, SARDI, Australia 298
Predicting grain, flour, and bread quality using NIR spectroscopy
F. Dowell, E. Maghirang and O. Chung, USDA ARS GMPRC, USA; F. Xie,
Kansas State University, USA; R. Pierce, USDA GIPSA, USA 303
Development of a controlled dough mixing system
R. Dempster, M. Olewnik and V. Smail, American Institute of Baking, USA 304
Spectroscopic techniques for investigating the effect of growing
environment on endosperm cell wall composition
G. Toole, E. Mills and R Wilson, Institute of Food Research, UK 315
viji Contents
Objective measurement of blackpoint in kernels of durum wheat
S. Symons and M. Shahin, Canadian Grain Commission, Canada; F. Colucci,
Experimental Institute for Cereal Research, Italy 320
Part IX Developing new wheat-based products 327
Selling the science - how to ensure that good science makes successful
products?
C. Huscroft, CSM Bakery Supplies Europe, The Netherlands 329
Bread without flour "TONUS" - a high-grade product for healthy nutrition
V. Antonov, U. Staroverov, and D. Vorobjev, Moscow 334
Pilot-scale isolation of glucuronoarabinoxylans from wheat bran
J. Hollmann and M. Lindhauer, Institute of Cereal, Potato and Starch
Technology, Germany 339
Functional properties of food products from purple wheat
E. Berghofer, I. Kreilmayr and M. Rogenhofer, Boku-University of Natural
Resources and Applied Life Sciences, Austria; A. Mar, Technical High School
for Food Technology, Austria 344
Effect of disulphides in Allium on breadmaking properties
M. Seguchi, Kobe Women's University, Japan; M. Abe, Gakushuin
Women's College, Japan 349
Novel ingredients in optimising gluten-free bread acceptability
E. Gallagher, D. McCarthy and T. Gormley, The National Food Centre, Ireland;
E. Arendt, National University of Ireland, Ireland 355
Part X Bringing benefits for industry and consumers 363
Sustainability with sanity
A. Giesecke, American Bakers Association, USA 365
Fibre by the slice: bringing consumer value and market leadership
M. Croghan, National Starch Ltd, UK 370
An integrated approach to improve bread nutritional quality
E. Chanliaud and A. Messager, ULICE, France; F. Balfourier, F. Oury,
G. Charmet, and M. Beckert, INRA-UBP UMR, France; B. Duperrier,
Mais Angevin-Nickerson SA, France; S. Peyron, J. Abecassis, F. Leenhardt
and C. Remesy, INRA, France 371
Post baking bread chilling; evaluation of water pulverisation on bread
surface to control weight loss and cooling rate
J. Monteau, J. Cournil, P. Bransolle, N. Hamdami and A. Le-Bail,
ENITIAA, France 376
Data mining bread quality and process data in a plant bakery
A. Wilson and M. Morgenstern, Crop Food Research Ltd, New Zealand;
B. Pfahringer, University of Waikato, New Zealand; C. Leschi, Institut National
des Sciences Appliquees de Lyon, France 383
Contents ix
'We'll have it for T"
L. Young, Campden Chorleywood Food Research Association, UK 389
A comparison of visual assessment and digital fractal texture analysis of
bread-crumb features
U. Gonzales-Barron and F. Butler, University College Dublin, Ireland 395
Reduction of acrylamide formation in bakery products by application of
Aspergillus Niger asparaginase
L. de Boer, C. Heeremans and R. Meima, DSM Bakery Ingredients,
The Netherlands 401
Whole grain knowledge and environmental influences among health
club members
L. Marquart^ M. Croy and T. Burgess Champoux, University of Minnesota,
USA; J. Sobal, Cornell University, USA 406
Part XI Cakes, cookies and pastries 413
Biochemical correction of flour properties for biscuits and ginger bread
I. Matveeva, and A. Byistrov, Moscow State University of Food Industries, Russia;
E. Bannikov, ZAO EXPORTKHLEB, Russia 415
Biscuit baking - a model approach
S. Cook and A. Hall, Campden Chorleywood Food Research Association, UK 424
New Hpase functionality in bakery products
S. Sahi and R. Guy, Campden Chorleywood Food Research Association, UK 428
Texture analysis of cookies by acoustic method: a comparison to
mechanical method
G. Juodeikiene and L. Basinskiene, Kaunas University of Technology,
Lithuania; G. Schleining, University of Natural Resources and Applied Life
Science, Austria; V. Kunigelis, Vilnius University, Lithuania 434
Modelling biscuit checking using the Finite Element Method
Q. Saleem, R. Wildman, and J. Huntley, Loughborough University, UK;
M. Whitworth, Campden Chorleywood Food Research Association, UK 439
Wheat functionality for puff pastry
S. Salmon, Campden Chorleywood Food Research Association, UK 445
The icing on the cake - digital colour and appearance for baked goods
S. Williams, DigiEye, UK 451
Non-destructive imaging of bread and cake structure during baking
M. Whitworth and J. Alava, Campden Chorleywood Food Research
Association, UK 456
Wheat starch granule size
F. Stoddard, University of Wolverhampton, UK 461
x Contents
Part XII Extruded foods, pasta and noodles 467
Factors affecting the shape of extruded products
R. Guy, Campden Chorleywood Food Research Association, UK 469
The comparison of the effects of extrusion conditions on the
physicochemical properties and sensory characteristics of maize, rice and
wheat-based expanded snacks
Q. Ding, P. Ainsworth and A. Plunkett, The Manchester Metropolitan
University, UK 474
Structural basis of the crispy properties of cereal products
H. Chanvrier, L. Chaunier, P. Colonna, G. Delia Valle and D. Lourdin,
INRA, France 480
Texture and colour of pasta containing mill fractions from hull-less barley
genotypes with variable content of amylose and fibre
J. Dexter, M. Izydorczyk, B. Marchylo and L. Schlichting, Canadian Grain
Commission, Canada 488
Australia becomes a player in the quality durum market
R. Cracknell, C. Cassidy, J. Bell and T. Watts, AWB Limited, Australia 494
Use of the enzyme transglutaminase for developing pasta products with
high quality
E. Kovacs, University of Szeged, Hungary 498
Rice pasta formulation for a conventional pasta manufacturing process
R. Ormenese, Instituto de Tecnologia de Alimentos, Brazil; Y. Chang,
Faculdade de Engenharia de Alimentos/UNICAMP, Brazil 504
Influence of kansui formulation on oriental noodle texture
D. Hatcher and M. Anderson, Canadian Grain Commission, Canada 511
A comparison of instrumental techniques used to discriminate the
cooking quality of spaghetti
M. Sissons and N. Egan, NSW Agriculture, Australia; I. Batey, Value Added
Wheat CRC, Australia; L. Schlichting and B. Marchylo, Canadian Grain
Commission, Canada; N. Ames and C. Rhymer, Cereal Research Centre, Canada 516
Part XIII Poster abstracts 521 |
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| spelling | Using cereal science and technology for the benefit of consumers proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK ed. by Stanley P. Cauvain ... Boca Raton, Fla. [u.a.] CRC Press 2005 X, 580 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Grain Congresses Getreideverarbeitung (DE-588)4123288-4 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2004 Harrogate gnd-content Getreideverarbeitung (DE-588)4123288-4 s b DE-604 Cauvain, Stanley P. 1945- Sonstige (DE-588)1183960824 oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014957629&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Using cereal science and technology for the benefit of consumers proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK Grain Congresses Getreideverarbeitung (DE-588)4123288-4 gnd |
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| title | Using cereal science and technology for the benefit of consumers proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK |
| title_auth | Using cereal science and technology for the benefit of consumers proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK |
| title_exact_search | Using cereal science and technology for the benefit of consumers proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK |
| title_exact_search_txtP | Using cereal science and technology for the benefit of consumers proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK |
| title_full | Using cereal science and technology for the benefit of consumers proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK ed. by Stanley P. Cauvain ... |
| title_fullStr | Using cereal science and technology for the benefit of consumers proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK ed. by Stanley P. Cauvain ... |
| title_full_unstemmed | Using cereal science and technology for the benefit of consumers proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK ed. by Stanley P. Cauvain ... |
| title_short | Using cereal science and technology for the benefit of consumers |
| title_sort | using cereal science and technology for the benefit of consumers proceedings of the 12th international icc cereal and bread congress 23 26th may 2004 harrogate uk |
| title_sub | proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK |
| topic | Grain Congresses Getreideverarbeitung (DE-588)4123288-4 gnd |
| topic_facet | Grain Congresses Getreideverarbeitung Konferenzschrift 2004 Harrogate |
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