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

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