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Using cereal science and technology for the benefit of consumers:

Edited by S P Cauvain, S Salmon and L S Young 
Woodhead  January 2005  



Hardback  592 pages  ISBN 9781845694791      £195.00
These are the 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.

Contents

PART 1 KEYNOTE LECTURES
Congress welcome address
Opening technical address: Supporting the path from wheat genomics to a slice of bread

PART 2 WHEAT BREEDING AROUND THE WORLD
Evaluation of wheat quality for the UK in the HGCA recommended list system
Breeding breadmaking varieties for European markets
Selection of breeders' lines for wheat quality: Australian innovations
Wheat breeding in Australia
Roles of the four ARS regional wheat quality laboratories in U.S. wheat quality improvement
Wheat breeding in the Great Plains of North America - past, present and future
Breeding for improved stability in bread-making quality

PART 3 THE POTENTIAL FOR USING OTHER CEREALS
Developments in sorghum bread making
New developments in sorghum proteins
Comparison of the breadmaking potential of different sorghum hybrids
Integrated development of Amaranthus as a high-value commercial grain
Flavour of rye bread made with scalded flour
Pasta production from the pseudocereals amaranth, quinoa and buckwheat
Food functionality of sprout rice grain, Super Rice

PART 4 CREATING HEALTH BENEFITS WITH CEREAL PRODUCTS
The role of cereals in the diet
Lifestyle, diet & the consumer
Low GI cereal foods: the role of dietary fibre and food structure
Cereals as a source of dietary antioxidants
Effect of processing on bioactivity of whole grain
Fibre and whole grains and their role in disease prevention
New methods for assessment of nutritional and health effects of cereal products

PART 5 WHAT MAKES BREAD? How much more bread research do we need?
Flour quality and dough development interactions - the critical first steps in bread production
Bubbles in bread - the potential role of the aqueous phase of doughs in determining crumb structure
Modifying tyrosine crosslink formation in wheat dough by controlling innate enzymatic activity
Lipopan F BG - unlocking the natural strengthening potential in dough
Impact of microbial transglutaminase on the fresh quality and keepability of enzyme supplemented pan breads
Microencapsulation of bakery ingredients and the impact on bread characteristics: effect of tartaric acid encapsulated with carnauba wax
Wheat sourdough fermentation: Effects of time and acidification on fundamental rheological properties
COVAD - The continuous vacuum dough process
Effects of mixing speed and work input on dough development and aeration
The conformation and aggregated structure of gluten fractions
The effects of dough mixing on GMP re-aggregation and dough elasticity during dough rest
Investigating the porosity of dough using ultrasound
Measurement of bread cell structure by image analysis
Use of MRI for the characterization of the bread process

PART 6 GRAIN PROCESSING
In situ measurement of the rheological properties of wheat and barley grain using the SKCS 4100
Characterizing the maturation and germination processes in wheat by NIR methods
Physiological traits influencing hardness and vitreosity in wheat grain
Investigation of the fracture of wheat grains by Environmental Scanning Electron Microscopy
Rheological behaviour, structural and physicochemical characteristics of vitreous and piebald durum wheat endosperm
Distribution of the aleurone layer during the common wheat milling process
Debranning technology to improve cereal-based foods
The practical use of the fumigant sulfuryl fluoride to replace methyl bromide in UK flour mills
Wheat and flour quality in South Africa. From regulation to free market

PART 7 ICC CORPORATE MEMBERS SESSION
Measure of damaged starch by an improved amperometric method
Quality control with BRABENDER instruments
Perten instruments AB - new NIR Flour Analyser IM 9140
Nordic Flour Network - a joint solution to increasing the value of NIR analysis in the flour industry
Molecular biology: the way forward for Megazyme
Comparison of the doughLAB and Farinograph for testing flour quality
Adding an acoustic note to texture analysis
Baked products enriched with dietary fibre
Polish measuring and monitoring devices for evaluation of cereals and flour

PART 8 EVALUATION WHEAT AND FLOUR
Wheat quality and wheat varietal identification
Extra-strong dough properties associated with over-expression of HMW glutenin subunit GLU-B1 7X
Predicting grain, flour, and bread quality using NIR spectroscopy
Development of a controlled dough mixing system
Spectroscopic techniques for investigating the effect of growing environment on endosperm cell wall composition
Objective measurement of blackpoint in kernels of durum wheat

PART 9 DEVELOPING NEW WHEAT-BASED PRODUCTS
Selling the science - how to ensure that good science makes successful products?
Bread without flour "TONUS" - a high-grade product for healthy nutrition
Pilot-scale isolation of glucuronoarabinoxylans from wheat bran
Functional properties of food products from purple wheat
Effect of disulphides in Allium on breadmaking properties
Novel ingredients in optimising gluten-free bread acceptability

PART 10 BRINGING BENEFITS FOR INDUSTRY AND CONSUMERS
Sustainability with sanity
Fibre by the slice: bringing consumer value and market leadership
An integrated approach to improve bread nutritional quality
Post baking bread chilling; evaluation of water pulverisation on bread surface to control weight loss and cooling rate
Data mining bread quality and process data in a plant bakery
'We'll have it for T'
A comparison of visual assessment and digital fractal texture analysis of bread-crumb features
Reduction of acrylamide formation in bakery products by application of Aspergillus Niger asparaginase
Whole grain knowledge and environmental influences among health club members

PART 11 CAKES, COOKIES AND PASTRIES
Biochemical correction of flour properties for biscuits and ginger bread
Biscuit baking - a model approach
New lipase functionality in bakery products
Texture analysis of cookies by acoustic method: a comparison to mechanical method
Modelling biscuit checking using the Finite Element Method
Wheat functionality for puff pastry
The icing on the cake - digital colour and appearance for baked goods
Non-destructive imaging of bread and cake structure during baking
Wheat starch granule size

PART 12 EXTRUDED FOODS, PASTA AND NOODLES
Factors affecting the shape of extruded products
The comparison of the effects of extrusion conditions on the physicochemical properties and sensory characteristics of maize, rice and wheat-based expanded snacks
Structural basis of the crispy properties of cereal products
Texture and colour of pasta containing mill fractions from hull-less barley genotypes with variable content of amylose and fibre
Australia becomes a player in the quality durum market
Use of the enzyme transglutaminase for developing pasta products with high quality
Rice pasta formulation for a conventional pasta manufacturing process
Influence of kansui formulation on oriental noodle texture
A comparison of instrumental techniques used to discriminate the cooking quality of spaghetti

PART 13 POSTER ABSTRACTS
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Woodhead Publishing Ltd : analytical methods : baking : cereals : food science : health & beauty : plant genetics : proceedings

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