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 by S P Cauvain | 9781845694791 | Paperback | Barnes & Noble
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

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

by S P Cauvain
     
 

ISBN-10: 1845694791

ISBN-13: 9781845694791

Pub. Date: 01/28/2005

Publisher: Elsevier Science

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

Overview

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

Product Details

ISBN-13:
9781845694791
Publisher:
Elsevier Science
Publication date:
01/28/2005
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series, #109
Pages:
592
Product dimensions:
6.69(w) x 9.61(h) x 1.21(d)

Table of Contents

Preface

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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