DisplayTitle

Postertalks

18-P, CFW 56:A70. New mixing technology and applications for the Farinograph-E. S. YAN (1), R. Oshikiri (2), J. Faubion (2), C. Walker (2), S. Iaquez (1), R. Thoma (1). (1) C.W. Brabender Inc., South Hackensack, NJ, U.S.A.; (2) Kansas State University, Manhattan, KS, U.S.A.

20-P, CFW 56:A49. Investigating the ruggedness of AOAC 991.43 Total Dietary Fiber (TDF) Method using an automated dietary fiber instrument. A. R. KOMAREK (1), R. J. Komarek (1), C. L. Kelley (1). (1) ANKOM Technology, Macedon, NY, U.S.A.

25-P, CFW 56:A69. Effects of fibre and baking conditions on digestive biscuit properties. M. B. WHITWORTH (1), A. Chau (1), L. Cicerelli (2). (1) Campden BRI, Chipping Campden, United Kingdom; (2) United Biscuits, High Wycombe, United Kingdom

26-P, CFW 56:A35. Significance of flour particle size on sponge cake quality of soft white wheat. H. CHOI (1), T. Harris (1), B. Baik (1). (1) Washington State University, Pullman, WA, U.S.A.

27-P, CFW 56:A61. Discrimination of aroma of refined and whole wheat bread made from red and white wheat bran using an electronic nose instrument. H. SAPIRSTEIN (1), S. Siddhu (2), M. Aliani (1). (1) University of Manitoba, Winnipeg, MB, Canada; (2) Loblaws Company Limited, Winnipeg, MB, Canada

22-P, CFW 56:A65. Influence of shape and packing efficiency on popcorn expansion volume measurements. J. C. SWELEY (1), D. J. Rose (1), D. S. Jackson (1). (1) University of Nebraska-Lincoln, Omaha, NE, U.S.A.

23-P, CFW 56:A41. Determination of pigment degradation power in durum wheat semolina: A simple colorimetric method. B. FU (1), L. Schlichting (1), C. Pozniak (2), A. Singh (3). (1) Canadian Grain Commission, Winnipeg, MB, Canada; (2) University of Saskatchewan, Saskatoon, SK, Canada; (3) Agriculture and Agri-Food Canada, Swift Current, SK, Canada

220-P, CFW 56:A37. Parameters that affect pasta cooking. E. DE LA PENA (1), F. A. Manthey (1). (1) North Dakota State University, Fargo, ND, U.S.A.

46-P, CFW 56:A34. Determination of folic acid & 5-methyl tetrahydrofolate in whole meal flours using ultra-performance liquid chromatography-tandem mass spectrometry. M. CHANDRA-HIOE (1), M. Bucknall (2), J. Arcot (2). (1) University of New South Wales, Wahroonga, Australia; (2) University of New South Wales, Sydney, Australia

29-P, CFW 56:A32. "New cereals" and pseudo-cereals: Rheological properties investigations. N. BOINOT (1), L. Simar (1), A. Dubat (1). (1) CHOPIN Technologies, Villeneuve-La-Garenne, France

19-P, CFW 56:A55. Effect of resistant starch on dietary fiber content and quality of extruded RTE breakfast cereal quality. R. MILLER (1), J. Jeong (1), C. Maningat (2). (1) Kansas State University, Manhattan, KS, U.S.A.; (2) MGP Ingredients, Inc., Atchison, KS, U.S.A.

30-P, CFW 56:A37. Mycotoxin test kit validation for high-aflatoxin samples. S. Y. Dai (1), K. LEE (1), J. Balthrop (1), W. Li (1), T. J. Herrman (1). (1) Texas A&M University, College Station, TX, U.S.A.

224-P, CFW 56:A40. Interaction of rising CO2 and soil water availability on wheat grain quality: Results from a 3-year free air CO2 enrichment experiment. N. D. FERNANDO (1), S. Seneweera (2), M. Tausz (3), J. Panozzo (4), R. Norton (5), G. Fitzgerald (4). (1) University of Melbourne, Horsham, Australia; (2) Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Horsham, Australia; (3) Department of Forest and Ecosystem Science, Melbourne School of Land and Environment, The University of Melbourne, Creswick, Australia; (4) Department of Primary Industries, Horsham, Australia; (5) International Plant Nutrition Institute, Horsham, Australia

33-P, CFW 56:A56. Genotype and environment effects on physical and chemical properties of wheat starch. T. N. MINH (1). (1) University of Sydney, Sydney, Australia

35-P, CFW 56:A71. Evaluation of α-amylase accumulation and falling numbers in soft red and soft white wheat adapted to Michigan. N. YU (1), R. Laurenz (1), L. Siler (1), P. Ng (2), J. Lewis (1). (1) Wheat Breeding Program, Department of Crop and Soil Sciences, Michigan State University, East Lansing, MI, U.S.A.; (2) Cereal Science Program, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, U.S.A.

38-P, CFW 56:A27. Antioxidant capacity of tortilla elaborated from extruded Mexican pigmented maize flour. J. AGUAYO-ROJAS (1), S. Mora-Rochin (1), S. Serna-Saldivar (2), E. Cuevas-Rodríguez (1), N. Gaxiola-Cuevas (3), C. Reyes-Moreno (1), J. Milan-Carrillo (1). (1) Programa Regional para el Doctorado en Biotecnologia, Universidad Autonoma de Sinaloa, Culiacan Sinaloa, Mexico; (2) Instituto Tecnologico de Monterrey, Campus Monterrey, Monterrey, Mexico; (3) Maestria en Ciencia y Tecnologia de Alimentos, Universidad Autonoma de Sinaloa, Culiacan Sinaloa, Mexico

39-P, CFW 56:A56. Evaluation of anticarcinogenic potential of tortillas produced from pigmented maizes processed by conventional nixtamalization and extrusion cooking. S. MORA-ROCHIN (1), J. Gutierrez-Uribe (2), S. Serna-Saldivar (2), M. Gúzman-Uriarte (3), P. Sánchez-Peña (1), C. Reyes-Moreno (1), J. Milán-Carrillo (1). (1) Programa Regional para el Doctorado en Biotecnologia, Universidad Autonoma de Sinaloa, Culiacan, Sinaloa, Mexico; (2) Instituto Tecnologico de Monterrey, Campus Monterrey, Monterrey, Mexico; (3) Maestria en Ciencia y Tecnologia de Alimentos, Universidad Autonoma de Sinaloa, Culiacan, Sinaloa, Mexico

40-P, CFW 56:A30. Isolation, characterization, and identification of ligninolytic bacterial strains. A. AYALA-RODRIGUEZ (1), M. Jimenez-Leyva (2), V. Olalde-Portugal (3), J. Romero-Navarro (1), C. Reyes-Moreno (1). (1) Programa Regional para el Doctorado en Biotecnologia, Universidad Autonoma de Sinaloa, Culiacan, Sinaloa, Mexico; (2) Licenciatura en Ingenieria Bioquímica, Facultad de Ciencias Quimico Biologicas, Universidad Autonoma de Sinaloa, Culiacan Sinaloa, Mexico; (3) Centro de Investigación y de Estudios Avanzados, Instituto Politécnico Nacional, Unidad Irapuato, Irapuato, Gto, Culiacan Sinaloa, Mexico

127-P, CFW 56:A70. Designing starch for better nutrition. A. C. WU (1), R. G. Gilbert (1). (1) The University of Queensland, Brisbane, QLD, Australia

36-P, CFW 56:A47. Expression analysis of selected raffinose family oligosaccharide biosynthetic genes in developing lentil (Lens culinaris Medik.) seeds. U. KANNAN (1), S. Ganeshan (1), R. N. Chibbar (1). (1) University of Saskatchewan, Saskatoon, SK, Canada

173-P, CFW 56:A64. Characterization and acceptability of pinto, navy, and black bean extrudates. C. SIMONS (1), C. Hall (1), M. Tulbek (2). (1) North Dakota State University, Fargo, ND, U.S.A.; (2) Northern Crops Institute, Fargo, ND, U.S.A.

174-P, CFW 56:A37. Rheological properties of sorghum protein concentrates produced by extrusion-enzyme liquefaction. N. DE MESA-STONESTREET (1), S. Alavi (1), H. Dogan (1), J. Faubion (1). (1) Kansas State University, Manhattan, KS, U.S.A.

176-P, CFW 56:A49. Moisture and oil uptake during processing of soy-based extruded snacks. S. KODAVALI (1), S. Alavi (1). (1) Kansas State University, Manhattan, KS, U.S.A.

163-P, CFW 56:A60. Effect of commercial source on xanthan gum composition and effect on processing and cooking quality of pasta containing nontraditional ingredients. G. K. SANDHU (1), F. A. Manthey (1). (1) North Dakota State University, Fargo, ND, U.S.A.

34-P, CFW 56:A45. Effect of corn harvest moisture on dry grind fermentation characteristics and DDGS composition. H. HUANG (1), W. Liu (1), V. Singh (1), S. R. Eckhoff (1). (1) University of Illinois at Urbana-Champaign, Urbana, IL, U.S.A.

37-P, CFW 56:A35. Bioconversion of insect (Sitophilus zeamais), mold (Aspergillus flavus), and sprouted damaged maize (Z. mays) and sorghum (S. bicolor (L.) Moench) into bioethanol. C. Chuck-Hernandez (1), S. García-Lara (1), S. O. SERNA-SALDIVAR (1). (1) ITESM, Monterrey, Mexico

162-P, CFW 56:A67. Effects of a shear-induced separation process on the resulting gluten yield and composition. A. J. VAN DER GOOT (1), E. E. Van der Zalm (1), N. Hardt (1). (1) Lab. of Food Process Engineering, Wageningen University, Wageningen, Netherlands

190-P, CFW 56:A68. Modifying wheat bran by microfluidization process. T. WANG (1). (1) North Carolina A&T State University, Kannapolis, NC, U.S.A.

191-P, CFW 56:A56. Hydration kinetics and mechanical deformation properties of wheat kernels. P. A. MITCHELL (1), H. Dogan (1), R. Miller (1). (1) Kansas State University, Manhattan, KS, U.S.A.

192-P, CFW 56:A67. Effect of the addition of three different types of resistant starch to instant noodles obtained by atmospheric and vacuum frying. M. VERNAZA LEORO (1), Y. K. Chang (1). (1) UNICAMP, Campinas, Brazil

175-P, CFW 56:A45. Effect of maturity and frozen storage on corn wet-milling yields and starch pasting properties. H. HUANG (1), L. Xu (1), S. R. Eckhoff (1). (1) University of Illinois at Urbana-Champaign, Urbana, IL, U.S.A.

177-,P, CFW 56:A55. Nutraceutical beverage elaborated from mixture of flours of extruded maize and chickpea. J. Milan-Carrillo (1), J. ROCHIN-MEDINA (1), R. Gutierrez-Dorado (1), E. Cuevas-Rodriguez (1), S. Mora-Rochín (1), C. Reyes-Moreno (1). (1) Programa Regional para el Doctorado en Biotecnologia, Universidad Autonoma de Sinaloa, Culiacan Sinaloa, Mexico

222-P, CFW 56:A59. Improving the quality and shelf life of whole wheat bread. I. POVLSEN (1), J. Sigel (1), M. Philipsen (1). (1) Danisco, Brabrand, Denmark

24-P, CFW 56:A71. Influence of novel partial germination process onto nutritional and functional properties of different types of pulses. E. ZAMPROGNA ROSENFELD (1), S. Bellaio (1), D. Mane (2), M. Jacobs (3). (1) Buhler AG, Uzwil, Switzerland; (2) Buhler (India) Pvt. Ltd., Bangalore, India; (3) Buhler GmbH, Braunschweig, Germany

225-P, CFW 56:A57. Soluble fiber fortification of breakfast cereals: Enhancing nutrient density and beneficial caloric intake. L. NIBA (1). (1) National Starch, Bridgewater, NJ, U.S.A.

226-P, CFW 56:A50. The feasibility of alkylresorcinol metabolites in urine spot samples as biomarkers of whole grain and cereal fiber intake in U.S. women. R. LANDBERG (1), M. K. Townsend (2), Q. Sun (3), D. Spiegelman (4), R. M. van Dam (5). (1) Swedish University of Agricultural Sciences, Uppsala, Sweden; (2) Channing Laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, U.S.A.; (3) Department of Nutrition, Harvard School of Public Health, Boston, MA, U.S.A.; (4) Department of Epidemiology, Harvard School of Public Health, Boston, MA, U.S.A.; (5) Department of Epidemiology, Public Health, and Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Singapore

228-P, CFW 56:A28. Utilization of high-fibre barley fractions in tortillas to reduce glycemic response and lipogenesis. N. AMES (1), C. Taylor (2), S. Harding (2). (1) Agric & Agri-Food Canada, Winnipeg, MB, Canada; (2) University of Manitoba, Winnipeg, MB, Canada

218-P, CFW 56:A48. Interactional effects of beta-glucan, starch, and protein in cooked oat flour on viscosity and in vitro bile acid binding. H. KIM (1), P. J. White (1). (1) Iowa State University, Ames, IA, U.S.A.

223-P, CFW 56:A67. β-Glucan degradation by endogenous enzymes in wheat flour doughs with different moisture contents. A. VATANDOUST (1), S. Ragaee (1), S. Tosh (2), K. Seetharaman (1). (1) University of Guelph, Guelph, ON, Canada; (2) Agriculture & Agri-Food Canada, Guelph, ON, Canada

221-P, CFW 56:A58. Characterization of roasted quinoa. M. B. OMARY (1), C. Onwulata (2), K. A. Rosentrater (2), A. Thomas-Gahring (2), J. Nguyen (3), M. B. Medina (4), M. Singh (5), P. H. Cooke (6). (1) California State University-Los Angeles, Riverside, CA, U.S.A.; (2) USDA-ARS, Wyndmoor, PA, U.S.A.; (3) Cal Poly Pomona University, Pomona, CA, U.S.A.; (4) ARS/USDA, Wyndmoor, PA, U.S.A.; (5) USDA ARS NCAUR, Peoria, IL, U.S.A.; (6) New Mexico State University, Las Cruces, NM, U.S.A.

217-P, CFW 56:A35. A comparison of the literature on the association between intakes of bran, cereal fiber, and whole grains and risk of adiposity measures. S. CHO (1), L. Qi (2), G. Fahey (3), D. Klurfeld (4). (1) Nutra Source Inc., Clarksville, MD, U.S.A.; (2) Harvard School of Public Health, Boston, MA, U.S.A.; (3) University of Illinois, Urbana, IL, U.S.A.; (4) USDA ARS, Beltsville, MD, U.S.A.

227-P, CFW 56:A31. Phenolic levels and oxygen radical scavenging capacity of hybrid black rice samples. T. BETA (1), H. Zhang (1), Y. Qiu (1), Y. Shao (2), J. Bao (2). (1) University of Manitoba, Winnipeg, MB, Canada; (2) Zhejiang University, Hangzhou, Peoples Republic of China

234-P, CFW 56:A57. Functionality of whey as gluten-free bread ingredient. A. Nuria (1), B. MINARRO (1), B. Guamis (1), E. Albanell (1), M. Capellas (1). (1) Universitat Autónoma de Barcelona, Bellaterra (Cerdanyola del Vallés), Spain

236-P, CFW 56:A41. Establishing a cause-and-effect relationship between wheat protein functionality, wheat variety, and protein extraction process. S. FREDERIX (1), V. Paltousova (1), L. Baron (1), A. Wagner (1). (1) Tereos Syral, Aalst, Belgium

241-P, CFW 56:A64. Starch granules used for Pickering emulsions. M. SJOO (1), A. Timgren (1), M. Rayner (1). (1) Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden

128-P, CFW 56:A52. Engineered "smart" starch-based biomaterial for functional food ingredient and nonfood industrial applications. Q. LIU (1), A. Chan (2). (1) Department of Food Sciences and Human Nutrition, Michigan State University, East Lansing, MI, U.S.A.; (2) Department of Crop and Soil Sciences, Michigan State University, East Lansing, MI, U.S.A.; (3) Soft Wheat Quality Research, USDA-ARS, Wooster, OH, U.S.A.

82-P, CFW 56:A28. Influence of lysophosphatidylcholine (LPC) on the gelation and functional properties of diluted wheat starch suspension. S. AHMADI-ABHARI (1), A. Woortman (1), R. Hamer (2), L. Oudhuis (3), K. Loos (1). (1) University of Groningen, Groningen, Netherlands; (2) Wageningen University, Wageningen, Netherlands; (3) Top Institute of Food and Nutrition, Wageningen, Netherlands

235-P, CFW 56:A32. Effect of sorghum bran particle size in gluten-free muffins. S. E. BOSWELL (1), J. Lindsay (1), C. M. McDonough (1), L. W. Rooney (1). (1) Texas A&M University, College Station, TX, U.S.A.

237-P, CFW 56:A54. Effects of flour milling methods on the compositional, functional, and physical properties of whole and split yellow pea (Pisum sativum) flour. H. MASKUS (1), L. Bourré (1), L. Malcolmson (1). (1) Canadian International Grains Institute, Winnipeg, MB, Canada

238-P, CFW 56:A62. Effect of the addition of pregelatinized rice flour and modified albumin on the technological properties of fettuccini-type rice fresh pasta. G. A. Sehn (1), M. S. Fernandes (1), M. VERNAZA LEORO (1), Y. K. Chang (1), C. S. Steel (1). (1) UNICAMP, Campinas, SP, Brazil

239-P, CFW 56:A30. Influence of fat content and maltogenic amylase addition on pound cake specific volume, firmness, and porosity parameters. N. S. Bedoya Perales (1), C. J. STEEL (1). (1) University of Campinas, Campinas, SP, Brazil

240-P, CFW 56:A53. Application of enzymatically treated corn starch in breakfast cereal coating. C. R. LUCKETT (1), Y. Wang (1). (1) University of Arkansas, Fayetteville, AR, U.S.A.

28-P, CFW 56:A71. Digital imaging of freefalling cereal grains for defect and damage assessment. I. YANG (1), S. R. Delwiche (2), Y. Lo (3), S. Chen (4. (1) National Science Council, Taiwan, Taipei, Taiwan; (2) USDA-ARS, Beltsville Agricultural Research Center, Beltsville, MD, U.S.A.; (3) Department of Nutrition and Food Science, University of Maryland, College Park, MD, U.S.A.; (4) Department of Bio-Industrial Mechatronics Engineering, Taipei, Taiwan

103-P, CFW 56:A44. Relationship between starch structures in rice flour and solubility of starch molecules in water. J. HASJIM (1), E. Li (1), S. Dhital (1). (1) University of Queensland, Brisbane, Australia

104-P, CFW 56:A38. Diffusion of alpha-amylase in starch granules. S. DHITAL (1), A. K. Shrestha (1), K. Shelat (1), M. Gidley (1). (1) Centre for Nutrition and Food Sciences, University of Queensland, St. Lucia, Brisbane, QLD, Australia

129-P, CFW 56:A72. Effect of kernal heating treatment time on the physicochemical properties of oat flour. B. ZHANG (1), Y. Wei (1), G. Ning (2), P. Feng (3). (1) Institute of Agro-Food Science and Technology, CAAS, Beijing, Peoples Republic of China; (2) College of Food Science and Engineering, Northwest Sci-Tech University of Agriculture and Forestry, Yangling, Peoples Republic of China; (3) Grain and Oil Food College; Henan University of Technology, Zhengzhou, Peoples Republic of China

105-P, CFW 56:A70. Correlation between molecular and intragranular structural parameters in waxy starch. T. WITT (1), J. Doutch (2), E. Gilbert (2), B. Gilbert (1). (1) University of Queensland, Brisbane, Australia; (2) Australian Nuclear Science and Technology Organisation, Sydney, Australia

62-P, CFW 56:A32. Properties of wheat gluten as affected by high-pressure-induced deamidation. M. BRUNNBAUER (1), P. Koehler (1). (1) German Research Center for Food Chemistry, Freising, Germany

83-P, CFW 56:A57. Amylolysis of small and large granules of triticale, wheat, and corn starches at subgelatinization temperature using granular starch-hydrolyzing enzyme. S. NAGULESWARAN (1), J. Li (1), T. Vasanthan (1), D. Bressler (1), R. Hoover (2). (1) University of Alberta, Edmonton, AB, Canada; (2) Memorial University of Newfoundland, St. John's, NF, Canada

107-P, CFW 56:A65. Structure/function relationships of barley limit dextrinase and limit dextrinase inhibitor. B. SVENSSON (1), M. S. Moeller (2), M. Kyasaram (3), J. M. Jensen (3), M. B. Vester-Christensen (3), P. Hagglund (3), A. Henriksen (4), M. Abou Hachem (3). (1) Technical University of Denmark, Lyngby, Denmark; (2) Enzyme & Protein Chemistry, Technical University of Denmark, Lyngby, Denmark; (3) Enzyme & Protein Chemistry, Lyngby, Denmark; (4) Carlsberg Laboratory, Valby, Denmark

47-P, CFW 56:A60. Major determinants of slow fermentation rate in alkali-extractable arabinoxylans and their hydrolyzates from corn, rice, wheat, and sorghum brans. P. RUMPAGAPORN (1), B. Reuhs (1), B. Hamaker (1). (1) Purdue University, West Lafayette, IN, U.S.A.

81-P, CFW 56:A46. Gelatinization and retrogradation of acha (Digitaria exilis), iburu (D. iburua), and tamba (Eleusine coracana) starches. A. I. JIDEANI (1). (1) University of Venda, Thohoyandou, Southwest Africa

130-P, CFW 56:A50. Trapping phenolic acid by lipophilization and complexation. P. LE BAIL (1), C. Lorentz (2), B. Pontoire (1), M. de Carvalho (1), G. Pencreac'h (2). (1) INRA, Nantes, France; (2) "Mer, Molécules, Santé" (MMS) - EA 2160 IUT de Laval - Département Génie Biologique, Laval, France

63-P, CFW 56:A35. Molecular characterisation of gluten development during dough development: Comparison of laboratory and pilot-scale processes. G. A. Chope (1), M. C. Poole (1), J. R. Bratt (1), D. R. Buttler (1), S. Keen (1), S. P. PENSON (1). (1) Campden BRI, Glos, United Kingdom

106-P, CFW 56:A36. Structure design of maize endosperm tissue and starch by hydrothermal and thermomechanical processing for tailored end-product properties. B. CONDE-PETIT (1), W. Boefer (1), U. Santschi (1), M. Nussbaumer (1). (1) Buhler AG, Uzwil, Switzerland