Using cereal science and technology for the benefit of consumers

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 Edited by Stanley P Cauvain, Susan S Salmon and Linda S Young Campden & Chorleywood Food Research Association Chipping Campden, UK CRC Press Boca Raton Boston New York Washington, DC WOODHEAD PUBLISHING LIMITED Cambridge England Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England www.woodhead-publishing.com Published in North America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2005, Woodhead Publishing Limited and CRC Press LLC © 2005, Campden & Chorleywood Food Research Association Technology Limited The authors have asserted their moral rights This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials The publishers make no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress Woodhead Publishing ISBN 85573 961 CRC Press ISBN 0-8493-3771-2 CRC Press order number WP3771 Printed by Antony Rowe Limited, Chippenham, Wilts, England CONTENTS Preface S Cauvain, Campden & Chorleywood Food Research Association, UK Part I Keynote lectures Congress welcome address Lord Plumb of Coleshill, President of Campden & Chorleywood Food Research Association, UK Opening technical address: Supporting the path from wheat genomics to a slice of bread P Biscoe, HGCA, UK xi 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 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 Dwiekat, University of Nebraska, USA 39 Breeding for improved stability in bread-making quality E Johansson, M-L Prieto-Linde, R Kuktaite, A Andersson, and G Svensson, The Swedish University of Agricultural Sciences, Sweden; J Jonsson, Svalof Weibull AB, 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 of Amaranthus 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 or 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 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 Lipnpan 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, RMIT 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, BRT Australia Ltd, Australia; R Anderssen 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 Drinkall and 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 vii 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 Andren, 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 viii 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 Marquartj 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 lipase 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 461 566 Poster abstracts further divided into three or four subgroups A considerable extent of diversity at the DNA level was demonstrated within the Bankuti 1201 population JD (ij)=l-[M/((Ti+Tj)-M)], where M is the number of bands common to genotypes i and j , and Ti and Tj are the total number of bands detected for genotypes i and j THE EFFECT OF HEAT SHOCK ON THE SDS SEDIMENTATION TEST FOR A VARIETY OF COMMONLY GROWN AUSTRALIAN WHEATS A.M.Rittau1'2 D.Miskelly1'3,1.L.Batey1'4, L.Copeland1'2 and C.W Wrigley1'4 Value Added Wheat CRC, North Ryde, NSW, 1670, Australia School of Agriculture, University of Sydney, NSW, 2006, Australia Allied Mills, PO Box 1, Summer Hill, NSW, 2130, Australia Food Science Australia, North Ryde, NSW, 1670, Australia Protein content is a major determinant of end use of grain, while the ratio of low molecular weight (LMW) to high molecular weight (HMW) proteins is a key factor in prediction of the dough properties of the resulting flour The SDS sedimentation test has been used as a means of gauging the quality of the proteins present in a wheat sample by observing the manner in which the proteins flocculate when suspended in a solution of sodium dodecyl sulfate and lactic acid, hi general, samples high in polymerforming HMW glutenin subunits (GS) flocculate to a higher level than those samples containing less HMW-GS The LMW-GS composition is also capable of affecting the sedimentation behaviour of wheat samples: however the effects are less severe than those due to HMW-GS Short-term exposure of wheat to high grain-filling temperatures (>35°C) can significantly diminish the quality of the resulting grain This quality reduction can be attributed in part to the effects that heat shock has on the protein composition of the grain endosperm While heat shock is often accompanied by a significant rise in total flour protein, the composition of that protein fraction is often dramatically affected, hi turn, this compositional change has a significant effect on the resulting dough properties This study aimed to develop a comparable SDS flour sedimentation test to that used for wholemeal samples and to subsequently use this test to observe the effects of heat shock on the protein composition of a range of wheat cultivars, differing in their tolerance to heat stress Poster abstracts 567 RAMAN MICROSCOPY OF DEFORMING GLUTEN NETWORKS E.Roberts1, G-R-Mitchell1 and B.J.Dobraszczyk2 J.J.Thomson Physical Laboratory, Polymer Science Centre, Department of Physics, The University of Reading, RG6 6AF, UK School of Food Biosciences, The University of Reading RG6 6AP, UK Gluten networks give dough its unique viscoelastic properties, which are vitally important in the production of leavened bread, as it allows the entrapment of carbon dioxide produced by yeast during the baking process Gluten networks are viscoelastic hetero-polymer networks with approximately 50 different types of protein subunit, which fall into two main groups: glutcnins and gliadins The detailed structure of gluten networks is largely unknown, as is the mechanism of elasticity A knowledge of both is required to quantitatively understand the role of gluten during the bread making process The elasticity of gluten networks is thought to involve a change in conformation of Pspiral protein secondary structure, which is found in many elastic proteins The presence of the P-spiral structure in proteins composing gluten networks has been confirmed using Raman spectroscopy We have found significant levels of the pspiral polypeptide chain structure confirming results in the literature from circular dichroism studies We have observed a change in the secondary structural content of gluten networks during uniaxial deformation, showing a significant reduction in the level of P-spiral secondary structure This confirms that the deformation of the P-spiral structure protein secondary structure is directly involved with the elasticity of gluten networks CHARACTERISTICS OF WHEAT BREAD OBTAINED FROM DIFFERENT BREADMAKING TECHNOLOGIES CM Rosell2and M.E Barcenas1 'Universidad de las Americas, Puebla Mexico Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), PO Box 73 46100-Burjasot, Valencia (Spain) Bread is a product with a very short shelf life Staling starts as soon as baking is completed and it mainly consists of an increase in the crumb hardness, crust softening and a loss of moisture content There have been multiple attempts to extend the shelf life of wheat bread like splitting the breadmaking process performed into two baking stages thus obtaining partially baked loaves, which can be stored at low temperatures This technology has been largely applied in bakeries during the last decade, but there is scarce information about product quality compared with that obtained using one baking stage or conventional breadmaking This paper will describe a comparative study of the characteristics of wheat bread obtained by a conventional process with that obtained from two stage baking after cold and frozen storage For this purpose, technological parameters (specific volume, moisture content and texture), sensory analysis and microstructure were evaluated in all the baking trials 568 Poster abstracts Overall results showed that wheat bread from a conventional process has superior quality to that from partially baked bread, but the latter stored at cooling temperatures stales at a slower rate DURUM WHEAT PASTA QUALITY: COMPARISON OF FLOUR PASTING AND STARCH CHARACTERISTICS OF NEW SYRIAN TRITICUM DURUM CULTIVARS J.Samaan''2,C.S Brennan1*3 and G H El-Khayat1'2 'Applied Food Research group, Plymouth University at Seale-Hayne, Newton Abbot, Devon, UK University of Damascus, Faculty of Agriculture, Food Science Department, Damascus, Syria Institute of Food Nutrition and Health, Massey University, Palmerston North, New Zealand Developing new high quality durum wheat cultivars is beneficial for both producers and consumers Durum wheat production in Syria has historically been used to fulfil internal demands, however more recently wheat from Syria has been exported for pasta manufacture The current project examined a range of established, and new, durum wheat lines in relation to their physico-chemical and processing characteristics Significant differences were observed in grain hardness related to the protein content of the grains and the ratio of starchiness: vitreousness within the lines Quantitative and qualitative variations in starch characteristics (amylose:amylopectin content, pasting and gelatinisation profile) were observed between cultivars, and between vitreous and starchy kernels of the same cultivars Cultivars which have a higher degree of vitreousness (Sham-1 and Douma-18861) exhibited an increase in both protein and amylose content, that was associated with lower starch content compared with the other cultivars having lower vitreousness (Douma-26827 and Douma-29019) Pasta quality (cooking time and texture) could also be shown to be related to the characteristics of the starch granules within durum wheat flours The results will prove a useful tool in predicting suitability of wheat varieties for pasta manufacture and improving wheat crop quality SPROUTS FROM DIFFERENT CEREALS IN HUMAN NUTRITION M.Saric, N.Konc, D Psodorov, B Filipcev and O.Grujic Faculty of Technology, Center for Cereal Technology, Novi Sad, 21000, Serbia and Montenegro Cereal grains play a significant role in human or animal diets If cereal grain is, through germination, transferred from a latent into an active state, one can get a valuable product Poster abstracts 569 — sprouts (i.e culms and roots of new plants ) Sprouts as a source of food supply an organism with nutritious substances in a concentrated form Having in mind that cereal grain is a final product which contains all the necessary substances for development of a new plant and that those substances are, through the malting process, transferred into products of superior nutritive value, the aim of this research was to determine optimal technological conditions and technological parameters in the malting process of different cereals (barley, wheat, oat) for producing sprouted grain of good quality which could be used for processing into a healthy and nutritious food The malting process was conducted in the same way in all the analyzed grains and the sprouting lasted for one or two days For that purpose, micro-scale malting, followed by sprout quality of selected barley, wheat and oat varieties under different conditions was carried out Based on analytical quality parameters, sprouted grain of the best quality was chosen and used as bread additives Analytical and organoleptic evaluation of the final product was also carried out Sprouted grain used as a bread additive increased bread yield and volume by more then 30 ml and crumb quality by approximately 1.5 unit FIELD MOULDS AND THEIR METABOLITES IN THE RAW MATERIAL FOR BREAD M.Saric1 , T Stojanovic2, M Skrinjar1 and D Psodorov1 'Faculty of Technology, Center for Cereal Technology, Novi Sad, 21000, Serbia and Montenegro High School of Agriculture and Food Processing, Prokuplje, Serbia and Montenegro The objective was to investigate the presence of field moulds in wheat kernels and flour samples and to identify species in isolated mycopopulations, particularly toxic ones and to determine their impact on the quality of bread 48 samples of wheat infected by mould were investigated Wheat was ground either on laboratory mill or on a stone mill Total number of moulds per g was determined and isolated moulds were identified All samples were analyzed for the presence of mycotoxins according to AOAC methods Rheology and test baking were carried out according to AACC methods Number of moulds per gram of wheat kernel ranged from 1.7 to 3.8 The moulds of Fusarium were the most frequent contaminants These moulds were classified into 12 species and belonged to different sections of the genus.The most prevalent F.oxysporum was isolated from three categories of kernels as well as zearalenone Field moulds are frequent contaminants of wheat, flour and bread which need to be monitored because of their ability to produce mycotoxins These data show that field moulds present on wheat kernels penetrate into the tissue and degrade it by their filaments decreasing the technological quality and its hygiene As a consequence of mould infection wheat, flour and bread (particularly wholemeal) are rendered unacceptable in terms of technological quality and unsafe with respect to hygiene It is well known that wholemeal flour as well as corresponding baked goods contains all anatomical parts of the kernel 570 Poster abstracts PROCESSING QUALITY OF WHEAT HARVESTED IN DIFFERENT GROWING REGIONS M.Saric, D Psodorov, M Pojic and D Zivancev Faculty of Technology, Center for Cereal Technology, Novi Sad, 21000, Serbia and Montenegro Processing quality of wheat depends on the genetic potential of wheat varieties and the environmental conditions The objective of this study was to justify the spread of a certain variety within wheat growing regions due to better utilization of its performance Examinations in this report included 12 varieties from 12 variety trials in the Republic of Serbia over a period of three years Wheat varieties used for investigations varied according to its processing quality and could be separated into three technology groups, e.g bread-improving, bread and basic varieties Standard methods for evaluation of physical, chemical, biochemical, milling, rheological and baking quality parameters were used for defining processing quality of variety potential as well as the influence of environmental conditions in different wheat growing regions Through perceiving total quality of wheat varieties it is possible to verify the genetic potential of a wheat variety for specific processes Results point to the necessity to evaluate the end-use quality of wheat before buying and to preserve the varietal identity of wheat bulks by performing wheat quality segregation to assure consistency in end-use quality The realization of this aim depends on accepting recommendations for sowing, harvest and buying in terms of breeding certain wheat varieties, processing wheat of defined end-use quality as well as accomodating any regulation in force WHEAT BUG (EURIGASTER LAP.): CAUSE OF WHEAT PROCESSING QUALITY CHANGES M Saric, D.Psodorov, M.Bodroza-Solarov and S.Milosevic Faculty of Technology, Center for Cereal Technology, Novi Sad, 21000, Serbia and Montenegro Unfavourable weather conditions with characteristics of drought expressed during the generative phase of wheat development contributes to wheat bug infestation intensity It is known that wheat bugs can damage any part of the plant, depending upon the stage at which the infestation started They inject saliva rich with enzymes that activate the proteolytic activity of the kernel destroying the gliadin and glutenin fractions of proteins thus affecting processing quality The aim of the work was to register the changes in the processing quality of wheat associated with different levels of kernels damaged by wheat bug The study included samples of a wide range of wheat varieties The processing quality of wheat was analysed with standard methods for the determination of trading quality, physicochemical and biochemical characteristics, rheological properties and baking quality Poster abstracts 571 Kernels damaged by wheat bugs have destroyed endosperm that is less compact compared to the endosperm of healthy kernels As a consequence of wheat bug infestation the following results were obtained: higher content of damaged and shrunken kernels from 1-5%, lower test weight and 1000 kernel weight, lower sedimentation value, lower gluten content, lower flour yield by 2%, lower Quality Number, resistance to extension and extensibility could not be measured Baking tests showed poor baking quality FORMULATION OF MUESLI PRODUCTS FOR CONSUMERS WITH SPECIAL NEEDS I Sedej J Mastilovic, M Sakac and B Filipcev University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia and Montenegro Current trends in the food industry are focused on healthy and controlled diet Cereal based food is considered to be the kind of food which can offer an appropriate balance of essential nutrients Among them, muesli products are one of the most popular ones on the market Muesli usually combines a variety of toasted grains (such as oats, wheat and barley) with bran, nuts and dried fruit Some types of small grains, expanded grains and dried fruit were chosen as the main ingredients of muesli The chemical properties and energy of the chosen components have been determined Selected groups of consumers were: children, athletes and people with chronic disorders Based on the nutritional and energetic needs of cited consumers, as well as results obtained from chemical analysis and energy of ingredients, the optimal content of final muesli products has been calculated using the method of linear programming EFFECT OF COOKING PROCESS ON DIETARY FIBRE COMPONENTS OF HIGH-FIBRE COMMERCIAL PRODUCTS D Sgrulletta, G Scalfati, E De Stefanis and A.Conciatori Experimental Institute of Cereal Research, Via Cassia, 176 - 00191 Rome, Italy The role of dietary fibre in improving health has been better understood in the last decade Recommendations of dietary guidelines for developed countries have included high-fibre foods, which can be associated with certain beneficial health effects including weight, bowel function and blood cholesterol control, bowel cancer prevention, glucose tolerance improvement To this end considering the leading role of pasta in Mediterranean nutrition, the food industry has developed many high-fibre products suitable to increase dietary fibre intake 572 Poster abstracts In this paper six commercial high-fibre pasta, were chosen in order to evaluate the effect of cooking and overcooking (5 minutes more than the recommended cooking time) on the main dietary fibre components (Total dietary fibre, [TDF], p-glucan, resistant starch, [RS]), which are able to contribute directly to human health improvement through several physiological and metabolic effects The six pasta samples showed different fibre component levels Formation of RS occurred during the cooking process and the amount of RS increased gradually with the cooking time As expected, significant differences in TDF levels were observed in the high-fibre pasta in comparison with the traditional one, and small but significant increases in the soluble component, p-glucan, were also evident Analytical results indicated that the cooking process might have directly altered pasta starch and TDF content with important effects on their bioavailability and on pasta-product nutritional value EXPANDED SEED OF AMARANTHUS CRUENTUS AS A COMPONENT IN SPECIALITY BREAD FORMULATIONS O Simurina, M Bodroza-Solarov and B Filipcev Faculty of Technology, Novi Sad, 21000, Serbia and Montenegro Amaranthus cruentus was a staple crop of the pre-Colubian people Amaranthus sp seed has characteristics and properties similar to those of the cereal grains and is often called a pseudocereal The Amaranthus sp seed can be expanded similarly to corn Exlrudates have a pleasant specific taste and can be used as a raw material for bread Popping of A cruentus seed was performed on an aluminium hot plate at 200 ° C for 10 seconds The aim of the work was to determine the optimum dose of expanded seed in the formulation of speciality breads The influence of the addition of different doses of seed (10, 15, 20%) on the rheological properties of dough was measured by Farinograph and Extensigraph The chemical composition of raw and expanded seed were determined Baking tests were carried out under conditions described by an internal method The chemical composition, yield and volume of breads were evaluated The sensory quality of the products were evaluated by sensory panellists The addition of expanded seed increased the water absorption and the yield of bread, improved its crumb quality, taste, odour and freshness Poster abstracts 573 INFLUENCE OF THE a-AMYLASE ACTIVITY AND THE INTRINSIC STARCH CHARACTERISTICS ON THE PASTING PROPERTIES OF WHEAT WHOLE MEAL G Sinnaeve1 J Lenartz1, C Massaux2, M Sindic2, B Bodson3, A Falisse3, C Deroanne2 and P Dardenne1 'Departement Qualite des productions agricoles, Centre Wallon de Recherches Agronomiques, Chaussee de Namur 24, B-5030 Gembloux, Belgium Unite de Technologie des Industries Agro-alimentaires, Faculte universitaire des Sciences agronomiques de Gembloux, Passage des Deportes 2, B-5030 Gembloux, Belgium Unite de Phytotechnie des regions temperees, Faculte universitaire des Sciences agronomiques de Gembloux, Passage des Deportes 2, B-5030 Gembloux, Belgium Pasting properties of whole meal, prepared from 10 wheat varieties grown in Belgium and in the same cultural conditions were determined by the Rapid Visco Analyser (ICC method N°162, Standard profile) The samples showed wide variations in RVA pasting characteristics (from 456 to 2397 cps for the peak viscosity [PVl]) due partially to differences in a-amylase activity (as determined by the Amylazyme method) but also to variations of intrinsic starch properties Indeed, the RVA pasting parameters were also measured in a 2mM AgN03 solution (used as an amylase inhibitor) This procedure dissociates the starch pasting properties from the a-amylasc activity effects The values of peak viscosity [PV2], with no enzymic interaction, ranged from 3040 to 4052 cps according to the variety These results indicate the importance of intrinsic characteristics of starch on the whole meal pasting properties of wheat varieties This suggests that the Hagberg Falling Number, based on the measurement of the flour paste liquefaction by a decrease in starch viscosity at 95 °C, is not only linked to the a-amylase activity but also to the starch composition and structure This means that the standard Hagberg method can lead to the downgrading of grain lots having low enzymic activities Our experiments show that to obtain an accurate estimation of the true a-amylase activities, two "RVA" measurements are required: one using water and one using an AgNC>3 solution as an enzyme inhibitor This is confirmed by the high correlation (R2 = 0.94) observed between the ratio (PV2-PV1)/PV1 and the a-amylase activity THE POTENTIAL OF BARLEY BETA-GLUCANS IN RAISING THE NUTRITIONAL VALUE OF WHITE WHEAT BREADS L J Symons and C S Brennan University of Plymouth, Applied Food Research Group, Newton Abbot, Devon, TQ12 6NQ, UK In European countries white wheat bread is the preference of a large proportion of consumers However white bread is a poor source of dietary fibre, containing less than 2.5% This paper explores the possibility of using Glucagel, a barley p-glucan isolate, 574 Poster abstracts to raise the nutritional status of bread products Glucagel was incorporated into bread mixes at 2.5 and 5% inclusion rates, and dough rheology, bread characteristics and nutritional analysis were performed In vitro analysis of the bread samples revealed a significant decrease in reducing sugar release over a 300 minute digestion, compared to the control bread sample This has significant implications in reducing hyperglycaemia and hyperinsulinaemia, with reference to the control of diabetes and development of degenerative diseases Bread doughs supplemented with 5% Glucagel had increased resistance to extension compared to the control However, loaf volume and height decreased with the addition of Glucagel Changes in dough qualities and baking performance may be attributed to the physicochemical properties of f^-glucans, which tightly bind appreciable amounts of water making it less available for the development of the gluten network, resulting in an underdeveloped gluten network, and hence a reduced loaf volume It is anticipated that recipe modifications (i.e the use of dough conditioners) may recover such losses in baking performance STUDY OF THE IN VIVO AND IN VITRO POLYMERISATION OF POLYPEPTIDES OF GLUTEN COMPLEX: CHANGES IN GLIADIN COMPONENTS DURING RIPENTNG OF WHEAT O Baticz1,1 Kiraly2, T Abonyi1, A Gudth1, Sz Gergely1, S Tomoskozi1, and R Lasztity1 'Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, H-1521 Budapest, POB 91, Hungary Department of Plant Physiology, Eotvos Lorand University, H-1518 Budapest, POB 120, Hungary As a result of intensive investigation of gluten proteins a large number of correlations were revealed between polypeptide composition and rheological properties of gluten complex and also bread-making value of wheat The bread-making quality of wheat flours depends essentially on the ripening process when the genetic potential of cultivars is enforced The protein content and its composition are the main parameters, which need to be investigated if the order and degree of the synthesis of different protein fractions is to be elucidated In particular, the production of HMW and LMW glutenin subunits and the gliadins which form substrates for the polymerisation of HMW and LMW glutenin i.e the gluten macropolymer (GMP) network are of specific interest The aim of research project to be realized in our laboratory is to study the development and interactions of gluten polypeptides during grain ripening and in vitro under different conditions The results of the first part of our investigations are presented here In the framework of this poster the gliadin components were studied during the ripening in wheat cultivars of different bread-making quality grown in Hungary Qualitative and quantitative evaluation of electrophoretic pattern and NIR spectra and RP-HPLC data will be presented focusing on wheat storage proteins Poster abstracts 575 CHARACTERIZATION AND FUNCTIONAL PROPERTIES OF AMARANTH FLOURS AND PROTEIN FRACTIONS OBTAINED FROM DIFFERENT VARIETIES S.Tomoskozi1, I Baracskai1, R Schoenlechner2, E.Berghofer2, O Baticz1 J Varga1 and R Lasztity1 'Budapest University of Technology and Economics, Department of Biochemistry and Food Technology, H-l 111 Budapest, Miiegyetem rkp., Hungary Department of Food Science and Technology, BOKU - University of Natural Resources and Applied Life Sciences, Muthgasse 18,1190 Vienna, Austria Amaranth may become a potentially significant source of food protein due to its several advantageous properties, e.g high photosynthetic capacity and genetic variability, high protein content and excellent amino acid composition Although the properties of amaranth proteins were studied by several researchers, few data are available about functional properties of flour and different protein fractions The aim of this paper is to present some data about these properties Six Austrian and Hungarian amaranth varieties were studied The protein isolates and fractions (alkali soluble total proteins, albumins, globulins and alkali soluble residue proteins) were extracted from defatted flour The subunit composition of proteins was determined by SDS-PAGE The mixing properties of wheat dough prepared from wheat flour blended with amaranth flour or protein fractions were studied using a micro-scale Z-arm mixer The results demonstrated that there were no significant differences in the chemical composition and protein subunit profiles between the studied amaranth species Addition of amaranth flour or protein fractions to a wheat dough showed significant effects on mixing properties: water addition and dough development time was increased while dough stability was weakened Between varieties there were again no significant differences The detected effects on mixing properties are probably more related to changes of the protein-starch structure than to the protein structure or protein subunit composition APPLICATION OF MICRO-SCALE METHODS FOR THE DETERMINATION OF RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH S.Tomoskozi1, A.Kindler1, R.Haraszi2, GNagy , M Rakszegi.3, J Varga1 and F.Bekes2 'Budapest University of Technology and Economics, Department of Biochemistry and Food Technology, H-l 111 Budapest, Muegyetem rkp,Hungary CSIRO Plant Industry, Canberra, Australia Agricultural Research Institute, Martonvasar, Hungary Four different small-scale methods, a micro Z-arm mixer, a 2g-Mixograph, a Texture Analyser with a Kieffer-test Rig and a Rapid Visco Analyser were used for the investigation of different quality related properties of wheat dough The flour and/or 576 Poster abstracts dough requirement for all of these procedures was less than grams Flours were milled from 24 Hungarian and Australian wheat varieties on a micro-scale laboratory mill The quality related properties of dough were determined using standard procedures for traditional equipment In the case of micro extension tests, dough samples were produced both on a macro-scale Farinograph (size of mixing bowl is 50g) and a microscale Z-arm mixer (size of mixing bowl is g) The related parameters obtained with different methods were compared by statistical analysis The corresponding parameters measured with the micro-mixers provided fairly good correlations The two types of mixing actions using pin- or Z-arm mixers produced characteristic differences on the registered curves The characteristics of curves and the calculated parameters of the micro-extensibility tests were almost independent of the method of dough preparation, indicating that the type of mixing action does not affect the stretching behaviour of wheat dough Inter-relationships among parameters obtained by different micro-scale methods were also studied INFLUENCE OF INULIN ADDITION ON RHEOLOGICAL PROPERTIES OF DOUGH AND SENSORY PROPERTIES OF WHITE PAN BREAD Z Ugarcic-Hardi and M Jukic Faculty of Food Technology, University of JJ Strossmayer, F Kuhaca 18, P.O Box 709, HR-31001 Osijek, Croatia Inulin is a fructooligosaccharide, natural soluble dietary fibre, found in different vegetables, fruits and other plants, especially in artichoke and chicory-roots Recently, inulin has been used more and more frequently in food processing because of its health, nutritional and technological benefits: prebiotic function with reference to its stimulating effect on Bifidobacteria growth, low energy value, sugar and fat substitute, texture improver etc The aim of this work was to examine the influence of inulin addition on the rheological properties of dough and sensory properties of white pan bread Inulin (Frutafit HD; monomer units of fructose) was used as a replacement for flour in a standard bread recipe at levels of 1%, 2%, 3%, 4% and 5% Dough mixing properties were obtained with a Mixograph Results showed that, with an increase of inulin amount, prolongation of peak time and decrease in maximum height, angle and area under curve occurred Sensory evaluation of white pan bread was conducted to determine how much inulin could be incorporated into the bread recipe without negative effects on sensory properties Finally, the influence of inulin addition on reducing the rate of bread staling, during a seven-day period, was also examined Hardness of bread crumb was measured with the Sur Penetrometer and moisture migration from crumb to crust was observed but no argument for an inulin associated antistaling effect was found Poster abstracts 577 INFLUENCES OF MILLED WHEAT PARTICLE SIZE ON PREBAKED BREADMAKING QUALITY G Unbehend1, H J Kersting^nd Lj Unbehend2 'Federal Research Center for Nutrition and Food, Schiitzenberg 12, D-32756 Detmold, Germany J J Strossmayer University, Faculty of Food Technology, Kuhaceva 18, HR-31000 Osijek, Croatia From the literature it is known that the particle size, the particle shape and their distribution within solid food play an important role in determining their properties and their functionality Tn particular transport phenomena within these systems are a function of particle design The aim of this investigation was to determine the effect of milled wheat particles with different size and shape on bread dough properties and on the staling behaviour of bread crumb by means of physical measurements We use a statistical plan to design our experiments to seek significant correlations between the particle size and the desired technological properties Two different quality established wheat varieties were used During mill processing three fractions (flour, semolina, middling) were taken from and used for investigation purposes For the bread performance, apart from 100% flour different mixtures were used displacing one part of the flour with the semolina and the middling To determine handling properties all doughs were Theologically tested in the stress relaxation test During the baking process baking properties were carried out by a trained baker The texture of the finished fresh bread and their texture after seven and ten days storage were measured using the texture analyser The changes in the starch structure as a result of bread texture changes during storage were analysed by Differential Scanning Calorimetry measurements The results were statistically analysed and have shown that particle size influenced both the dough handling properties and the quality of pre-baked bread NOVEL OAT PROCESSING FOR PROFITABLE EXTRACTION OF VALUABLE COMPONENTS R.H Wang, G M Campbell and C Webb Satake Centre for Grain Process Engineering, Department of Chemical Engineering, UMIST, Manchester, UK Pearling has been successfully applied to oats for the recovery of added value components from the oat bran layers, with the residual oat flour potentially suitable as a fermentation substrate A laboratory-scale debranner progressively detached and accumulated epicarp hairs, pericarp, aleurone cells and subaleurone materials in bran fractions (pearlings) harvested at various pearling intervals, demonstrating the opportunity to concentrate functional components unevenly distributed in the oat bran layers The crease bran that remained contains a different profile of nutraceuticals from the pearlings, and could be recovered by conventional dry milling of the oats Removal of up to 12% of the oat mass by pearling introduced no negative effects on subsequent 578 Poster abstracts dry milling using a combination of two breaks and one reduction A dull-to-dull disposition on the break rolls was preferable to a sharp-to-sharp disposition, giving a similar recovery of oat flour but leaving the crease bran material in larger particles The oats were heavily contaminated with airborne micro-organisms, mainly bacteria and primarily in the epicarp hairs Pearling for 10 s removed 87% of the bacteria, while complete decontamination was achieved after 40 s of pearling Milled bran has been successfully used as the sole nutrient in fungal solid state fermentation for the production of glucoamylase, protease and phytase Submerged fermentation using a fungal consortium will hydrolyse the milled flour to produce a generic feedstock for the production of a range of chemicals via further fermentation WHEAT VARIETY IDENTIFICATION BY IMAGE ANALYSIS OF GRAIN MORPHOLOGY M B Whitworth Campden & Chorleywood Food Research Association, Chipping Campden, GL55 6LD, U.K In countries where wheat samples are traded as specific varieties, rapid methods are required to verify the variety of samples at intake Visual assessments are used to identify varieties based on grain morphology, but require skill for proficiency Digital image analysis has previously been used to classify cereal species and grades A prototype system was developed to assess its potential for the more demanding task of variety identification Single grains were manually presented to a CCD camera in a controlled orientation and images of the side, dorsal and ventral surfaces were obtained simultaneously, using a system of prisms The images were analysed to measure several dimensions of each grain, using a graticule to determine the image magnification Further dimensionless shape parameters were also calculated The measurements were compared against a database of measurements for grains of known varieties, using a canonical variates approach Grains were classified against the database according to the Mahalanobis distance between their measurements and the mean values for known varieties The system was evaluated using 22 samples, each of a different variety 8-10 grains of each sample were randomly selected for inclusion in a database and a further 10 grains of each sample were classified against this The system correctly classified 50% of single grains When all 10 grains of each test sample were considered, the majority classification was correct in all cases Poster abstracts 579 THE CONCEPT OF USING SPROUTS IN BREADMAKING H Zielinski1, R Fernandez-Orozco2, J Frias3, M.K Piskula1, C Vidal-Valverde3 and H Koztowska1 'Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-747 Olsztyn, Poland EU Centre of Excellence CENEXFOOD, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-747 Olsztyn, Poland Instituto de Fermentaciones (CSIC), 28006 Madrid, Spain One of the major challenges to face the modern cereal food industry is the need to develop products that can contribute to the customer's desire for a healthy diet and the additional benefits such a diet provides Since a number of the bioactive compounds associated with cereals are thermally unstable (vitamins B, C and E, glutathione, melatonine) there is a need to develop nutritionally-enhanced cereal-based foods which should meet the consumers' aspiration of improving their health through diet Here, we propose enriching cereal-based products with germinated legume and cruciferae seeds which contain a wide spectrum of bioactive compounds This strategy supplies the vitamins lost during thermal processing as well as introducing vitamin C or specific bioactive compounds such as glucosinolates present in cruciferae sprouts to the final products This approach is devoted to health aspects and current research on the role of antioxidants orginating from the diet in the aetiology of chronic diseases such as diabetes, cardiovascular disease and certain cancers since many of bioactive compounds present in cereal products as well as in sprouts exhibit antioxidant properties The contents of important antioxidants in legume and cruciferae sprouts will be shown and then compared with those in cereal-based products A simple, effective technique to determine antioxidant capacity of cereal-based product based on the free radical scavenging activity of water and methanolic extract is proposed Moreover, the antioxidant capacity of thermally processed whole grain and sprouts intended for use in the cereal food industry is compared Finally, the reduced/oxidized glutathione ratio (GSH/GSSG) is proposed to describe how far the oxidative stress has developed after hydrothermal processing of cereal grains The data for extrusion cooking as well for extruded products are provided The proposed enrichment of cereal-based products with sprouts seems to be an excellent source of antioxidants which may result in: (1) higher functionalty of the products, (2) a wider spectrum of bioactive compounds including antioxidants and finally (3) may provide cereal-based products with higher antioxidant capacity 580 Poster abstracts SPELTA IN BAKERY PRODUCTION H Zielinski2 and A Ceglinska1 'Warsaw Agricultural University, 02-787 Warsaw, Poland Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-747 Olsztyn, Poland Spelt (Triticum spelta) shows a higher resistance to environmental factors than common wheat (Triticum aestivum) The main difference in the nutritional value of grain flours is the variation in the amount and type of the grain proteins, especially the prolamines This is probably why some people suffering from food allergy tolerate products originating from spelt This paper describes the milling and baking characteristics of spelt All forms of spelt originated from Polish breeding Evaluation of the grain included test weight, vitreousness and hardness The grain was ground in a Quadrumat Senior mill Flour was characterized through the following analyses: ash, protein, wet gluten and starch content as well as Farinograph, Amylograhp and Falling Number Laboratory baking was made using the single-stage method Most of the spelt varieties investigated showed good milling properties and high baking quality The quality of technological parameters and good taste of bread produced indicates that spelt wheat can be used for commercial baking ... event was no exception The Congress theme - Using cereal science and technology for the benefit of consumers - was chosen with the aim of getting presenters to think about the process from beginning... people in the street consumers of the baker's product Who then is the 'consumer' of the product of cereal scientists and technologists? Their product is knowledge and so we are all consumers of that... the sentiments of such a motto Now we are encouraged to grow less, set land aside and become more environmentally friendly Your theme 'Using cereal science and technology for the benefit of consumers'