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Using cereal science and technology for the benefit of consumers : proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK

Author: Stanley P Cauvain; Susan S Salmon; Linda S Young; Campden & Chorleywood Food Research Association.
Publisher: Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press, 2005. ©2005
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   eBook : Document : Conference publication : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Conference papers and proceedings
Congresses
Additional Physical Format: Print version:
Using cereal science and technology for the benefit of consumers : proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK.
Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press, ©2007
x, 580 pages
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Stanley P Cauvain; Susan S Salmon; Linda S Young; Campden & Chorleywood Food Research Association.
ISBN: 9781845690632 184569063X
OCLC Number: 874158331
Description: 1 online resource (593 pages) : illustrations.
Contents: Cover; 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; COPYRIGHT; CONTENTS; PREFACE; PART I KEYNOTE LECTURES; CONGRESS WELCOME ADDRESS; OPENING TECHNICAL ADDRESSSUPPORTING THE PATH FROM WHEAT GENOMICS TO ASLICE OF BREAD; INTRODUCTION; THE PATH; ABOUT HGCA; TRAVELLING THE PATH; CEREAL VARIETIES; PRODUCING THE GRAIN; SAFETY OF THE GRAIN; DELIVERING THE GRAIN; DEVELOPING PRODUCTS; NUTRITION; EDUCATION ON THE PATH; SUMMARY; PART II WHEAT BREEDING AROUND THE WORLD. Evaluation of wheat quality for the uk in thehgca recommended list systemabstract; introduction; the market for wheat in the uk; the uk framework for variety testing; conclusion; references; breeding bread making varieties foreuropean markets; abstract; introduction; genetics of breadmaking quality; market profiles; uk; quality tests used in the different territories; future developments; conclusion; reference; selection of breeders' lines for wheat quality:australian innovations; abstract; introduction; very small-scale quality testing; protein markers for dough quality. IMMUNOASSAYS TO IDENTIFY SPECIFIC PROTEIN MARKERSDNA TESTING; PRACTICAL APPLICATION OF DNA MAPPING IN BREEDING; REFERENCES; WHEAT BREEDING IN AUSTRALIA; ABSTRACT; INTRODUCTION; THE ENVIRONMENT; CROP PRODUCTION AND QUALITY TYPES; QUALITY TYPES AND BREEDING CHALLENGES; DELIVERY OF BREEDING IN AUSTRALIA, BREEDING CHALLENGES; ROLES OF THE FOUR ARS REGIONAL WHEAT QUALITY LABORATORIES IN U.S. WHEAT QUALITY IMPROVEMENT; ABSTRACT; INTRODUCTION; U.S. WHEAT BREEDING PROGRAM; ARS, REGIONAL WHEAT QUALITY LABORATORIES (RWQLs); SOFT WHEAT QUALITY LABORATORY (SWQL), WOOSTER, OH. Hard winter wheat quality lab (hwwql), manhattan, kswestern wheat quality laboratory (wwql), pullman, wa; hard red spring and durum wheat quality laboratory (hrs & dwql), fargo, nd; conclusions; wheat breeding in the great plains of north america --
past, present and future; abstract; introduction; history of breeding efforts in the hard winter wheatregion; current breeding targets; shifting emphases in wheat breeding in the great plains; future trends in wheat breeding in the great plains; breeding for improved stability in bread-making quality; abstract; introduction; materials and methods. RESULTS AND DISCUSSIONACKNOWLEDGEMENTS; REFERENCES; PART lll THE POTENTIAL FOR USING OTHER CEREALS; DEVELOPMENTS IN SORGHUM BREAD MAKING; ABSTRACT; INTRODUCTION; MALTING; LACTIC ACID FERMENTATION; STARCH PRE-GELATINISATION; ALKALI TREATMENT OF DOUGH; CONCLUSIONS; REFERENCES; NEW DEVELOPMENTS IN SORGHUM PROTEINS; ABSTRACT; INTRODUCTION; SORGHUM DIGESTIBILITY; PLASTICS FROM SORGHUM PROTEIN; ACKNOWLEDGEMENTS; REFERENCES; COMPARISON OF THE BREADMAKING POTENTIAL OF DIFFERENT SORGHUM HYBRIDS; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS; DISCUSSION; CONCLUSIONS; REFERENCES.
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: edited by Stanley P. Cauvain, Susan S. Salmon and Linda S. Young.

Abstract:

Summarizes some of the important research in bread making and cereals processing. This book brings together all elements of the 'grain chain,' from breeding of new wheat varieties to the milling  Read more...

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...brings together knowledge and experience that every customer in the "grain chain" can benefit from., Food Trade ReviewA wealth of expertise has been documented in this book., Food Trade ReviewThe Read more...

 
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