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2014 Annual Meeting Presentations

The following recorded presentations were created during the 2014 AACCI Annual Meeting in Providence, Rhode Island, U.S.A., from October 5-8, 2014.

• Presentations are grouped by Session Title. To view the presentation titles, use the image to expand/collapse.
• Abstracts are available to all; recorded presentations are to meeting attendees only for one (1) year. After one year, recorded presentations are free for current AACCI members. If you were unable to attend this year's meeting, recordings are available for purchase through the AACCI Store.

A Fresh Look at Yeast Functionality in Leavened Cereal Dough Systems

Sourdough systems in cereal fermentation and the role of yeast in them. K. K. KATINA (1). (1) University of Helsinki, Helsinki, Finland View Abstract | View Presentation

Evaluating the impact of yeast fermentation on bread dough matrix rheology C. M. COURTIN (1), M. N. Rezaei (1), V. B. Jayaram (1). (1) KU Leuven, Leuven, Belgium View Abstract | View Presentation

Best Student Research Paper Competition

Improving aqueous stability of sorghum 3-deoxyanthocyanin pigments for food colorant application. D. HERRMAN (1), J. Awika (1). (1) Texas A&M University, College Station, TX, U.S.A. View Abstract | View Presentation

Improving wheat milling and baking quality via development of novel Puroindoline alleles. J. D. KAMMERAAD (1), J. M. Martin (1), S. Cuesta (2), A. Hogg (1), M. Giroux (1). (1) Montana State University, Bozeman, MT, U.S.A.; (2) University of Córdoba, Córdoba, Spain View Abstract | View Presentation

Arabinoxylan hydrolyzates as immunomodulators. M. M. MENDIS (1), E. Leclerc (1), S. Simsek (1). (1) North Dakota State University, Fargo, ND, U.S.A. View Abstract | View Presentation

Biopolymer Structure

The structural evolution of gluten in refined and whole grain breads: A study of soft and hard wheat breads from flour to final product J. E. BOCK (1), K. Seetharaman (2). (1) University of Guelph, Guelph, ON, Canada; (2) University of Minnesota, St. Paul, MN, U.S.A. View Abstract | View Presentation

Carbohydrates Quality and Health Impact: The Good, the Bad, and the Ugly!

Design of wholesome cereal foods: What about carbohydrates? K. S. POUTANEN (1). (1) VTT, Espoo, Finland View Abstract | View Presentation

Carbohydrates and metabolic health: Review of the latest evidence. S. ROBERTS (1). (1) Tufts Univ, Boston, MA, U.S.A. View Abstract | View Presentation

Cereal Foods: Opportunities in the Oriental World

The role of cross-cultural sensory research in testing for quality of oriental products V. A. SOLAH (1), R. Liu (2), Y. Wei (2), G. B. Crosbie (3). (1) Nutrition, Dietetics and Food Science, School of Public Health, Curtin University, Perth, Western Australia, Australia, Perth, Australia; (2) Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Science /Key Lab View Abstract | View Presentation

Conversations Matter - on overcoming barriers to whole grain consumption

Correlation between whole wheat bread consumer hedonic overall liking score and trained panel quantitative descriptive analysis results   . (1) 1Cargill Horizon Milling, Minnetonka, MN, U.S.A.; (2) 2Cargill Global Food Research, Wazyta, MN, U.S.A.; (3) 3Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, U.S.A., Raleigh, NC, U.S.A.; (4) 1Car View Abstract | View Presentation

Factors influencing the use and consumption of brown rice in Chinese restaurants T. LIU (1), X. Wang (2), L. F. Marquart (2). (1) University of Minnesota, St Paul, MN, U.S.A.; (2) University of Minnesota, Saint Paul, MN, U.S.A. View Abstract | View Presentation

Conversations Matter on DON in Cereals - Keys to Successful Global Management

Deoxynivalenol at FDA and Codex Lauren Posnick Robin. FDA/CFSAN, College Park, MD, USA View Abstract | View Presentation

Deoxynivalenol: 25 years of Successful Management Along the Value Chain J David Miller. Carleton University, Ottawa, ON, CANADA View Abstract | View Presentation

Deoxynivalenol (DON): Potential Impacts of Condex Guidelines on Food Trade Felicia Wu. Michigan State University, East Lansing, MI, USA View Abstract | View Presentation

Management_Q&A . View Abstract | View Presentation

Current and Future Potentials of Sprouted Grains as Healthy Ingredients

Physiology and genetics of low input malting and brewing. G. B. FINCHER (1). (1) University of Adelaide, Adelaide, Australia View Abstract | View Presentation

Seed sanitation: Secret of safe sprout production and risk management associated with manufacturing of sprouted products. H. FENG (1). (1) University of Illinois at Urbana-Champaign, Urbana, IL, U.S.A. View Abstract | View Presentation

Innovations in pulse processing technology and equipment. C. MÜHLHERR (1). (1) Bühler AG, Uzwil, Switzerland View Abstract | View Presentation

Current Issues in Milling (Phil Williams Award)

Phil Williams Lecture Award - Applying material state properties to optimize rice drying T. SIEBENMORGEN (1). (1) Univ of Arkansas, Fayetteville, AR, U.S.A. View Abstract | View Presentation

How wheat breaks: New insights from compositional analysis and modelling G. CAMPBELL (1), S. Galindez-Najera (1), C. Barron (2), V. Lullien-Pellerin (2). (1) Univ of Manchester, Manchester, United Kingdom; (2) INRA, Montpellier, France View Abstract | View Presentation

Digestive Properties of Starch

The effect of changing wheat particle size on human post-prandial metabolism and degree of starch digestion. T. GRASSBY (1), C. Edwards (1), M. Grundy (1), S. Berry (1), J. Sanderson (1), P. Ellis (1). (1) King's College London, London, United Kingdom View Abstract | View Presentation

Effects of Ingredients and Additives on Cereal Product Quality

Starch modification with stearic acid for ‘clean’ label starches M. N. EMMAMBUX (1). (1) Univ of Pretoria, Pretoria, South Africa View Abstract | View Presentation

A new glucose oxidase from Penicillium for baking application C. VAN BENSCHOP (1). (1) DSM Food Specialties, Delft, Netherlands View Abstract | View Presentation

Emerging Genetic Methods in Cereal Grain Quality Improvement

Increasing resistant starch content in wheat grain using TILLING. B. HAZARD (1), X. Zhang (1), M. Naemeh (1), J. Dubcovsky (1). (1) University of California, Davis, Davis, CA, U.S.A. View Abstract | View Presentation

TALENs and CRISPR/Cas9: Genome editing tools for wheat. J. GIL-HUMANES (1), N. J. BALTES (1), D. F. VOYTAS (1). (1) UNIVERSITY OF MINNESOTA, St. Paul, MN, U.S.A. View Abstract | View Presentation

Enzymes in Cereal-Based Food Products

Elucidating the role of wheat endogenous lipids in bread making L. R. GERITS (1), B. Pareyt (1), J. A. Delcour (1). (1) KU Leuven, Leuven, , Belgium View Abstract | View Presentation

Extrusion Technology for Cereal Products

Waxy wheat extrusion: new possibilities for expanded cereal products R. J. KOWALSKI (1), C. F. Morris (2), G. M. Ganjyal (1). (1) Washington State Univ, Pullman, WA, U.S.A.; (2) USDA ARS, Pullman, WA, U.S.A. View Abstract | View Presentation

Stochastic study of flow and expansion of starch-based melts during extrusion – Model development and validation P. H. Manepalli (1), H. Dogan (1), J. Mathew (2), S. ALAVI (1). (1) Kansas State University, Manhattan, KS, U.S.A.; (2) FritoLay Research & Development, Plano, TX, U.S.A. View Abstract | View Presentation

Sorghum-Based Extruded Pet Food: Impact of Particle Size and Process Conditions on Physico-Chemical Attributes T. Putarov (1), F. Cesar Sa (2), M. Joseph (3), A. Carciofi (2), S. ALAVI (4). (1) Sao Paulo State University (UNESP), Botucatu, Brazil; (2) São Paulo State University (UNESP), Jaboticabal, Brazil; (3) Kansas State University, Manhattan, KS, U.S.A.; (4) Kansas State Univ, Manhattan, KS, U.S.A. View Abstract | View Presentation

Second generation snacks from mixtures of cottonseed meal and nixtamalized maize flours produced by single screw extrusion. E. DELGADO (1), D. Reyes-Jaquez (2), N. Flores (1), T. Wedegaertner (3). (1) New Mexico State University, Las Cruces, NM, U.S.A.; (2) Instituto Tecnologico de Durango, Durango, Mexico; (3) Cotton Inc, Cary, NC, U.S.A. View Abstract | View Presentation

Gut Microbiota The New Frontier - The Role of Cereal Grains and Fiber

Young Scientist Research Award: Cereal grains: Impact on gut microbiota and health D. ROSE (1). (1) University of Nebraska, Lincoln, NE, U.S.A. View Abstract | View Presentation

Gut microbiota: Who's there? Overview of the role of gut microbiota and health. S. O'KEEFE (1). (1) Univ of Pittsburgh, Pittsburgh, PA, U.S.A. View Abstract | View Presentation

Cereal fibers: Impact on gut microbiota and health. G. C. FAHEY (1). (1) University of Illinois at Urbana-Champaign, Urbana, IL, U.S.A. View Abstract | View Presentation

Methods for Seed Quality Assessment (Bushuk Award)

Walter Bushuk Graduate Research Award - Development of improved methods to evaluate the gluten quality of wheat flours S. M. THANHÄUSER (1), H. Wieser (1), P. Köhler (1). (1) German Research Center for Food Chemistry, Freising, Germany View Abstract | View Presentation

Measurement of α-amylase in pre-harvest sprouted wheat V. A. MCKIE (1), B. V. McCleary (2), C. Cornaggia (1), D. Mangan (1), R. Ivory (1). (1) Megazyme International Ireland, Bray, County Wicklow, Ireland; (2) Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland View Abstract | View Presentation

Modification of Cereal Ingredients

Effect of alkali treatment on waxy wheat starch L. COPELAND (1), S. Al-Dhaher (1). (1) Univ of Sydney, Sydney, NSW, Australia View Abstract | View Presentation

Effects of Heat Treatment and Moisture Contents on Interactions Between Lauric Acid and Starch Granules F. CHANG (1), Q. Huang (1), X. He (1), J. l. Jane (2). (1) South China University of Technology, Guangzhou, China; (2) Iowa State University, Ames, IA, U.S.A. View Abstract | View Presentation

Perennial Grasses: Can They Replace Annual Grains in the Future?

Developing cropping systems that produce food and ecosystem services. D. WYSE (1). (1) Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, U.S.A. View Abstract | View Presentation

Perennial crop production may be a cost-effective practice for meeting environmental goals W. F. LAZARUS (1), D. Mulla (2). (1) University of Minnesota, Department of Applied Economics, St. Paul, MN, U.S.A.; (2) University of Minnesota, Department of Soil, Water and Climate, St. Paul, MN, U.S.A. View Abstract | View Presentation

Grass to Grain: Sustainable food by design. L. R. DEHAAN (1), X. Zhang (2), J. Anderson (2). (1) The Land Institute, Salina, KS, U.S.A.; (2) University of Minnesota, Saint Paul, MN, U.S.A. View Abstract | View Presentation

Incorporation of Intermediate wheat grass in food products. T. C. SCHOENFUSS (1), K. Seetharaman (2), D. G. Peterson (1). (1) University of Minnesota, Department of Food Science and Nutrition, St. Paul, MN, U.S.A.; (2) Dept. of Food Science and Nutrition, University of Minnesota, St. Paul, MN, U.S.A. View Abstract | View Presentation

Phenolic Compounds: Interactions and Health Effects

Effects of sorghum polyphenols on wheat protein profile during tortilla processing K. L. Dunn (1), A. L. GIRARD (1), S. R. Bean (2), J. M. Awika (1). (1) Texas A&M University, College Station, TX, U.S.A.; (2) USDA-ARS-GMPRC, Manhattan, KS, U.S.A. View Abstract | View Presentation

EFFECT OF MALTING ON FLAVONOID COMPOUNDS AND ANTIOXIDANT ACTIVITY IN FOUR AUSTRALIAN SORGHUMS A. KHODDAMI (1), M. A. Wilkes (1), T. H. Roberts (1). (1) Department of Plant and Food Science, Faculty of Agriculture and Environment, University of Sydney, Sydney, Australia View Abstract | View Presentation

Phenolic Compounds and Antioxidant Properties during Production of Bread from Purple-Colored Wheat Grains L. YU (1), T. Beta (2). (1) Univ of Manitoba, Winnipeg, MB, Canada; (2) University of Manitoba, Winnipeg, MB, Canada View Abstract | View Presentation

Providing Solutions with Pulse Ingredients in Product Development Applications

Pulse fractionation and by-product utilization R. TYLER (1). (1) University of Saskatchewan, Saskatoon, SK, Canada View Abstract | View Presentation

Quest for World's Protein Needs - Cereal & Legume Proteins: Chemistry and Food Applications

Cereal proteins: Fundamental understanding for processing applications. F. BONOMI (1), A. Barbiroli (1), S. Iametti (1), M. Marengo (1), M. Miriani (1), M. A. Pagani (1). (1) University of Milan, DeFENS, Milan, Italy View Abstract | View Presentation

Reformulating Cereal Foods for Special Purposes

PLAYING WITH PRESSURE DURING DOUGH MIXING; AN OVERVIEW IN THE CASE OF SALT & LIPID REDUCTION IN DOUGH A. LE BAIL (1), n. NAIR (2), M. SADOT (3), G. LERAY (3), s. CHEVALLIER (4), J. CHEIO (5). (1) GEPEA - CNRS - UMR 6144, Nantes, France; (2) Indian Institute of Crop Processing Technology, Thanjavur, India; (3) ONIRIS-UMR CNRS GEPEA 6144, Nantes, France; (4) ONIRIS - UMR CNRS GEPEA 6144, Nantes, France; (5) VMI, Rue Joseph Gaillard, 85600 Montai View Abstract | View Presentation

What’s NEXT? Future Trends & Insights Shaping Natural Products in the Cereal Category C. Mast (1), B. TUOHIG (1). (1) New Hope Natural Media, Boulder, CO, U.S.A. View Abstract | View Presentation

Wheat flour and gluten replacement in gluten-free bread using the regular bread dough process M. B. NIETO (1). (1) TIC Gums, Inc, White Marsh, MD, U.S.A. View Abstract | View Presentation

Rheological and Spectroscopic Methods (Brabender Award)

Utilisation of an X-ray micro-computed tomography (µCT) density calibration to estimate whole maize kernel density for hardness classification A. GUELPA (1), A. Du Plessis (2), M. Kidd (3), M. Manley (1). (1) Stellenbosch University, Stellenbosch, South Africa; (2) CT Scanner, CAF, Stellenbosch University, Stellenbosch, South Africa; (3) Centre for Statistical Consultation, Stellenbosch University, Stellenbosch, South Africa View Abstract | View Presentation

Science Cafe: Accurate Gluten Quantitation in Foods and Beverages—A Mission Impossible

An overview of recent developments and current status of gluten ELISA methods. C. DON (1), M. Tilley (2), K. Konitzer (3), P. Koehler (3). (1) CDC Foodphysica, Driel, Netherlands; (2) USDA-ARS, Manhattan, KS, U.S.A.; (3) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany View Abstract | View Presentation

Pros and cons of immunological methods. M. TILLEY (1), C. Don (2), K. Konitzer (3), P. Koehler (4). (1) USDA-ARS, Manhattan, KS, U.S.A.; (2) CDC Foodphysica, Driel, Netherlands; (3) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany; (4) Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany View Abstract | View Presentation

Challenges of accurate gluten quantitation in selected foods. K. KONITZER (1), H. Wieser (1), P. Koehler (1). (1) Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany View Abstract | View Presentation

Science Cafe: Starch Bioengineering, Structure, and Function

Understanding starch biosynthesis in order to control its structure, composition and properties. S. ZEEMAN (1). (1) ETH Zurich, , , Switzerland View Abstract | View Presentation

Understanding roles of starch synthases in the determination of starch structure and function in barley. Z. LI (1), A. Regina (1), M. K. Morell (2), S. A. Jobling (3). (1) CSIRO Plant Industry, Canberra, ACT, AB, Australia; (2) International Rice Research Institute, Manila, AB, Philippines; (3) CSIRO Plant Indstry, Canberra, ACT, AB, Australia View Abstract | View Presentation

Barley grain composition and metabolism over development and germination. A. BLENNOW (1). (1) Univ of Copenhagen, Frederiksberg C, Denmark View Abstract | View Presentation

Influence of starch synthase III on the cluster structure of maize starch F. ZHU (1), E. Bertoft (2), K. Seetharaman (2). (1) University of Auckland, Auckland, New Zealand; (2) University of Minnesota, St. Paul, MN, U.S.A. View Abstract | View Presentation

Shelf-Life—Navigating the Meaning and Measurement of Shelf-Life in Grain Ingredients and Foods

Defining and measuring shelf-life in foods and ingredients.  Protecting the sensory gold standard while preventing food waste. M. SEWALD (1). (1) General Mills Inc./Medallion Labs, Minneapolis, MN, U.S.A. View Abstract | View Presentation

Origins of Bitterness in aged whole-wheat flour and related bread products D. G. PETERSON (1), B. Qing (1), D. Jiang (1). (1) Univ of MN, Dept of Food Science and Nutrition, Falcon Heights, MN, U.S.A. View Abstract | View Presentation

Shelf-life indicators in whole grain flours D. ROSE (1). (1) Univ of Nebraska, lincoln, NE, U.S.A. View Abstract | View Presentation

Statistics Supporting Food Safety and The AACCI Initiatives

Useful concepts and tools for defining the shelf-life of your product. M. SEWALD (1). (1) Medallion Labs/General Mills, Inc, Minneapolis, MN, U.S.A. View Abstract | View Presentation

Designing a collaborative study. T. C. NELSEN (1). (1) independent, Port Byron, IL, U.S.A. View Abstract | View Presentation

Structure and functionality of Dietary Fiber

Arabinoxylan content and characteristics during the preparation of pancakes A. M. KISZONAS (1), E. P. Fuerst (2), C. F. Morris (3). (1) USDA-ARS WWQL, Pullman, WA, U.S.A.; (2) Washington State University, Pullman, WA, U.S.A.; (3) USDA-ARS Western Wheat Quality Lab, Pullman, WA, U.S.A. View Abstract | View Presentation

Revealing the link between water distribution and texture properties in bran rich pasta T. STEGLICH (1), D. Bernin (2), M. Langton (3). (1) SIK – The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden; (2) Swedish NMR Centre,University of Gothenburg, Gothenburg, Sweden; (3) Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden View Abstract | View Presentation

Effects of extrusion parameters on in vitro starch digestibility and beta glucan solubility of whole grain oats  S. BRAHMA (1), S. A. Weier (1), D. J. Rose (1). (1) University of Nebraska-Lincoln, Lincoln, NE, U.S.A. View Abstract | View Presentation

Enzymic modification and measurement of wheat flour arabinoxylan   B. V. MCCLEARY (1), V. McKie (2), J. Larkin (3), A. Draga (3). (1) Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland; (2) Megazyme International Ireland., Bray, County Wicklow, Ireland; (3) Megazyme International Ireland, Bray, County Wicklow, Ireland View Abstract | View Presentation

Symposium: Baking Market Trends Special Session

Bakery trends through the eye of Panera.. T. GUMPEL (1). (1) Panera Bread, Sarasota, FL, U.S.A. View Abstract | View Presentation

Wheat Sprouting Enhances Bread Baking Performance K. RICHTER (1), K. Richter (1), K. Christiansen (2), G. Guo (1). (1) Horizon Milling, Minnetonka, MN, U.S.A.; (2) Cargill Malt, Spiritwood , ND, U.S.A. View Abstract | View Presentation

Soft durum—A new bakery ingredient. C. F. MORRIS (1), J. Casper (2), M. C. Simeone (3), D. Lafiandra (3), E. P. Fuerst (4), J. Murray (4), J. A. Engleson (5), K. Ammar (6), E. Elias (7). (1) USDA-ARS Western Wheat Quality Lab, Pullman, WA, U.S.A.; (2) Cargill Bakery Technology, Plymouth, MN, U.S.A.; (3) University of Tuscia, Viterbo, Italy; (4) Washington State University, Pullman, WA, U.S.A.; (5) Southern Methodist University, Dallas, TX View Abstract | View Presentation

Symposium: Protein-Starch Interactions and Their Importance in End-Product Quality

Open Discussion C. DON (1). (1) CDC Foodphysica, Driel, Netherlands View Abstract | View Presentation

Technology for the Baker in Response to Regulations & Market Trends

Enzymes in baking. C. M. COURTIN (1). (1) KU Leuven, Leuven, Belgium View Abstract | View Presentation

Wheat Agronomic and Fertilization: Impacts to biscuit quality. I. MOREIRA DE ALMEIDA (1). (1) Mondelez, Saclay, France View Abstract | View Presentation

The Use of New Technologies in the Determination and Enhancement of Rice Grain Quality

New technologies for measuring chalkiness in rice T. SIEBENMORGEN (1). (1) Univ of Arkansas, Fayetteville, AR, U.S.A. View Abstract | View Presentation

The use of SEC for accurate determination of amylose content in rice. M. A. FITZGERALD (1). (1) University of Queensland, St Lucia, Australia View Abstract | View Presentation

Single Kernel Analysis of Rice for 2-Acetyl-1-Pyrroline C. GRIMM (1), S. Lloyd (1), R. Bryant (2). (1) SRRC-ARS-USDA, New Orleans, LA, U.S.A.; (2) DALE BUMPERS NATIONAL RICE RESEARCH CENTER, Stuttgart, AR, U.S.A. View Abstract | View Presentation