Table of Contents..

---

SECTION I: WELCOME SESSION

1. International Wheat Quality Conference - A Historical Perspective
2. Perambulations through A Wheat Field

SECTION II: INTERNATIONAL MARKETS: TRADE, FOOD SAFETY AND SECURITY

1. The Transition to Export Market Deregulation in Australia
2. Wheat Marketing and Trade Situation in Argentina
3. Challenges and Opportunities for Marketing of U. S. Northern Grown Wheat
4. History of Canada Western Hard Red Spring Wheat Improvement in Canada
5. Food Safety Issues and Cereal Grains: Global Perspectives
6. Grain Safety Assurance for International Wheat Marketing: Drivers, Complications and Challenges
7. European Safety and Security Perspective of Wheat and Wheat Based Food
8. Ruptured Kernels and their Impact on Wheat Processing Quality

SECTION III: GRAIN FRACTIONATION AND PROCESSING

1. Impact of New Tool Development to Study Wheat Grain Fractionation and Control the Product Quality
2. The Factors Influencing Digestibility in Vitro of A- and B-Granular Starch from Soft and Hard Wheat Flour
3. Relationships of Polymeric Proteins with Dough and Bread-Making Quality in A Recombinant Inbred Population of Hard Red Spring Wheat
4. Effects of Suni-Bug (Eurygaster Spp.) Damage on the Milling Properties, Semolina and Spaghetti Quality Characteristics of Durum Wheats (Triticum Durum L.)
5. Enzymes as Replacers for Chemical Oxidants to Improve Flour Functionality
6. High Quality Wheat Flour Vs. Enzyme Improver Use: What's the Balance?
7. Transglutaminase: A Promising Enzyme for Cereal Products
8. Wheat Gluten: from An Agro-Industrial Co-Product to Bio-Based, Disposable, High-Performance Materials
9. Integrated Wheat-Based Biorefinery: Value-Added Bio-products Using Enzymes and Microbial Fermentation
10. Cereal Grain and Biomass for Bio-Industrial Applications
11. Kernel Quality of Hard Red Spring Wheat Damaged By the Orange Wheat Blossom Midge Insect
12. Bran Characteristics and Wheat Performance in Whole Wheat Bread
13. Effect of Short Term Storage for the Wheat Quality Parameters
14. Characterization of A Rice-Based Pasta: Comparison with Conventional Semolina Pasta
15. Characterization of the Mechanical Properties of Yellow Alkaline (Chinese) Noodles Using Low Intensity Ultrasound
16. Impact of Granulation and Protein Content on the Sedimentation Value of Wheat
17. Solvent Effects on the Structure of Gliadin Molecules as Revealed By Adiabatic Compressibility Measurements
18. Fine Structure Elucidation of Starch Granules Using Atomic Force Microscopy
19. Use of Iodine Vapour as A Tool to Understand the Structural Development of Starch Granule During Maturity
20. Hard White Wheat 2003-2007: Association of Snowbird Seed Color with End Product Quality
21. Morphological Observations of Starch Granules During Endosperm Development and Seed Germination in Triticale
22. Characterization of Barley Lines with Altered Starch Granule Size Distribution

SECTION IV: DOUGH RHEOLOGY

1. Using Low Frequency Ultrasound to Evaluate the Properties of Wheat Flour Doughs
2. Novel High Fibre Wheat Goods from Diluted Matrices: Visco-Elastic Network Functional and Technological Aspects
3. Bakery Ingredients Assessed in Dough Rheology: Importance of Temperature Variation in the Dough
4. Potential Use of the Elastic Properties of Wheat Kernels to Estimate Milling, Rheological and Breadmaking Quality of Wheat
5. Large Deformation Elasticity of Gluten
6. The Utility of the “Mixolab®” in the Measurement of Dough Properties and Potential Baking Quality of Wheat Flour
7. Noodle Texture Measurement: Moving from Empirical to Fundamental Mechanical (Rheological) Testing
8. Effect of Microwave Irradiation on the Elastic Properties of Cereal Kernels and its Relation to Quality
9. Comparing Mixolab® Parameters Obtained with Conventional Slow and Accelerated Testing Protocols
10. Utilization of Mixolab for Bread-Making Quality Prediction
11. Effects of Mixing Time and Ingredients on Dough Properties as Assessed with Ultrasound
12. Examining the Effects of Dough Matrix and Bubbles on the Properties of Dough Using Low-Intensity Ultrasound
13. The Complex Shear Modulus of Dough Over A Wide Frequency Range
14. Some Observations on Dough Relaxation: the Effect of Bubbles

SECTION V: HEALTH AND WELLNESS

1. Understanding Consumer Perceptions About Wheat and Health
2. Health grain: Increasing the Health Benefits of Wheat
3. Whole Grain Structure: Processing and Nutrition: What Do We Need to Know?
4. Bioactive Components in Wheat Grains and their Products
5. Arabinoxylan-Oligosaccharides (Axos): A New Cereal Derived Class of Prebiotics?
6. Health Aspects of Regular Versus Whole Wheat Spaghetti
7. Scanning Electron Microscope - Energy Dispersive X-Ray Analysis of Phytic Acid and Minerals and Nutritional Changes in Germinating Wheat Grains
8. Effects of Baking Conditions on Niacin and Folic Acid Contents of Breads Produced from Fortified Flour

SECTION VI: BIOTECHNOLOGY: GENOMICS AND CROP IMPROVEMENT

1. Wheat Genome and Gene Analysis
2. Wheat Genomics for Grain Quality Improvement
3. What Genomics Tells Us About the Structure and Evolution of the Wheat Seed Proteins
4. Biochemical, Genetic and Molecular Insights on Starch Biosynthesis in Cereals: A Means to Quality Improvement
5. Identification of Genomic Regions Associated with Starch Properties in Hexaploid Wheat (Triticum Aestivum L.) Grain
6. Discovery of A New Puroindoline B Gene in Wheat
7. Development and Characterization of Wheat-Aegilops Amphiploids and Interspecific Derivatives with High Grain Iron and Zinc Content
8. Comparison of Conventional Backcross Breeding with Targeted Marker-Assisted Background Selection Based Backcrossing
9. Carotenoid Accumulation During Grain Fill in Durum Wheat
10. Defining the Pleiotropic Nature of Heat Tolerance Qtls Controlling End-Use Quality and Yield Stability During Reproductive Stage Heat Stress in Wheat (Triticum Aestivum)
11. Induced Mutations for Wheat Quality Improvement
12. Silencing of Branching Enzyme IIa Leads to High Amylose Content in Durum Seeds
13. A Study for the Identification of Transcript-Derived Fragments (Tdfs) from Aegilops Tauschii Genotypes in Response to Salt Stress
14. Association Mapping of Semolina Yield in Diverse Durum Wheat Germplasm
15. Milling Properties of A Durum Doubled Haploid Population
16. Characterization, Evaluation and Genetic Diversity Analysis of A Set of Landraces of Wheat from High Himalayan Hills of Uttarakhand
17. Validation of A Quantitative Trait Loci for Grain Protein Concentration in Durum Wheat
18. Development of A Co-Dominant Marker for Grain Cadmium Concentration in Durum Wheat
19. Characterization of Cold-Induced Transcripts in Wheat (Triticum Aestivum L.) Crown Tissue Using Cdna-Aflp Profiling
20. Analysis of Cbf Genes Expressed in Cold-Hardy Winter Wheat
21. Antisense Gbssi Oligodeoxynucleotides Effectively Down-Regulate Gbssi Gene Expression in Developing Wheat (Triticum aestivum L.) Endosperms
22. Virus-Induced Gene Silencing on Starch Synthesis Genes of Triticale (X Triticosecale Wittmack)
23. Gene Expression in Triticale
24. Characterization of Simple Sequence Repeats in Canary Seed

Table of Contents..

---