Baking & Snack - April 2005 - 84

Nutrition News

International wheat conference set for May
The third International Wheat Quality Conference is set to take
place May 22-26 at the Holiday Inn-Holidome in Manhattan, KS.
This conference happens once every four years and is greatly anticipated by those in the industry. This year's theme is "Standing
on the Shoulders of Giants - What We Have
Learned and Where We Are Going."
Conference co-chairs are Okkyung Kim Chung,
research leader, Grain Quality and Structure
Research Unit, Grain Marketing and Production
Research Center, USDA-ARS, Manhattan, KS, and
George L. Lookhart, retired research chemist,
GQSRU, GMPRC, USDA-ARS, current professor
at the Department of Grain Science and Industry,
Kansas State University, Manhattan, KS. It is being organized by Grain Industry Alliance, Kansas
State University, American Institute of Baking and
USDA-ARS-Grain Marketing and Production Research Center, all in Manhattan, KS. Co-organizers
are American Association of Cereal Chemists, St. Paul,
MN, and International Association for Cereal Science
and Technology, Vienna, Austria.
After registration, the event will kick off with a welcome
reception and buffet dinner. The following day's opening session
will begin with a discussion about why wheat is unique. The basis for session one is that wheat products have always been the
fundamental foods for human beings. It will provide an overview
of the unique qualities and characteristics of wheat including the
impact of wheat on nutrition, wheat's physiochemical/processing
characteristics and the importance of wheat and grain-based foods
in political and social concerns. This opening session will lay the

4HE

groundwork for the next 3½ days of in-depth discussions on the
unique qualities and characteristics that make wheat one of the
primary food grains of the world.
Part two of Monday's session is entitled "Biotechnology:
A Tool for Wheat Improvement." It will focus on the current
and future molecular-biological strategies to improve agronomic performance and diversify end-uses of wheat grain.
On Tuesday, the first session will focus on new concerns in
carbohydrates. It will review challenges and opportunities for
wheat carbohydrates with an emphasis on recent developments
involving the glycemic indices of wheat foods. After
lunch, the session will cover general aspects of wheat
gluten proteins, their genetic variability, the effect
of growing conditions on wheat protein expression and insights into the current perspective on
how gluten composition and network structure
impact gluten function.
Wednesday's first session will explore large and
small deformation rheological testing, to be presented by AACC Rheology Division. The second half
of Wednesday will focus on rapid prediction of wheat
quality, which allows breeders, grain traders and millers
to quickly and objectively assess the quality of wheat for specific
purposes. Wednesday evening there will be a poster viewing session,
followed by a social hour, banquet dinner and award presentations.
Thursday's first session looks at quality standards and marketing from a global perspective. The final session is a summary of
the conference and will touch on its significance. For registration
information, contact Tawanna Ross, phone (785) 776-2757; e-mail
tawanna@gmprc.ksu.edu.

6%2/.
®

8YLANASE!DVANTAGE
/URBAKINGSCIENTISTSDISCOVEREDTHEXYLANASEADVANTAGESOMEYEARSAGOANDWE
HAVEBEENPERFECTINGXYLANASEPOWEREVERSINCE7ITHOURKNOW
HOWWECANHELP
YOUACHIEVETHEFOLLOWING
s%XCELLENTFREEZETHAWSTABILITY
s'REATER6OLUME
s3TABLEELASTICDOUGH
s,OWER$OUGH6ISCOSITY
3n ABF g ci nts mpa y
s%ASY
TOMANAGEDOUGHPROCESSING

7EALSOOFFERAFULLRANGEOF6%2/.
BAKINGENZYMESFORAWIDEVARIETYOF
APPLICATIONS IN BREAD DOUGH WAFERS
CRACKERS BISCUITS HIGH
lBER AND RYE
BREADSTORTILLASANDCHIPS

86 / BAKING & SNACK / April 2005

For more information, see Page 117

Enzyme i

2OCKMONT$R
&ORT-ILL3#
4EL

&AX

WWWABENZYMESCOM

Baking & Snack - April 2005

Table of Contents for the Digital Edition of Baking & Snack - April 2005