Consumer Driven Cereal Innovation

PLENARY SESSIONS

Invited LecturesPapersConsumer Attitudes Towards Healthy Cereal ProductsConsumer, Cereals and Health: Trends, Fads and RealityHealth Benefits of Whole Grain ProductsAbstractsFutures for the Agri-Industry. Nutrition & Health 2020—A Scenario ExampleBringing Cereal Based Foods Back in the Core of People’s DietEffects of Cereal Foods on Glucose and Insulin Metabolism: A Nutrigenomics ApproachDiet, Obesity and Genes in Europe: Diogenes and Other ProjectsImplications of the New EU Legislation Regarding Health Claims

SCIENCE TRACK

Consumer Insights and Nutritional Aspects of Innovative Cereal-Based Products Nutritional and Sensory QualityPaper(Bio)processing as Tool to Tailor Cereal FlavourAbstractsHow to Make Good Dough - Revitalizing Your Product Portfolio by Understanding Consumer NeedsAssessment of the Suitability of a Range of Gluten-Free Cereals for Their Potential Use in Gluten-Free BreadEffect of Lactic Acid Fermentation of Barley Whole Meal Flour on Carbohydrate Composition, Anti-Nutritional Factors and DigestibilityStructure-Property Relations for Starch: Characterization and NutritionFructans in Durum Wheat: An Opportunity for Functional FoodsPhysiologyAbstractsIn Vivo Digestive Starch Characteristics and Postprandial Glucose Kinetics of Wholemeal Wheat BreadThe Role of Novel Cellulose Dietary Fibers in Controlling Tissue Lipid Levels in High-Fat Fed HamstersWhole-Grain and Refined Wheat Flours Show Distinct Metabolic Profiles in Rats as Assessed by 1H NMR-Based Metabonomic Approach

Cereals: Source of High Quality NutrientsRegulation and Functional NutrientsPapersWheat Flour Associated Xylanases Affect the AX Population in DoughVariation in Rheological Properties of Dough Enriched in Untreated and TreatedDietary Fiber Rich Cereal FractionsThe EU Nutrition and Health Claim Regulation – Impact on Cereal R&DAbstractsFunctional Oat Fractions for Healthy and Tasty ProductsInsight in the Anti-Staling Properties of a Maltogenic Amylase During Bread MakingAddition of Bread Wheat Semolina to Flour Leads to Preservation of StarchGranular Structure During Bread MakingHow to Make a Healthy, High Fibre Bread with Excellent TasteMethodologyPaperA Rapid Quantitative Acoustic Technique to Screen for DON in GrainAbstractDevelopments in the Measurement of Dietary Fibre, Available Carbohydrates and Other Components Affecting Food QualityPostersThe Wheat Bugs (Insecta Heteroptera) in Spanish Wheat Samples, and Their Effect on Flour Rheological QualityComparison of Predictions of Baking Volume Using Large Deformation RheologicalProperties: Dough Inflation System, Kieffer Dough Extensibility System and 2g MixographEffect of the Sowing Date on Physicochemical and Functional Properties of Native StarchesExtracted from European Soft Wheat (Triticum aestivum L.)Reducing and Cross-Linking Wheat Seed Storage Proteins with ThioredoxinMechanism of Gliadin-Glutenin Linking During Bread BakingQuality Evaluation and High Throughput Analysis of Aromatic Italian Rice Varieties Through HS-SPME/GC-MS AnalysisAbstractsSeparation of Protein Subunits in Irish Wheat Flours Using MicrofluidicTechnology to Determine Quality and Potential End-Uses of Individual FloursStudy of Gluten Network Development in Mixed Batter Dough: Structural and Biochemical ModificationsOptimization of Extrusion Cooking Parameters for Main Commercial Pulse LegumesCompositional and Technological Changes of Wheat During GerminationCereal Proteomics: Interactions of Transglutaminase and Buckwheat ProteinsQuantitation of the Dilatancy of Different Starches: Effects on the Water Holding Capacity, the Techno-Functional Properties of Wheat DoughEffect of Growth Temperature on Viscosity of Soluble Barley Beta-GlucanBuild-Up of Gluten Proteins During Grain Filling: The Influence of Environmental FactorsInfluence of Temperature and Relative Humidity on the Mechanical Properties and Grinding Behaviour of Wheat BranGelatinization and Retro-Gradation Properties of Acetylated Corn Starch Studied by DSCXylanase Inhibitors Bind to PolysaccharidesEffects of Genotype, Harvest Year, Genotype-by-Harvest Year Interactions and Agronomic Factors on the Variability of Wheat Associated XylanasesRaman Analysis of Ferulate Content in Wheat ArabinoxylansInvestigation of Barley Protein Concentrate, Isolates and Hydrolysate by Gel Filtration ChromatographyReverse Engineering Approach on Cereal Food Foams Processing and Behaviour: A Knowledge Management ApproachComparison of the Methods Used for the Estimation of Damaged Starch in Wheat Flour SamplesFrench Bread as Source of Dietary FibresBehaviour of Carotenoids and Tocopherols Originating from Corn in the Process of Production of Corn Oil and Corn SemolinaThe Content of Vitamin E in Organic Wheat- and Spelt Flour Depending on the Type of GrindingStructural Analysis of Exopolysaccharides Produced by Sourdough Related MicrobesMONIQA—A New EU-Project Towards the Harmonization of Analytical Methods for Monitoring Food Quality and Safety in the Food Supply Chain

TECHNOLOGY TRACK

Better Processes for Better NutritionPapersA New Kneading Process with Oxygen-Enriched WaterDevelopment of New Dry Fractionation Processes of Wheat Grain to AddressConsumers’ Demand for Healthy Foods and IngredientsAbstractsPre-Fermented Frozen Dough. Impact of Pre-Fermentation on Baking PerformanceControlling Oat Flake Quality to Meet Customer NeedsTechnology of Drinkable Pro-Biotic Cereal Suspensions (Smoothies)

Bioactive IngredientsPapersApplication of Extruded Wheat Bran for Added-Value Bread ProductionLeveraging Fiber Characteristics to Functionally Improve Food ProductsAbstractsA New Healthy and Functional IngredientFlax: A Versatile Nutritional Ingredient

Product QualityProduct Texture and QualityPapersThe Oxygreen® Process, a New Tool for Global Improvement of Whole Wheat Grain and of All Products from Wheat Grain MillingWater Migration and Molecular Mobility in Cakes During Storage: An NMR InvestigationAbstractsInterfacial Properties of Dough Liquor from Lipase Modified DoughImpact of Parboiling on the Maillard Reaction in Long-Grain RiceTowards a Decision Support Tool for French Bread Making: Qualitative Representation and Expert-System Shell for MixingShelf LifeAbstractsAntifungal Activity of Sourdough and Potential to Reduce the Level of Calcium Propionate in Wheat BreadIngredients for Improving Frozen Bakery Products - An Application Which Meets Consumer and Market NeedsToxicologyPaperAsparagine Concentration and Acrylamide Formation Potential in Wheat Flour as Affected by Sulfur FertilizationAbstractPesticide Residues in Post Harvest Treated Wheat, Barley and Their ProductsPostersCan You Mix Hot Dough?Bread Dough Modification Related to Exogenous Phospholipases UsageWheat Protein for Lipid ManagementEffect of Flour Type on Cake Volume and Cookie Diameter Evaluated Dynamically During BakingThe Effects of Different Mixing Processes on Dough Rheology and Bread Loaf AttributesInfluence of Nitrogen Fertilizer Treatments on Soft Wheat Starch CharacteristicsStudy of the Frozen Part-Baked Bread OdourAutomation of Methods for Cereal Qualification: Development and Validation of Macro- and Micro-Scale Sedimentation-TestsIsolation and Characterization of Aleurone from Wheat BranAbstractsOptimization of a Ripening Chamber Including Energy Recovery: Innovative Possibilities for the Ripening ControlBusiness Informing Science and Science Informing Business for the Benefit of Improved Customer HealthExtrusion Cooking: A Comparison of the Effect of Vegetable Oils from Different Sources on Wheat Starch Extrusion BehaviourFractionation and Characterisation of Protein Hydrolysates Produced by Enzymic Hydrolysis of Brewers’ Spent GrainFunctional Properties of Resistant Starch Preparations Formed by Acid Hydrolysis and Heat TreatmentValorisation in Bread of Dietary Fibres from By-Products of the Agro-IndustriesMathematical Description of Wheat Cultivar QualityEffects of Dietary Protein from Japanese and Proso Millets on Plasma Levels of Lipids, Glucose, Insulin and Adiponectin in Type 2 Diabetic MiceFundamental Studies on the Reduction of Salt in Wheat BreadFundamental Studies on the High Pressure Treatment of Oat DoughsFundamental Studies on the Impact of Emulsifiers and Dough Improvers on Gluten-Free Bread QualityProtein Content: Not an Unambiguous Concept for the Effect on Baking Quality of WheatOxidative Enzymes: New Tools for Bread MakingFlour Quality Determination Using a Controlled Benchtop Performance Method in a Model Pizza Dough SystemEvaluation of Hard Red Spring Wheat Quality with MixolabDevelopment of Methods for Real Time PCR Quantification of Triticum durum Sourdoughs MicrofloraInfluence of Wheat Starch Modification on Bread StalingNew Rapid Glycemic TNO Index Method (GTI) for Prediction of Glycemic Index and Measurement of Carbohydrate DigestibilityExtruded Cereals with Added Value by Using Pre-Biotic Inulin