Improving the Processing Quality of Wheat

Dr Kurt A. Rosentrater is a Professor in the Departments of Agricultural and Biosystems Engineering and Food Science and Human Nutrition at Iowa State University, USA. He is also a Visiting Professor in the Department of Grain Science and Industry at Kansas State University, Polytech Montpellier and ISARA-Lyon, France, where he teaches storage, processing and sustainability of grain and food systems. Professor Rosentrater has published three books and several hundred conference and journal papers on a variety of cereal grain topics.

• Part 1 Components of wheat quality1.Understanding and optimising protein composition and concentration in wheat: glutenin and gliadin: Hulya Dogan, Kansas State University, USA;2.Understanding and optimising non-starch polysaccharide composition and concentration in wheat: Luc Saulnier, INRAE, France;Part 2 Analytical techniques3.Advances in wheat variety identification: Lei Zhou, University College London, UK;4.Advances in analysing wheat chemistry: Katharina Scherf, Technical University of Munich, Germany;5.Advances in understanding, measuring and optimising wheat grain quality: Carlos Campabadal, Kansas State University, USA;6.Advances in understanding, measuring and optimising wheat grain milling performance: Suresh Sakhare, Central Food Technological Research Institute (CFTRI), India;7.Advances in understanding, measuring and optimising wheat flour quality: Gamze Yazar, University of Idaho, USA;Part 3 Improving the processing quality of wheat for different products8.Advances in understanding and optimising wheat processing quality: (pan) bread-making: Samson A. Oyeyinka, University of Lincoln, UK;9.Advances in understanding and optimising wheat processing quality: flat breads: Mahsa Majzoobi, RMIT University, Australia;10.Advances in understanding and optimising wheat processing quality: cookie and cracker manufacture: Elisa Karkle, Kansas State University, USA;11.Advances in understanding and optimising wheat processing quality: cake and pastry-making: Caroline Joy Steel, State University of Campinas, Brazil;12.Advances in understanding and optimising wheat processing quality: fermentation for beer, whiskey and biofuels: Sinead Morris, Institute of Technology Carlow, Ireland;13.Advances in understanding and optimising wet milling of wheat: Kaliramesh Siliveru, Kansas State University, USA;Part 4 Ensuring safety14.Advances in understanding mycotoxin occurrence and contamination of wheat: John Leslie, Kansas State University, USA;15.Advances in detecting mycotoxin contamination of wheat: Joseph Opoku, USDA-ARS, USA;16.Advances in preventing mycotoxin contamination of wheat: Antonio F. Logrieco, Institute of the Science of Food Production – National Research Council (CNR-ISPA), Italy;17.Advances in understanding and reducing allergens in wheat: Sachin Rustgi, Clemson University, USA;18.Advances in understanding and managing fermentable oligo-, di- and monosaccharides and polyols (FODMAPS) in wheat: Aleksandra Torbica, University of Nova Sad, Serbia;19.Advances in understanding and reducing acrylamide in baked products: Marta Mesias, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Spain;