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 Understanding and optimising wheat quality and performance1.Understanding and optimising non-starch polysaccharide composition and concentration in wheat: Luc Saulnier, INRAE, France;2.Advances in analysing wheat chemistry: Katharina Scherf, Technical University of Munich, Germany;3.Advances in understanding, measuring and optimising wheat grain milling performance: Suresh Sakhare, Central Food Technological Research Institute (CFTRI), India;4.Advances in understanding, measuring and optimising wheat flour quality: Gamze Yazar, University of Idaho, USA;Part 2 Improving the processing quality of wheat for different end products5.Advances in understanding and optimising wheat processing quality: (pan) bread-making: Samson A. Oyeyinka, University of Lincoln, UK;6.Advances in understanding and optimising wheat processing quality: flat breads: Mahsa Majzoobi, RMIT University, Australia;7.Advances in understanding and optimising wheat processing quality: cookie and cracker manufacture: Elisa Karkle, Kansas State University, USA;8.Advances in understanding and optimising wheat processing quality: cake and pastry-making: Caroline Joy Steel, State University of Campinas, Brazil;9.Advances in understanding and optimising wet milling of wheat: Kaliramesh Siliveru, Kansas State University, USA;Part 3 Ensuring safety10.Advances in detecting mycotoxin contamination of wheat: Joseph Opoku, USDA-ARS, USA;11.Advances in preventing mycotoxin contamination of wheat: Antonio F. Logrieco, Institute of the Science of Food Production – National Research Council (CNR-ISPA), Italy;12.Advances in understanding and reducing allergens in wheat: Sachin Rustgi, Clemson University, USA;13.Advances in understanding and managing fermentable oligo-, di- and monosaccharides and polyols (FODMAPS) in wheat: Aleksandra Torbica, University of Nova Sad, Serbia;14.Advances in understanding and reducing acrylamide in baked products: Marta Mesias, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Spain;