|2010 Research Review Conference|
Highlights of the 57th Annual Soft Wheat Quality Laboratory Research Review Conference
Please click on the links below and allow a few minutes for the presentation to load.
Meera Kweon USDA-ARS-SWQL Wooster, OH Update of pancake baking method
Stephen Delwiche USDA-ARS Beltsville, MD Wheat Inspection at first point of sale and downstream:
Clay Sneller The Ohio State University, Genetics of soft wheat quality (as of today)
Edward Souza USDA-ARS-SWQL Wooster, OH Summary of US Wheat Associates soft wheat study
Jennifer Robinson Cargill, Concerns, new challenges, and solutions for the food manufacturing industry
CJ Lin The Mennel Milling Company, Milling New Crop Wheat: Myth and Reality?
Pierce Paul The Ohio State University, Deoxynivalenol accumulation in healthy-looking wheat grain
Stevan Angalet Newly Weds Foods, Effects of soft wheat traits on wheat flour to make batters and breadings
Meera Kweon USDA-ARS-SWQL Wooster, OH Milling and baking qualities of weathered/pre-harvest sprouted wheats
Lisa Duizer University of Guelph, Canada An overview of taste sensations of whole grain products
Koushik Seetharaman University of Guelph, Canada A new technique to discriminate wheat protein quality
Edward Souza USDA-ARS-SWQL Wooster, OH Arabinoxylan genetics and soft wheat quality