|2006 Research Review Conference|
Highlights of the 53rd Annual Soft Wheat Quality Laboratory Research Review Conference and Flour Methods Workshop included:
Report of the Cincinnati Section of the AACC comparing different experimental mills using a single grain sample:
Ed Souza (USDA-ARS) "Wheat Quality Teams for Expanding Markets"
Louise Slade "Cookie vs. Cracker Baking--What's the Difference?".
Clay Sneller (Ohio State U.) "Genetics of Soft Wheat Quality and Tortillas"
Mary Guttieri (U of Idaho) "Improving the Nutritional Quality of Wheat"