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2006 Research Review Conference
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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:

Collaborative Report and Cookie Images

Presentations included:

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"