Using cereal science and technology for the benefit of consumers

USING CEREAL SCIENCE AND
TECHNOLOGY
FOR THE BENEFIT OF CONSUMERS
Proceedings of the
12th International ICC Cereal and Bread Congress
23-26th May 2004, Harrogate, UK

Edited by
Stanley P. Cauvain, Susan S. Salmon and Linda S. Young
Campden & Chorleywood Food Research Association
Chipping Campden, UK

CRC Press
Boca Raton Boston New York Washington, DC

WOODHEAD PUBLISHING LIMITED
Cambridge England


Published by Woodhead Publishing Limited, Abington Hall, Abington
Cambridge CB1 6AH, England
www.woodhead-publishing.com
Published in North America by CRC Press LLC
2000 Corporate Blvd, NW
Boca Raton FL 33431
USA
First published 2005, Woodhead Publishing Limited and CRC Press LLC
© 2005, Campden & Chorleywood Food Research Association Technology Limited
The authors have asserted their moral rights.
This book contains information obtained from authentic and highly regarded sources. Reprinted

material is quoted with permission, and sources are indicated. Reasonable efforts have been
made to publish reliable data and information, but the authors and the publishers cannot assume
responsibility for the validity of all materials. The publishers make no representation, express or
implied, with regard to the accuracy of the information contained in this book and cannot accept
any legal responsibility or liability for any errors or omissions.
Neither the authors nor the publishers, nor anyone else associated with this publication,
shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be
caused by this book.
Neither this book nor any part may be reproduced or transmitted in any form or by any
means, electronic or mechanical, including photocopying, microfilming and recording, or by
any information storage or retrieval system, without permission in writing from the publishers.
The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to
copying for general distribution, for promotion, for creating new works, or for resale. Specific
permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC
for such copying.
Trademark notice: Product or corporate names may be trademarks or registered trademarks, and
are used only for identification and explanation, without intent to infringe.
British Library Cataloguing in Publication Data
A catalogue record for this book is available from the British Library.
Library of Congress Cataloging-in-Publication Data
A catalog record for this book is available from the Library of Congress.
Woodhead Publishing ISBN 1 85573 961 5
CRC Press ISBN 0-8493-3771-2
CRC Press order number WP3771
Printed by Antony Rowe Limited, Chippenham, Wilts, England


CONTENTS
Preface
S. Cauvain, Campden & Chorleywood Food Research Association, UK

Part I Keynote lectures
Congress welcome address
Lord Plumb of Coleshill, President of Campden & Chorleywood Food
Research Association, UK
Opening technical address: Supporting the path from wheat genomics to
a slice of bread
P. Biscoe, HGCA, UK

xi
1

3

5

Part II Wheat breeding around the world

11

Evaluation of wheat quality for the UK in the HGCA recommended
list system
J. McVittie, G. Jellis and A. Flux, HGCA, UK

13

Breeding breadmaking varieties for European markets
I. Foot and W. Angus, Nickerson, UK

18

Selection of breeders' lines for wheat quality: Australian innovations
W. Rathmell and A. Kilian, Triticarte, Australia; C. Wrigley and I. Batey,
Food Science Australia, Australia; N. Howes and P. Sharp, University of
Sydney, Australia

24

Wheat breeding in Australia
L. O'Brien, Solheimar Pty Ltd, Australia

29

Roles of the four ARS regional wheat quality laboratories in U.S.
wheat quality improvement
0. Chung, C. Gaines, C. Morris and G. Hareland, USDA-ARS, USA

34

Wheat breeding in the Great Plains of North America - past, present
and future
R. Graybosch, USDA-ARS, USA; P. Baenziger, F. Hundera and
1. Dwiekat, University of Nebraska, USA

39

Breeding for improved stability in bread-making quality
E. Johansson, M-L. Prieto-Linde, R. Kuktaite, A. Andersson, and G. Svensson,
The Swedish University of Agricultural Sciences, Sweden; J. Jonsson,
Svalof Weibull AB, Sweden

44

Part III The potential for using other cereals

49

Developments in sorghum bread making
J. Taylor, L. Hugo and S. Yetnerberk, University of Pretoria, South Africa

51


iv

Contents

New developments in sorghum proteins
P. Belton, University of East Anglia, UK

57

Comparison of the breadmaking potential of different sorghum hybrids
E. Arendt, T. Schober, and M. Messerschmidt, University College, Ireland;
S. Bean, USDA-ARS, USA

62

Integrated development of Amaranthus as a high-value commercial grain
H. Corke, University of Hong Kong, Hong Kong

68

Flavour of rye bread made with scalded flour
G. Juodeikiene, A. Venskaityte, and A. Sventickaite, Kaunas University of
Technology, Lithuania; M. Petersen and A. Hansen, Royal Veterinary and
Agricultural University, Denmark

69

Pasta production from the pseudocereals amaranth, quinoa and buckwheat
R. Schoenlechner, K. Jurackova and E. Berghofer, Boku-University or Natural
Resources and Applied Life Sciences, Austria

74

Food functionality of sprout rice grain, Super Rice
Y. Fujino, University Food Institute, Japan; J. Kuwata, Red Cross Blood
Centre, Japan

82

Part IV Creating health benefits with cereal products

87

The role of cereals in the diet
R. Pickard and B. McKevith, British Nutrition Foundation, UK

89

Lifestyle, diet & the consumer
A. Alldrick, Campden & Chorleywood Food Research Association, UK

90

Low GI cereal foods: the role of dietary fibre and food structure
C. Brennan, L. Symons and C. Tudorica, Plymouth University-Seale-Hayne, UK

95

Cereals as a source of dietary antioxidants
G. Tucker, L. Carrier, J. Simcox, H. Marson, P. Swatsitang, A. Salter and
D. Gray, University of Nottingham, UK

102

Effect of processing on bioactivity of whole grain
K-H. Liukkonen and K. Poutanen, VTT Biotechnology, Finland

107

Fibre and whole grains and their role in disease prevention
J. Miller Jones, College of St. Catherine, USA

110

New methods for assessment of nutritional and health effects of
cereal products
J. van der Kamp, R. van den Berg, K. Venema and R. Havenaar, TNO Nutrition
and Food Research, The Netherlands

118

PartV What makes bread?

125

How much more bread research do we need?
S. Cauvain, Campden & Chorleywood Food Research Association, UK

127


Contents

v

Flour quality and dough development interactions - the critical first steps
in bread production
S. Millar and J. Alava, Campden & Chorleywood Food Research Association, UK;
C. Bar L'Helgouac'h and C. Massin, Wheat quality assessment laboratory, France 132
Bubbles in bread - the potential role of the aqueous phase of doughs in
determining crumb structure
E. Mills, L. Salt, J. Jenkins and P. J. Wilde, Institute of Food Research, UK;
P. Skeggs, R. H. M. Technology Ltd, UK

137

Modifying tyrosine crosslink formation in wheat dough by controlling innate
enzymatic activity

M. Tilley, USDA-ARS, USA; K. Tilley, Kansas State University, USA

142

Lipnpan F BG - unlocking the natural strengthening potential in dough
F. Rittig, Novozymes, Switzerland

147

Impact of microbial transglutaminase on the fresh quality and keepability of
enzyme supplemented pan breads
C. Bollain and C. Collar, Institute de Agroquimica y Tecnologia de
Alimentos (CSIC), Spain

152

Microencapsulation of bakery ingredients and the impact on bread
characteristics: effect of tartaric acid encapsulated with carnauba wax
O. Al-Widyan and D. M. Small, RMIT University, Australia

158

Wheat sourdough fermentation: Effects of time and acidification on
fundamental rheological properties
C. Clarke, T. Schober, P. Dockery and E. Arendt, University College, Ireland

163

COVAD - The continuous vacuum dough process
J. Alava, Campden & Chorleywood Food Research Association, UK;

E. Navarro, Verein Zur Forderung des Technologietransfers an der Hochschule
Bremerhaven e. V., Germany; A. Nieto, Centre de Recerce I Investigacio de
Catalunya, Spain; O. Schauble, Werner & Pfliederer Industrielle
Backtechnik, Germany

169

Effects of mixing speed and work input on dough development and aeration
N. Chin and G. Campbell, UMIST, UK

174

The conformation and aggregated structure of gluten fractions
W. Li and B. Dobraszczyk, The University of Reading, UK; A. Dias and A. Gil,
University of Aveiro, Portugal

180

The effects of dough mixing on GMP re-aggregation and dough elasticity
during dough rest
R. Hamer, C. Don, W. Lichtendonk and J. Plijter, TNO Nutrition,
The Netherlands

187

Investigating the porosity of dough using ultrasound
H. Elmehdi, J. Page and M. Scanlon, University of Manitoba, Canada

188

vi

Contents

Measurement of bread cell structure by image analysis
M. Whitworth and S. Cauvain, Campden & Chorleywood Food Research
Association, UK; D. Cliffe, Calibre Control International Ltd, UK

193

Use of MRI for the characterization of the bread process
L.Tiphaine, T. Lucas, A. Grenier, S. Quellec, G. Collewet and A. Davenel,
Cemagref; France; A. Le Bail, UMR GEPEA, France

199

Part VI Grain processing

205

In situ measurement of the rheological properties of wheat and
barley grain using the SKCS 4100
B. Osborne, BRT Australia Ltd, Australia; R. Anderssen and H.-N. Huynh,
CSIRO Mathematical and Information Sciences, Australia

207

Characterizing the maturation and germination processes in wheat by NIR
methods

A. Salgo, S. Gergely and R. Juhasz, Budapest University of Technology and
Economics, Hungary

212

Physiological traits influencing hardness and vitreosity in wheat grain
R. Weightman, ADAS Consulting Ltd, UK; J. Foulkes, University of
Nottingham, UK; J. Snape and L. Fish, John Innes Centre, UK; J. Alava, and
P. Greenwell, Campden & Chorleywood Food Research Association, UK

220

Investigation of the fracture of wheat grains by Environmental Scanning
Electron Microscopy
N. Zakowsky and A. Donald, University of Cambridge, UK

225

Rheological behaviour, structural and physicochemical characteristics of
vitreous and piebald durum wheat endosperm
M.-F. Samson, M.-H. Morel, F. Mabille and J. Abecassis, INRA, France

230

Distribution of the aleurone layer during the common wheat milling process
V. Greffeuille, J. Abecassis and V. Lullien-Pellerin, INRA, France;
C. Bar L'Helgouac'h, ARVALIS, France

236

Debranning technology to improve cereal-based foods
S. Pandiella, Z. Mousia and C. Webb, UMIST, UK; A. Laca and M. Diaz,
Universidad de Oviedo, Spain

241

The practical use of the fumigant sulfuryl fluoride to replace methyl
bromide in UK flour mills
M. Drinkall and C. Pye, Dow AgroSciences, UK; C. Bell, Central Science
Laboratory, UK; M. Braithwaite, Igrox, UK; S. Clack, Smiths Flour Mills, UK;
J. Ive, Heygates, UK; S. Kershaw, EcoLab, UK

245

Wheat and flour quality in South Africa. From regulation to free market
A. Fowler, Foodcorp Milling & Baking, South Africa; J. Taylor, University of
Pretoria, South Africa; P. Cownie, SA Chamber of Baking, South Africa

250


Contents

vii

Part VII ICC Corporate Members session

257

Measure of damaged starch by an improved amperometric method

A.Dubat, Tripette et Renaud, France

259

Quality control with BRABENDER instruments
W. Sietz, BRABENDER® OHG, Germany

260

Perten instruments AB - new NIR Flour Analyser IM 9140
M. Lindgren and B. Allvin, Perten Instruments, Sweden

261

Nordic Flour Network - a joint solution to increasing the value of NIR
analysis in the flour industry
J-A Persson, R. Sjodin and H. Andren, FOSS Analytical AB, Sweden

265

Molecular biology: the way forward for Megazyme
B. McCleary, S. Charnock, R. Lloyd and P. Rossiter,
Megazyme International Ireland, Ireland

269

Comparison of the doughLAB and Farinograph for testing flour quality
M. Bason and J. Dang, Newport Scientific Pty Ltd, Australia; C. Charrie,
Newport Scientific Europe Ltd, UK

276

Adding an acoustic note to texture analysis
J. Bank, Stable Micro Systems, UK

283

Baked products enriched with dietary fibre
H. Bollinger, J. Rettenmaier & Sohne GMBH & Co, Germany

284

Polish measuring and monitoring devices for evaluation of cereals
and flour
J. Sadkiewicz, Sadkiewicz Instruments, Poland

286

Part VIII Evaluating wheat and flour

291

Wheat quality and wheat varietal identification
G. Lookhart and S. Bean, USDA-ARS GMPRC, USA; C. Culbertson,
Kansas State University, USA

293

Extra-strong dough properties associated with over-expression of HMW
glutenin subunit GLU-B1 7X

G. Cornish, M-J. Vawser and R. Tonkin, SARDI, Australia

298

Predicting grain, flour, and bread quality using NIR spectroscopy
F. Dowell, E. Maghirang and O. Chung, USDA ARS GMPRC, USA; F. Xie,
Kansas State University, USA; R. Pierce, USDA GIPSA, USA

303

Development of a controlled dough mixing system
R. Dempster, M. Olewnik and V. Smail, American Institute of Baking, USA

304

Spectroscopic techniques for investigating the effect of growing
environment on endosperm cell wall composition
G. Toole, E. Mills and R Wilson, Institute of Food Research, UK

315


viii

Contents

Objective measurement of blackpoint in kernels of durum wheat
S. Symons and M. Shahin, Canadian Grain Commission, Canada; F. Colucci,
Experimental Institute for Cereal Research, Italy

320

Part IX Developing new wheat-based products

327

Selling the science - how to ensure that good science makes successful
products?
C. Huscroft, CSM Bakery Supplies Europe, The Netherlands

329

Bread without flour "TONUS" - a high-grade product for healthy nutrition
V. Antonov, U. Staroverov, and D. Vorobjev, Moscow

334

Pilot-scale isolation of glucuronoarabinoxylans from wheat bran
J. Hollmann and M. Lindhauer, Institute of Cereal, Potato and Starch
Technology, Germany

339

Functional properties of food products from purple wheat
E. Berghofer, I. Kreilmayr and M. Rogenhofer, Boku-University of Natural
Resources and Applied Life Sciences, Austria; A. Mar, Technical High School
for Food Technology, Austria

344

Effect of disulphides in Allium on breadmaking properties
M. Seguchi, Kobe Women's University, Japan; M. Abe, Gakushuin
Women's College, Japan

349

Novel ingredients in optimising gluten-free bread acceptability
E. Gallagher, D. McCarthy and T. Gormley, The National Food Centre, Ireland;
E. Arendt, National University of Ireland, Ireland

355

Part X Bringing benefits for industry and consumers

363

Sustainability with sanity
A. Giesecke, American Bakers Association, USA

365

Fibre by the slice: bringing consumer value and market leadership
M. Croghan, National Starch Ltd, UK

370

An integrated approach to improve bread nutritional quality
E. Chanliaud and A. Messager, ULICE, France; F. Balfourier, F. Oury,
G. Charmet, and M. Beckert, INRA-UBP UMR, France; B. Duperrier,
Mais Angevin-Nickerson SA, France; S. Peyron, J. Abecassis, F. Leenhardt

and C. Remesy, INRA, France

371

Post baking bread chilling; evaluation of water pulverisation on bread
surface to control weight loss and cooling rate
J. Monteau, J. Cournil, P. Bransolle, N. Hamdami and A. Le-Bail,
ENITIAA, France

376

Data mining bread quality and process data in a plant bakery
A. Wilson and M. Morgenstern, Crop & Food Research Ltd, New Zealand;
B. Pfahringer, University of Waikato, New Zealand; C. Leschi, Institut National
des Sciences Appliquees de Lyon, France

383


Contents

ix

'We'll have it for T
L. Young, Campden & Chorleywood Food Research Association, UK

389

A comparison of visual assessment and digital fractal texture analysis of
bread-crumb features

U. Gonzales-Barron and F. Butler, University College Dublin, Ireland

395

Reduction of acrylamide formation in bakery products by application of
Aspergillus Niger asparaginase
L. de Boer, C. Heeremans and R. Meima, DSM Bakery Ingredients,
The Netherlands

401

Whole grain knowledge and environmental influences among health
club members
L. Marquartj M. Croy and T. Burgess Champoux, University of Minnesota,
USA; J. Sobal, Cornell University, USA

406

Part XI Cakes, cookies and pastries

413

Biochemical correction of flour properties for biscuits and ginger bread
I. Matveeva, and A. Byistrov, Moscow State University of Food Industries, Russia;
E. Bannikov, ZAO EXPORTKHLEB, Russia
415
Biscuit baking - a model approach
S. Cook and A. Hall, Campden & Chorleywood Food Research Association, UK

424

New lipase functionality in bakery products
S. Sahi and R. Guy, Campden & Chorleywood Food Research Association, UK

428

Texture analysis of cookies by acoustic method: a comparison to
mechanical method
G. Juodeikiene and L. Basinskiene, Kaunas University of Technology,
Lithuania; G. Schleining, University of Natural Resources and Applied Life
Science, Austria; V. Kunigelis, Vilnius University, Lithuania

434

Modelling biscuit checking using the Finite Element Method
Q. Saleem, R. Wildman, and J. Huntley, Loughborough University, UK;
M. Whitworth, Campden & Chorleywood Food Research Association, UK

439

Wheat functionality for puff pastry
S. Salmon, Campden & Chorleywood Food Research Association, UK

445

The icing on the cake - digital colour and appearance for baked goods
S. Williams, DigiEye, UK

451

Non-destructive imaging of bread and cake structure during baking
M. Whitworth and J. Alava, Campden & Chorleywood Food Research
Association, UK

456

Wheat starch granule size
F. Stoddard, University of Wolverhampton, UK

461


x

Contents

Part XII Extruded foods, pasta and noodles

467

Factors affecting the shape of extruded products
R. Guy, Campden & Chorleywood Food Research Association, UK

469

The comparison of the effects of extrusion conditions on the
physicochemical properties and sensory characteristics of maize, rice and
wheat-based expanded snacks
Q. Ding, P. Ainsworth and A. Plunkett, The Manchester Metropolitan
University, UK

474

Structural basis of the crispy properties of cereal products
H. Chanvrier, L. Chaunier, P. Colonna, G. Delia Valle and D. Lourdin,
TNRA, France

480

Texture and colour of pasta containing mill fractions from hull-less barley
genotypes with variable content of amylose and fibre
J. Dexter, M. Izydorczyk, B. Marchylo and L. Schlichting, Canadian Grain
Commission, Canada

488

Australia becomes a player in the quality durum market
R. Cracknell, C. Cassidy, J. Bell and T. Watts, AWB Limited, Australia

494

Use of the enzyme transglutamina.se for developing pasta products with
high quality
E. Kovacs, University of Szeged, Hungary

498

Rice pasta formulation for a conventional pasta manufacturing process
R. Ormenese, Instituto de Tecnologia de Alimentos, Brazil; Y. Chang,
Faculdade de Engenharia de Alimentos/UNICAMP, Brazil

504

Influence of kansui formulation on oriental noodle texture
D. Hatcher and M. Anderson, Canadian Grain Commission, Canada

511

A comparison of instrumental techniques used to discriminate the
cooking quality of spaghetti
M. Sissons and N. Egan, NSW Agriculture, Australia; I. Batey, Value Added
Wheat CRC, Australia; L. Schlichting and B. Marchylo, Canadian Grain
Commission, Canada; N. Ames and C. Rhymer, Cereal Research Centre, Canada

516

Part XIII Poster abstracts

521


PREFACE
The Cereal & Bread Congresses which are run under the auspices of the
International Association for Cereal Science & Technology (ICC) have a long and
distinguished history. They take place every four years in different locations around the
world.
The UK was chosen to host the 12 Cereal & Bread Congress and brought together
cereal scientists, technologists, millers, bakers, plant breeders, nutritionists, engineers,
equipment and ingredients suppliers from around the world to exchange their
knowledge through verbal and poster presentations (the contents of this publication),

exhibitions and informal networking.
The ICC congresses provide a unique opportunity to learn from others working in
the many different fields of cereal science and technology and their associated
disciplines. T have attended quite a few in my career and have never failed to come
away impressed with the scale and quality of the work in cereal science. I have always
found that my own thinking has been challenged, adjusted and strengthened by the
experience. I have always enjoyed the occasion and the 12th such event was no
exception.
The Congress theme - Using cereal science and technology for the benefit of
consumers - was chosen with the aim of getting presenters to think about the process
from beginning to end, 'plough to plate' or 'farm to fork' are much used phrases in this
context. However, while such grand visions fit well with the modern jargon of 'joinedup thinking' or 'joincd-up business' they tend to over-simplify the process and the link
to the consumer.
Even the concept of 'the consumer' has been hijacked to be the 'person in the
street'. Surely if you have a product then the 'consumer' is the next person/company in
the chain. So millers consume wheat supplied by the farmer, at least in the sense of
taking wheat and modifying into another form, bakers become the consumers of the
miller's product and the people in the street consumers of the baker's product.
Who then is the 'consumer' of the product of cereal scientists and technologists?
Their product is knowledge and so we are all consumers of that product, wherever we fit
in the 'grain chain'. Ultimately if we are to benefit we need access to that knowledge
and it must be provided in a readily assimilated form. Conferences provide one form but
then we cannot attend all of these and so access to their proceedings provide another
form.
We hope that you, as a consumer of knowledge, will gain benefit from accessing the
proceedings of the 12th ICC Cereal & Bread Congress and be encouraged to attend the
next event in 2008.
Please note that abstracts only are included for the following papers in this
collection: Integrated development of Amaranthus as a high-value commercial grain (p.
68); The role of cereals in the diet (p. 89); The effects of dough mixing on GMP reaggregation and dough elasticity during dough rest (p. 187); Measure of damaged starch

by an improved amperometric method (p. 259); Quality control with BRABENDER
instruments (p. 260); Adding an acoustic note to texture analysis (p. 283); Predicting
grain, flour, and bread quality using NIR spectroscopy (p. 303); Fibre by the slice:
bringing consumer value and market leadership (p. 370).
Stanley P. Cauvain
Chairman of UCST2004 and ICC President Elect 2002-2004


This page intentionally left blank


PARTI
KEYNOTE LECTURES


This page intentionally left blank


CONGRESS WELCOME ADDRESS
Lord Plumb of Coleshill
President of the CCFRA
It is perhaps appropriate to invite a humble son of the soil and grain grower to open
your 12 International Cereals and Bread Congress before you hear the views on
experts in science and technology. In the political world it is important to have a warmup speaker before the real actors take the stage.
My concern through most of my life as a farmer has been to grow two ears of corn
where one grew before, make a profit, and follow the motto of my ancestors: - "leaving
the land in better shape than I found it". The Common Agricultural Policy in the EU
was so successful because it became possible to achieve the sentiments of such a motto.
Now we are encouraged to grow less, set land aside and become more environmentally
friendly.

Your theme 'Using cereal science and technology for the benefit of consumers'
which brings together wheat breeders, farmers, technologists, millers, bakers,
nutritionists, engineers, equipment and ingredient suppliers, and consumers from over
30 countries is very commendable, and as a farmer I would like to pay tribute to the
scientists and technologists who through years of research have contributed to the
advancement of cereal science through your collaborative effort. So much is taken for
granted as the consumer scans the supermarket shelves, and I am sure that this
Conference will fully identify the current issues at a domestic and international level
about biodiversity and the environment, food safety and quality and GMOs. All are
central to the debate surrounding food production, processing and distribution.
These issues often hit the news headlines in a scaremongering way, yet evidence in
the shops belies this concern: price, appearance, convenience and all-year-round
availability still appear to be the major factors in purchasing decisions. This
contradictory evidence has often resulted in a dialogue of the deaf generating more
sound than light. We can produce the tenderest, tastiest, highest welfare food from
cereal or grass-fed animals but if the consumer wants fish - so be it!
The changes that have been taken place in what consumers can purchase, and what
and where they eat are nothing short of phenomenal. During the past 50 years, as
incomes rose so demand switched from a cereal-based diet to one based on higher
protein foods. This increased the pressure on land availability due principally to the
poorer conversion rate of cereal into meat.
China is a striking example of this cause and effect. The higher standard of living
there has led to a greatly increased demand for cereals and to a doubling of shipping
rates over the last six months as they import more grain. There has been a huge
increase in food miles and lower food processing costs in Thailand and Brazil enabling
them to supply cheaper products like poultry and pig meat to European and U.S.
markets. Migration is accelerated affecting not just the poor and deprived but
exacerbating the problems in their home countries.
We are all aware that food security such as that in sub-Saharan Africa is literally a
matter of life and death - an economic issue of great importance. While the discoveries

of agronomists like Norman Borlang sparked the Green Revolution and saved literally
millions of lives, rising global populations, increased expectations among consumers
and climate change on which Dr King, the UK's government's Chief Scientist said
recently - "global wanning poses a greater threat to the stability of the world than does
international terrorism", all have their impact of food production.


4

Welcome address

There is an obvious need to make policy changes that counters these risks and much
more co-ordinated work which I am sure will be highlighted in this Congress. It is often
said that there is enough food in the world to feed everyone but droughts and disease
can dramatically affect yield. I note, however, that current total stocks of wheat and
coarse grain shows that the world had only sufficient grain in store to last 63 days at the
end of 2003 compared with 104 days at the end of 1999 - a reduction of 37%. The socalled European butter mountains are now reduced to 6 days' supply.
But food security is also about quality and in a fiercely competitive market, most of
the money consumers spend rewards activities that take place after the product has left
the farm gate. Catering services are an increasing part of food expenditure - in the U.K.
they represent £ 62 billion of a total £ 133 billion. While in many developed countries,
food consumption is a declining part of consumer expenditure and farm output a
declining part of the total consumer cost of food, bread is still the staff of life. As Marie
Antoinette said "if they have no bread give them cake!"
So the giants in terms of added value are the manufacturers, retailers and caterers,
adding eight times the added value and employing five times more people than the
producers. In these days, caterers do the washing-up as well!
None of this development would succeed without cereals-related research and we
have a fine example of the development of new wheat varieties and improved
agricultural practices in the U.K. through the work of our HGCA and our cereals

authority is a government-industry partnership which fosters closer links between
producers and users encouraging quality assurance.
I am aware that support for this event, held for the first time in the U.K, comes from
the HGCA together with CCFRA, whose staff form the backbone of the organising
committee for this Conference. CCFRA has a history of cereal based research going
back to 1926 and it has a significant international reputation for excellence for the
development and application of cereal science and technology. Their pioneering work
on breadmaking led to many innovations encouraging the greater use of home grown
wheat, and their innovative traditions established originally at Chorleywood have been
maintained at Chipping Campden. They remain at the forefront of cereal science and
technology with close links to cereal based industries worldwide and I am deeply proud
to be associated with such a fine organisation.
I am sure that your individual contributions at this Congress will add value to the
knowledge of all those who are prepared to listen or read the outcome of your
deliberations making good sense with science.
I wish you well.


OPENING TECHNICAL ADDRESS
SUPPORTING THE PATH FROM WHEAT GENOMICS TO A
SLICE OF BREAD
P. V. Biscoe
Chief Executive
HGCA, London Nl, England
INTRODUCTION
The organisers of this Congress have set the challenge that 'advancing our knowledge
of cereal science and technology has limited value unless we can use it to benefit
consumers'. This then raises the predictable question of 'how can that knowledge
improve the availability and quality of cereal based products for consumers?'
How should this challenge be addressed? The approach adopted in this paper is to

demonstrate how HGCA, from a UK perspective, is supporting the production and
delivery of cereal-based products through to the consumer.
THE PATH
The achievement of consumer benefit from Triticum genotypes is a complex path,
involving all of the scientific disciplines and technologies represented at this Congress.
To be successful, the path requires the transfer of knowledge in both directions between
adjacent steps while product moves efficiently from breeder via grower and processor to
consumer.
HGCA is actively involved in knowledge transfer and interaction in both directions
along the whole path and only by ensuring that this knowledge is understood and
implemented is it possible to ensure that there is every opportunity for having the right
product in the right place at the right time. HGCA's aim is to improve the effectiveness
and efficiency of transfer of both knowledge and product to achieve maximum
consumer benefits.
ABOUT HGCA
HGCA was established in 1965. Its major purpose is to improve the production and
marketing of cereals. This improvement is achieved by providing high quality services,
which are cost effective and meet the needs of its customers (levy-payers), and take
account of both consumer and environmental requirements.
HGCA has an annual income of about £10 million derived from levies collected
from the growers, dealers and processors of cereals throughout the UK. The collection
of levies from steps along the path affords HGCA the opportunity for direct interaction
with organisations involved with each step and hence, a unique opportunity to support
the industry by improving the transfer of knowledge and product between those
different steps. This approach is reflected in HGCA's activities, which cover variety
evaluation, research and development, marketing services, product development, grain
and product export and nutrition.


6

Supporting the path from wheat genomics to a slice of bread

TRAVELLING THE PATH
There is little doubt that modern society is consumer-led rather than producer-driven
and this is a major reversal in the situation that prevailed until about ten years ago.
Then, the market accepted whatever was produced. In the current environment
marketing, defined as identifying and meeting agreed customer needs, is the driver that
delivers consumer benefit. HGCA's support in delivering consumer benefit is most
easily understood by following the path grain moves along, from genotype to consumer.
CEREAL VARIETIES
A major determinant of the quality and quantity of grain is its genetic composition,
which is modified by plant breeding. HGCA supports a number of projects with plant
breeders aimed at providing novel germplasm with resistance to pests or disease. One
example is resistance to orange wheat blossom midge {Sitodiplosis mosellana), a pest
which damages the grain, and causes sprouting in the ear and reduced Hagberg Falling
Number. Another project is mapping molecular markers to end use quality parameters
to achieve appropriate raw materials through targeted wheat breeding. HGCA is
committed to the improvement of oat varieties through molecular and 'conventional'
breeding in conjunction a commercial oat breeding programme. Internationally, oats
are a minor crop but do possess many beneficial characteristics for inclusion in the
human diet. To exploit these potential benefits, the programme has very clearly defined
targets concentrating on the identification of germplasm and hence varieties with
favourable characteristics and capable of providing new food products. A pre-requisite
of these projects and many others, is industry involvement to ensure that new material is
evaluated at an early stage for its suitability as a basic food ingredient.
HGCA's major involvement with wheat varieties is to fund and manage the
Recommended List (RL) system of variety evaluation. Previously, the criteria used for
evaluation were dominated by yield with reference to pest, disease and lodging
resistances. After HGCA took full responsibility for funding and managing the RL

system, the focus changed to concentrate on the suitability of varieties for defined
markets eg bread, animal feed, with less emphasis being given to agronomic criteria.
This shift has been possible by involving representatives from all steps in the path to
develop approaches and procedures that enable all varieties to be tested fully to identify
their market suitability. To facilitate the efficient flow of knowledge along the path,
particularly towards the producers, an RL booklet is updated and published each year
and distributed free to over 30,000 growers and advisors, as well as being published on
the HGCA website. Growers can use the criteria for market suitability, yield and
agronomic performance to select varieties that best suit their specific circumstances.
More information is presented in a paper to this Congress.
PRODUCING THE GRAIN
Variety selection is the first step along the path. The next is knowledge about the
management of that variety eg drilling date, fertiliser requirements, which is essential if
the full potential of a variety is to be realised in terms of market suitability and
production capability. HGCA supports the industry in this area by identifying, funding
and managing an extensive programme of agronomic research. The research strategy
and programme is based on widespread consultation with all sectors of the industry and
the latest Strategy published earlier this year, involved more than 40 focus groups and


Supporting the path from wheat genomics to a slice of bread

7

over 550 responses from individuals, both growers and processors. This Strategy
identified two major areas for research. First, sustainable markets covering crop and
food safety, prediction and measurement of quality criteria, determination of end use
characteristics. Second, sustainable production covering variety evaluation, cost
efficient production, habit management and safe drying and storage. In the latter area,
HGCA clearly recognises the need, driven by consumers, to produce crops in ways that

are consistent with sustainable environmental management. Indeed, a major project
jointly funded by the Royal Society for the Protection of Birds (RSPB) is showing how
skylark numbers can be increased with minimal effect on production.
Close collaboration and involvement with other organisations across the industry
means that projects are funded which address key issues and problems. In addition, an
important component of this collaboration is the ability of HGCA to secure co-funding
for the projects, which increases the value to the levy-payer. During last year, HGCA
managed over 80 projects and for every £1 of levy spent on the projects, HGCA
obtained another £1.28 from non-levy sources. This effectively doubles the size of the
research programme that could have been funded from the levy alone. All results from
the projects are made widely and freely available to the industry through a series of
technical notes and guides and the website as well as through presentations at
conferences, workshops or small seminars by the scientists involved. Last year 42
events were held to communicate research results attended by over 11,000 levy-payers.
SAFETY OF THE GRAIN
Food safety is an increasingly important issue and applies equally to raw grain and the
final consumer product. The major safety issue for cereals is the potential for
contamination with mycotoxins. HGCA's research on mycotoxins has focused on
development of rapid detection methods, monitoring levels in UK grain and on
prevention of mycotoxin formation in the field and store. As with all HGCA research,
this is backed up by vigorous knowledge transfer to the industry including, in the past
year, more than 40 workshops covering safe storage
There is growing consumer awareness about the possibility of agrochemical residues
occurring in food, leading to a preference for reduced residue levels. HGCA's research
addresses this challenge from two directions. First, the identification of agronomic
practices aimed at reducing the reliance on agrochemicals. This research includes the
use of reduced dose rates based on an understanding of the mode of action of the
agrochemical, the prevailing levels of disease infection and risk. Second, the use of
beneficial insects to act as natural predators within an overall integrated farming
approach. Both approaches have considerable potential for significant financial and

environmental benefits as well as minimising residue levels in harvested grain.
To ensure lessons from these approaches are understood and can be implemented,
HGCA together with Defra have published the Arable Cropping and the Environment
Guide and over 20,000 have been distributed throughout the industry.
DELIVERING THE GRAIN
Producing grain that meets required quality standards at harvest is a key objective for
growers, but processors require a steady availability of grain of consistent quality
throughout the year. The challenges this presents have been addressed by a group
facilitated by HGCA, with representatives from across industry, aiming to improve safe
storage practices for the industry. To achieve this, HGCA secured £l.lm of non-levy


8

Supporting the path from wheat genomics to a slice of bread

funding from UK government to manage and deliver a grain storage and analysis
project targeted at the whole industry. It allowed technical information to be developed
and distributed on all aspects of store preparation, sampling grain, safe storage practices
and appropriate analytical techniques. The results from this and other HGCA projects
have been co-ordinated and presented in an extensive Grain Storage Guide, which is
recognised as the industry standard and is an essential document for all UK assurance
schemes.
DEVELOPING PRODUCTS
Having produced, stored and delivered grain to agreed requirements, the next step in the
path where HGCA provides support is in the development of innovative products using
grain. HGCA's Enterprise Awards offer competitive grants up to £50,000 to companies
who are developing innovative processes or novel grain-based products for consumers.
To ensure commitment from companies, funds provided by HGCA must be equally
matched by funds from the company. These Awards have been operating for eight

years, have involved over 100 companies and stimulated over half a million tonnes of
additional cereal use in products for the benefit of consumers. Examples of successful
Enterprise Awards include the production of ready-made dough, a method of
maintaining bread fresher for longer and packaging different types of bread into a
single-boxed loaf.
NUTRITION
While such innovative products may provide a consumer benefit in terms of an eating
experience, it is important that they should also convey a nutritional benefit. As
consumer's spend on food continues to decrease as a proportion of disposable income
and an ever-widening range of food is available, diets or more precisely 'fad diets' have
become a fashionable part of food choice. Recognising this behavioural trend, HGCA
has commissioned the British Nutrition Foundation to conduct a thorough study to
understand the role of cereals in a healthy balanced diet. This is particularly relevant
because several misconceptions exist among the public with regard to cereals and cereal
products. First, many more people believe they have a food intolerance or allergy to
these foods than evidence suggests and second, cereals are seen by some as 'fattening'.
The results of this major study are reported by Professor Pickard in his paper to this
Congress. It is appropriate, because of HGCA's support for the path of grain to the
consumer, to summarise some of the findings. These include confirmation that cereals
are an important source of major and micro-nutrients, energy and fibre and suggestions
that they also contain a range of bioactive substances with potential health benefits. It
concludes that because of the beneficial component in cereals and cereal products, the
consumer should not be encouraged to cut them out completely without support and
advice from a registered dietician or health professional.
EDUCATION ON THE PATH
The dangers of uninformed decisions about diet have been highlighted above and one
approach to address this is via an educational programme. HGCA operates in this area
in conjunction with the Flour Advisory Bureau to provide an integrated educational
package for children at all key stages in the curriculum. These aim to provide teachers
and school children with informative and accurate information on the grain chain,

Supporting the path from wheat genomics to a slice of bread

9

cereals and cereal-based foods. Teaching resources are produced that introduce ideas
about healthy eating and where cereals fit into a healthy balanced diet. A dedicated
website www.flourandgrain.com has been established which has received over 530,000
hits to date and over 4,000 educational packs are distributed to schools each year.
SUMMARY
The path from genotype to bread is a long and potentially tortuous one. This paper has
summarised how HGCA, through its wide ranging involvement and support is seeking
to improve the effectiveness and efficiency of the path for the advantage of the whole
industry and to deliver consumer benefit.


This page intentionally left blank


PART II
WHEAT BREEDING AROUND THE WORLD


This page intentionally left blank