Wheat Quality Elucidation: The Bushuk Legacy is based on The Bushuk Symposium held October 13, 2001, honoring the work of world-renowned cereal chemist, Dr. Walter Bushuk. Dr. Bushuk is internationally recognized as an innovator in the cereal chemistry industry. Through his investigations of wheat protein composition and its interaction with other flour components, Dr. Bushuk has been integral in improving wheat quality. His research, along with his history of mentoring aspiring cereal chemists, is celebrated in this tribute.

Topics include the latest advances in the chemistry of baking quality, very small-scale testing methods, new developments in image analysis and in ultrasound testing of quality, dough reheology, variety identification, and genetic manipulation of wheat quality, as well as biographical material about and an interview with Dr. Bushuk. The book emphasizes the international nature of the wheat industry with contributions from Australia, Canada, France, Italy, Poland, Turkey, the U.K., and the U.S.A.

This essential source of information on wheat quality will be valuable to cereal chemists involved in wheat production, handling, processing, milling, baking, marketing and retailing; cereal chemistry students and researchers; wheat growers interested in grain quality and market potential for grain; food processors; wheat/plant breeders; or anyone interested in the important advances of Walter Bushuk and his colleagues.

Contents

1. Walter Bushuk: Cereal Chemist and Mentor
2. A “Tree” of Scientists Mentored by Walter Bushuk
3. Measuring the Influence of Wheat Protein in Breadmaking: from Damage Control to Genetic Manipulation of Protein Composition in Wheat
4. Grain-Protein Composition as a Document of Wheat-Quality Type: New Approaches to Varietal Identification
5. Glutenin Size Distribution, Determined by Multi-Stacking SDS-PAGE: Relationship to Breadmaking Quality
6. Efficient Testing of Wheat Quality at the Milligram or Megagram Level
7. Wheat Bug Protease: A Protease Enzyme with Specific Activity for Gluten Proteins
8. Effects of Varietal and Technological Factors on Two Immunological Methods for Detecting Durum Wheat Pasta Adulterated with Common Wheat
9. Endogenous Redox Enzymes in Wheat Flour: Relationship to End-Product Quality
10. Puroindolines and Kernel Hardness in Wheat Species
11. Probing Gluten Interactions with Low-Intensity Ultrasound
12. Exploring the Relationships Between Flour Protein Chemistry and Dough Rheological Properties
13. Digital Image Analysis for Quality Assurance in the Wheat-to-Bread Supply Chain
14. Wheat Quality: Antioxidant Activity of Wheat Millstreams
15. Biochemical Studies of Puroindoline Proteins in Relation to the Endosperm Texture of Hexaploid Wheat: Walter Bushuk Student Award Paper

Index

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