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