Highlights of the 57th Annual Soft Wheat Quality Laboratory Research Review Conference

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Soft Wheat Quality Lab 57th Annual Research Review 2010 Annual Report

Stephen Delwiche USDA-ARS Beltsville, MD Thirty-five years and counting- Near-IRSpectroscopy in Wheat Quality Analysis

Terry Nelsen, Ten years of soft wheat data - moisture, ash, protein, pH, and falling number

Meera Kweon USDA-ARS-SWQL Wooster, OH Update of pancake baking method

Stephen Delwiche USDA-ARS Beltsville, MD Wheat Inspection at first point of sale and downstream:

Clay Sneller The Ohio State University, Genetics of soft wheat quality (as of today)

Edward Souza USDA-ARS-SWQL Wooster, OH Summary of US Wheat Associates soft wheat study

Jennifer Robinson Cargill, Concerns, new challenges, and solutions for the food manufacturing industry

CJ Lin The Mennel Milling Company, Milling New Crop Wheat: Myth and Reality?

Pierce Paul The Ohio State University, Deoxynivalenol accumulation in healthy-looking wheat grain

Stevan Angalet Newly Weds Foods, Effects of soft wheat traits on wheat flour to make batters and breadings

Meera Kweon USDA-ARS-SWQL Wooster, OH Milling and baking qualities of weathered/pre-harvest sprouted wheats

Lisa Duizer University of Guelph, Canada An overview of taste sensations of whole grain products

Koushik Seetharaman University of Guelph, Canada A new technique to discriminate wheat protein quality

Edward Souza USDA-ARS-SWQL Wooster, OH Arabinoxylan genetics and soft wheat quality