Gluten on the international menu in 2015

Wednesday 29 July, 2015

 

Gluten and its role in human health has been stealing the headlines for some time now.

Now another aspect of gluten – how it impacts the processing of grain – has been getting increased attention and will be explored at the 12th International Gluten Biotechnology Workshop, in Perth during September.

AEGIC Professor of Grain Protein Chemistry, Prof Wujun Ma is a member of the workshop steering committee.

Prof Ma said gluten was a mixture of two proteins and was responsible for the elastic texture of dough.

“The protein combination of gluten is therefore a major determinant of grain processing quality,” Professor Ma said.

“Understanding gluten and how it performs under various processing systems including baking is important to understanding the functionality of our wheat.

“By that I mean how well our wheats are suited to theour customers’ requirements whether they be baking, noodle making pasta production or another end-use.”

The importance of gluten to markets

A significant market for Australian wheat is China. A growing and changing demand for wheat from Chinese consumers is increasing opportunities for Australia in the north Asian nation.

However to better cater for China’s wheat requirements it is important to first understand their needs.

“To assist in building our knowledge AEGIC is hosting Dr Sun Hui from China’s Grain Academy who will present as a keynote speaker at workshop,” Prof Ma said.

“Dr Hui’s presentation “Chinese wheat gluten requirements and end products”will assist wheat breeders and grain marketers and traders to match Australian wheats with Chinese wheat-based products.”

Workshop attracts global line-up

Other keynote speakers to feature at the 12th International Gluten Biotechnology workshop include Dr Craig Morris, United States Department of Agriculture (USDA); Dr Zhonghu He, Chinese Academy of Agricultural Sciences (CAAS); Professor Stan Cauvain, BakeTran and Dr Tatsuya Ikeda, Japan’s National Agriculture and Food Research Organization (NARO).

“It is significant to have so many leaders in the field attend the 2015 workshop,” Prof Ma said.

“It shows the integrity behind the workshop and the importance of the research being undertaken.”

The 12th International Gluten Biotechnology Workshop will be held from September 12-15 2015. The globally-renowned workshop is a key event for grain quality researchers and has previously been held in Beijing, China; Clermont-Ferrand, France; San Francisco, USA; Viterbo, Italy; and Bristol, UK.

To find out more, or to register to attend, please visit the workshop websitewww.murdoch.edu.au/IGB/ An early-bird registration rate does apply.