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Vale Sidi Huang – 1942 to 2019

Wednesday 2 October, 2019

It is with great sadness we say goodbye to Sidi Huang.

Sidi Huang was a highly-valued member of the Australian cereal chemistry community. Sidi left China in 1988 to complete a Masters degree with Professor Morrison at the University of Strathclyde in Glasgow. He quickly established a reputation for hard work and diligence which lead to an invitation to join BRI Australia (now AEGIC Sydney) in 1990 as a visiting scientist.

Sidi quickly settled in to work on Chinese steamed bread. He established methods that were used to evaluate Australian wheat and to define the three major types of steamed bread consumed across China. He published a series of papers on steamed bread that defined the science of these Chinese food staples.

Sidi made a major decision to stay in Australia and to move his family here. This was not straightforward, but his perseverance proved successful and eventually his family was reunited in Australia.

In the late 1990s Sidi began projects in China to demonstrate the benefits of using Australian wheat for steamed bread and noodles. His work supported the first international cereal chemistry conference conducted between China and Australia in 2001. This was significant as it engaged the Chinese flour milling industry as well as academics from a range of institutes.

Subsequent workshops conducted in Beijing to demonstrate the advantages of using Australian wheat for noodle production led one mill to establish a container trade for the production of high quality noodle flour. This work was then extended to Taiwan, and, over a five year period, a team consisting of Sidi, Graham Crosbie, Vicky Solah and Ken Quail engaged with mills and noodle manufacturers.

The work was extremely well-received in Taiwan and across the period of this work imports of Australian wheat increased significantly from less than 20,000 tonnes to over 200,000 tonnes. One company established a flour brand promoting Australian white wheat as part of their branding. Off the back of this success, Sidi reengaged with China and a major GRDC project on blending Australian and Chinese wheat was completed. This work culminated in a conference which was co-funded by China’s largest food manufacturer COFCO.

Through all of the engagement with China and Taiwan, Sidi was not just an influential scientist but also played the role of translator and cultural attaché. His translation work was excellent, and this was a key to the success of the workshops and conferences conducted in China and Taiwan. Sidi was highly regarded in China and his networks were very effective.

Through his work in China he gained enormous satisfaction from his dual contribution. He was dedicated to delivering successful outcomes for Australia as his newly adopted home, but he also wanted to help and develop China. He was very successful in contributing to both these objectives. After retiring, Sidi wrote a book on steamed bread with Di Miskelly, and this captures his dedication to sharing his knowledge.

Sidi was an excellent scientist who had attention to detail that meant his research will stand the test of time and make an enduring contribution to Australian cereal chemistry. He has also had a significant impact on trade between Australia and China; and Australia and Taiwan. He was a very important member of the BRI family and broadly loved across the Australian cereal chemistry community.

Sidi will be sadly missed by all who worked with him and his family, Jane, Ian, Kai and his beloved grand children.

Publications

Huang S, and Miskelly D M 2016 Steamed Breads: Ingredients, processing and quality. Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 303, Elsevier, London.

Huang S. 2014. Steamed Bread. In: Zhou W., Hui Y., Leyn D., Pagani M., Rosell C., Selman J. and Therdthai N..editors. Bakery Products Science and Technology. Second edition. Wiley Blackwell, John Wiley & Sons, Ltd. UK. P539-562.

Huang S. and Quail K. 2012. Blending of Chinese with Australian wheats improves noodle quality in Proceedings of 62nd Australian Cereal Chemistry Conference, August 26-29, Gold Coast, Queensland, p.27

Huang S., Liu J. and Quail K. 2011. Effect of starch quality and gluten and starch fortification on noodles’ resistance to softening .In Proceedings of 61st Australian Cereal Chemistry Conference O’Brien L. and Oliver J. editors. September 4-8, Coolangatta Tweet Heads, NSW. P 129-131.

Ye1 Y, Zhang Y, Yan J., He Z., Huang S. and Quail K. 2008 Effect of flour extraction rate, water addition and salt on colour and texture of white Chinese noodles In Proceedings of 58th Australian Cereal Chemistry Conference Panozzo J. and Black C. editors. RACI

Huang S., Yan J. and Quail K. 2006. Effect of wheat variety, milling extraction rate on the colour of noodles In Proceedings of 56st Australian Cereal Chemistry Conference AND Indian Ocean Rim Tarr A., Solah V., Crosbie G. and Williams H. editors. September 10-14, Fremantle, Western Australia p409-412.

He Z., Zhang Y.,Xia X., Pena R., Huang S. and Quail K. 2006.Improving of processing and product quality testing in Chinese wheat products in Proceedings of 56st Australian Cereal Chemistry Conference AND Indian Ocean Rim Tarr A., Solah V., Crosbie G. and Williams H. editors. September 10-14, Fremantle, Western Australia p333-336.

Huang S., Quail K., Crosby G., and Solah V. 2006. Determining noodle preferences for the Taiwan market. Blanchard C.L., Solah V.A. and Crosbie G.B. editors. in Proceedings of 56th Australian Cereal Chemistry Conference and Indian Ocean Rim Symposium, September 10-14,  Fremantle, Western Australia, p 349-353.

He Z., Huang S., Liu J. and Quail K.,  2006. Identifying good new Chinese noodle wheat. Blanchard C.L., Solah V.A. and Crosbie G.B. editors. in Proceedings of 56th Australian Cereal Chemistry Conference and Indian Ocean Rim Symposium, September 10-14,  Fremantle, Western Australia, p406-408.

Huang S., Chow C., Limley A., Sy N., Solah V., Crosbie G. and Quail K. 2004. Effect of vacuum mixing on the quality of white salted noodles. in Proceedings of the 54th Australian Cereal Chemistry Conference and 11th Wheat Breeders. Assembly, Black C., Panozzo J. and Rebetzke G.editors. 21-24 September, Canberra ACT. p298-301.

Huang S.2005. Chinese Dumplings In Proceedings of  the 55th Australian Cereal Chemistry Conference, July 3-7,   Sydney NSW. P37-42.

Huang S.2005. Current styles of steamed bread in China In Proceedings of  the 55th Australian Cereal Chemistry Conference, July 3-7,   Sydney NSW. p.17-20.

Zhang Y., He Z., Quail K., Mugford D. and Huang S. 2004. Milling quality of Chinese wheat cultivars in Proceedings of the 54th Australian Cereal Chemistry Conference and 11th Wheat Breeders. Assembly, Black C., Panozzo J. and Rebetzke G.editors. 21-24 September, Canberra ACT. p87-90.

.Huang S, Huang R. and Quail K. 2003. Eating quality and flour quality requirements of Guangdong style steamed bread. Black CK and Panozzo JF. Editors. Proceedings of the 53rd Australian Cereal Chemistry Conference, Glenelg, 7, p83-86.

Huang, S., Quail, K., Reed, R., Sy, N. Crosbie, G. and Solah V. 2002. Flour Quality Requirements for Chinese Dumplings in the Proceedings of the 52nd Australian Cereal Chemistry Conference (Black C. K. etc. eds.) Christchurch, New Zealand. p139-141.

Huang, S., Zounis, S., Andersen, B. and Quail, K., 2002. Surface Crack Formation During the Freezing of Chinese Dumplings in the Proceedings of the 52nd Australian Cereal Chemistry Conference (Black C. K. etc. Eds.) Christchurch, New Zealand.p301-304.

Zhu J, Huang S, Khan K, and Brien L. 2001. Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality. J. Cereal Chem. 33: 205-212.

Huang S., Quail K.,Jin Y. and O’Brien L., 2000. ‘The role of proteins in determining the quality of Guangdong style Chinese steamed bread” in Proceedings of  11th ICC Cereal and Bread Congress and of the 50th Australian Cereal Chemistry Conference, September 11- 14,  Gold Coast, Queensland, p.573-577.

Huang S. and Quail K., 1999. “The effect of flour components on quality of Guangdong style steamed bread” in Proceedings of 49th Australian Cereal Chemistry Conference (Panozzo, J.F. etc.Eds.), September 12-16,  Melbourne, p.197-200.

Huang S, 1999. Wheat Products: 2 . Breads, cakes, cookies, pastries, and dumplings. In: Catharina YW, Liu KS  and Huang YW. editors. Asian Foods Science & Technology. 1st edition Lancaster, Technomic Publishing Co., Inc. p71-108.

Zhu J., Khan K.. Huang S. and O;Brien L. 1999. Allelic Variation at Glu-D1 Locus for high Molecular Weight (HMW) Glutenin Subunits: Quantification by Multistacking SDS-PAGE of Wheat Grown Under Nitrogen Fertilization. Cerea Chem.76:915-919.

Huang S. and Preston K.R. 1998. Breads of the Pacific Region. In Blackeney A. B. and O’Brien L. editors. Pacific People and Their Food. AACC St. Paul, Minnesota, U.S.A.p143-170.

Huang S. and Quail K., 1998. ” The effects of sugar, fat and salt on the quality of Guangdong style Chinese steamed bread” in Proceedings of the 1st International conference on Asian Food Product Development. 6-12 September, Taiyuan, China, p438-443.

Huang S. and Quail K., 1998. “The interactive effects of ingredients on the quality of Quangdong style Chinese  steamed bread” in Proceedings of 48th Australian Cereal Chemistry Conference,17-20 August, Cairns,  p.114-117.

Huang, S., Quail, K., and Moss, R., 1998. The Optimization of A Laboratory Processing Procedure for Southern Style Steamed Bread. International Journal of Food Science and Technology 33: 345-357.

Crosbie G., Huang S., & Barclay I. 1998. Wheat quality requirements of Asian Foods, Euphytica, Vol.100 p155-156.

Huang S. and Quail K.,  1997. “Effects of ingredients on the quality of Guangdong style steamed bread” in Proceedings of 47th Australian Cereal Chemistry Conference, September 14-19, Perth, p.81-84.

Zhu J, Huang S, O’Brien L, Wei X and Mares DJ, 1997. Tarr AW, Ross AS and Wrigley CW editors. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, Perth, p272-275.

Huang, S., 1997. Flour Quality Guidelines for Chinese Steamed Bread in the Proceedings of International Symposium on New Approaches to Functional Cereals and Oils, Exhibition and Posters (Sun, S. and Liu R. Eds.) Beijing, China p51-55.

Huang, S. 1996. A look at Noodles in China. Cereal Foods World. 199-204.

Huang, S., Yun, S., Quail, K. and Moss R., 1996, Establishment of flour quality guidelines for northern style Chinese steamed bread. Journal of Cereal Science 24: 179-185.

Huang, S. 1996.  The People’s Republic of China – Largest Consumer of Pasta product In. Kruger JE, Matsuo RB and Dick JW editors. Pasta and Noodles Processing Technology AACC, St. Paul.MN. p 301-329.

Huang, S., Quail K., Moss, R. and Best, 1995. Objective methods for the quality assessment for northern style Chinese steamed bread.  Journal of Cereal Science. 21 49-55.

Huang, S. 1995. Wheat based Foods Cereals International – A Supplement to International Milling Flour and Feed (autumn 1995) pp. 6-9.

Huang S. and Hao Q. 1994. Steamed bread processing. In:  Lin ZJ and Wang GR editors. Food processing and wheat quality improvement. Beijing, Chinese Agricultural Publishing House, P359-388. (in Chinese).

Huang, S., Quail, K. and Moss , R. 1994.  Flour Quality Requirements for Northern Style Chinese Steamed Bread.   Proc. `94 International Symposium & Exhibition on New Approaches in the Production of Food    Stuffs and Intermediate Products from Cereal Grains and Oil Seeds’, Beijing,  p 594-598.

Huang, S., Quail, K. and Moss, R. 1994. Relationship between Sensory and Objective Measurements of Northern Style Chinese Steamed Bread.   Proc.`94 International Symposium & Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products from Cereal Grains and Oil Seeds’, Beijing, p 140-145.

Huang, S., Quail, K. and Moss, R. 1994.  Flour Quality Requirements for Northern Style Chinese Steamed Bread.   Proc. of  44th RACI       Cereal Chemistry Conf. (J.F. Panozzo and P.G. Downie, eds.), Ballarat, p 145-149.

Huang, S., Quail, K. and Moss, R. 1993. Relationship between Sensory and Objective Measurements of Northern Style Chinese Steamed Bread.   Proc. of 43th RACI Cereal Chemistry Conf. (C.W. Wrigley, eds.) Sydney, pp  160-164.

Huang, S., Betker, S., Quail, K. and Moss, R.1993.  An Optimised Processing Procedure by Response Surface Methodology (RSM) for Northern-Style Chinese Steamed Bread.   J. Cereal Science 18: 89-102.

Huang, S., Betker, S., Quail, K. and Moss, R. 1992.The use of Response Surface Methodology to Optimise  a processing Procedure for Northern Style Chinese Steamed Bread.  Proc. of 42th RACI Cereal Chemistry Conf. (J.H.T.   Virginia, eds.) Christchurch, pp 57-61.

Huang, S., Miskelly, D., and Moss, R. 1991. Recent Advances in research on Chinese steamed Bread.   Proc. Of 41th  RACI Cereal Chemistry Conf. (D.J. Martin and C.W. Wrigley, eds.), Brisbane pp 428-435.

Huang, S. and Moss, R. 1991. Light Microscopy Observations on the Mechanism of Dough Development in Chinese                Steamed Bread Production.   Food Structure, 10, pp 289-293.

Huang, S. and Miskelly, D.  1991. Steamed Bread – a Popular Food in China.   Food Australia 43 346-347; 350-351.

Huang, S. and Miskelly, D. 1991. Steamed Bread in China. Proc. Grains Research Symposium “Products Processing Marketing “ Sydney 47-50.

Huang, S. and Morrison, W. R. 1988. Aspects of Proteins in Chinese and British Common (Hexaploid) Wheats Related to Quality of White and Yellow Chinese Noodles. J. Cereal Science 8:177-187.

Huang, S.1988. The Structure of Protein in Wheat Flour and their Functionality in Baked Products (review) J. Grain Storage 17, p 25-30.

Cauvain, S and Huang, S. Chinese Steamed Bread. FMBRA Bulletin 1986 (4) pp 151-158.

Huang, S. Quality of Chinese White Noodles. FMBRA Bulletin 1986 (2) pp 81-87.

Guo Y., Bishop, R., Ferhnstrom, H., Yu, G., Lian, Y. and Huang, S. 1986. Classification of Chinese Rice Varieties by Electrofocusing.   Cereal Chemistry 63 pp 1-3.

Huang, S. and Zhang, F. 1984. Nutritive Quality of Protein and Chemical Composition of Paddy in China.   Collected Papers of Sichuan Grain Storage Research Institute (1) pp438-443.

Huang, S. and Zhang, F.1983. Studies on Main Nutritive Composition and Nutritive Value of Five Varieties of Chinese                Paddy.   J.Grain Storage  (6) pp 30-34, 36 (in Chinese with English abstract).

Huang, S. and Zhang, F.1983. Investigation of Nutritive Composition of Some Varieties of Chinese Corn and Nutritive Value of Their Protein.   J. Grain Storage (2) pp 31-35 (in Chinese with English abstract).

Huang, S. and Wang, Q. 1982. Rapid Qualitative Methods for Checking the Pollution s of Organochloric and Organophosphorous Pesticides in Grains and Edible Oils. Collected Papers of the Sichuan               Grain Storage Research Institute  (2) pp 29-32 (in Chinese).

Huang, S. and Wang Q.1981. Determination of Some Organophosphate Pesticide Residues in Grains by TLC and the Primary Investigation of Pesticide Pollution in Grains. J. Grain Storage (1) pp 40- 46, (in Chinese).

Huang, S. and Zhang, F. 1980. Rapid Digestion Method of Protein In Grains.   J. Grain Storage 1980 (4) pp 13-13, 39, (in Chinese).

Huang, S. and Wang, Q. 1977. Enzyme Inhibition – Thin Layer Chromatography Determination of Palation and Dichlorvos Residues in Paddy, Wheat and Corn.   J. Sichuan Sci. and Tech. of Grains and Edible Oils. (3) pp 48, 49-50, (in Chinese).

Huang, S. 1977                Investigation of Residues of Organophosphate, Mercury and Arsenic Pesticides in Grains. Collected Papers of the Sichuan Grain Storage Research Institute  (2) pp 169-174, (in Chinese).

Huang, S. 1976. Recent Advance on Analytical Techniques of Pesticide Residues in Grains and Edible Oils (review). Exchange Materials of the National Academic Symposium on Grains and Edible Oils Storage,

Huang, S. and Xiu, H. 1975. The Determination of Carbon Disulphide in Grains.  J. Hygiene Research (1) pp 70-74, (in Chinese).

Huang, S. 1974. Determination of Phosphine Residue in Multi-fumigated Grains.   J.Sichuan Sci. Tech. of Grains and Edible Oils (2) pp 6-13, (in Chinese).

Huang, S. 1972. Phosphine Fumigation: the Rules of Application Operation of Zinc Phosphide Reacting     with Alkali outside warehouse.   J. Sichuan Sci. and Tech. in Grains and Edible Oils. (1) pp 14-29, (in Chinese).

Huang, S. 1972. Phosphine Fumigation: the Application of Zinc Phosphide Reacting with Alkali outside warehouse. J. Sichuan Science and Tech. in Grains and Edible Oils (2-6), (in Chinese)