Ontario Cereal Industry Research Council

Research in our laboratory is focused on different aspects of cereal grains including grain quality, functionality in food products and health attributes derived from grains and grain-based foods. A significant focus of research is on Ontario grown wheats. Some of the current research foci are as follows.

 

Starch Granular Structure & Architecture

•Explore starch granular architecture during starch synthesis

 

•Adapt new techniques to explore granular architecture of starches including X-ray Diffraction, Atomic Force Microscopy, Tip Enhanced Imaging with Raman Spectroscopy and Atomic Force Microscope etc.

 

•Understand structural differences in starches from different botanical sources

 

Processing

• Design structures in baked products to improve shelf life and reduce glycemic response

 

• Develop tools to monitor polymermobility in products to predict shelf life

 

• Develop a process map by monitoring polymer mobility during real time baking

 

• Adapting processes to create products with improved nutritional and textural attribute

 

• Investigate the relationship between product structure and starch digestibility following specific hydrothermal treatments

 

 

 Grain Quality

• Functional components in wheat

• Adapting functionality of Ontario-grown wheat for baked products

 

May 2009 Newsletter

 

Jan 2010 Newsletter

 

Industry Day Presentations– August 17th, 2009

 

Ingredient Functionality– Avi Goldstein and Brittany Huschka

 

Sensory Evaluation of Red and White Bran– Carolyn Challacombe and Dr. Lisa Duizer

 

Flour Quality Research– John Melnyk and Dr. Neelam Dhull

 

Understanding Starch Digestibility– Dr. Sanaa Ragaee

 

Starch Characterization Research– Renuka Waduge, Simarata Dhillon, and Falguni Chauhan

 

Plant Breeding News– Dr. Duane Falk

 

Visualizing Starch Gelatinization

 

Corn Starch Low Iodine

 

 

 

 

 

 

 

 

Potato Starch Low Iodine

 

 

 

 

 

 

 

 

 

Tapioca Starch Low Iodine

 

 

 

 

 

 

 

 

 

 

Waxy Corn Starch Low Iodine

 

 

 

 

 

 

 

 

 

 

 

Waxy Potato Starch Low Iodine

 

 

 

 

 

 

 

 

 

Wheat Starch Low Iodine

Research Focus

OCIRC MEETING– March 15, 2011

 

_{Red of White: Consumer perception of whole grain product– Carolyn Challacombe and Dr. Lisa Duizer}

 

_{Cereal-based functional foods for gastrointestinal health– Dr. Peter Purslow}

 

_{Advancing Foods & Natural Health Products for Health through Human Research– Dr. Amanda Wright}

 

_{Functionality and Bioactive Components of Ontario Wheat: an Update– Dr. Sanaa Ragaee}

 

_{Effect of Salivary Amylase on Cooked Starch– Komeine Nantanga}

 

_{Polymer-Guest Molecule Interactions– Bruce Manion}

 

_{Understanding Gluten Functionality– Sahar Jazaeri and John Melnyk}

 

_{Towards a better understanding of baking : An overview of product characterization during processing– Shane Walker and Avi Goldstein}

 

_{Bran alters gluten secondary structure in whole grain dough– Jayne Bock}

 

_{Starch: A structural Overview– Dr. Eric Bertoft}