Bread Baking Methods

Members of this committee contribute their expertise in understanding the chemical and physical properties of ingredients used in bread baking and use that knowledge to create methods that ensure bread products meet safety, regulatory, and quality standards.

NameAffiliationPositionTerm StartTerm End
Connie E. BriggsUniv of Saskatchewan, Crop Dev CtrCochair1/1/20251/1/2028085300
Larisa CatoAustralian Export Grains Innovation Ctr - AEGICCochair1/1/20251/1/2028184560
Lindsay BourreCereals CanadaMember1/1/20251/1/2028205239
Carly IsaakCanadian Grain CommissionMember1/1/20251/1/2028235479
Marc I. JohnsonTexture Technologies CorpMember1/1/20251/1/2028074483
Maneka MalalgodaUniversity of ManitobaMember1/1/20251/1/2028215996
Karen PituraCereals CanadaMember1/1/20251/1/2028243587
Bipin RajpurohitKansas State UniversityMember1/1/20251/1/2028223493
Amrita Ray, Milling SpecialistNorthern Crops Institute-North Dakota State UniversityMember1/1/20251/1/2028241334
Jo SmewingStable Micro SystemsMember1/1/20251/1/2028203106
Caroline SmithARDENT MILLSMember1/1/20251/1/2028230314
Kun Wang, PhDCanadian Grain CommissionMember1/1/20251/1/2028218159
Bin ZhaoBimbo Bakeries USAMember1/1/20251/1/2028197687
Claudia CarterCalifornia Wheat CommissionAssociate Member1/1/20251/1/2028212087
Yuanhong ChenUSDA ARSAssociate Member1/1/20251/1/2028043319
Linda DykesUSDA-ARSAssociate Member1/1/20251/1/2028243512
Bin X. FuCanadian Grain CommissionAssociate Member1/1/20251/1/2028046191
Benoit Gros-LouisLallemand inc.Associate Member1/1/20251/1/2028231087
Mehri HadinezhadAAFCAssociate Member1/1/20251/1/2028228776
Abhay PatwaJM Smucker Co.Associate Member1/1/20251/1/2028218456
Aishwarya SureshNorth Dakota State UniversityAssociate Member1/1/20251/1/2028235477
Gamze YazarPurdue UniversityAssociate Member1/1/20251/1/2028216407
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