Wheat Quality Elucidation: The Bushuk Legacy is based on The Bushuk Symposium honoring the work of world-renowned cereal chemist, Dr. Walter Bushuk. Dr. Bushuk is internationally recognized as an innovator in the cereal chemistry industry. Through his investigations of wheat protein composition and its interaction with other flour components, Dr. Bushuk has been integral in improving wheat quality. His research, along with his history of mentoring aspiring cereal chemists, is celebrated in this tribute symposium.

Topics include advances in the chemistry of baking quality, very small-scale testing methods, new developments in image analysis and in ultrasound testing of quality, dough rheology, variety identification, and genetic manipulation of wheat quality, as well as biographical material about and an interview with Dr. Bushuk. The book emphasizes the international nature of the wheat industry with contributions from Australia, Canada, France, Italy, Poland, Turkey, the U.K., and the U.S.A.

This essential source of information on wheat quality is valuable to cereal chemists involved in wheat production, handling, processing, milling, baking, marketing and retailing; cereal chemistry students and researchers; wheat growers interested in grain quality and market potential for grain; food processors; and wheat/plant breeders.

Wheat Quality Elucidation: The Bushuk Legacy

Walter Bushuk: Cereal Chemist and Mentor
List of Publications of Walter Bushuk

C.W. Wrigley

A “Tree” of Scientists Mentored by Walter Bushuk

H.D. Sapirstein

Measuring the Influence of Wheat Protein in Breadmaking: from Damage Control to Genetic Manipulation of Protein Composition in Wheat

O.M. Lukow, K.R. Preston, B.M. Watts, L.J. Malcolmson and S. Cloutier

Grain-Protein Composition as a Document of Wheat-Quality Type: New Approaches to Varietal Identification

C.W. Wrigley and F. Bekes

Glutenin Size Distribution, Determined by Multi-Stacking SDS-PAGE: Relationship to Breadmaking Quality

K. Khan, J. Zhu, D.Y. Huang and R. Borneo

Efficient Testing of Wheat Quality at the Milligram or Megagram Level

F. Bekes and C.W. Wrigley

Wheat Bug Protease: A Protease Enzyme with Specific Activity for Gluten Proteins

D. Sivri and H. Köksel

Effects of Varietal and Technological Factors on Two Immunological Methods for Detecting Durum Wheat Pasta Adulterated with Common Wheat

W. Obuchowski, A. Makowska, J. Michniewicz and Z. Kedzior

Endogenous Redox Enzymes in Wheat Flour: Relationship to End-Product Quality

K. Kobrehel, F. Jarraud and M.-P. Duviau

Puroindolines and Kernel Hardness in Wheat Species

N. Pogna, L. Gazza, V. Corona, R. Zanier, A. Niglio, E. Mei, M. Palumbo and G. Boggini

Probing Gluten Interactions with Low-Intensity Ultrasound

M.G. Scanlon, H.M. Elmehdi and J.H. Page

Exploring the Relationships Between Flour Protein Chemistry and Dough Rheological Properties

P.K.W. Ng and J.F. Steffe

Digital Image Analysis for Quality Assurance in the Wheat-to-Bread Supply Chain

M.G. Scanlon and H.D. Sapirstein

Wheat Quality: Antioxidant Activity of Wheat Millstreams

L. Gao, S. Wang, B.D. Oomah and G. Mazza

Biochemical Studies of Puroindoline Proteins in Relation to the Endosperm Texture of Hexaploid Wheat: Walter Bushuk Student Award Paper

L. Day, D.G. Bhandari, P. Greenwell and J.D. Schofield

“If I have seen further, it is by standing on the shoulders of giants.”
—Isaac Newton

"A generation of cereal chemists has benefited from ‘standing on the shoulders’ of a famous Canadian cereal chemist, Walter Bushuk. As a result, they have ‘seen further.’ You are also invited to ‘see further’ into the latest research in wheat quality, as told in this volume by the most prominent of Bushuk’s former research associates."
—Perry K. W. Ng