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W.
Bushuk, Ph.D. (McGill),
Professor Emeritus
Cereal chemistry: structure,
inheritance, and functionality of wheat proteins; wheat variety
identification; frozen doughs; wheat gluten production and
uses.
Office:
268 Ellis Building
Telephone: 204-474-9127
E-mail: walter_bushuk@umanitoba.ca
Home: 3101-65 Swindon Way, Winnipeg Manitoba
R3P 0T8
Telephone: 204-261-9842 |
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Consulting
Specializing
in services on wheat quality evaluation and variety identification
in breeding programs, flour milling and baking
technologies especially frozen doughs, flour improvers and dough
modifiers, wheat gluten manufacturing and uses, and scientific
and technical publishing
RECENT
PUBLICATIONS
Dupuis, B., Bushuk,
W., and Sapirstein, H.D., 1996. Characterization of acetic
acid soluble and insoluble fractions of glutenin of bread
wheats. Cereal Chem. 73:131-135.
Inoue, Y., and Bushuk,
W. 1996. Effect of freezing, frozen storage, and thawing
on dough and baked goods. Pages 367-400 in: Freezing Effects
on Food Quality, Lester E. Jeremiah, ed. Marcel Dekker, Inc.,
New York.
Nemeth, L.J., Williams,
P.C., and Bushuk, W. 1994. A comparative study of the
quality of soft wheats from Canada, Australia, and the United
States. Cereal Foods World 39:691-700.
Sapirstein, H.D., Roller,
R., and Bushuk, W. 1994. Instrumental measurement of
bread crumb grain by digital image analysis. Cereal Chem.
71:383-391.
Wadhawan, C.K., and Bushuk,
W. 1989. Studies on vitality of commercial gluten: II.
Solubility fractionation, electrophoresis, and fluorescence
studies. Cereal Chem. 66:461-466.
Sapirstein, H.D., and
Bushuk, W. 1986. Computer-aided wheat cultivar identification
and analysis of densitometric scanning profiles of gliadin
electrophoregrams. Seed Sci. & Technol. 14:489-517.
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