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Associate Professor: Crop and Soil Science &Food Science and Technology
Fundamental and applied research of cereal grain components, and wheat- and barley-based foods
Department of Crop and Soil Science
231A Crop Science BuildingCorvallis , OR 97331
Soft wheat quality: sponge cakes
The OSU Cereal Quality laboratory investigates the molecular phenomena that control the characteristics of wheat-based foods and uses this knowledge to maximize the probability of selecting new wheat varieties with improved end-use performance in conventional uses (bread,cookies, etc) and to where possible identify and exploit novel quality traits of potential value. A key activity is providing basic quality data and support for the wheat breeding program, and for our companion research programs in extension and genetics. We also investigate laboratory techniques that could make the breeding process more efficient and more effective (i.e. faster and/or cheaper and more capable of identifying required quality traits). Dr Ross was recently professionally trained in artisan-style baking techniques at the San Francisco Baking Institute. This was part of a strategy shift emphasis towards investigations of higher value, hand-crafted breads that could provide a regional outlet for Oregon hard wheats.
Soft wheat quality: cookies
Using baking technologies to help create great high fiber and nutritious barley containing foods - like high class breads - supporting barley breeding and agronomic research with laboratory-based compositional analyses.
Associated project ORE00869: Plant Breeding,Genetics, Biotechnology and Crop Quality.
Hull-less barley "Streaker"
-A new dough rheology technique for noodle doughs (Lubricated squeezing flow(LSF) is being applied in an attempt to create a new method for objective determination of optimum water absorption of Asian noodle doughs. LSF showed that best flow behavior of noodle dough (fastest stress relaxation) occurred at the hand feel optimum water addition.
-New knowledge of "alkali response" in noodle doughs: Doughs made with alkali are known to be stiffer, firmer, and less extensible than doughs made with table salt. However, what was not known is that doughs from soft-grained wheats become proportionately stiffer when made with alkali than do doughs from hard-grained wheats. In addition, it was determined that under alkaline conditions glutenin extracted from doughs had much higher detectable arabinoxylan material co-extracted with the protein suggesting a plausible polymer chemistry based mechanism (mutually entangled elastic polymeric networks) for the increased stiffness.
Bringing Food Chemistry to Life http://blogs.oregonstate.edu/deliciousnessw09/
Food Systems Chemistry
Topics in Fermentation: Science of baking
Processing small grains: a molecular view
Food Polymer Science
2012 Award of Excellence. The Western Association of Agricultural Experiment Station Directors, for Western Extension Regional Activity 1009 “Systems to improve wheat quality”
2012 Excellence in Teaching Award, AACC-International
2011 R.M. Wade Award For Excellence in Teaching - awarded by the College of Agricultural Sciences, Oregon State University.
2011 OSU College of Agricultural Sciences Registry of Distinguished Teachers
B.Sc. Agr (Honours 1st class) University of Sydney, Australia, 1985
Ph.D. University of New South Wales, Australia, 1995
Dept. of Crop and Soil Science, Oregon State University, 2001- present
Dept. of Food Science and Technology, Oregon State University, 2001- present
Key Technology Expert
Novozymes A/S, Cereal Foods Applications, Bagsvaerd, Denmark, 1999 - 2001
Curtin University of Technology, Dept. of Nutrition, Dietetics and Food Science, Perth, Western Australia, 1998 - 1999
Senior Research Scientist
BRI Australia Ltd., Nth Ryde, NSW, Australia, 1993 - 1998
Postgraduate Research Fellow
University of NSW, Kensington, NSW, Aust. & BRI Australia Ltd.Nth Ryde NSW, 1990 - 1993
Wheat Research Unit, Commonwealth Scientific and Industrial Research Organization
Nth Ryde NSW, Australia, 1984 - 1990
I accept graduate students for Crop and Soil Science
Outreach and Extension
Mattson J.E., Miranda-Garcia O., Ross A.S., Kongraksawech T., Bettge A.D. Effect of flour aging on oxidative gelation and absorption characteristics of soft-wheat flour. 2013 Annual Meeting of AACC-International, Albuquerque NM, USA
Ross A.S., Kongraksawech T., Flowers M.D., Zemetra R.S. It’s a soft wheat problem: Low Falling Number results in the absence of elevated alpha-amylase. 2013 Annual Meeting of AACC-International, Albuquerque NM, USA
Ross A.S., Kongraksawech T., Mattson J.E. “Baking: Science and Craft.” OSU Precollege Programs, STEM Academy@OSU Camps: Food Science Camp. July 2013
Ross A.S. “Grains” The Summer Ag Institute. For-credit workshop for K-12 teachers. Oregon State University, Corvallis OR. June 2013.
Ross A.S. “Production and presentation of Barley baked products” Barley Day. May 2013.
Ross A.S. “Baking skills workshop: advanced” OSU Food and Fermentation Club, March 2013.
Ross A.S. 2013. What do we know about wheat gluten, wheat breeding and celiac disease? Crop Circles Series, Oregon State University, March 2013. Invited
Ross A.S. “Baking skills workshop: basic” OSU Food and Fermentation Science Club, February 2013.
Ross A.S. “Baking science” Grand Central Baking, Portland OR, January 2013.
Ross A.S., Flowers M.D., Zemetra R.S., Kongraksawech T. 2013. “Factors affecting Falling Number results”. AACC-International Pacific Northwest Section and Pacific Northwest Wheat Quality Council Meeting, Scottsdale AZ, January 2013 Invited
Ross A.S., DePasquale G. 2013. “"Flour Quality in the Lab and in the Bakery”. Cascadia Grains Conference, Tacoma WA, January 2013. Invited
Ross A.S., Bettge A.D., Mattson J.E.. 2012. Adaptation of the Bostwick-based oxidative gelation method to the Rapid Visco Analyzer. 2012 Annual Meeting of AACC-International, Fort Lauderdale FL, USA.
Ross A.S., Glass L. 2012. “The Science of Baking” Kneading Conference West, September 2012
Ross A.S. 2012 “The Science of Baking” Food Science Camp, OSU STEM Academy July 2012
Ross A.S. 2012 “Barley: opportunities and challenges” Barley-Fortified Wheat Flour Product Development Short Course Latin American Technical Team Wheat, Marketing Center and Idaho Barley Commission, July 2012
Ross A.S. 2012 “Artisan Breads” Barley-Fortified Wheat Flour Product Development Short Course Latin American Technical Team Wheat, Marketing Center and Idaho Barley Commission, July 2012
Glass L., Ross A.S. 2012. “The Science of Baking” Wheatstalk 2012. Chicago IL, June 2012
Ponsford C., Ross A.S. “Food barley” in “Whole Grain Formula Development” Wheatstalk 2012. Chicago IL, June 2012
Ross A.S. 2012 “Barley: opportunities and challenges” Barley-Fortified Wheat Flour Product Development Short Course Asian Technical Team Wheat, Marketing Center and Idaho Barley Commission, March 2012
Ross A.S. 2012 “Artisan Breads” Barley-Fortified Wheat Flour Product Development Short Course Asian Technical Team Wheat, Marketing Center and Idaho Barley Commission, March 2012
Ross A.S. “Baking with barley” Kneading Conference West 2011
Glass L., Ross A.S. 2011. “The Science of Baking” Kneading Conference West, September 2011
Ross A.S. 2011. “The Science of Baking”. OSU Pre-college programs. Chemeketa CC Upward Bound Program Corvallis OR. June 2011.
Ross A.S. 2011. “The Science of Baking”. Roseburg High School AP Students, Corvallis OR. May 2011.
Ross A.S. 2011. “The Science of Baking”. Corvallis High School Science Lunch. May 2011.
Ross A.S. 2011 - 2008. “Bread Night: the Craft and Science of Breadmaking” Multiple occasions to OSU Faculty, Staff, and Students
Ross A.S. 2011. 1 day baking workshop for a collaborator from Washington State U. [Jan 2011]
Ross A.S. 2010. “Wheat Quality”. OSU Extension Wheat Production Intensive Short Course. Oregon State University, Corvallis OR, December 13 2010.
Ross A.S. 2011, 2010, 2009, 2008, 2007. “The Science of Baking”. K-12 Workshop. Apprenticeships in Science and Engineering Mid-Summer Conference. Oregon State University, Corvallis OR
Ross A.S. 2012, 2011, 2010, 2009, 2008 “Grains” The Summer Ag Institute. A for-credit workshop for K-12 teachers. Oregon State University, Corvallis OR
Hayes P.M., Ross A.S. 2010 “Food Barley” FST Food Innovation Center and Wheat Marketing Center Portland OR
Ross A.S. 2004. “Cereal Science 101”: Two ½ day sessions on the basics of wheat quality. Statewide OSU research and extension faculty and Oregon-based USDA ARS personnel. At Crop Science Dept., Oregon State Univ. Corvallis OR. March 2004.
Magazine articles, Preferred variety lists, other reports and media
Ross A.S. 2009-2012 “Bringing Food Chemistry to life” blog http://blogs.oregonstate.edu/deliciousnessw09/
Ross A.S. 2012. Selecting for quality 9: Flour absorption as a critical component of wheat quality. Oregon Wheat. 64(5):
Ross A.S. 2011. Selecting for quality 8: Grain variability and the falling number test. Oregon Wheat. 63(5): 16-18
Ross A.S. 2010. Selecting for quality VII: Changes. Oregon Wheat. 62(4): 12-13.
Ross A.S. 2009. Selecting for quality VI: The 2009 Wheat Quality Improvement (WQI) Team to Latin America. Oregon Wheat. 61(2): 14-16.
Ross A.S. 2008. Selecting for quality V: The 2008 Soft White Overseas Varietal Analysis Technical Exchange Conference. Oregon Wheat. 60(4): 13-14.
O. Steven Norberg, Clinton C. Shock, Lamont D. Saunders, Eric P. Eldredge, Andrew Ross, Pat Hayes, and Juan Rey. 2008. 2007 performance of winter barley (Hordeum vulgare ssp. vulgare) and spring waxy barley varieties planted in the fall.. Malheur Experiment Station Annual Report
Petrie S., P. Hayes, A. Ross, J. Rey, K. Rhinhart, and A. Corey. 2007. Agronomic Performance Of Food Barley At Pendleton And Moro. 2007 Dryland Agriculture Research Report. Oregon State University. Agricultural Experiment Station. Special Report 1074. http://hdl.handle.net/1957/8263 , or, http://ir.library.oregonstate.edu/dspace/bitstream /1957/8263/1/SR_no.1074_ocr.pdf
Norberg O.S., C. Shock, L. Saunders, E. Eldredge, A. Ross, P. Hayes, and J. Rey. 2007. Variety Trial of Four Winter Barleys (Hordum Vulgare ssp. Vulgare) And Two Spring Waxy Varieties Fall Planted. Oregon State University. Agricultural Experiment Station and Extension Service. Malheur Experiment Station 2007 Annual Report. http://www.cropinfo.net/AnnualReports/2007/TableofContents2007.html
Ross A.S. 2007. Selecting for Quality IV: New frontiers. Oregon Wheat 59 (4): 12-13.
Ross A.S. 2006. Focus on quality: Expectations. Oregon Wheat, 58 : 10-12.
Professional Meetings, Symposia and Confereces: Invited Speaker
International / National
Ross A.S., Hayes P.M. 2011. Reviving the hordearii: getting people to eat barley foods. North American Barley Researchers Workshop. Corvallis OR June 2011.
Hayes P.M., Ross A.S. Chutimanitsakun Y. 2011. Breeding winter barley for use in whole grain foods. Mini-symposium on beta-glucans, oats, and barley. AACC-International Northwest Section. Minneapolis MN, May 2011.
Ross A.S., C. James Peterson, Michael D. Flowers, Patrick M. Hayes, Oscar Riera-Lizarazu, Guomei Wang, Teepakorn Kongraksawech, Yada Chutimanitsakun, Daniel Jepsen, Martin Quinke, Dolores Vazquez, Chris Gaynor, Jari von Zitzewitz, Caryn Ong, Mark Larson, Eddie Simons, Adam Heesacker, Mary Verhoeven, Tanya Filichkina, Ann Corey, Jeff Leonard. 2009. “Throwing Dough: Cereals research and outreach at Oregon State University”. 59th Australian Cereal Chemistry Conference. Wagga NSW, September 2009.
Ross A.S. 2008. “Amylose, amylopectin, & amylase: Wheat in the RVA”. 55th Annual Soft Wheat Quality Laboratory Research Review and AACC Cincinnati Section Meeting, USDA-ARS Soft Wheat Quality Laboratory Wooster OH, March 12 2008.
Saint Pierre C., Peterson C.J, Ross A.S., Ohm J.B., Verhoeven M.C., Larson M., Hoefer B. Grain Protein Contents and Composition of Winter Wheat Cultivars Under Different Levels of N and Water Stress. 2007 Western Nutrient Management Conference Salt Lake City, UT. March 2007.
Ross A.S. A review of instrumental measurements of physical properties of cooked Asian wheat-flour noodles”. In symposium entitled, “Have Your Whole Grain Cake and Eat It Too: Challenges of Delivering Texture in Food Systems.” World Grains Summit and 91st AACC-International Annual Meeting. San Francisco CA. September 2006.
Ross A.S. Ohm J.B. Laboratory-scale sheeting and lubricated squeezing flow behavior of Asian noodle doughs. In symposium entitled, “Noodles: From Raw Materials to Finished Products to Consumers.” World Grains Summit and 91st AACC-International Annual Meeting. San Francisco CA. September 2006.
Ross A.S., Ohm J.B., Ong Y.L., Peterson C.J. New approaches to identification of gluten proteins with enhanced impacts on Asian noodle texture. AACC-International Pacific-Rim Asian Foods Symposium, 55th Australian Cereal Chemistry Conference and 12th Royal Australian Chemical Institute National Convention, Sydney, Australia, July, 2005.
Ross A.S. How much quality is enough? National Wheat Workers Conference. Kansas City MO. Feb 22 2004.
Chutimanitsakun Y., Cuesta-Marcos A., Chao S., Corey A., Filichkin T., Kolding M., Meints B., Ong C., Rey J.I., Ross A.S., and Hayes P.M. 2013. From marker assisted selection to genome-wide association mapping: coupling germplasm improvement and gene discovery in fall-sown food barley. Plant Breeding: Article published online: 11 Aug 2013. DOI: 10.1111/pbr.12086.
Ross A.S., Flowers M.D., Zemetra R.S., Kongraksawech T. 2012. Effect of grain protein concentration on Falling Number of un-germinated soft-white winter wheat. Cereal Chemistry. Cereal Chemistry 89: 307-310.
Guomei Wang, Jeff M. Leonard, Andrew S. Ross, C. James Peterson, Robert S. Zemetra, Kimberly Garland-Campbell, Oscar Riera-Lizarazu. 2012. Identification of Genetic Factors Controlling Kernel Hardness and Related Traits in a Recombinant Inbred Population Derived from a Soft X ‘Extra-soft’ Wheat (Triticum aestivum L.) Cross. Theoretical and Applied Genetics 124: 207-221.
Filichkin, T.P., M.A.Vinje, A.D. Budde, A.E. Corey, S.H. Duke, L. Gallagher, J. Helgesson, C.A. Henson, D.E. Obert, J.B. Ohm, S.E. Petrie, A.S. Ross, and P.M. Hayes. 2010. Phenotypic variation for diastatic power, beta-amylase activity and thermostability vs. Bmy1 allelic variation in North American barley. Crop Science. 50: 826-834.
Y. L. Ong, A. S. Ross, and D. A. Engle. 2010. Glutenin Macropolymer in Salted and Alkaline Noodle Doughs. Cereal Chem. CerealChem. 87:79-85
T. Kongraksawech, A. S. Ross, and Y. L. Ong. 2010. Effect of carbonate on co-extraction of arabinoxylans with glutenin macropolymer. Cereal Chemistry. 87: 86-88.
Ohm J. B., A. S.Ross, C. J. Peterson, and C. F. Morris. 2009. Relationships of Quality Characteristics with Size-Exclusion HPLCChromatogram of Protein Extract in Soft White Winter Wheats. Cereal Chem86: 197-203.Ohm J. B., A. S. Ross, C. J. Peterson, and C. F. Morris. 2009. Relationships of Quality Characteristics with Size-Exclusion HPLC Chromatogram of Protein Extract in Soft White Winter Wheats. Cereal Chem 86: 197-203.
J. I. Rey, P. M. Hayes, S. E. Petrie, A.Corey, M. Flowers, J. B. Ohm, C. Ong, K. Rhinhart, and A. S. Ross. Production of Dryland Barley for Human Food: Quality and Agronomic Performance Crop Sci.2009 49: 347-355.
SaintPierre C., PetersonC.J, Ross A.S., Ohm J.B., Verhoeven M.C., Larson M., Hoefer B. 2008. Winterwheat cultivars under different levels of nitrogen and water stress: Changes in grain protein composition. Journal of Cereal Science 47: 407-416.
SaintPierre C.,Peterson C.J, Ross A.S., Ohm J.B., Verhoeven M.C., Larson M., Hoefer B. 2008.White Wheat Grain Quality Changes with Genotype, Nitrogen Fertilization, and Water Stress. Agron J. 100:414-420.
Ohm J-. B., Ross A. S., Peterson C. J,.and Ong Y-. L.. 2008. Wheat flour proteins and color characteristics of noodle doughs. Cereal Chem. 85: 123-131.
Verbyla R., Appels A., Saint-Pierre C., Ross A.S. 2007. Fourier modelling, analysis and interpretation of high-resolution Mixograph data. J Cereal Sci.46: 11-21.
Ross A.S., Ohm J.-B. 2006. Sheeting characteristics of salted and alkaline Asian noodle doughs: Comparison with lubricated squeezing flow attributes. Cereal Foods World. 50 (4): 191-196.
Ross A. S., 2006. Instrumental measurement of physical properties of cooked Asian wheat-flour noodles. Cereal Chem. 83: 42-51.
Ohm J-. B., Ross A. S., Ong Y-. L., and Peterson C. J. 2006. Using multivariate techniques to predict wheat-flour dough and noodle characteristics from size exclusion HPLC and RVA data. Cereal Chem.83: 1 - 9.
Ross A.S., Hatcher D.W. 2005. Guidelines for the laboratory manufacture of Asian wheat-flour noodles. Cereal Foods World. 50 (6): 296-304.
Ohm J-. B., Ross A. S., Ong Y-. L., and Peterson C. J. 2005. Using multivariate techniques to predict wheat-flour dough and noodle characteristics from size exclusion HPLC and RVA data. Cereal Chem.accepted.
Crosbie G.B., Ross A.S. 2004 . "Asian Wheat Flour Noodles ", pp 304 -312 in, The Encyclopedia of Grain Science, Vol 2. C.W.Wrigley, H. Corke, and C.E. Walker, eds. Elsevier Academic Press, Oxford UK.
G. B., Chiu P.C., Ross A.S.. 2002. Shortened Temperature Program for Application with a Rapid Visco Analyser in Prediction of Noodle Quality in Wheat. Cereal Chemistry. 79:596-599
Crosbie G.B. Ross A.S. eds. 2007. The RVA Handbook. AACC-International Press.
Ross A.S. 2013. Whole-grain and fiber-enriched noodles. Pp 291-308, in: Fibre-rich and wholegrain foods: improving quality. J.A. Delcour and K. Poutanen eds. Woodhead Publishing.
Ross A.S. 2011. Starch in foods. Pp 107-133, In: Carbohydrate Chemistry. R. Wrolstad ed. IFT Press.
Ross A.S. and Crosbie G.B. 2010. “Wheat-flour factors influencing noodle texture” Pp 313-329, in “Asian Noodles: Science, Technology, and Processing” G Hou ed. John Wiley & Sons, Inc.
Ross A.S., Bettge A.D. 2009. Passing the test on wheat end-use quality. pp 455-493. In “Wheat: science and trade”. B. Carver (Ed.) Wiley-Blackwell Publishing.
Rogers R., Ross A.S. 2007. Starch refining and modification applications, pp 63-74. In “The RVA Handbook”. Crosbie G.B., Ross A.S. eds. AACC-International Press.
Bennett L., Pollard A., Ross A.S. 2007. Protein-rich foods and ingredients, pp 95-104. In “The RVA Handbook”. Crosbie G.B., Ross A.S. eds. AACC-International Press.
Crosbie G.B., Ross A.S. 2004. “Asian wheat flour noodles”, pp 304 –312 in, The Encyclopedia of Grain Science, Vol 2. C.W. Wrigley, H. Corke, and C.E. Walker, eds. Elsevier Academic Press, Oxford UK.
Ross A.S., MacRitchie F. . “Interactions of wheat proteins, carbohydrates and lipids”, pp 321 – 356 in: Ingredient interactions: Effects on food quality, A.G. Goankar ed. Marcel Dekker NY, USA.
Associate Editor and member of editorial board for "The Journal of the Science of Food and Agriculture"
Former Associate Editor and member of editorial board for the journal "Cereal Chemistry".