Associate Professor - Crop and Food Science
Mailing Address:
Department
of Crop and Soil Science
107 Crop Science
Building
Oregon State
University
Corvallis, OR 97331-3002
Office: Crops 231A
Phone: 541-737-9149
Fax: 541-737-0909
E-Mail: 
Department Website: Department of Crop and Soil Science
Class website: Bringing Food Chemistry to Life http://blogs.oregonstate.edu/deliciousnessw09/
Teepakorn Kongraksawech (PhD)
Key words: wheat, food barley, artisan bread, sourdough, noodles, rheology, arabinoxylans, beta glucan, starch, gluten, glutenin, gliadin.
Fundamental and applied research of cereal grain components, wheat-based foods (focused on wheat, food barley, noodles, and artisan breads)
Wheat project
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.
Barley project
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.
Noodle project
-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 handfeel 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.
Associated project ORE00869: Plant Breeding, Genetics, Biotechnology and Crop Quality_
CLASSROOM PICTURES - links
http://blogs.oregonstate.edu/deliciousnessw09/files/2009/03/311-600x399.jpg
http://farm4.static.flickr.com/3067/3350211752_44441edd3b.jpg
http://farm4.static.flickr.com/3468/3350161934_212c4338d8.jpg
http://farm4.static.flickr.com/3468/3350161934_212c4338d8.jpg
http://farm4.static.flickr.com/3576/3349383133_b33b261e2b.jpg
http://farm4.static.flickr.com/3634/3360602498_6e5043fb73.jpg
RESEARCH PICTURES - links
http://4.bp.blogspot.com/_HuKZfaFygpA/SZXQs8ANn8I/AAAAAAAABtE/y3irGGSg7DM/s320/b01.jpg
http://blogs.oregonstate.edu/deliciousnessw09/files/2009/02/bbr2-03-hue.jpg
Above - part hull-less waxy high beta glucan batards.
http://blogs.oregonstate.edu/deliciousnessw09/files/2009/02/bb03.jpg
http://blogs.oregonstate.edu/deliciousnessw09/files/2009/02/bag011.jpg
http://blogs.oregonstate.edu/deliciousnessw09/files/2009/02/untitled.jpg
|
B.Sc. Agr (Honours 1st class) University of Sydney, Australia, |
1985 |
|
Ph.D. University of New South Wales, Australia, |
1995 |
|
Associate Professor |
Dept. of Crop and Soil Science |
2001- present |
|
Associate Professor |
Dept. of Food Science
and Technology |
2001- present |
|
Key Technology Expert |
Novozymes A/S, Cereal
Foods Applications |
1999 - 2001 |
|
Senior Lecturer |
Curtin University
of Technology |
1998 - 1999 |
|
Senior Research Scientist |
BRI Australia Ltd. |
1993 - 1998 |
|
Postgraduate Research Fellow |
University of NSW,
Kensington, NSW, Aust. |
1990 - 1993 |
|
Experimental Scientist |
Wheat Research
Unit |
1984 - 1990 |
Associate Editor and member of editorial board for the journal "Cereal Chemistry".
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.
Saint Pierre C., Peterson C.J, Ross A.S., Ohm J.B., Verhoeven M.C., Larson M., Hoefer B. 2008. Winter wheat cultivars under different levels of nitrogen and water stress: Changes in grain protein composition. Journal of Cereal Science 47: 407-416.
Saint Pierre 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.
Crosbie 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., Moro T., Chiu P.C. [1999]. Starch and Protein requirements of Ramen. Cereal Chem. 76: 328 - 334
Ross A.S., Crosbie G.B., Quail K.J. [1997]. Physicochemical properties of Australian flours influencing the texture of yellow alkaline noodles. Cereal Chem. 74: 814 - 820.
Ross A.S., [1997]. Biochemical influences on the texture of Asian noodles. Chemistry in Australia. 64 (8): 6-8
Ross A.S., Macritchie F. [1995]. 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.
Edwards R.A., Ross A.S., Mares D.J., Ellison F.W., Tomlinson J.D. [1989]. Enzymes from rain damaged and laboratory germinated wheat: 1; Effects on product quality. J Cereal Sci. 10: 157 - 167.
Walker C.E., Ross A.S., Wrigley C.W., McMaster G.J. [1988]. Accelerated characterization of starch paste viscosity and setback with the Rapid Visco-Analyzer. Cereal Foods World 33: 491 - 494.
Ross A.S., Walker C.E., Booth R.I., Orth R.A., Wrigley C.W. [1987]. The Rapid Visco-Analyzer; a new technique for the rapid estimation of sprout damage in cereals. Cereal Foods World 32: 827 - 829.
Books
Crosbie G.B. Ross A.S. eds. 2007. The RVA Handbook. AACC-International Press.
Book Chapters
Ross A.S. & Crosbie G.B. 20XX. "Wheat and wheat-flour factors influencing noodle texture" 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.
