John Taylor
About him:
John Taylor is a Senior Research Fellow at the University of Pretoria in South Africa and theme leader in the University’s Institute for Food, Nutrition and Well-being. He is an Honorary President and Past President of the International Association for Cereal Science and Technology (ICC) and a fellow of ICC, AACCI and IAFoST.
John is author of numerous scientific papers and book chapters on African cereal grains and their science and technology and nutritional quality. He is the current editor-in-chief of the Journal of Cereal Science. Recently, he has co-edited a monograph on the Ancient Grains: Sustainable and Nutritious Foods for the 21st Century and the new edition of the AACCI handbook on Sorghum and Millets: Chemistry, Technology and Nutritional Attributes.
About his talk:
"A step closer to gluten-free bread made with non-wheat prolamin proteins that replace gluten functionality"
For the past eight years we have been investigating chemical and genetic modification of zein and kafirin to replace wheat gluten functionality in gluten-free breadmaking. We are not there yet, but we are making significant progress.
The presentation will show how combinations of zein and kafirin have a better balance of viscous flow and elastic properties than the individual proteins.