Dr. Harry Sapirstein is Associate Professor, Department of Food and Human Nutritional Sciences, University of Manitoba, in Winnipeg, Canada. He has a Ph.D. in Cereal Chemistry from the University of Manitoba under the mentorship of Walter Bushuk. His research has spanned a wide range of wheat quality-related topics, from digital image analysis of grain and bread to the physicochemical nature of breadmaking quality. Current research is focused on the effects of genotype and the growing environment (biotic and abiotic factors) on gluten strength and gluten protein composition of Canadian hard red spring wheat using replicated field trials as the source of experimental materials and data. Recent past research on hydrothermal processing of wheat bran to enhance the bioaccessibility of constituent bioactive compounds, including non-starch polysaccharides and phenolics, is the subject of his DF18 conference presentation.
About his talk:
"Does Autoclaved Wheat Bran have Potential for Health Benefits Beyond What is Possible with Unprocessed Bran?"
Dry wheat bran was remarkably transformed when subjected to specific hydrothermal conditions in an autoclave. Physico-chemical results and those of cell and animal model studies showed a compelling range of enhanced properties of the modified bran and water extracts indicating that the nutritional and health benefits normally ascribed to traditional wheat bran likely represent a fraction of its potential.