Denise Pleming manages the Cereal Chemistry laboratory at the Wagga Wagga Agricultural Institute.
She joined NSW Agriculture* in 1987 and has been involved in a number of research projects investigating noodle quality assessment; impact of late maturity alpha amylase on flour quality; small scale dough testing applications; fortification of bread with alternative ingredients including lupin flour, rice bran, and durum wheat bran; effect on baking quality of the introduction of D-genome proteins into durum wheat; investigation of glutenin allele composition in current and historical Australian wheat varieties and impact on dough rheology and baking quality; and identification of the genetic basis of heat tolerance in wheat. Along with the laboratory’s technical staff, she has maintained accredited data provider status from the Australian Wheat Variety Classification Panel since 2003; and ISO9001 Quality Management System certification since 2005.
*NSW Department of Primary Industries was formed in 2004 through an amalgamation of NSW Agriculture, Forestry Corporation, Minerals and NSW Fisheries.
Sissons M., Pleming D., Sestili F., and Lafiandra, D. (2019). Effect of Glu-D1 introgression on blends of durum and hexaploid wheat leavened bread quality of durum wheat lines with different glutenin composition and amylose content. Cereal Chemistry 96:193-206 DOI:10.1002/CCHE.10136
Sissons M., Pleming D., Taylor J.D., Emebiri L., and Collins N.C. (2018). Effects of heat exposure from late sowing on the agronomic and technological quality of tetraploid wheat. Cereal Chemistry 95:274-287.
Gartaula G., Sushil D., Pleming D., and Gidley M. (2017). Isolation of wheat endosperm cell walls: effects of non-endosperm flour components on structural analysis. Journal Cereal Science 74:165- 173.
Hwaidi M., Sissons M., Pleming D., and Patrick J. Collins (2016). Does Fumigation of Durum Wheat and Semolina with Sulfuryl Fluoride Affect Quality of the Grain, Semolina, and Derived Spaghetti and Bread? Cereal Chemistry 93:482-486.
Sissons M., Pleming D., Margiotta B., Grazia D’Egidio M., and Lafiandra D. (2014). Effect of the introduction of D-genome related gluten proteins on durum wheat pasta and bread making quality. Crop and Pasture Science 65:27-37. DOI: 10.1071/CPI13305
Denise Pleming and Qura tul Ain Riaz (2019). Baking study: Investigating the quality of some historical and modern Australian wheat varieties. Southern Research Results, Southern Cropping, NSW DPI.
Pleming D. and Majzoobi M. (2018). Improving baking quality of lupin-wheat breads through addition of dried gluten. Presentation at 68th Australasian Grains Science Association Conference, Wagga Wagga, Australia.
Majzoobi M., and Pleming D. (2018). Value addition of NSW lupin: inclusion of NSW lupin in bread making. Southern NSW Research Results, Southern Cropping, NSW DPI.
Collins N., Hildebrand S., Taylor K., Taylor H., Pleming D., Lohraseb I., Shirdelmoghanloo H., Erena M., Rahman M., Taylor J., Munoz-Santa S., Mather D., Heuer S., Sissons M., and Emebiri L. (2017). Understanding heat impacts on wheat to breed future tolerance. Grains Research Updates papers, GRDC.
Emebiri L., Taylor K., Collins N., Hildebrand S., and Pleming D. (2016). Wheat varieties differ in response to natural heat events during early reproductive stage. Southern NSW Research Results, Southern Cropping, NSW DPI.
Sissons M., Emebiri L., Pleming D., Taylor H., Eckermann P., and Collins N. (2013). Screening durum wheat for heat tolerance. Proceedings 63rd Australasian Grains Science Conference and ICC Conference.
Australian and New Zealand Standard Research Classification (ANZSRC) 2008