January-February 2000, Volume 77, Number 1

Acknowledgment of Reviewers.
Publication no. C-1999-1215-01O.
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Instructions to Authors.
Publication no. C-1999-1215-02O.

NOTE: Aberrant Falling Numbers of Waxy Wheats Independent of alpha-Amylase Activity.
R. A. Graybosch, Gang Guo, and D. R. Shelton.Publication no. C-1999-1203-01R.
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Application of the Single-Kernel Characterization System to Durum Wheat Testing and Quality Prediction.
M. J. Sissons, B. G. Osborne, R. A. Hare, S. A. Sissons, and R. Jackson. Publication no. C-1999-1203-02R.
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Distribution of Peroxidases in Durum Wheat (Triticum durum).
M.-P. Fraignier, N. Michaux-Ferrière, and K. Kobrehel.Publication no. C-1999-1203-03R.
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Wheat Starch Effects on the Textural Characteristics of Puffed Brown Rice Cakes.
W. J. Orts, G. M. Glenn, G. A. R. Nobes, and D. F. Wood. Publication no. C-1999-1203-04R.  
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Evaluation of Quality Factors in Argentine Maize Races.
J. Robutti, F. Borras, M. Ferrer, M. Percibaldi, and C. A. Knutson.Publication no. C-1999-1203-05R.
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Some Physicochemical Properties of Small-, Medium-, and Large-Granule Starches in Fractions of Waxy Barley Grain.
H. Tang, H. Ando, K. Watanabe, Y. Takeda, and T. Mitsunaga. Publication no. C-1999-1203-06R.
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Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase.
C. Larré, S. Denery-Papini, Y. Popineau, G. Deshayes, C. Desserme, and J. Lefebvre. (Article reprinted in March-April 2000 issue, pages 121-127) Publication no. C-1999-1203-07R.
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Dough Microextensibility Method Using a 2-g Mixograph and a Texture Analyzer.
J. Suchy, O. M. Lukow, and M. E. Ingelin. Publication no. C-1999-1206-01R.
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Yield, Protein Content, and Viscosity of Starch from Wet-Milled Corn Hybrids as Influenced by Environmentally Induced Changes in Test Weight.
P. Yang, R. J. Shunk, A. E. Haken, Y. X. Niu, S. H. Zou, P. Buriak, S. R. Eckhoff, and M. E. Tumbleson. Publication no. C-1999-1206-02R.
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Simple Determination of Gluten Protein Types in Wheat Flour by Turbidimetry.
H. Wieser. Publication no. C-1999-1206-03R.
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Baking Formula Innovation to Eliminate Chlorine Treatment of Cake Flour.
J. R. Donelson, C. S. Gaines, and P. L. Finney. Publication no. C-1999-1206-04R.
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Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1
Seeds.  
T. Sasaki, T. Yasui, and J. Matsuki. Publication no. C-1999-1206-05R.
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Sensory and Instrumental Relationships of Texture of Cooked Rice from Selected Cultivars and Postharvest Handling Practices.  
B. G. Lyon, E. T. Champagne, B. T. Vinyard, and W. R. Windham. Publication no. C-1999-1206-06R.
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Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics.  
O. Harada, E. D. Lysenko, and K. R. Preston. Publication no. C-1999-1206-07R.
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Effect of Processing, Formula and Measurement Variables on Alkaline Noodle Color--Toward an Optimized Laboratory System.  
C. F. Morris, H. C. Jeffers, and D. A. Engle. Publication no. C-1999-1207-01R.
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NOTE: Protein Content of Bulk Wheat from Near-Infrared Reflectance of Individual Kernels.  
S. R. Delwiche and W. R. Hruschka. Publication no. C-1999-1207-03R.
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