January-February 2001, Volume 78, Number 1

Acknowledgment of Reviewers.
Publication no. C-2000-1201-01O.
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Instructions to Authors.
Publication no. C-2000-1201-02O.

Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb.
M. C. Zghal, M. G. Scanlon, and H. D. Sapirstein. Publication no. C-2000-1201-01R.
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Reoxidation Behavior of Wheat and Rye Glutelin Subunits.
S. Antes and H. Wieser. Publication no. C-2000-1201-02R.
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Analytical Techniques for Understanding Nixtamalized Corn Flour: Particle Size and Functionality Relationships in a Masa Flour Sample.
D. Sahai, M. O. Buendia, and D. S. Jackson. Publication no. C-2000-1201-03R.
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Effects of Wheat Cultivar and Nitrogen Application on Storage Protein Composition and Breadmaking Quality.
E. Johansson, M. L. Prieto-Linde, and J. Ö. Jönsson. Publication no. C-2000-1201-04R.  
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Effects of Transglutaminase Enzyme on Fundamental Rheological Properties of Sound and Bug-Damaged Wheat Flour Doughs.
H. Köksel, D. Sivri, P. K. W. Ng, and J. F. Steffe.Publication no. C-2000-1201-05R.
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Improvement of Sorghum-Wheat Composite Dough Rheological Properties and Breadmaking Quality Through Zein Addition.
B. A. Bugusu, O. Campanella, and B. R. Hamaker. Publication no. C-2000-1201-06R.
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Effect of Lipid Oxidation on Dough Bleaching.
M. Mercier and P. Gélinas. Publication no. C-2000-1201-07R.
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Changes in SDS Solubility of Glutenin Polymers During Dough Mixing and Resting.
T. Aussenac, J.-L. Carceller, and D. Kleiber. Publication no. C-2000-1204-01R.
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Effect of Alternative Milling Techniques on the Yield and Composition of Corn Germ Oil and Corn Fiber Oil.
V. Singh, R. A. Moreau, K. B. Hicks, and S. R. Eckhoff. Publication no. C-2000-1204-02R.
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Foam-Forming Capacity of Substances Present in Rye.
F. Meuser, K. G. Busch, H. Fuhrmeister, and K. Rubach. Publication no. C-2000-1205-04R.
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Characterization of Oat Endoproteinases that Hydrolyze Oat Avenins.
M. Mikola, O. Brinck, and B. L. Jones. Publication no. C-2000-1204-04R.
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Influence of High Molecular Weight (HMW) and Low Molecular Weight (LMW) Glutenin Subunits Controlled by Glu-1 and Glu-3 Loci on Durum Wheat Quality.  
C. Brites and J. M. Carrillo. Publication no. C-2000-1204-05R.
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Packing Characteristics of Starch Granules.  
J. L. Willett. Publication no. C-2000-1204-06R.
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Effect of Multiple Substitution of Glutenin and Gliadin Proteins on Flour Quality of Canada Prairie Spring Wheat.  
A. S. Wesley, O. M. Lukow, R. I. H. McKenzie, N. Ames, and D. Brown. Publication no. C-2000-1204-07R.
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In Vitro Binding of Puroindolines to Wheat Starch Granules.  
H. A. Bloch, H. F. Darlington, and P. R. Shewry. Publication no. C-2000-1205-01R.
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N-Terminal Amino Acid Sequence Analysis of Endosperm Proteins in Japanese Hexaploid Wheat.  
H. Nakamura. Publication no. C-2000-1205-02R.
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Use of SDS to Extract Sorghum and Maize Proteins for Free Zone
Capillary Electrophoresis (FZCE) Analysis.  
S. R. Bean, C. Hicks, M. Tuinstra, and G. L. Lookhart. Publication no.
C-2000-1205-03R.
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Determining Wheat Dough Mixing Characteristics from Power Consumption Profile of a Conventional Mixer.  
C. H. Hwang and S. Gunasekaran. Publication no. C-2000-1204-03R.
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Apparent Dough Stickiness of Selected 1BL/1RS Translocated Soft Wheat Flours.  
S. S. Schwarzlaff, M. G. Uriyo, J. M. Johnson, W. E. Barbeau, and C. A. Griffey.Publication no. C-2000-1205-05R.
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Characterization of Extruded Plant Protein and Petroleum-Based Packaging Sheets.  
E. Obuz, T. J. Herald, and K. Rausch. Publication no. C-2000-1205-06R.
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Creep-Recovery of Bread and Correlation to Sensory Measurements of Textural Attributes.  
L. Carson and X. S. Sun. Publication no. C-2000-1205-07R.
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Erratum.
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