January-February 1995, Volume 72, Number 1

Single Wheat Kernel Analysis by Near-Infrared Transmittance: Protein Content.
S. R. Delwiche.
VIEW ABSTRACT  |  VIEW ARTICLE

A Fast Method for Wheat Cultivar Differentiation Using Capillary Zone Electrophoresis.
G. Lookhart and S. Bean.
VIEW ABSTRACT  |  VIEW ARTICLE

Nuclear Magnetic Resonance Imaging and Spectroscopic Studies of Wheat Flake Biscuits During Baking.
S. L. Duce, S. Ablett, A. H. Darke, J. Pickles, C. Hart, and L. D. Hall.
VIEW ABSTRACT  |  VIEW ARTICLE

Development of Fermented Dairy Ingredients as Flavor Enhancers for Bread.
P. Gélinas and O. LaChance.
VIEW ABSTRACT  |  VIEW ARTICLE

Effects of Certain Breadmaking Oxidants and Reducing Agents on Dough Rheological Properties.
W. Dong and R. C. Hoseney.
VIEW ABSTRACT  |  VIEW ARTICLE

Effects of Polyols on the Processing and Qualities of Wheat Tortillas.
E. L. Suhendro, R. D. Waniska, L. W. Rooney, and M. H. Gomez.
VIEW ABSTRACT  |  VIEW ARTICLE

Effect of Two Different Low Molecular Weight Glutenin Subunits on Durum Wheat Pasta Quality Parameters.
M. I. P. Kovacs, N. K. Howes, D. Leisle, and J. Zawistowski.
VIEW ABSTRACT  |  VIEW ARTICLE

NOTE: Effect of Bleaching on Durum Wheat and Spaghetti Quality.
A. Debbouz, W. J. Pitz, W. R. Moore, and B. L. D'Appolonia.
VIEW ABSTRACT  |  VIEW ARTICLE

Physical Properties of Two Biological Cushioning Materials from Wheat and Corn Starches.
W. Wang, R. A. Flores, and C. T. Huang.
VIEW ABSTRACT  |  VIEW ARTICLE

FY Sedimentation Test for Evaluation of Flour Quality of Canadian Wheats.
J. E. Kruger and D. W. Hatcher.
VIEW ABSTRACT  |  VIEW ARTICLE

Dielectric Properties and Water Mobility for Heated Mixtures of Starch, Milk Protein, and Water.
M. N. Tsoubeli, E. A. Davis, and J. Gordon.
VIEW ABSTRACT  |  VIEW ARTICLE

Wheat Flour and Defatted Milk Fractions Characterized by Differential Scanning Calorimetry. I. DSC of Flour and Milk Fractions.
N. Erdogdu, Z. Czuchajowska, and Y. Pomeranz.
VIEW ABSTRACT  |  VIEW ARTICLE

Wheat Flour and Defatted Milk Fractions Characterized by Differential Scanning Calorimetry. II. DSC of Interaction Products.
N. Erdogdu, Z. Czuchajowska, and Y. Pomeranz.
VIEW ABSTRACT  |  VIEW ARTICLE

Shear Thinning Properties of Sorghum Starch.
S. N. Subrahmanyam and R. C. Hoseney.
VIEW ABSTRACT  |  VIEW ARTICLE

Oat Tocols: Concentration and Stability in Oat Products and Distribution Within the Kernel.
D. M. Peterson.
VIEW ABSTRACT  |  VIEW ARTICLE

Starch Solubilization and Retrogradation During Preparation of Tô (a Food Gel) from Different Sorghum Cultivars.
A. B. Bello, R. D. Waniska, M. H. Gomez, and L. W. Rooney.
VIEW ABSTRACT  |  VIEW ARTICLE

Effects of Storage and Heat Processing on the Content and Composition of Free Fatty Acids in Oats.
E. L. Molteberg, G. Vogt, A. Nilsson, and W. Frolich.
VIEW ABSTRACT  |  VIEW ARTICLE

Phenotypic Effects of opaque2 Modifier Genes in Normal Maize Endosperm.
G. L. Moro, M. A. Lopes, J. E. Habben, B. R. Hamaker, and B. A. Larkins.
VIEW ABSTRACT  |  VIEW ARTICLE

Optimizing of Rye Bread Recipes Containing Mono-Diglyceride, Guar Gum, and Carboxymethylcellulose Using a Maturograph and an Ovenrise Recorder.
E. Mettler and W. Seibel.
VIEW ABSTRACT  |  VIEW ARTICLE

Gel Electrophoresis and Amino Acid Analysis of the Nonprotein Nitrogen Fractions of Defatted Soybean and Almond Meals.
W. J. Wolf.
VIEW ABSTRACT  |  VIEW ARTICLE

NOTE: Enriched Protein and beta-Glucan Fractions from High-Protein Oats by Air Classification.
Y. V. Wu and A. C. Stringfellow.
VIEW ABSTRACT  |  VIEW ARTICLE

Energy Value of Blends of Polydextrose and a Synthetic Fat.
G. S. Ranhotra, J. A. Gelroth, and B. K. Glaser.
VIEW ABSTRACT  |  VIEW ARTICLE

Thermomechanical Behavior of Wheat Gluten Films: Effect of Sucrose, Glycerin, and Sorbitol.
G. Cherian, A. Gennadios, C. Weller, and P. Chinachoti.
VIEW ABSTRACT  |  VIEW ARTICLE

Characterization of Low Molecular Weight Glutenin Subunits in Durum Wheat by Reversed-Phase High-Performance Liquid Chromatography and N-Terminal Sequencing.
S. Masci, E. J.-L. Lew, D. LaFiandra, E. Porceddu, and D. D. Kasarda.
VIEW ABSTRACT  |  VIEW ARTICLE

COMMUNICATION TO THE EDITOR: Possible Role for the Glu-Dl Locus with Respect to Tolerance to Dough-Quality Change After Heat Stress.
C. Blumenthal, P. W. Gras, F. Bekes, E. W. R. Barlow, and C. W. Wrigley.
VIEW ABSTRACT  |  VIEW ARTICLE

Rheological Properties of Wheat Flour Doughs in Steady and Dynamic Shear: Effect of Water Content and Some Additives.
S. Berland and B. Launay.
VIEW ABSTRACT  |  VIEW ARTICLE

Rheological Properties of Dough Made with Starch and Gluten from Several Cereal Sources.
K. E. Petrofsky and R. C. Hoseney.
VIEW ABSTRACT  |  VIEW ARTICLE

Use of Carbohydrate-Based Fat Substitutes and Emulsifying Agents in Reduced-Fat Shortbread Cookies.
C. Sanchez, C. F. Klopfenstein, and C. E. Walker.
VIEW ABSTRACT  |  VIEW ARTICLE