July-August 2003, Volume 80, Number 4

Introduction
Progress in Dough Processing and Cereal Science from Unilever Research and Development.
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Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough.
A. Bot. Publication no. C-2003-0614-01R.
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Effect of Storage Time and Temperature on Rheological and Microstructural Properties of Gluten.
Y. Nicolas, R. J. M. Smit, H. van Aalst, F. J. Esselink, P. L. Weegels, and W. G. M. Agterof. Publication no. C-2003-0614-02R.
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Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy.
E. J. J. van Velzen, J. P. M. van Duynhoven, P. Pudney, P. L. Weegels, and J. H. van der Maas. Publication no. C-2003-0614-03R.
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Analysis of Dough Kneaders Using Numerical Flow Simulations.
T. R. G. Jongen, M. V. Bruschke, and J. G. Dekker. Publication no. C-2003-0614-04R.
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Quantitative Assessment of Gas Cell Development During the Proofing of Dough by Magnetic Resonance Imaging and Image Analysis.
J. P. M. van Duynhoven, G. M. P. van Kempen, R. van Sluis, B. Rieger, P. Weegels, L. J. van Vliet, and K. Nicolay. Publication no. C-2003-0614-05R.
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Long-Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy.
E. F. J. Esselink, H. van Aalst, M. Maliepaard, and J. P. M. van Duynhoven. Publication no. C-2003-0614-06R.
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Osmotic Properties of Gluten.
A. Bot and D. W. de Bruijne. Publication no. C-2003-0614-07R.
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Integrated Sensory Response (ISR) Modeling: A New Methodology to Understand and Predict Sensory Attributes in Terms of Physical Properties.
G. J. van den Oever. Publication no. C-2003-0615-01R.
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Impact of Industrial Dough Processing on Structure: A Rheology, Nuclear Magnetic Resonance, and Electron Microscopy Study.
E. Esselink, H. van Aalst, M. Maliepaard, T. M. H. Henderson, N. L. L. Hoekstra, and J. van Duynhoven. Publication no. C-2003-0615-02R.
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NOTE: Large and Fast Deformations Crucial for the Rheology of Proofing Dough.
P. L. Weegels, F. Groeneweg, E. Esselink, R. Smit, R. Brown, and D. Ferdinando. Publication no. C-2003-0615-03R.
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Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour.
G. Guo, D. S. Jackson, R. A. Graybosch, and A. M. Parkhurst. Publication no. C-2003-0615-04R.
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Asian Salted Noodle Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour.
G. Guo, D. S. Jackson, R. A. Graybosch, and A. M. Parkhurst. Publication no. C-2003-0615-05R.
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Genotype and Environment Effects on Tocopherol, Tocotrienol, and gamma-Oryzanol Contents of Southern U.S. Rice.
C. J. Bergman and Z. Xu. Publication no. C-2003-0615-06R.
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A Fast Colorimetric Method to Estimate Corn Quality Loss.
E. A. Tosi and E. D. Ré. Publication no. C-2003-0615-07R.
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Effects of Yeast Freezing in Frozen Dough.
P. D. Ribotta, A. E. León, and M. C. Añón. Publication no. C-2003-0615-08R.
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Hydrolytic Degradation of Triacylglycerols and Changes in Fatty Acid Composition in Rice Bran During Storage.
F. D. Goffman and C. Bergman. Publication no. C-2003-0616-01R.
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Chemometric Localization Approach to NIR Measurement of Apparent Amylose Content of Ground Wheat.
I. J. Wesley, B. G. Osborne, R. S. Anderssen, S. R. Delwiche, and R. A. Graybosch. Publication no. C-2003-0616-02R.
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Protein and Starch Properties of Some Tetraploid Wheats.
M. J. Sissons and I. L. Batey. Publication no. C-2003-0616-03R.
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Effects of Environmental Temperature on Structure and Gelatinization Properties of Wheat Starch.
J. Matsuki, T. Yasui, K. Kohyama, and Tomoko Sasaki. Publication no. C-2003-0616-04R.
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Optimizing Extraction of Zein and Glutelin-Rich Fraction During Sequential Extraction Processing of Corn.
M. P. Hojilla-Evangelista and L. A. Johnson. Publication no. C-2003-0616-05R.
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Determination of beta-Glucan Molecular Weight Using SEC with Calcofluor Detection in Cereal Extracts.
L. Rimsten, T. Stenberg, R. Andersson, A. Andersson, and P. Åman. Publication no. C-2003-0616-06R.
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Extrusion Processing of Rice-Based Breakfast Cereals Enhanced with Tocopherol from a Chinese Medical Plant.
Y.-H. Lin, C.-S. Yeh, and S. Lu. Publication no. C-2003-0616-07R.
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