July-August 1996, Volume 73, Number 4

Dough Profiling: An Instrumental Method for Dough Stickiness Measurement.
S. M. Wang, B. M. Watts, O. M. Lukow, L. Schlichting, and W. Bushuk.
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New Viscograph for Rheological Analysis of a Small Quantity of Wheat Flour.
K. Uno, T. Imai, N. Ogata, and K. Kohyama.
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Electronic Nose for Odor Classification of Grains.
T. Börjesson, T. Eklöv, A. Jonsson, H. Sundgren, and J. Schnürer.
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NOTE: Method for Ash Determination by Conductivity.
K. M. Fjell, W. Seibel, and P. Gerstenkorn.
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Characteristics of White Pan Bread as Affected by Tempering of the Fat Ingredient.
I. Nor Aini and C. H. Che Maimon.
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Is Wet Gluten Good for Baking?
Z. Czuchajowska and B. Paszczyñska.
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Effect of Amylose Content on the Rheological Property of Rice Starch.
C.-Y. Lii, M.-L. Tsai, and K.-H. Tseng.
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NOTE: Effects of Gamma Irradiation on Durum Wheats and Spaghetti Quality.
H. Köksel, S. Çelik, and T. Tuncer.
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Susceptibility of Amylose-Lipid Complexes to Hydrolysis by Glucoamylase from Rhizopus niveus.
K. Kitahara, T. Suganuma, and T. Nagahama.
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NOTE: Application of the Single Kernel Wheat Characterization Technology to Sorghum Grain.
J. F. Pedersen, C. R. Martin, F. C. Felker, and J. L. Steele.
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Determination of Endosperm Characteristics of 38 Corn Hybrids Using the Stenvert Hardness Test.
P. X.-P. Li, A. K. Hardacre, O. H. Campanella, and K. J. Kirkpatrick.
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Change in Sulfhydryl-Disulfide Status of Wheat Proteins During Conditioning and Milling.
P. Gobin, M.-P. Duviau, J. H. Wong, B. B. Buchanan, and K. Kobrehel.
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Use of Wheat-Sweet Potato Composite Flours in Yellow-Alkaline and White-Salted Noodles.
L. S. Collado and H. Corke.
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Zinc-Supplemented Bread and Its Utilization in Zinc Deficiency.
İ. Saldamli, H. Köksel, Ö. Özboy, İ. Özalp, and İ. Kiliç.
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Modifications of Wheat Proteins Due to Flour Chlorination.
M. P. Duviau, H. Yamamoto, P. K. W. Ng, and K. Kobrehel.
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Adsorption of Protein Fractions from Wheat onto Methylated Silica Surfaces.
L. Wannerberger, M. Wahlgren, and A.-C. Eliasson.
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COMMUNICATION TO THE EDITOR: Unexpected Solubility Changes in Wheat Proteins During Fermentation and Oven Stages of the Breadmaking Process.
D. Y. Huang and K. Khan.
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Effect of Glass Transition and Cross-Linking on Rheological Properties of Zein: Development of a Preliminary State Diagram.
H. Madeka and J. L. Kokini.
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Changes in Gas Production and Retention in Non-Prefermented Frozen Wheat Doughs.
E. A. El-Hady, S. K. El-Samahy, W. Seibel, and J.-M. Brümmer.
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Extensional Properties of Dough Sheets.
M. P. Morgenstern, M. P. Newberry, and S. E. Holst.
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Errata.
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