July-August 1998, Volume 75, Number 4

Macromolecular Features of Amaranth Starch.
L. A. Bello-Pérez, P. Colonna, P. Roger, and O. Paredes-López. Publication no. C-1998-0601-01R.
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Partial Purification of a Water-Extractable Rye (Secale cereale) Protein Capable of Improving the Quality of Wheat Bread.
J. A. Delcour, I. P. Van Haesendonck, G. Cleemput, D. E. Rogers, and R. C. Hoseney. Publication no. C-1998-0601-02R.
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An Improved Process for Isolation of Corn Fiber Gum.
L. W. Doner, H. K. Chau, M. L. Fishman, and K. B. Hicks. Publication no. C-1998-0601-03R.
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Predicting Protein Composition, Biochemical Properties, and Dough-Handling Properties of Hard Red Winter Wheat Flour by Near-Infrared Reflectance.
S. R. Delwiche, R. A. Graybosch, and C. J. Peterson. Publication no. C-1998-0601-04R.
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Methods to Evaluate Hydration and Mixing Properties of Nixtamalized Corn Flours.
R. Lobeira, H. D. Almeida-Dominguez, and L. W. Rooney.Publication no. C-1998-0601-05R.  
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Quality of Hard Red Winter Wheat Grown Under High Temperature Conditions During Maturation and Ripening.
L. R. Gibson, P. J. McCluskey, K. A. Tilley, and G. M. Paulsen. Publication no. C-1998-0601-06R.
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Characterization of Dynamic Viscoelastic Behavior of Wheat Flour Doughs at Different Moisture Contents.
P. Masi, S. Cavella, and M. Sepe. Publication no. C-1998-0601-07R.
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Rheological Properties of (1-3),(1-4)-beta-D-Glucans from Raw, Roasted, and Steamed Oat Groats.
D. Zhang, D. C. Doehlert, and W. R. Moore. Publication no. C-1998-0602-01R.
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Glucose Oxidase in Breadmaking Systems.
V. Vemulapalli, K. A. Miller, and R. C. Hoseney. Publication no. C-1998-0602-02R.
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Zein Batch Extraction from Dry-Milled Corn: Cereal Disintegration by Dissolving Fluid Shear.
L. C. Dickey, M. F. Dallmer, E. R. Radewonuk, N. Parris, M. Kurantz, and J. C. Craig. Publication no. C-1998-0602-03R.
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Physical Properties of Extruded Strands of Hydroxypropylated Normal and High-Amylose Corn Starch.
S. O. Bae and S.-T. Lim. Publication no. C-1998-0602-04R.
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Estimation of Fusarium Scab in Wheat Using Machine Vision and a Neural Network.
R. Ruan, S. Ning, A. Song, A. Ning, R. Jones, and P. Chen. Publication no. C-1998-0602-05R.
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Effects of Cultivar and Temperature During Grain Filling on Wheat Protein Content, Composition, and Dough Mixing Properties.  
A. K. Uhlen, R. Hafskjold, A.-H. Kalhovd, S. Sahlström, Å. Longva, and E. M. Magnus. Publication no. C-1998-0602-06R.
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Composition, Thermal Behavior, and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and Peas.  
Z. Czuchajowska, T. Otto, B. Paszczynska, and B.-K. Baik. Publication no. C-1998-0602-07R.
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Large-Scale Purification and Characterization of Barley Limit Dextrinase, a Member of the alpha-Amylase Structural Family.  
M. Kristensen, V. Planchot, J.-I. Abe, and B. Svensson. Publication no. C-1998-0603-01R.
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Heat-Induced Fragmentation of the Maize Waxy Protein During Protein Extraction from Starch Granules.  
H. H. Mu, C. Mu-Forster, M. Bohonko, and B. P. Wasserman. Publication no. C-1998-0603-02R.
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Silica Gel from Rice Hull Ash: Preparation and Characterization.  
S. R. Kamath and A. Proctor. Publication no. C-1998-0603-03R.
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Caroubin: A Gluten-like Protein Isolated from Carob Bean Germ.  
P. Feillet and T. M. Roulland. Publication no. C-1998-0603-04R.
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Enhancement of Protein Foam Stability by Formation of Wheat Arabinoxylan-Protein Crosslinks.  
D. K. Sarker, P. J. Wilde, and D. C. Clark. Publication no. C-1998-0603-05R.
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Intercultivar Variation in the Quantity of Monomeric Proteins, Soluble and Insoluble Glutenin, and Residue Protein in Wheat Flour and Relationships to Breadmaking Quality.  
H. D. Sapirstein and B. X. Fu.Publication no. C-1998-0603-06R.
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Substitution of Concentrated Ethanol for Water in the Laboratory Washing Fractionation of Protein and Starch from Hydrated Wheat Flour.  
G. H. Robertson and T. Cao. Publication no. C-1998-0603-07R.
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Effect of Hydrophilic Plasticizers on Thermomechanical Properties of Corn Gluten Meal.  
L. di Gioia, B. Cuq, and S. Guilbert. Publication no. C-1998-0604-01R.
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Physicochemical Properties of Zero Amylose Hull-less Barley Starch.  
G. H. Zheng, H. L. Han, and R. S. Bhatty. Publication no. C-1998-0604-02R.
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Effect of Wheat Starch Structure on Swelling Power.  
T. Sasaki and J. Matsuki. Publication no. C-1998-0604-03R.
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Starch Molecular Mass and Size by Size-Exclusion Chromatography in DMSO-LiBr Coupled with Multiple Angle Laser Light Scattering.  
W. Yokoyama, J. J. Renner-Nantz, and C. F. Shoemaker. Publication no. C-1998-0604-04R.
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Improvement of Brown Bread Quality by Prehydration Treatment and Cultivar Selection of Bran.  
E. M. Nelles, P. G. Randall, and J. R. N. Taylor. Publication no. C-1998-0604-05R.
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Effects of Extrusion Variables and Chemicals on the Properties of Starch-Based Binders and Processing Conditions.  
Z. Pan, S. Zhang, and J. Jane. Publication no. C-1998-0604-06R.
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Factors Affecting Cake Firmness and Cake Moisture Content as Evaluated by Response Surface Methodology.  
S. Lahtinen, M. Levola, K. Jouppila, and H. Salovaara. Publication no. C-1998-0604-07R.
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Solubilization of Arabinoxylans from Isolated Water-Unextractable Pentosans and Wheat Flour Doughs by Cell-Wall-Degrading Enzymes.  
M.-D. Petit-Benvegnen, L. Saulnier, and X. Rouau. Publication no. C-1998-0605-01R.
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Effect of Shortenings Containing Stearic Acid on Blood Lipids and Fat Digestibilities in Hamsters.  
G. S. Ranhotra, J. A. Gelroth, S. D. Leinen, and T. W. Ricklefs. Publication no. C-1998-0605-02R.
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Quality Characteristics of Long-Grain Rice Milled in Two Commercial Systems.  
H. Chen, T. J. Siebenmorgen, and K. Griffin. Publication no. C-1998-0605-06R.
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NOTE: A Simple Wheat Flour Swelling Test.  
B. X. Fu, M. I. P. Kovacs, and C. Wang. Publication no. C-1998-0605-03R.
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NOTE: Combining Flour Heating and Chlorination to Improve Cake
Texture.  
P. Fustier and P. Gélinas. Publication no. C-1998-0605-04R.
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NOTE: Freeze-Thaw Stability of Three Waxy Maize Starch Pastes Measured by Centrifugation and Calorimetry.  
R. C. Yuan and D. B. Thompson. Publication no. C-1998-0605-05R.
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