March-April 1999, Volume 76, Number 2

Thermal Properties of Starch in Corn Variants Isolated After Chemical Mutagenesis of Inbred Line B73
F. F. Yamin, M. Lee, L. M. Pollak, and P. J. White. Publication no. C-1999-0215-01R.
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Functional Properties of Cross-Linked and Hydroxypropylated Waxy Hull-less Barley Starches.
G. H. Zheng, H. L. Han and R. S. Bhatty. Publication no. C-1999-0215-02R.
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Measurement of the Time-Dependent Appearance of Discolored Spots in Alkaline Noodles by Image Analysis.
D. W. Hatcher, S. J. Symons, and J. E. Kruger. Publication no. C-1999-0215-03R.
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Rheological Method for Evaluating Endoproteolytic Enzyme Activity.
W. Bleukx, M. G. van Oort, and J. A. Delcour. Publication no. C-1999-0215-04R.
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Characterization of the Carbohydrates of Nonreduced Glutenin Fractionated by Multistacking SDS-PAGE from Two Hard Red Spring Wheat Flours.
E. Gujska and K. Khan. Publication no. C-1999-0215-05R.  
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Initial Heating Temperature and Native Lipid Affects Ordering of Amylose During Cooling of High-Amylose Starches.
K. W. Boltz and D. B. Thompson. Publication no. C-1999-0215-06R.
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Effect of Adding Exogenous Oxidative Enzymes on the Activity of Three Endogenous Oxidoreductases During Mixing of Wheat Flour Dough.
L. Rakotozafy, B. Mackova, J.-F. Delcros, A. Boussard, S. Davidou, J. Potus, and J. Nicolas. Publication no. C-1999-0215-07R.
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Effects of Temperature on Sorption of Water by Wheat Gluten Determined Using Deuterium Nuclear Magnetic Resonance.
A. Grant, P. S. Belton, I. J. Colquhoun, M. L. Parker, J. J. Plijter, P. R. Shewry, A. S. Tatham, and N. Wellner.Publication no. C-1999-0216-01R.
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Effects of Low Molecular Weight Carbohydrates on Farinograph Characteristics and Staling Endotherms of Wheat Flour-Water Doughs.
L. Duedahl-Olesen, W. Zimmermann, and J. A. Delcour. Publication no. C-1999-0216-02R.
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Study of Water in Dough Using Nuclear Magnetic Resonance.
R. R. Ruan, X. Wang, P. L. Chen, R. G. Fulcher, P. Pesheck, and S. Chakrabarti. Publication no. C-1999-0216-03R.
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Effects of Feed Rate and Screw Speed on Operating Characteristics and Extrudate Properties During Single-Screw Extrusion Cooking of Rice Flour.
A.-I. Yeh and Y.-M. Jaw. Publication no. C-1999-0216-04R.
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Use of the Rubber Elasticity Theory to Characterize the Viscoelastic Properties of Wheat Flour Doughs.
A-L. Leonard, F. Cisneros, and J. L. Kokini. Publication no. C-1999-0216-05R.
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Wheat Grain Hardness Among Chromosome 5D Homozygous Recombinant Substitution Lines Using Different Methods of Measurement.  
C. F. Morris, V. L. DeMacon, and M. J. Giroux.Publication no. C-1999-0216-06R.
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Identification of Wheat Lines Possessing the 1AL.1RS or 1BL.1RS Wheat-Rye Translocation by Near-Infrared Reflectance Spectroscopy.  
S. R. Delwiche, R. A. Graybosch, and C. J. Peterson. Publication no. C-1999-0216-07R.
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Characterization of Monomeric and Glutenin Polymeric Proteins of Hard Red Spring Wheats During Grain Development by Multistacking SDS-PAGE and Capillary Zone Electrophoresis.  
J. Zhu and K. Khan. Publication no. C-1999-0217-01R.
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Fate of Dwarf Bunt Fungus Teliospores During Milling of Wheat into Flour.  
D. B. Bechtel, J. D. Wilson, W. D. Eustace, K. C. Behnke, T. Whitaker, G. L. Peterson, and D. B. Sauer. Publication no. C-1999-0217-02R.
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Isolation and Identification of a Wheat Flour Compound Causing Sticky Dough.  
W. N. Huang and R. C. Hoseney. Publication no. C-1999-0217-03R.
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Amylose and Amylopectin Interact in Retrogradation of Dispersed High-Amylose Starches.  
J. D. Klucinec and D. B. Thompson. Publication no. C-1999-0217-04R.
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Starch-Lipid Interactions in Common, Waxy, ae du, and ae su2 Maize Starches Examined by Differential Scanning Calorimetry.  
V. K. Villwock, A.-C. Eliasson, J. Silverio, and J. N. BeMiller. Publication no. C-1999-0217-05R.
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Quantitation and Reproducibility Problems in Reversed-Phase and Size-Exclusion HPLC Analyses of Wheat Proteins.  
F. R. Huebner and J. A. Bietz. Publication no. C-1999-0217-06R.
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Evaluation of a Two-Step Baking Procedure for Convenience Sponge Cakes.  
H. Grau, K. Wehrle, and E. K. Arendt. Publication no. C-1999-0217-07R.
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Physicochemical Properties of Flours that Relate to Sorghum Couscous Quality.  
A. Aboubacar and B. R. Hamaker. Publication no. C-1999-0218-01R.
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NOTE: beta-Glucan and Flour Yield of Hull-Less Barley.  
R. S. Bhatty. Publication no. C-1999-0218-02R.
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Effect of Specific Mechanical Energy on Protein Bodies and alpha-Zeins in Corn Flour Extrudates.  
S. J. Batterman-Azcona, J. W. Lawton, and B. R. Hamaker.Publication no. C-1999-0218-03R.
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NOTE: Protein at 69 kDa Expressed During the Initial Maturation Stage of Buckwheat (Fagopyrum esculentum) Seed Development.  
A. Nair and T. Adachi. Publication no. C-1999-0218-04R.
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