May-June 2005, Volume 82, Number 3

NOTE: Improvement of Frozen Dough Stability Using a Cryoresistant Yeast Strain and Refreshment.
O. Pepe, M. Anastasio, and F. Villani. DOI: 10.1094/CC-82-0239.
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Policosanol Contents and Compositions in Wax-Like Materials Extracted from Selected Cereals of Korean Origin.
K. T. Hwang, J. E. Kim, and C. L. Weller. DOI: 10.1094/CC-82-0242.
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Granule-Bound Starch Synthase I (GBSSI) in Quinoa (Chenopodium quinoa Willd.) and Its Relationship to Amylose Content.
N. Lindeboom, P. R. Chang, R. T. Tyler, and R. N. Chibbar. DOI: 10.1094/CC-82-0246.
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Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and Microscopy.
A. Baier-Schenk, S. Handschin, and B. Conde-Petit. DOI: 10.1094/CC-82-0251.
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Rheological and Sensory Evaluation of Wheat Flour Tortillas During Storage.
F. P. Bejosano, S. Joseph, R. M. Lopez, N. N. Kelekci, and R. D. Waniska. DOI: 10.1094/CC-82-0256.
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Preparation and Properties of Starch Phosphates Using Waxy, Common, and High-Amylose Corn Starches. I. Oven-Heating Method.
N. A. Landerito and Y.-J. Wang. DOI: 10.1094/CC-82-0264.
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Preparation and Properties of Starch Phosphates Using Waxy, Common, and High-Amylose Corn Starches. II. Reactive Extrusion Method.
N. A. Landerito and Y.-J. Wang. DOI: 10.1094/CC-82-0271.
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Rapid Trichloroacetic Acid Extraction and Liquid Chromatography Method for Determination of Nicotinamide in Commercial Cereals.
D. E. LaCroix, W. R. Wolf, and A. L. Kwansa. DOI: 10.1094/CC-82-0277.
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Evaluation of Operating Conditions for Surface Lipid Extraction from Rice Using a Soxtec System.
A. L. Matsler and T. J. Siebenmorgen. DOI: 10.1094/CC-82-0282.
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NOTE: Improved Resolution of Nonsilica-Based Size-Exclusion HPLC Column for Wheat Flour Protein Analyses.
M. Dalla Rizza, P. Díaz Dellavalle, D. Vázquez, and M. Castro. DOI: 10.1094/CC-82-0287.
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Hearth Bread Characteristics: Effect of Protein Quality, Protein Content, Whole Meal Flour, DATEM, Proving Time, and Their Interactions.
A. Aamodt, E. M. Magnus, and E. M. Færgestad. DOI: 10.1094/CC-82-0290.
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Effect of Aflatoxin B1 on Dry-Grind Ethanol Process.
G. S. Murthy, D. E. Townsend, G. L. Meerdink, G. L. Bargren, M. E. Tumbleson, and V. Singh. DOI: 10.1094/CC-82-0302.
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Effect of Extruding Wheat Flour at Lower Temperatures on Physical Attributes of Extrudates and on Thiamin Loss When Using Carbon Dioxide Gas as a Puffing Agent.
A. H. Schmid, K. D. Dolan, and P. K. W. Ng. DOI: 10.1094/CC-82-0305.
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Effects of Commercial Hydrolytic Enzyme Additives on Japanese-Style Sponge and Dough Bread Properties and Processing Characteristics.
O. Harada, E. D. Lysenko, N. M. Edwards, and K. R. Preston. DOI: 10.1094/CC-82-0314.
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Effect of Source and Proportion of Waxy Starches on Pasta Cooking Quality.
M. C. Gianibelli, M. J. Sissons, and I. L. Batey. DOI: 10.1094/CC-82-0321.
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Sensory, Mechanical, and Microscopic Evaluation of Staling in Low-Protein and Gluten-Free Breads.
G. J. Ahlborn, O. A. Pike, S. B. Hendrix, W. M. Hess, and C. S. Huber. DOI: 10.1094/CC-82-0328.
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Starch Acetate-Maleate Mixed Ester Synthesis and Characterization.
Y. Xu, V. Miladinov, and M. A. Hanna. DOI: 10.1094/CC-82-0336.
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Fine Grinding and Air Classification of Field Pea.
Y. V. Wu and N. N. Nichols. DOI: 10.1094/CC-82-0341.
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