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May-June 2006,
Volume 83, Number 3
Modeling Selected Properties of Extruded Rice Flour and Rice Starch by Neural
Networks and Statistics.
G. Ganjyal, M. A. Hanna, P. Supprung, A. Noomhorm, and D. Jones.
DOI: 10.1094/CC-83-0223.
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Corn Gluten Meal Odorants and Volatiles After Treatment to Improve
Flavor.
Y. V. Wu, K. L. Payne-Wahl, and S. F. Vaughn.
DOI: 10.1094/CC-83-0228.
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Moisture Distribution and Diffusion in Cooked Spaghetti Studied by
NMR Imaging and Diffusion Model.
A. K. Horigane, S. Naito, M. Kurimoto, K. Irie, M. Yamada, H. Motoi, and M.
Yoshida.
DOI: 10.1094/CC-83-0235.
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Use of Solvent Retention Capacity Profile to Predict the Quality
of Triticale Flours.
P. Roccia, M. Moiraghi, P. D. Ribotta, G. T. Pérez, O. J. Rubiolo, and A. E.
León.
DOI: 10.1094/CC-83-0243.
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Brewing Performance of Malted Lipoxygenase-1 Null Barley and
Effect on the Flavor Stability of Beer.
N. Hirota, H. Kuroda, K. Takoi, T. Kaneko, H. Kaneda, I. Yoshida, M.
Takashio, K. Ito, and K. Takeda.
DOI: 10.1094/CC-83-0250.
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Relationship of Dough Extensibility to Dough Strength in a Spring
Wheat Cross.
D. Nash, S. P. Lanning, P. Fox, J. M. Martin, N. K. Blake, E. Souza, R. A.
Graybosch, M. J. Giroux, and L. E. Talbert.
DOI: 10.1094/CC-83-0255.
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Measurement of Wheat Starch Granule Size Distribution Using Image
Analysis and Laser Diffraction Technology.
J. D. Wilson, D. B. Bechtel, T. C. Todd, and P. A. Seib.
DOI: 10.1094/CC-83-0259.
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Fortification of Bread with Hulls and Cotyledon Fibers Isolated
from Peas, Lentils, and Chickpeas.
D. D. Dalgetty and B.-K. Baik.
DOI: 10.1094/CC-83-0269.
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Predicting Rice Physicochemical Properties Using Thickness
Fraction Properties.
T. J. Siebenmorgen, R. C. Bautista, and J.-F. Meullenet.
DOI: 10.1094/CC-83-0275.
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NOTE: Comparison of Methods for Gluten Strength Assessment.
C. S. Gaines, J. Frégeau Reid, C. Vander Kant, and C. F. Morris.
DOI: 10.1094/CC-83-0284.
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Single Kernel Near-Infrared Analysis of Tetraploid (Durum) Wheat
for Classification of the Waxy Condition.
S. R. Delwiche, R. A. Graybosch, L. E. Hansen, E. Souza, and F. E. Dowell.
DOI: 10.1094/CC-83-0287.
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Quantitative Glutenin Composition from Gel Electrophoresis of
Flour Mill Streams and Relationship to Breadmaking Quality.
Y. G. Wang, K. Khan, G. Hareland, and G. Nygard.
DOI: 10.1094/CC-83-0293.
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Effects of Processing Conditions on Nanoclay Dispersion in
Starch-Clay Nanocomposites.
B.-S. Chiou, E. Yee, D. Wood, J. Shey, G. Glenn, and W. Orts.
DOI: 10.1094/CC-83-0300.
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Evidence that Minor Sprout Damage Can Lead to Significant
Reductions in Gluten Strength of Winter Wheats.
W. E. Barbeau, C. A. Griffey, and Z. Yan.
DOI: 10.1094/CC-83-0306.
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Effect of pH on Fouling Characteristics and Deposit Compositions
in Dry-Grind Thin Stillage.
M. R. Wilkins, V. Singh, R. L. Belyea, P. Buriak, M. A. Wallig, M. E. Tumbleson,
and K. D. Rausch.
DOI: 10.1094/CC-83-0311.
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Errata.
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