May-June 1996, Volume 73, Number 3

Image Analysis of Whole Grains to Screen for Flour-Milling Yield in Wheat Breeding.
M. Berman, M. L. Bason, F. Ellison, G. Peden, and C. W. Wrigley.
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Classification of Wheat by Visible and Near-Infrared Reflectance from Single Kernels.
S. R. Delwiche and D. R. Massie.
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Functionality of Whey and Casein in Fermentation and in Breadbaking by Fixed and Optimized Procedures.
N. Erdogdu-Arnoczky, Z. Czuchajowska, and Y. Pomeranz.
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Starch Gelatinization Measured by Pulsed Nuclear Magnetic Resonance.
C. E. Mendes Da Silva, C. F. Ciacco, G. E. Barberis, W. M. R. Solano, and C. Rettori.
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Ghost Microstructures of Starch from Different Botanical Sources.
M. Obanni and J. N. BeMiller.
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NOTE: Cavities in Porous Corn Starch Provide a Large Storage Space.
J. Zhao, M. A. Madson, and R. L. Whistler.
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Pasta Containing Regrinds: Effect of High Temperature Drying on Product Quality.
K. Fang and K. Khan.
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Role in Dough Rheology of High Molecular Weight Glutenin Subunits of Soft White Winter and Club Wheats.
Z. Czuchajowska, P.-Y. Lin, and S. Smolinski.
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Relationship Between Firming and Water Mobility in Starch-Based Food Systems During Storage.
R. Ruan, S. Almaer, V. T. Huang, P. Perkins, P. Chen, and R. G. Fulcher.
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Distribution of Deoxynivalenol and Zearalenone in Milled Fractions of Wheat.
D. M. Trigo-Stockli, C. W. Deyoe, R. F. Satumbaga, and J. R. Pedersen.
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Suitability of Edible Bean and Potato Starches for Starch Noodles.
Y. S. Kim, D. P. Wiesenborn, J. H. Lorenzen, and P. Berglund.
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Quality of Spaghetti Containing Buckwheat, Amaranth, and Lupin Flours.
P. Rayas-Duarte, C. M. Mock, and L. D. Satterlee.
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Comparison of Large Bowel Function and Calcium Balance During Soft Wheat Bran and Oat Bran Consumption.
K. B. Hosig, F. L. Shinnick, M. D. Johnson, J. A. Story, and J. A. Marlett.
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Relationship Between Flour Protein Composition Determined by Size-Exclusion High-Performance Liquid Chromatography and Dough Rheological Parameters.
M. Ciaffi, L. Tozzi, and D. Lafiandra.
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Preparation and Functional Properties of a Protein Isolate from Defatted Wheat Germ.
N. S. Hettiarachchy, V. K. Griffin, and R. Gnanasambandam.
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Use of Spectroscopic and Fluorescence Techniques to Assess Heat-Induced Molecular Modifications of Gluten.
N. Guerrieri, E. Alberti, V. Lavelli, and P. Cerletti.
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Effect of High-Temperature Short-Time Treatment of Wheat Flour on Gluten Vitality and Structure.
N. Guerrieri and P. Cerletti.
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Edible Films from Rice Protein Concentrate and Pullulan.
F. F. Shih.
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Effects of High Molecular Weight Subunits of Glutenin on the Rheological Properties of Wheat Gluten.
P. Schropp and H. Wieser.
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Relationships of Quantity of Gliadin Subgroups of Selected U.S. Soft Wheat Flours to Rheological and Baking Properties.
G. Hou, H. Yamamoto, and P. K. W. Ng.
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Relationships of Quantity of Glutenin Subunits of Selected U.S. Soft Wheat Flours to Rheological and Baking Properties.
G. Hou, H. Yamamoto, and P. K. W. Ng.
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