November-December 2004, Volume 81, Number 6

Characterization of Glutenin Protein Fractions from Sequential Extraction of Hard Red Spring Wheats of Different Breadmaking Quality.
J. Zhu and K. Khan. Publication no. C-2004-0912-01R.
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Pasting and Thermal Properties of Flours from Oat Lines with High and Typical Amounts of beta-Glucan.
M. Colleoni-Sirghie, J.-L. Jannink, and P. J. White. Publication no. C-2004-0912-02R.
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Lipid Extraction from Wheat Flour Using Supercritical Fluid Extraction.
J. D. Hubbard, J. M. Downing, M. S. Ram, and O. K. Chung. Publication no. C-2004-1013-01R.
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Size Distribution and Properties of Wheat Starch Granules in Relation to Crumb Grain Score of Pup-Loaf Bread.
S. H. Park, J. D. Wilson, O. K. Chung, and P. A. Seib. Publication no. C-2004-1013-02R.
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Surface Lipid and Free Fatty Acids (FFA) Content of Head and Broken Rice Produced by Milling After Different Drying Treatments.
M. A. Monsoor, A. Proctor, and T. J. Siebenmorgen. Publication no. C-2004-1013-03R.
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Effect of Number of Carbons in Added Disulfide on Breadmaking Quality.
M. Seguchi and M. Abe. Publication no. C-2004-1013-04R.
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A New Method to Study Simple Shear Processing of Wheat Gluten-Starch Mixtures.
S. H. Peighambardoust, A. J. van der Goot, R. J. Hamer, and R. M. Boom. Publication no. C-2004-1020-01R.
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Effect of Protein Quality, Protein Content, Bran Addition, DATEM, Proving Time, and Their Interaction on Hearth Bread.
A. Aamodt, E. M. Magnus, and E. M. Færgestad. Publication no. C-2004-1020-02R.
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Synthesis and Characterization of Starch Acetates with High Substitution.
Y. Xu, V. Miladinov, and M. A. Hanna. Publication no. C-2004-1020-03R.
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Changes in Distribution of Isoflavones and beta-Glucosidase Activity During Soy Bread Proofing and Baking.
Y. C. Zhang, J. H. Lee, Y. Vodovotz, and S. J. Schwartz. Publication no. C-2004-1028-01R.
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T(2) Map, Moisture Distribution, and Texture of Boiled Japanese Noodles Prepared from Different Types of Flour.
T. I. Kojima, A. K. Horigane, H. Nakajima, M. Yoshida, and A. Nagasawa. Publication no. C-2004-1028-02R.
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Genotypic Variation in Color and Discoloration Potential of Barley-Based Food Products.
Z. Quinde, S. E. Ullrich, and B.-K. Baik. Publication no. C-2004-1028-03R.
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Effect of Foliar Sulfur and Nitrogen Fertilization on Wheat Storage Protein Composition and Dough Mixing Properties.
I. Tea, T. Genter, N. Naulet, V. Boyer, M. Lummerzheim, and D. Kleiber. Publication no. C-2004-1028-04R.
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Effect of Temperature on Moisture Barrier Efficiency of Monoglyceride Edible Films in Cereal-Based Composite Foods.
V. Guillard, B. Broyart, C. Bonazzi, S. Guilbert, and N. Gontard. Publication no. C-2004-1028-05R.
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Textural and Other Quality Properties of Instant Fried Noodles as Affected by Some Ingredients.
L. J. Yu and M. O. Ngadi. Publication no. C-2004-1028-06R.
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Effects of Protein Content and Composition on White Noodle Making Quality: Color.
C. Wang, M. I. P. Kovacs, D. B. Fowler, and R. Holley. Publication no. C-2004-1028-07R.
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Author Index for Volume 81. Publication no. C-2004-1101-01O.
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Subject Index for Volume 81. Publication no. C-2004-1101-02O.
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