September-October 2004, Volume 81, Number 5

Application of a Micro Z-Arm Mixer to Characterize Mixing Properties and Water Absorption of Wheat Flour.
R. Haraszi, P. W. Gras, S. Tömösközi, A. Salgó, and F. Békés. Publication no. C-2004-0712-01R.
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Rapid Identification of HMW Glutenin Subunits from Different Hexaploid Wheat Species by Acidic Capillary Electrophoresis.
Y. Yan, Y. Jiang, M. Sun, J. Yu, Y. Xiao, J. Zheng, Y. Hu, M. Cai, Y. Li, S. L. K. Hsam, and F. J. Zeller. Publication no. C-2004-0712-02R.
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Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads.
M. M. Moore, T. J. Schober, P. Dockery, and E. K. Arendt. Publication no. C-2004-0712-03R.
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Isolation and Characterization of Water-Extractable Arabinoxylan from Hull-less Barley Flours.
I. Trogh, C. M. Courtin, and J. A. Delcour. Publication no. C-2004-0712-04R.
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Glass Transition Behavior and Rheological Properties of Surfactants and Gluten-Surfactant Mixtures.
I. Toufeili and J. L. Kokini. Publication no. C-2004-0712-05R.
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Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability.
M. Hayashi, T. Yasui, C. Kiribuchi-Otobe, and M. Seguchi. Publication no. C-2004-0712-06R.
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Detecting Vitreous Wheat Kernels Using Reflectance and Transmittance Image Analysis.
F. Xie, T. Pearson, F. E. Dowell, and N. Zhang. Publication no. C-2004-0728-01R.
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Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs.
K. Kati, P. Kaisa, and A. Karin. Publication no. C-2004-0728-02R.
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Structural Properties of Starch Fractions Isolated from Normal and Mutant Corn Genotypes Using Different Methods.
A. Tziotis, K. Seetharaman, K. Wong, J. D. Klucinec, J. Jane, and P. J. White. Publication no. C-2004-0728-03R.
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Oil Binding of Heat-Treated Waxy Wheat Starch Granules and Starch Granule Ghosts Produced with Concentrated KI and I(2).
M. Hayashi and M. Seguchi. Publication no. C-2004-0728-04R.
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Enzymatic Milling of Corn: Optimization of Soaking, Grinding, and Enzyme Incubation Steps.
D. B. Johnston and V. Singh. Publication no. C-2004-0728-05R.
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Effects of Secondary Structures of Heated Egg White Protein on the Binding Between Prime Starch and Tailings Fractions in Fresh Wheat Flour.
M. Seguchi, M. Takemoto, U. Mizutani, M. Ozawa, C. Nakamura, and Y. Matsumura. Publication no. C-2004-0728-06R.
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Effect of Nutrim Oat Bran and Flaxseed on Rheological Properties of Cakes.
S. Lee, G. E. Inglett, and C. J. Carriere. Publication no. C-2004-0805-01R.
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Detection of Scab-Damaged Hard Red Spring Wheat Kernels by Near-Infrared Reflectance.
S. R. Delwiche and G. A. Hareland. Publication no. C-2004-0805-02R.
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Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread.
H. Fredriksson, J. Tallving, J. Rosén, and P. Åman. Publication no. C-2004-0805-03R.
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Combining Maltogenic Amylase with CMC or Wheat Gluten to Prevent Amylopectin Recrystallization and Delay Corn Tortilla Staling.
F. J. Bueso, L. W. Rooney, R. D. Waniska, and L. Silva. Publication no. C-2004-0805-04R.
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Evaluation of Various Baking Methods for Polished Wheat Flours.
T. Maeda, J. H. Kim, and N. Morita. Publication no. C-2004-0816-01R.
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End Use Quality of Waxy Wheat Flour in Various Grain-Based Foods.
K. Hayakawa, K. Tanaka, T. Nakamura, S. Endo, and T. Hoshino. Publication no. C-2004-0816-02R.
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Proteins Extracted by Water or Aqueous Ethanol During Refining of Developed Wheat Dough to Vital Wheat Gluten and Crude Starch as Determined by Capillary-Zone Electrophoresis (CZE).
G. H. Robertson and T. K. Cao. Publication no. C-2004-0816-03R.
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