September-October 1998, Volume 75, Number 5

Bread Crumb Grain Development During Baking.
D. Hayman, R. C. Hoseney, and J. M. Faubion. Publication no. C-1998-0803-01R.
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Effect of Pressure (Crust Formation) on Bread Crumb Grain Development.
D. Hayman, R. C. Hoseney, and J. M. Faubion. Publication no. C-1998-0803-02R.
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Factors Controlling Gas Cell Failure in Bread Dough.
D. Hayman, K. Sipes, R. C. Hoseney, and J. M. Faubion. Publication no. C-1998-0803-03R.
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Effects of Starch Isolation, Drying, and Grinding Techniques on Its Gelatinization and Retrogradation Properties.
L. A. Grant. Publication no. C-1998-0803-04R.
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Effect of Exogenous Lipase on Dough Lipids During Mixing of Wheat
Flours.
P. Castello, S. Jollet, J. Potus, J.-L. Baret, and J. Nicolas. Publication no. C-1998-0803-05R.  
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Effects of Oat Grain Hydrothermal Treatments on Wheat-Oat Flour Dough Properties and Breadbaking Quality.
D. Zhang, W. R. Moore, and D. C. Doehlert. Publication no. C-1998-0803-06R.
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Effects of Production by Microwave Heating After Conventional Baking on Moisture Gradient and Product Quality of Biscuits (Cookies).
A. L. M. Bernussi, Y. K. Chang, and F. Martínez-Bustos. Publication no. C-1998-0803-07R.
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Role of Hydrogen Peroxide Produced by Baker's Yeast on Dough Rheology.
Y. Liao, R. A. Miller, and R. C. Hoseney. Publication no. C-1998-0804-01R.
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Gelatinization Profiles of Triticale Starch in Cookies as Influenced by Moisture and Solutes.
A. E. Leon, G. Jovanovich, and M. C. Añón. Publication no. C-1998-0804-02R.
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Enzymatic Hydrolysis of Barley Starch Lipids.
S. Shamekh, A. Mustranta, K. Poutanen, and P. Forssell. Publication no. C-1998-0804-03R.
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Effects of (1-3)(1-4)-beta-D-Glucans of Wheat Flour on Breadmaking.
L. Wang, R. A. Miller, and R. C. Hoseney. Publication no. C-1998-0804-04R.
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Steam Flaking Characteristics of Sorghum Hybrids and Lines with Differing Endosperm Characteristics.
C. M. McDonough, B. J. Anderson, H. Acosta-Zuleta, and L. W. Rooney. Publication no. C-1998-0804-05R.
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Factors Affecting Expansion of Corn Meals with Poor and Good Expansion Properties.  
W. Zhang and R. C. Hoseney. Publication no. C-1998-0804-06R.
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Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed-Phase High-Performance Liquid Chromatography.  
H. Wieser, S. Antes, and W. Seilmeier. Publication no. C-1998-0804-07R.
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Relating Electrolyte Leakage to Shelled Corn Storability.  
B. P. Marks and R. L. Stroshine. Publication no. C-1998-0805-01R.
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Effects of Pollination Method and Growing Location on Starch Thermal Properties of Corn Hybrids.  
K. M. Krieger, L. M. Pollak, T. J. Brumm, and P. J. White. Publication no. C-1998-0805-02R.
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Starch-Water Relationships in the Sugar-Snap Cookie Dough System.  
J. R. Donelson and C. S. Gaines. Publication no. C-1998-0805-03R.
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Discovery of Grain Sorghum Germ Plasm with High Uncooked and Cooked In Vitro Protein Digestibilities.  
C. A. Weaver, B. R. Hamaker, and J. D. Axtell. Publication no. C-1998-0805-04R.
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NOTE: Wheat Mutant with Waxy Starch Showing Stable Hot Paste
Viscosity.  
C. Kiribuchi-Otobe, T. Yanagisawa, I. Yamaguchi, and H. Yoshida. Publication no. C-1998-0805-05R.
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A Rapid General Method for Appraising the Rheological Properties of the Starchy Endosperm of Cereal Grains.  
Y. Haddad, J. C. Benet, and J. Abecassis. Publication no. C-1998-0805-06R.
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Composition, Microstructure, Water Imbibition, and Thermal Properties of Abraded Barley.  
A. Klamczynski, B.-K. Baik, and Z. Czuchajowska. Publication no. C-1998-0805-07R.
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Iron-Enriched Bread with Karkade (Hibiscus sabdariffa) and Wheat Flour.  
M. Hayashi and M. Seguchi. Publication no. C-1998-0806-01R.
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Preparation and Solubility of Phosphorylated beta-Cyclodextrins.  
S.-A. Lee and S.-T. Lim. Publication no. C-1998-0806-02R.
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Quantitative Description of Fracturability Changes in Puffed Corn Extrudates Affected by Sorption of Low Levels of Moisture.  
A. H. Barrett and G. Kaletunc. Publication no. C-1998-0806-03R.
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Textural Images Analysis of Pasta Protein Networks to Determine Influence of Technological Processes.  
A. Fardet, P. M. Baldwin, D. Bertrand, B. Bouchet, D. J. Gallant, and J.-L. Barry. Publication no. C-1998-0806-04R.
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Role of Phosphorus in Viscosity, Gelatinization, and Retrogradation of Starch.  
P.-Y. Lin and Z. Czuchajowska. Publication no. C-1998-0806-05R.
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Low alpha-Amylase Starch Digestibility of Cooked Sorghum Flours and the Effect of Protein.  
G. Zhang and B. R. Hamaker. Publication no. C-1998-0806-06R.
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Sensory Descriptive Texture Analyses of Cooked Rice and Its Correlation to Instrumental Parameters Using an Extrusion Cell.  
J.-F. C. Meullenet, J. Gross, B. P. Marks, and M. Daniels. Publication no. C-1998-0806-07R.
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Granule Size Distribution and Chemical Composition of Starches from 12 Soft Wheat Cultivars.  
M. Ö. Raeker, C. S. Gaines, P. L. Finney, and T. Donelson. Publication no. C-1998-0807-01R.
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Genotype and Environment Effects on Wheat Quality Traits in a Population Derived from a Soft by Hard Cross.  
C. J. Bergman, D. G. Gualberto, K. G. Campbell, M. E. Sorrells, and P. L. Finney. Publication no. C-1998-0807-02R.
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Factors Affecting the Slope of Head Rice Yield vs. Degree of Milling.  
J. D. Reid, T. J. Siebenmorgen, A. Mauromoustakos. Publication no. C-1998-0807-03R.
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Influence of Barley and Malt Storage on Lipoxygenase Reaction.  
A. Kaukovirta-Norja, P. Reinikainen, J. Olkku, and S. Laakso. Publication no. C-1998-0807-04R.
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Structure and Functionality of Barley Starches.  
Z. Czuchajowska, A. Klamczynski, B. Paszczynska, and B.-K. Baik. Publication no. C-1998-0807-05R.
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Image Analysis of Grain and Chemical Composition of the Barley Plant as Predictors of Malting Quality in Mediterranean Environments.  
L. F. García del Moral, A. Sopena, J. L. Montoya, P. Polo, J. Voltas, P. Codesal, J. M. Ramos, and J. L. Molina-Cano. Publication no. C-1998-0807-06R.
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Whey Protein Concentrate Treated with Heat or High Hydrostatic Pressure in Wheat-Based Products.  
C. Kadharmestan, B.-K. Baik, and Z. Czuchajowska. Publication no. C-1998-0807-07R.
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Erratum.
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