A A C C   2 0 0 0   A n n u a l   M e e t i n g

Posters

Analytical Methods
69
The evaluation of 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as a derivatizing reagent for fumonisin B₁ determination. A. CHAWNUA, R. L. Wehling, and L. B. Bullerman. University of Nebraska, Lincoln  VIEW ABSTRACT   |   CONTACT AUTHOR

70
NIRS applied to detecting single corn characteristics. F. XIE (1), E. Maghirang (2), T. Pearson (3), D. Wicklow (4), K. Kramer (2), T. Morgan (2), and F. Dowell (2). (1) Kansas State University, Manhattan; (2) USDA-ARS, Manhattan, KS; (3) USDA-ARS, Albany, CA; and (4) USDA-ARS, Peoria, IL  VIEW ABSTRACT  |   CONTACT AUTHOR

71
Application of enzyme extraction for fumonisin B₁ in extruded corn grits. A. CHAWNUA, R. L. Wehling, C. Munimbazi, S. H. Chung, and L. B. Bullerman. University of Nebraska, Lincoln  VIEW ABSTRACT  |   CONTACT AUTHOR

72
Evaluation of a differential scanning calorimetry method for amylose determination. T. ZHU and D. S. Jackson. University of Nebraska, Lincoln  VIEW ABSTRACT  |   CONTACT AUTHOR

73
Structural relation between starch and protein in bread and pasta studied by confocal laser scanning microscopy. S. Handschin, C. Zweifel, S. HUG-ITEN, B. Conde-Petit, and F. Escher. Swiss Federal Institute of Technology, Zurich, Switzerland  VIEW ABSTRACT  |   CONTACT AUTHOR

74
Comparison of flour pasting characteristics using the micro-visco-amylo-graph, the visco-amylo-graph and the RVA. C. E. PERRON (1), C. F. Morris (2) and P. Hucl (1). (1) University of Saskatchewan, Saskatoon, SK, Canada, and (2) USDA-ARS, Pullman, WA  VIEW ABSTRACT  |   CONTACT AUTHOR

75
Separation of maize and sorghum storage proteins by high performance capillary electrophoresis. G. L. Lookhart (1) and S. R. BEAN (2). (1) US Grain Marketing and Production Research Center, Manhattan, KS, and (2) Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

76
Development of standard procedures for a simple, rapid test to determine wheat color class. M. S. RAM (1), F. Dowell (2), L. Seitz (2), G. Lookhart (2), J. Martin (3) and D. Funk (4). (1) Kansas State University, Manhattan; (2) USDA-ARS, Manhattan, KS; (3) Kansas State University, Hays; and (4) FGIS Technical Center, Kansas City, MO  VIEW ABSTRACT  |   CONTACT AUTHOR

77
Analytical applications of raman spectroscopy to chemically modified starches. D. L. PHILLIPS, J. Xing, C. K. Chong, and H. Corke. University of Hong Kong, Hong Kong  VIEW ABSTRACT  |   CONTACT AUTHOR

78
Using the Rapid Visco analyser to measure fungal alpha-amylase activity. A. LEUNG, M. L. Bason, and R. I. Booth. Newport Scientific, Sydney, NSW, Australia  VIEW ABSTRACT  |   CONTACT AUTHOR

79
Optimizing small-scale laboratory corn starch extraction. Y. JI, K. Seetharaman, and P. J. White. Iowa State University, Ames  VIEW ABSTRACT  |   CONTACT AUTHOR

80
Comparison of digital image analysis data to a laser light diffraction instrument for analysis of starch size distributions. D. B. BECHTEL (1) J. D. Wilson (1) and C. S. Gaines (2). (1) USDA-ARS, Manhattan, KS, and (2) USDA-ARS, Wooster, OH  VIEW ABSTRACT  |   CONTACT AUTHOR

81
Ultrafast separations of cereal proteins by high performance capillary electrophoresis. S. R. BEAN (1) and G. L. Lookhart (2). (1) Kansas State University, Manhattan, and (2) U.S. Grain Marketing and Production Research Center, Manhattan, KS  VIEW ABSTRACT 

82
Evaluation of endosperm hardness in Czech and Slovak common wheat (Triticum aestivum L.) genotypes using a SKCS 4100 instrument. K. HUBIK. Agricultural Research Institute Kromeriz, Ltd., Kromeriz, Czech Republic  VIEW ABSTRACT  |   CONTACT AUTHOR

83
A new wheat protein fractionation method using the modified Dumas nitrogen assay. J. SUCHY (1), O. M. Lukow (1) and B. X. Fu (2). (1) Agriculture and Agri-Food Canada, Winnipeg, MB, and (2) Canadian International Grains Institute, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

84
Classification of grain odors by multivariate analyses of chemical and sensory data. L. M. SEITZ (1) and M. S. Ram (2). (1) USDA-ARS, Manhattan, KS, and (2) Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

84a
A rapid method for the simultaneous determination of sucrose, stachyose and raffinose in soy beans using anion exchange chromatography and pulsed amperometric detection. D. V. VINJAMOORI, S. H. Nadeau, P. K. Das, and J. R. Byrum. Monsanto Company, USA  VIEW ABSTRACT  |   CONTACT AUTHOR

Asian Focus: Steamed Bread and Noodles
85
Influence of water absorption and mixing time on dough and steam bread quality using Canadian wheat. D. W. HATCHER (1), M. J. Anderson (1), B. X. Fu (2), P. Chen (2), and L. Malcolmson (2). (1) Canadian Grain Commission, Winnipeg, MB, and (2) Canadian International Grains Institute, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

86
Comparison of sensory and instrumental measurement of steam bread quality. D. W. HATCHER (1), P. Chen (2), M. J. Anderson (1), B. X. Fu (2), and L. Malcolmson (2). (1) Canadian Grain Commission, Winnipeg, MB, and (2) Canadian International Grains Institute, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

87
Effect of hand and machine rounding on steamed bread quality. B. X. FU, P. Chen, and L. Malcolmson. Canadian International Grains Institute, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

88
Changes in pasting properties of starches and textural properties of udon noodles with varying amylose content. M. R. LEE and B.-K. Baik. Washington State University, Pullman  VIEW ABSTRACT  

89
Fusarium head blight: Effect on white salted and yellow alkaline noodles. J. E. DEXTER, D. W. Hatcher, M. J. Anderson, R. M. Clear and D. G. Gaba. Canadian Grain Commission, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

90
Polyphenol oxidase activity in extracts of bran and flour from a variety of wheat cultivars. A. Liavoga, K.-J. Yong, K. Bagorogoza, and M. Okot-Kotber. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

91
Chemical activation and inhibition of polyphenol oxidase extracts of bran and flour from a variety of wheat cultivars. A. Liavoga, K.-J. Yong, K. Bagorogoza, and M. Okot-Kotber. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

92
Isolation, purification and characterization of polyphenol oxidase from wheat (Triticum aestivum var. prowers) bran. A. Liavoga, K.-J. Yong, and M. Okot-Kotber. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

93
Characterization of phytase from bran of various wheat cultivars. K.-J. Yong, A. Liavoga, K. Bagorogoza, and M. Okot-Kotber. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

Breads and Biscuit Baking
94
Changes in starch crystallinity of hamburger buns and wheat flour tortillas during storage. K. SEETHARAMAN (1), R. D. Waniska (2), N. Chinnappha (2), and P. J. White (1). (1) Iowa State University, Ames, and (2) Texas A&M University, College Station  VIEW ABSTRACT  |   CONTACT AUTHOR

95
Effect of flour heating on bread characteristics. C. M. McKINNON, P. Gélinas, N. Rodrigue, and D. Montpetit. Agriculture and Agri-Food Canada, Saint-Hyacinthe, PQ  VIEW ABSTRACT  |   CONTACT AUTHOR

96
Evaluation of the effects of carbohydrate-based and protein-based fat replacers on the quality characteristics of short dough biscuits. E. Gallagher, C. M. O’BRIEN, D. Chapman, and E. K. Arendt. University College, Cork, Ireland  VIEW ABSTRACT  |   CONTACT AUTHOR

97
Effect of lipid oxidation on dough bleaching. M. Mercier (1) and P. GÉLINAS (2). (1) Université Laval, Sainte-Foy, PQ, Canada, and (2) Agriculture and Agri-Food Canada, Saint-Hyacinthe, PQ  VIEW ABSTRACT  |   CONTACT AUTHOR

98
Withdrawn. Effects of flour quality and different baking process on hearth bread. A. AAMODT, E. M. Færgestad, S. Sahlström and E. M. Magnus. MATFORSK, Ås, Norway  VIEW ABSTRACT  

99
Prediction of the breadmaking quality of wheats from the gluten proteins. E. M. MAGNUS (1), A. K. Uhlen (2), S. Sahlstrøm (1), N. S. Flæte (2), and E. M. Færgestad (1). (1) MATFORSK, Ås, Norway, and (2)Agricultural University of Norway, Ås, Norway  VIEW ABSTRACT 

100
Effects of ingredients, temperature profile and fermentation on maximum ice crystal formation of frozen dough. B. K. KOH and D. H. Kim. Keimyung University, Dae Gu, Korea  VIEW ABSTRACT  |   CONTACT AUTHOR

101
The role of starch gelatinisation temperature in retermining loaf volume studied using annealed starch. S. Cobbold, A. A. TSIAMI and J. D. Schofield. University of Reading, Reading, UK  VIEW ABSTRACT  |   CONTACT AUTHOR

102
Application of lipolytic enzymes in the baking industry. T. SPENDLER, G. Budolfsen, L. Christiansen, and J. B. Nielsen. NovoNordisk A/S, Bagsvaerd, Denmark  VIEW ABSTRACT    

103
Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits. C. M. O’ BRIEN (1), D. Chapman (1), D. P. Neville (2), M. K. Keogh (2) and E. K. Arendt (1). (1) University College, Cork, Ireland, and (2) Teagasc, Fermoy, Co. Cork, Ireland  VIEW ABSTRACT  |   CONTACT AUTHOR

104
Comparison of soaking and xylanase treatment in production of whole meal breads. E. BRÅTHEN, K. A. Lande, V. Rønningen, J. Selliseth and A. B. Bævre. MATFORSK, Ås, Norway  VIEW ABSTRACT  |   CONTACT AUTHOR

105
Effect of Maitake (Grifola frondosa) protease on breadmaking properties. M. SEGUCHI (1), Y. Yoshino (2), N. Morimoto (3), and M. Abe (4). (1) Kobe Women’s University, Kobe, Japan; (2) Kyoto Women’s University, Kyoto, Japan; (3) Kobe Women’s Junior College, Kobe, Japan; and (4) Gakushuin Women’s University, Tokyo, Japan  VIEW ABSTRACT 

106
Influence of hydrocolloids on pasting properties of wheat flour and texture of yellow layer cake. R. FARHOOSH and T. Sierpina. Rhodia Inc., Cranbury, NJ  VIEW ABSTRACT 

107
Effect of mannitol in frozen dough quality. P. RAYAS-DUARTE and J. Uriyapongson. Oklahoma State University, Stillwater  VIEW ABSTRACT  |  CONTACT AUTHOR |  WEBSITE

108
Influence of protein quality on dough properties of spelt wheat flours. E. REITER (1), M. Werteker (2), P. K. W. Ng (3), and E. Berghofer (1). (1) University of Agriculture, Vienna, Austria; (2) Federal Office and Research Center of Agriculture, Vienna, Austria; and (3) Michigan State University, East Lansing  VIEW ABSTRACT  |   CONTACT AUTHOR

109
Relationship between bread crumb texture and crumb grain uniformity determined by digital image analysis. M. C. ZGHAL, M. G. Scanlon, and H. D. Sapirstein. University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT  |   CONTACT AUTHOR

Breeding and Genetic Improvement
110
Effect of high temperature on gene expression for starch biosynthesis in developing wheat grains. W. J. HURKMAN, K. F. McCue, A. Korn, C. K. Tanaka, S. B. Altenbach, and F. M. DuPont. USDA-ARS, Albany, CA  VIEW ABSTRACT  |   CONTACT AUTHOR

111
Structure-function characterization of unique starches from developmental lines. Y. JI (1), K. Seetharaman (1), S. Duvick (2), L. M. Pollak (2), J. Jane (1), and P. J. White (1). (1) Iowa State University, Ames, and (2) USDA-ARS, Ames, IA  VIEW ABSTRACT  |   CONTACT AUTHOR

112
Physical, chemical and end-use characterization of "supersoft" club wheats. A. D. BETTGE (1), C. F. Morris (1), G. King (2), J. A. Anderson (3) and R. E. Allan (ret.) (1). (1) USDA-ARS, Pullman, WA; (2) Washington State University, Pullman; and (3) University of Minnesota, St. Paul  VIEW ABSTRACT  |   CONTACT AUTHOR

113
Promoter and coding sequences of puroindoline a and b in the wild progenitors of hexaploid wheat. M. Lillemo (1), M. Simeone (2) and C. F. Morris (2). (1) Agricultural University of Norway, Ås, Norway, and (2) USDA-ARS, Washington State University, Pullman  VIEW ABSTRACT  |   CONTACT AUTHOR

114
Mixograph: How effective is it for wheat breeding program? O. K. Chung, J. B. Ohm, M. S. CALEY, and B. W. Seabourn. USDA-ARS, Manhattan, KS  VIEW ABSTRACT  |   CONTACT AUTHOR

115
Starch encapsulation technology for producing recombinant proteins in plants. H. P. GUAN, A. L. McKean, and P. L. Keeling. ExSeed Genetics, LLC, Ames, IA  VIEW ABSTRACT  |   CONTACT AUTHOR

116
Fatty acid composition of free lipids in hard winter wheats: Variety, location, and year effects. J. D. HUBBARD (1), J. M. Downing (2), J. B. Ohm (1), and O. K. Chung (1). (1) USDA-ARS, Manhattan, KS, and (2) Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

117
Effect of mechanical damage and incipient sprouting on polyphenol oxidase activity of wheat seeds. H. G. Chang (1,2), T. Demeke (1), and C. F. Morris (1). (1) USDA-ARS, Pullman, WA, and (2) Kyungwon University, South Korea  VIEW ABSTRACT  |   CONTACT AUTHOR

118
Expression of wheat puroindolines in transgenic rice confers grain softness. M. J. GIROUX and K. Krishnamurthy. Montana State University, Bozeman  VIEW ABSTRACT  |   CONTACT AUTHOR

119
Comparison of methods for amylose screening among ae maize starches from exotic backgrounds. N. ABDUBECK (1), M. R. Campbell (1), L. M. Pollak (2) and D. V. Glover (3). (1) Truman State University, Kirksville, MO; (2) Iowa State University, Ames; and (3) Purdue University, West Lafayette, IN  VIEW ABSTRACT  |   CONTACT AUTHOR

120
Genetic modification of cornstarch structure and functionality with barley starch biosynthetic enzymes. B. MOU (1), S. Yoo (1), B. Seo (1), C. Jansson (2), M. James (1), and J. Jane (1). (1) Iowa State University, Ames, IA, and (2) Stockholm University, Stockholm, Sweden  VIEW ABSTRACT  |   CONTACT AUTHOR

121
Review of hard winter wheat quality: 1989-1999 crops. O. K. CHUNG (1), J. B. Ohm (1), M. S. Caley (1), B. W. Seabourn (1), and P. J. McClauskey (2). (1) USDA-ARS, Manhattan, KS, and (2) Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

122
Relationships among GBSS loci, flour swelling volume and noodle texture. J. EPSTEIN (1), K. Huber (1), and C. Morris (2). (1) University of Idaho, Moscow, and (2) USDA-ARS, Pullman, WA  VIEW ABSTRACT  

123
Application of the solvent retention capacity test to soft wheat cultivar development. M. J. GUTTIERI (1), D. Bowen (1), K. O’Brien (1), D. Gannon (2), and E. Souza (1). (1) University of Idaho, Aberdeen, and (2) Nabisco, Toledo, OH  VIEW ABSTRACT  

124
Thermal and textural characterization of corn starch from the argentinean germplasm. K. SEETHARAMAN (1), A. Tziotis (1), F. Borras (2), P. J. White (1), M. Ferrer (2), and J. Robutti (2). (1) Iowa State University, Ames, and (2) Instituto Nacional de Tecnologia Agropecuaria, Pergamino, Argentina  VIEW ABSTRACT  |   CONTACT AUTHOR

125
Milling and bread baking traits associated with puroindoline sequence type in hard red spring wheat. J. Martin (1), C. Morris (2), R. Frohberg (3), L. Talbert (1), D. HABERNICHT (1), and M. Giroux (1). (1) Montana State University, Bozeman; (2) USDA, Pullman, WA; and (3) North Dakota State University, Fargo  VIEW ABSTRACT  |   CONTACT AUTHOR

Breeding and Genetics
126
Effects of temperature, water availability and fertilizer levels on gene expression in developing wheat grains. S. B. ALTENBACH, F. M. DuPont, K. Cronin, and R. Chan. USDA-ARS, Albany, CA  VIEW ABSTRACT 

127
Changes in composition, protein quality and starch properties of spring wheat during grain filling. B.-K. BAIK, B. Paszczynska, W. Berski, and G. G. Mikhaylenko. Washington State University, Pullman  VIEW ABSTRACT  

128
Effects of fertilizer, heat and drought on omega gliadins and high molecular weight glutenins in wheat flour. F. M. DUPONT, S. B. Altenbach, and R. Chan. USDA-ARS, Albany, CA  VIEW ABSTRACT  

129
Genotypic and environmental effects on polyphenol oxidase activity and related quality characteristics of red and white wheats. D. VAZQUEZ (1,2), B. Watts (1), F. Townley-Smith (3), O. Lukow (3), and N. Ames (3). (1) University of Manitoba, Winnipeg, MB, Canada; (2) INIA, Colonia, Uruguay; and (3) Agriculture and Agri-Food Canada, Winnipeg, MB  VIEW ABSTRACT

Corn Wet Milling
130
Modification sequence on structures and properties of hydroxyproylated and crosslinked waxy maize starch. Y. J. WANG and L. Wang. University of Arkansas, Fayetteville  VIEW ABSTRACT  |   CONTACT AUTHOR

131
Starch pasting characteristics of corn as affected by variety and drying conditions as measured by RVA and NIR. B. YE, M. R. Paulsen, M. Bajaj, and Y. Niu. University of Illinois, Urbana  VIEW ABSTRACT  |   CONTACT AUTHOR

132
Characterization of starch and water-soluble polysaccharides of selected corn mutants. C. PERERA and J. Jane. Iowa State University, Ames  VIEW ABSTRACT |   CONTACT AUTHOR

133
Improved production of boiling-stable Type II RS by heat-moisture treatment of partially acid hydrolyzed high-amylose maize starch. J. O. BRUMOVSKY and D. B. Thompson. Pennsylvania State University, University Park  VIEW ABSTRACT  |   CONTACT AUTHOR

134
Wet-milling of waxy wheat flours and quality of the gluten. A. SAYASLAN (1), P. A. Seib (1), and O. K. Chung (2). (1) Kansas State University, Manhattan, and (2) USDA-ARS, Manhattan, KS  VIEW ABSTRACT  |   CONTACT AUTHOR

135
Influence of plasticizers on the tensile properties of zein films. J. W. LAWTON. National Center for Agricultural Utilization Research, Peoria, IL  VIEW ABSTRACT 

136
Jet cooking of waxy maize starch. J. A. BYARS. USDA-ARS, Peoria, IL  VIEW ABSTRACT

137
Microscopical and chromatographic characterization of maize cell walls. T. SUORTTI and K. Autio. VTT Biotechnology, Espoo, Finland  VIEW ABSTRACT  |   CONTACT AUTHOR

Engineering and Processing
138
Stochastic analysis of the process characteristics in the flour mill. M. A. LOZA-GARAY and R. A. FLORES. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

139
Effects of mixing and oxidative enzyme treatments of gluten/pentosan mixtures on some protein and feruloylated arabinoxylan molecular properties. E. Labat, M.-H. Morel, X. Rouau, and J. C. AUTRAN. Unité de Technologie des Céréales et des Agropolymères, Montpellier, France  VIEW ABSTRACT  |   CONTACT AUTHOR

140
Hydrothermal processing of wheat gluten isolate: Effect on rheological properties. W. R. W. Ballegu, D. S. Chung, Y. S. KIM, and P. A. Seib. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

141
The effect of rotary extrusion divider on commercial white pan bread dough. P. S. LAWSON (1) and C. E. WALKER (2). (1) General Mills, Minneapolis, MN, and (2) Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

142
Biodegradable plastics from reactive blending of starch and polylactic acid. H. WANG, X. S. Sun and P. Seib. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

143
Starch, poly (lactic acid) and poly (vinyl alcohol) composites. K. KE and X. S. Sun. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

144
A diffusion model for the description of water uptake of cereal grains. M. P. Tolaba (1), R. J. Aguerre (2), and C. SUÁREZ (1). (1) Ciudad Universitaria, Buenos Aires, Argentina, and (2) Universitaria Nac. de Luján, Luján, Argentina  VIEW ABSTRACT  |   CONTACT AUTHOR

145
Comparison of pellet water stability in shrimp diets made from whole wheat, wheat flour, wheat gluten, wheat starch, wheat bran and wheat germ. Z. CHENG (1), K. C. Behnke (1), and W. G. Dominy (2). (1) Kansas State University, Manhattan, and (2) The Oceanic Institute, Waimanalo, HI  VIEW ABSTRACT 

146
Effects of moisture and processing water temperature on water stability of shrimp diets. Z. CHENG (1), K. C. Behnke (1), and W. G. Dominy (2). (1) Kansas State University, Manhattan, and (2) The Oceanic Institute, Waimanalo, HI  VIEW ABSTRACT  

Enzymes
147
Evaluation of the wheat-rite test kit for sprouted grain. J. PSOTKA (1) and B. Kohn (2). (1) American Institute of Baking, Manhattan, KS, and (2) VICAM, Watertown, MA  VIEW ABSTRACT  

Extrusion
148
High-fiber snacks extruded from triticale and wheat. C. I. ONWULATA, R. P. Konstance and E. D. Strange. USDA-ARS, Wyndmoor, PA  VIEW ABSTRACT  |   CONTACT AUTHOR

149
Effect of added zein and crude corn oil on the physical properties of corn starch extrudates. A. S. TANDJUNG, J. S. Marks, and B. R. Hamaker. Purdue University, West Lafayette, IN  VIEW ABSTRACT  |   CONTACT AUTHOR

150
Dry milling and extrusion performance of corn meal obtained from specific corn hybrids. C. R. LEMUZ, L. E. Pruiett, J. F. Faller, S. R. Eckhoff, and K. D. Rausch. University of Illinois, Urbana-Champaign  VIEW ABSTRACT  |   CONTACT AUTHOR

151
Development of a bulgur-like product using extrusion cooking. H. KOKSEL (1), G. H. Ryu (2), O. Ozboy (1), A. Basman (1), and P. K. W. Ng (3). (1) Hacettepe University, Turkey; (2) Kongju National University, South Korea; and (3) Michigan State University, East Lansing  VIEW ABSTRACT  |   CONTACT AUTHOR

Gluten
152
Characterization of molecular associations of glutenins and carbohydrates in solution by capillary electrophoresis. G. DAVILA-HUERTA, P. Rayas-Duarte, and Z. El Rassi. Oklahoma State University, Stillwater  VIEW ABSTRACT  | CONTACT AUTHOR

153
Determination of wet and dry gluten contents and gluten index on whole-meals and whole-meal sieved flours from Canadian bread-wheat types, using the Perten Instruments Glutomatic. D. C. SOBERING, B. Klassen, D. Salazar, T. Pawlinsky, and P. C. Williams. Canadian Grain Commission, Winnipeg, MB, Canada  VIEW ABSTRACT  |   CONTACT AUTHOR

154
Native and processed wheat gluten and its fractions: Thermal properties related to protein aggregation. V. Micard, M.-H. Morel, J. Bonicel and S. GUILBERT. INRA, Montpellier, France  VIEW ABSTRACT  |   CONTACT AUTHOR

155
Relationship of biochemical composition to quality characteristics in spelt flours. R. K. LYNE (1), J. D. Wilson (1), S. R. Bean (2), G. L. Lookhart (1), M. Tilley (1), D. B. Bechtel (1), and O. K. Chung (1). (1) USDA-ARS, Manhattan, KS, and (2) Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

156
Relationships of protein subclasses to breadmaking characteristics. S. H. PARK (1), O. K. Chung (2), P. A. Seib (1), and S. R. Bean (1). (1) Kansas State University, Manhattan, and (2) USDA-ARS, Manhattan, KS  VIEW ABSTRACT  |   CONTACT AUTHOR

157
The effects of wheat-bug (Eurygaster integriceps) protease on the spectral characteristics (Vis/NIR) of gluten proteins. D. SIVRI (1), H. Köksel (1) and P. Williams (2). (1) Hacettepe University, Ankara, Turkey, and (2) Canadian Grain Commission, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

158
Effect of nonstarch polysaccharides on gluten formation. R. J. HAMER (1-3), W. Mingwei (1,4), and T. Van Vliet (1). (1) Wageningen University, Wageningen, Netherlands; (2) Wageningen Centre for Food Sciences, Wageningen, Netherlands; (3) TNO Voeding, Zeist, Netherlands; and (4) Wuhan Industry College,Wuhan, PR China  VIEW ABSTRACT 

159
Relations between protein fractions and durum wheat quality. C. WANG and M. I. P. Kovacs. Agriculture and Agri-Food Canada, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

160
Analysis of relationships between swelling index of glutenin tests and wheat. C. WANG (1) and M. I. P. Kovacs (1). Agriculture and Agri-Food Canada, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

161
Viscoelastic properties of gluten and glutenin obtained from common wheats of different strengths. C. C. LEE and S. J. Mulvaney. Cornell University, Ithaca, NY  VIEW ABSTRACT

162
Temperature, formaldehyde, UV and gamma radiations treated wheat gluten films. V. Micard, M.-H. Morel and S. GUILBERT. INRA, Montpellier, France  VIEW ABSTRACT

163
Surface hydrophobicity and conformational polymorphism of glutenin subunits shown by HIC. P. I. TORRES (1,2) and L. Vazquez-Moreno (1). (1) Centro de Investigacion en Alimentacion y Desarrollo, and (2) Universidad de Sonora, Hermosillo, Sonora, Mexico  VIEW ABSTRACT  |   CONTACT AUTHOR

164
Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in gluten strength of different wheats. H. D. SAPIRSTEIN (1) and B. X. Fu (2). (1) University of Manitoba, Winnipeg, MB, Canada, and (2) Canadian International Grains Institute, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

165
Evaluation of durum semolina dough strength and relationships to glutenin composition and gluten strength prediction by a new small-scale test. H. D. SAPIRSTEIN and A. Hussain. University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT  |   CONTACT AUTHOR

166
Rheology of SDS-protein gels in relation to wheat breadmaking quality. J. Suchy (1) and H. D. SAPIRSTEIN (2). (1) Agriculture and Agri-Food Canada, Winnipeg, MB, and (2) University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT  |   CONTACT AUTHOR

Health and Nutrition
167
Lowering of blood cholesterol in hamsters by feeding barley and cholestyramine. B. E. KNUCKLES and W. H. Yokoyama. USDA-ARS, Albany, CA  VIEW ABSTRACT  |   CONTACT AUTHOR

168
Liquid chromatographic mass spectroscopic measurement of folate in food. P. G. KRISHNAN, T. Hoffman, and M. GENGLER. South Dakota State University, Brookings  VIEW ABSTRACT  |   CONTACT AUTHOR

169
Development of steamed-and-fried instant noodles fortified with soy isoflavones. J. P. WU and H. Corke. University of Hong Kong, Hong Kong  VIEW ABSTRACT  |   CONTACT AUTHOR

170
Fruit powders as ingredients in extruded breakfast cereals. M. E. CAMIRE (1), M. P. Dougherty (1), L. Regan (1), D. I. Skonberg (1), M. Murphy (1), B. Bussell (1) and J. Briggs (2). (1) University of Maine, Orono, and (2) U.S. Army Natick, Natick, MA  VIEW ABSTRACT  |   CONTACT AUTHOR

171
The role of concentration and molecular weight on plasma glucose and insulin levels in people and on the rheological characteristics of solutions of oat beta-glucan. P. J. WOOD (1), M. U. Beer (2), G. Butler (3) and W. Cui (1). (1) Agriculture and Agri-Food Canada, Guelph, ON; (2) Novartis Nutrition Research AG, Neuenegg, Switzerland; and (3) Agriculture and Agri-Food Canada, Ottawa, ON  VIEW ABSTRACT

172
Comparing antioxidant potential of high tannin sorghums with those of common fruits. J. M. AWIKA, L. W. Rooney, and R. D. Waniska. Texas A&M University, College Station  VIEW ABSTRACT  |   CONTACT AUTHOR

173
Characterization of the peels of two varieties of guava as fiber source with antioxidant activity. A. M. RINCON (1), A. Jimenez-Escrig (2), F. C. Padilla (1), and F. Saura-Calixto (2). (1) Universidad Central de Venezuela, Caracas, and (2) Instituto del Frio., Madrid, Spain  VIEW ABSTRACT  |   CONTACT AUTHOR

174
Formation of enterolactone during in vitro fermentation of rye. K. LIUKKONEN (1), W. Mazur (2), T. Nurmi (2), H. Adlercreutz (2), and K. Poutanen (1). (1) VTT Biotechnology, Espoo, Finland, and (2) University of Helsinki, Helsinki, Finland  VIEW ABSTRACT  |   CONTACT AUTHOR

175
Natural antioxidants for extruded foods. M. E. CAMIRE (1), M. P. Dougherty (1), L. Regan (1), D. I. Skonberg (1), B. Bussell (1), M. Murphy (1) and J. Briggs (2). (1) University of Maine, Orono, and (2) U.S. Army Natick, Natick, MA  VIEW ABSTRACT  |   CONTACT AUTHOR

176
Influence of different processing methods on the non-starch polysaccharides content of rice and mungbean. R. SAGUM and J. Arcot. University of New South Wales, Sydney, Australia  VIEW ABSTRACT  |   CONTACT AUTHOR

177
Quality and alpha-linolenic acid content of spaghetti containing ground flaxseed. R. E. LEE, F. A. Manthey, and C. Hall III. North Dakota State University, Fargo  VIEW ABSTRACT  |   CONTACT AUTHOR

178
Physical properties of cross-linked resistant starch RS4 and its breadmaking properties. L. L. YEO and P. A. Seib. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

179
Evaluating the utility of enrichment with elemental iron. M. FIDLER. SUSTAIN, Washington, DC  VIEW ABSTRACT  |   CONTACT AUTHOR

180
Glycemic response in rats fed with extruded products based on cassava starch and blends of cassava starch with oat fiber and resistant starch. H. E. MARTINEZ-FLORES (1), Y. K. Chang (2), D. Q. Tavares (2), and M. C. J. Freitas (3). (1) Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada del IPN, Queretaro, Mexico; (2) Faculdade de Engenharia de Alimentos-UNICAMP, Brasil; and (3) Departamento de Nutrição Básica e Experimental. Inst. de Nutrição, Brasil  VIEW ABSTRACT  

Masa
181
Chemical and physicochemical properties of masa and dry masa flour. L. A. BELLO-PEREZ (1,2), P. Osorio-Díaz (2), E. Agama-Acevedo (1), J. F. Toro-Vazquez (3), O. Paredes-López (4). (1) Instituto Tecnológico de Acapulco, Acapulco Guerrero, Mexico; (2) Centro de Desarrollo de Productos Bióticos-IPN, Morelos, Mexico; (3) Universidad Autónoma de San Luis Potosí, San Luis Potosí; and (4) CINVESTAV-IPN, Irapuato Gto, Mexico  VIEW ABSTRACT  |   CONTACT AUTHOR

182
Oxidation of linoleic acid in corn flour. L. A. Lilia and R. L. VIDAL-QUINTANAR. Universidad de Sonora, Hermosillo, Mexico  VIEW ABSTRACT  |   CONTACT AUTHOR

183
Effect of packaging material on rancidity of corn chips. A. R. ISLAS-RUBIO, M. Quintero-Ibarra, F. Vasquez-Lara, C. Islas-Valenzuela, and M. C. Granados Nevárez. Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora  VIEW ABSTRACT  |   CONTACT AUTHOR

184
Thermal properties of selected fractions of proteins and lipids in corn flour. R.-S. OFELIA, A.-S. Lilian, and R. L. Vidal-Quintanar. Universidad de Sonora, Hermosillo, México  VIEW ABSTRACT  |   CONTACT AUTHOR

185
Emulsifying activity and emulsion stability of corn gluten meal. Y. V. WU. USDA-ARS, Peoria, IL  VIEW ABSTRACT  |   CONTACT AUTHOR

186
A laboratory method for testing corn hybrids in the masa process. Y. LOPEZ, L. Barrios, and S. R. Eckhoff. University of Illinois, Urbana  VIEW ABSTRACT  

187
Effect of particle size distribution on masa flour functionality. D. SAHAI, M. O Buendia, and D. S. Jackson. University of Nebraska, Lincoln  VIEW ABSTRACT  |   CONTACT AUTHOR

NIR Analysis
188
Analysis of protein and moisture in single kernels of wheat using the single kernel characterization system and NIRS. J. Psotka (1), F. Dowell (2), and S. Delwiche (3). (1) American Institute of Baking, Manhattan, KS; (2) USDA-ARS, Manhattan, KS; and (3) USDA-ARS, Beltsville MD  VIEW ABSTRACT

Noodles
189
Effect of modified potato starch and white wheat class on alkaline noodle properties. J. URIYAPONGSON and P. Rayas-Duarte. Oklahoma State University, Stillwater  VIEW ABSTRACT  |   CONTACT AUTHOR

190
The relationship between starch properties and white-salted noodle quality in Japanese wheat flours. T. NODA (1), T. Tohnooka (2), S. Taya (2) and I. Suda (1). (1) Kyushu National Experiment Station, Nishigoshi, Kumamoto, Japan, and (2) Kyushu National Experiment Station, Chikugo, Fukuoka, Japan  VIEW ABSTRACT  |   CONTACT AUTHOR

191
Textural characteristics of white salted noodles prepared with flour varying in particle size and starch damage. N. M. EDWARDS, D. W. Hatcher, M. J. Anderson, R. G. Desjardins, and J. E. Dexter. Canadian Grain Commission, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

192
Influence of metal concentration and polyphenol oxidase activity on the color of asian raw noodles. G. GUO (1), W. J. Lee (2), D. R. Shelton (3), and D. S. Jackson (1). (1) University of Nebraska, Lincoln; (2) Kangnung National University, Kangnung, Republic of Korea; and (3) Wheat Marketing Center, Inc., Portland, OR  VIEW ABSTRACT  |   CONTACT AUTHOR

193
Starch and noodle characteristics of canadian and other wheats with null alleles at the Wx loci. N. Ames (1), E. SOPIWNYK (1), J. Nyachiro (2), R. DePauw (2), J. Clarke (2) and D. Brown (1). (1) Agriculture and Agri-Food Canada, Winnipeg, MB, and (2) Semi-Arid Prairie Research Centre, Swift Current, SK Canada  VIEW ABSTRACT  |   CONTACT AUTHOR

194
Wheat polyphenol oxidase: distribution and genetic mapping in three wheat populations. T. Demeke (1), C. F. Morris (1), K. G. Campbell (1), G. E. King (1), J. A. Anderson (2). (1) USDA-ARS, Pullman, WA, and (2) University of Minnesota, St. Paul  VIEW ABSTRACT  |   CONTACT AUTHOR

195
Genotype by environment effects on noodle color. N. Ames (1), E. SOPIWNYK (1), J. Nyachiro (2), R. DePauw (2), J. Clarke (2), R. Sadasivaiah (3), D. Brown (1) and J. Lewis (1). (1) Agriculture and Agri-Food Canada, Winnipeg, MB; (2) Agriculture & Agri-Food Canada, Swift Current, SK; and (3) Agriculture and Agri-Food Canada, Lethbridge, AB  VIEW ABSTRACT  |   CONTACT AUTHOR

Oats, Barley and Sorghum
196
Genotype differences in heat-moisture treated oat. H. LIU and N. Ames. Agriculture and Agri-Food Canada, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

197
Microstructural study of peripheral cells of developing normal and high protein digestibility mutant sorghum cultivars. C. P. HUANG and B. R. Hamaker. Purdue University, West Lafayette, IN  VIEW ABSTRACT  |   CONTACT AUTHOR

198
Physicochemical properties of extruded waxy barley. A. BASMAN (1), H. Karacan (1), G. H. Ryu (2), H. Koksel (1), and P. K. W. Ng (3). (1) Hacettepe University, Turkey; (2) Kongju National University, South Korea; and (3) Michigan State University, East Lansing  VIEW ABSTRACT  |   CONTACT AUTHOR

199
Mapping and sequence analysis of barley puroindolines. B. S. BEECHER, E. D. Smidansky, T. Blake, and M. J. Giroux. Montana State University, Bozeman  VIEW ABSTRACT  |   CONTACT AUTHOR

200
Characterization of molecular structure of cyanobacterial glycogen. C. R. THOEN, S.-H. Yoo, Y. Moon, and J. Jane. Iowa State University, Ames  VIEW ABSTRACT  |   CONTACT AUTHOR

201
Characteristics of breads baked with sorghum brans high in antioxidants. L. A. GORDON, M. Mitre-Dieste, J. Awika, L. W. Rooney, E. L. Suhendro, and R. D. Waniska. Texas A&M University, College Station  VIEW ABSTRACT  |   CONTACT AUTHOR

202
Optimising the mashing process for unmalted sorghum with the aid of commercial enzymes. D. L. Goode, C. O’BRIEN, C. Halbert, and E. K. Arendt. University College, Cork, Ireland  VIEW ABSTRACT  |   CONTACT AUTHOR

203
Cookies made with sorghum brans high in phenols and catechins. C. M. MITRE-DIESTE, L. A. Gordon, J. Awika, E. L. Suhendro, and L. W. Rooney. Texas A&M University, College Station  VIEW ABSTRACT  |   CONTACT AUTHOR

204
Pre-treatment of oat bran with rye for baking. L. DEGUTYTE, T. Sontag-Strohm, and H. Salovaara. University of Helsinki, Finland  VIEW ABSTRACT  |   CONTACT AUTHOR

205
Sorghum dry milling for grits production. J. HIGIRO and R. A. Flores. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

206
Effect of decortication on the color characteristics of grain sorghum extrudates. V. PUPPALA, J. L. Brent, Jr., and T. M. Loughin. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

207
A new turbidity assay rapidly and efficiently identifies highly digestible sorghum cultivars. A. ABOUBACAR and B. R. Hamaker. Purdue University, West Lafayette, IN  VIEW ABSTRACT  |   CONTACT AUTHOR

208
Effect of genotype, environment and nitrogen fertilization on oat processing quality. C. RHYMER (1), N. Ames (2), L. Malcolmson (3), and S. Duguid (4). (1) University of Manitoba, Winnipeg, MB, Canada; (2) Agriculture and Agri-Food Canada, Winnipeg, MB; (3) Canadian International Grains Institute, Winnipeg, MB; and (4) Agriculture and Agri-Food Canada, Morden, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

209
Effect of sorghum starch and protein on sorghum composite bread making. J. HU and X. S. Sun. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

210
Effects of particle size on composite sorghum bread volume. P. L. Hunt, J. HU, and X. S. Sun. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

211
Some functional properties of starches isolated from tropical aroids. E. Perez (1), F. Schultz (2), and E. Pacheco de Delahaye (1). (1) Universidad Central de Venezuela and (2) University of Wisconsin, Stout  VIEW ABSTRACT  |   CONTACT AUTHOR

212
Wet milling of sorghum grits for starch production. J. HIGIRO and R. A. Flores. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

213
Beta-glucans and microstructure of new Brazilian hull-less barley cultivars. R. M. D. Soares (1), A. DE FRANCISCO (1), R. M. de Sá (1), and P. J. Ogliari (2). (1) CERES, Florianopolis, SC, Brazil, and (2) Federal University of Santa Catarina, Florianópolis, SC, Brazil  VIEW ABSTRACT  |   CONTACT AUTHOR

214
Characterization of table tortillas from sorghum high in phenolic compounds. N. ZELAYA, H. Yeggy, E. L. Suhendro, and L. W. Rooney. Texas A&M University, College Station  VIEW ABSTRACT  |   CONTACT AUTHOR

215
Studies on germinated oat endoproteinases that hydrolyze oat avenins. M. MIKOLA (1), O. Brinck (1), and B. L. Jones (2). (1) University of Helsinki, Finland, and (2) USDA-ARS, Madison, WI  VIEW ABSTRACT  |   CONTACT AUTHOR

216
Molecular and functional characteristics of beta-glucans and arabinoxylans in hulless barley. J. M. STORSLEY and M. S. Izydorczyk. University of Manitoba, Winnipeg, MB, Canada  VIEW ABSTRACT 

Pasta and Durum
217
Differences in protein and starch quality, and quality parameter of noodles in hard white wheat with varying protein content. H.-Y. KOH and B.-K. Baik. Washington State University, Pullman  VIEW ABSTRACT  

218
Relationship between gluten index and SDS micro-sedimentation and mixograph tests. F. A. Manthey, R. B. KEGODE, and E. M. Elias. North Dakota State University, Fargo  VIEW ABSTRACT  |   CONTACT AUTHOR

219
Checking of spaghetti. F. A. MANTHEY. North Dakota State University, Fargo  VIEW ABSTRACT  |   CONTACT AUTHOR

220
Swelling index of glutenin test for prediction of durum wheat. C. WANG and M. I. P. Kovacs. Agriculture and Agri-Food Canada, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

221
Effects of added enzymes on the processing and quality of fresh durum-pasta products. H. R. Sørensen (1,2), A. S. ROSS (1), G. Budolfsen (1), and L. M. Larsen (2). (1) Novo Nordisk Enzyme Business A/S, Bagsvaerd, Denmark, and (2) Royal Veterinary and Agricultural University, Frederiksberg, Denmark  VIEW ABSTRACT  |   CONTACT AUTHOR

222
Comparison of quality characteristics of spaghetti prepared using a computerized micro-extrusion press, a pilot scale press and a commercial pasta press. L. M. SCHLICHTING (1), B. A. Marchylo (1), A. R. Tweed (2), J. Clarke (3), R. Rosset (4), and D. Brodeur (5). (1) Canadian Grain Commission, Winnipeg, MB; (2) Canadian International Grains Institute, Winnipeg, MB; (3) Agriculture and Agri-Food Canada, Swift Current, SK; (4) MAG Design Group, Winnipeg, MB, Canada; and (5) Grisspasta, Longueuil, PQ, Canada  VIEW ABSTRACT  |   CONTACT AUTHOR

Processing
223
Processing technology, quality specifications and shelf life of walnut paste. B. TORUN and M. Certel. Akdeniz University, Antalya, Turkey  VIEW ABSTRACT  |   CONTACT AUTHOR

224
The effect of extrusion processing and sodium bicarbonate addition on changes in black bean (Phaseolus vulgaris L.) carbohydrate fractions. J. DE J. BERRIOS (1), M. Camara (2), M. E. Torija (2), and M. Alonso (2). (1) USDA-ARS, Albany, CA, and (2) Universidad Complutense de Madrid  VIEW ABSTRACT  |   CONTACT AUTHOR

225
A study of amaranth starch-polyphosphate interaction using differential scanning calorimetry. A. Calzetta Resio and C. SUAREZ. Universidad de Buenos Aires, Buenos Aires, Argentina  VIEW ABSTRACT  |   CONTACT AUTHOR

226
Origin of a water-soluble carbohydrate fraction related to couscous stickiness. N. C. MIX, A. Aboubacar, and B. R. Hamaker. Purdue University, West Lafayette, IN  VIEW ABSTRACT  |   CONTACT AUTHOR

227
Arthocarpus altilis chemical composition and physicochemical properties of the isolated starch. A. M. RINCON, F. C. Padilla, and C. A. Vizcarrondo. Universidad Central de Venezuela, Caracas, Venezuela  VIEW ABSTRACT  |   CONTACT AUTHOR

228
Preparation and pasting properties of acetylated sagu Canna edulis Kerr starch. M. E. MATOS and E. Perez. Universidad Central de Venezuela, Caracas  VIEW ABSTRACT  |   CONTACT AUTHOR

Rheology
229
Creep-recovery of bread and correlation to sensory measurements of textural attributes. L. C. CARSON and X. S. Sun. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

230
Dynamic viscoelastic properties of bread crumb in relation to its staling. F. C. WANG and X. S. Sun. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

231
Physical properties of cross-linked waxy wheat starch. N. MATSUNAGA and S. Takahashi. Kyoritsu Women’s University, Tokyo, Japan  VIEW ABSTRACT  |   CONTACT AUTHOR

232
From viscous to viscoelastic: Rheology of vital wheat gliadin suspensions. J. XU, J. A. Bietz, and C. J. Carriere. USDA, Peoria, IL  VIEW ABSTRACT  |   CONTACT AUTHOR

233
Viscoelastic properties of doughs, glutens and glutenins from durum wheats of different strengths. Y. MENG and S. J. Mulvaney. Cornell University, Ithaca, NY  VIEW ABSTRACT  |   CONTACT AUTHOR

234
Mechanical properties of durum wheat bran. S. Peyron, F. Mabille, J. Abecassis and J.-C. AUTRAN. INRA, Montpellier, France  VIEW ABSTRACT  |   CONTACT AUTHOR

235
Composition and rheological properties of water soluble polysaccharides from flaxseed. T. CHORNICK (1), L. Malcolmson (2), M. Izydorczyk (1), and S. Duguid (3). (1) University of Manitoba, Winnipeg, MB; (2) Canadian International Grains Institute, Winnipeg, MB; and (3) Agriculture and Agri-Food Canada, Morden, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

236
Rheology as a tool to assess the contribution of protein quality and quantity in relation to bread making. K. M. TRONSMO (1,2), E. M. Fargestad (1), E. M. Magnus (1) and J. D. Schofield (2). (1) MATFORSK, Ås, Norway, and (2) University of Reading, Reading, UK  VIEW ABSTRACT  

237
Effects of adding gluten fractions on flour functionality. U. G. PURCELL, B. J. Dobraszczyk, A. A. Tsiami, and J. D. Schofield. University of Reading, Reading, UK  VIEW ABSTRACT 

238
Effect of residual proteins in isolated corn starches on the rheological properties of pastes and gels. X. Z. HAN, O. Campanella, and B. R. Hamaker. Purdue University, West Lafayette, IN  VIEW ABSTRACT  |   CONTACT AUTHOR

239
Facts and thoughts on dough strength and mixograph mixing development. M. I. P. KOVACS (1), B. Fowler (2), W. Bushuk (3), A. W. Sarkar (4), and C. Wang (1). (1) Agriculture and Agri-Food Canada,Winnipeg, MB; (2) University of Saskatchewan, Saskatoon, SK, Canada; (3) University of Manitoba, Winnipeg, MB, Canada; and (4) Canadian International Grains Institute, Winnipeg, MB  VIEW ABSTRACT  |   CONTACT AUTHOR

240
Finite element modeling of a dough divider. J. D. REID, C. Corvalan, O. H. Campanella, and M. R. Okos. Purdue University, West Lafayette, IN  VIEW ABSTRACT  |   CONTACT AUTHOR

241
Comparison of rheological properties of wheat starch gels with different amylose content. T. SASAKI (1), T. Yasui (1), J. Matsuki (1), and T. Satake (2). (1) National Agriculture Research Center, Tsukuba, Ibaraki, Japan, and (2) University of Tsukuba, Tsukuba, Ibaraki, Japan  VIEW ABSTRACT  |   CONTACT AUTHOR

Rice: Properties and Processing
242
Use of image analysis and artificial neural network for determination of milling ratio. S. S. KIM (1), S. E. Lee (1), W. O. Kim (1), D. C. Kim (1) and M. Lagerholm (2). (1) Korea Food Research Institute, Songnam-si Kyunggi-do, and (2) Foss Tecator AB, Hoganas, Sweden  VIEW ABSTRACT  |   CONTACT AUTHOR

243
Effect of sodium hypochlorite on some properties of rice starch. Z. M. GONZALEZ and E. E. Pérez. Universidad Central de Venezuela, Caracas Venezuela  VIEW ABSTRACT  |   CONTACT AUTHOR

244
Effects of organic cultural management on end-use quality characteristics of rice. C. J. BERGMAN and A. M. McClung. USDA-ARS, Beaumont, TX  VIEW ABSTRACT  |   CONTACT AUTHOR

245
Obtaining maltodextrins from rice bran: a laboratory scale study. J. TOVAR, V. M. Flores, A. A. Romero, and P. Colmenares. Universidad Central de Venezuela, Caracas  VIEW ABSTRACT  |   CONTACT AUTHOR

246
A thermomechanical study of transitional properties of rice kernels. Z. SUN, A. M. Stelwagen, W. Yang, T. J. Siebenmorgen, and A. Cnossen. University of Arkansas, Fayetteville  VIEW ABSTRACT  |   CONTACT AUTHOR

247
Prediction of cooked rice texture profiles by neural network in combination with stepwise regression. R. Xiong, J-F. Meullenet, M. Lenjo, and T. J. Siebenmorgen. University of Arkansas, Fayetteville  VIEW ABSTRACT  |   CONTACT AUTHOR

248
Studies on cooking rice: Difference in gelatinization temperatures of starch in rice endosperms and particle-size distribution of rice starch granules. A. KANATANI and Y. Iwasaka. Kobe Women’s University, Kobe, Japan  VIEW ABSTRACT

249
Effects of growing location and harvesting time on physical and chemical properties of rice starches and flours. L. WANG, Y.-J. WANG, and T. J. SIEBENMORGEN. University of Arkansas, Fayetteville  VIEW ABSTRACT  |   CONTACT AUTHOR

250
Physical processing of rice bran to produce high protein rice bran flour. A. K. ANDERSON, H. Guraya, and E. T. Champagne. USDA-ARS, New Orleans, LA  VIEW ABSTRACT  |   CONTACT AUTHOR

251
Structure and properties of starch from three long-grain rice cultivars with different milling and grain qualities. J. A. PATINDOL and Y. J. Wang. University of Arkansas, Fayetteville  VIEW ABSTRACT  |   CONTACT AUTHOR

252
Analysis of rice starch quality parameters by near-infrared reflectance spectrophotometry. J. S. BAO (1,2), Y. Z. Cai (2), and H. Corke (2). (1) Zhejiang University, Hangzhou, China, and (2) University of Hong Kong, Hong Kong  VIEW ABSTRACT  |   CONTACT AUTHOR

253
Effect of high drying and tempering temperatures on moisture absorption kinetics of rice. A. G. CNOSSEN, T. J. Siebenmorgen, and Y.-J. Wang. University of Arkansas, Fayetteville  VIEW ABSTRACT  |   CONTACT AUTHOR

254
Physicochemical properties and morphology changes in waxy and non-waxy rice starches by ball milling. J. J. CHEN (1), S. Lu (2) and C. Y. Lii (1). (1) Institute of Chemistry, Taipei, Taiwan, and (2) National Chung-Hsing University, Taichung, Taiwan  VIEW ABSTRACT  |   CONTACT AUTHOR

255
Performance evaluation of three laboratory rice mills. R. C. BAUTISTA, T. J. Siebenmorgen, and S. C. Millsap. University of Arkansas, Fayetteville  VIEW ABSTRACT  |   CONTACT AUTHOR

256
Associated influences of amylose content and molecular structure on retrogradation mechanism of rice starches. C.-Y. LII (1,2), M.-C. Shen (2), A.-I. Yeh (2) and V. M.-F. Lai (3). (1) Institute of Chemistry, Academic Sinica, Taiwan; (2) National Taiwan University, Taiwan; and (3) Providence University, Taiwan  VIEW ABSTRACT  |   CONTACT AUTHOR

257
Improving the gluten free diet - combining hydrocolloids: Looking for synergistic results. M. BANCO. Pennsville Memorial High School, Pennsville, NJ  VIEW ABSTRACT  |   CONTACT AUTHOR

258
Effect of debranching on the digestibility, iodine affinity and reducing value of debranched rice starch. H. S. GURAYA, C. James and E. T. Champagne. USDA-ARS, New Orleans, LA  VIEW ABSTRACT  |   CONTACT AUTHOR

259
Processes to make slowly digesting and resistant starch. H. S. GURAYA, C. James and E. T. Champagne. USDA-ARS, New Orleans, LA  VIEW ABSTRACT  |   CONTACT AUTHOR

260
The effects of formulation and storage condition on the texture of Hong Kong style mo-chi. S. Y. LIN (1), L. S. Chou (1), and C. Y. Lii (2). (1) Chinese Culture University, Taiwan, and (2) Institute of Chemistry, Academia Sinica, Taiwan  VIEW ABSTRACT  |   CONTACT AUTHOR

261
Textural and physical properties of koshihikari rice grown in arkansas. G. JONES and R. Bryant. USDA-ARS, Stuttgart, AR  VIEW ABSTRACT 

Soybeans
262
Development of a dehydrated cream-soup using an extruded rice-soybean (70:30) flour. S. H. Wang (1), J. L. R. ASCHERI (2), C. F. Barbosa (1), S. A. J. Costa (1), and L. H. Maia (1). (1) Universidade Federal Rural do Rio de Janeiro, Seropedica, RJ, Brazil, and (2) Embrapa-Agroindustria de Alimentos, Guaratiba, RJ, Brazil  VIEW ABSTRACT  |   CONTACT AUTHOR

263
Water solubility index, fat absorption and emulsifying properties of dehydrated rice-soybean porridges. L. H. Maia (1), S. H. WANG (1), J. L. R. Ascheri (2), A. B. L. Silva (1), and L. C. Cabral (2). (1) Universidade Federal Rural do Rio de Janeiro, Seropedica, RJ, Brazil, and (2) Embrapa-Agroindustria de Alimentos, Guaratiba, RJ, Brazil  VIEW ABSTRACT  |   CONTACT AUTHOR

264
Effect of corn grits:soybean ratio on solubility and whipping properties of dehydrated porridges. S. H. WANG (1), J. L. R. Ascheri (2), G. G. Borges (1), and L. C. Cabral (2). (1) Universidade Federal Rural do Rio de Janeiro, Seropedica, RJ, Brazil, and (2) Embrapa-Agroindustria de Alimentos, Guaratiba, RJ, Brazil  VIEW ABSTRACT  |   CONTACT AUTHOR

265
Thermal and mechanical properties and water absorption of soy protein isolate/poly(epsilon-caprolactone) blends. Z. ZHONG and X. S. Sun. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

266
Mechanical properties of urea modified soy proteins. X. MO and X. S. Sun. Kansas State University, Manhattan  VIEW ABSTRACT  |   CONTACT AUTHOR

267
Microstructure of miso made with different rice kojis. S. SHEA MILLER and W. J. Mullin. Agriculture and Agri-Food Canada, Ottawa, ON  VIEW ABSTRACT  |   CONTACT AUTHOR

268
Technological and sensory characteristics of extruded rice-soybean (70:30) flour for use as porridge. J. L. R. ASCHERI (1), S. H. Wang (2), M. S. Fernandes (2), and M. F. Oliveira (2). (1) Embrapa-Agroindustria de Alimentos, Guaratiba, RJ, Brazil, and (2) Universidade Federal Rural do Rio de Janeiro, Seropedica, RJ, Brazil  VIEW ABSTRACT  |