Posters
| Carbohydrate Structure and Chemistry | Grain Chemistry, Processing and Products | Health and Nutrition | Wheat Chemistry, Technology and Products |
Carbohydrate Structure and Chemistry
Mixed Starch Properties217
Use of attenuated total reflectance - Fourier transform infrared to study doughs and starches as they are heated. O. Sevenou, S. E. HILL, I. A. Farhat, and J. R. Mitchell. University of Nottingham, Loughborough, Leics, UK VIEW ABSTRACT
218
Physicochemical properties of mixed starch gels using
waxy and non-waxy wheat. T. SASAKI, T. Yasui, and T. Satake. University of
Tsukuba, Ibaraki, Japan VIEW
ABSTRACT
219
Rheological changes of rice starch composites with
blending conditions. J. J. CHEN (1), V. M. F. Lai (2), and C. Y. Lii (1). (1)
Institute of Chemistry, Academia Sinica, Nankang, Taipei, Taiwan, and (2)
Providence University, Taichung, Taiwan VIEW
ABSTRACT
220
The pasting behavior of mixed Chinese water chestnut
and corn, or waxy corn starches. S. Y. LIN, H. C. Yen, and C. Y. Lii. Chinese
Culture University, Yang-Ming San, Taipei, Taiwan VIEW
ABSTRACT
221
Molecular mobility of waxy rice starch paste at low
temperature studied by using MDSC and NMR. H. M. LAI and Y. L. Chung. National
Taiwan University, Taipei, Taiwan VIEW
ABSTRACT
222
Effect of various sugars and sugar alcohols on thermal
transition of starch gel. M. H. BAEK (1), B. S. Yoo (2), B. W. Yoo (3), and S.
T. Lim (1). (1) Korea University, Seoul, Korea; (2) DongKook University; and (3)
Korea University VIEW
ABSTRACT
223
Annealing studies of the effect of sucrose on starch
gelatinisation. V. MARIE, I. A. Farhat, and J. R. Mitchell. University of
Nottingham, Loughborough, UK VIEW
ABSTRACT
224
Rheological and textural properties of alginate-starch
mixed gels: Effects of starch type and concentration. V. D. TRUONG and C. R.
Daubert. North Carolina State University, Raleigh VIEW
ABSTRACT
225
Increase in compatibility of amylomaize starch and
guar gum by starch-sucrose ester complex formation. J. T. CHIEN and C.-C. Tai.
Fu-Jen University, Taipei, Taiwan VIEW
ABSTRACT
226
Optimizing the formation of a novel three-component
complex. M. MALADEN and B. R. Hamaker. Purdue University, West Lafayette, IN
VIEW ABSTRACT
227
Characterization of interfacial starch in jet-cooked
starch-paraffin composites and adhering to polyethylene films. F. C. FELKER, G.
F. Fanta, and R. L. Shogren. USDA-ARS, Peoria, IL VIEW
ABSTRACT
Non-Starch Polysaccharides
228
Isolation and structural comparision of the
carbohydrate and peptide part of arabinogalactan-peptides from different
cereals. K. VAN DEN BULCK, A.-M. A. Loosveld, and J. A. Delcour. Katholieke
Universiteit Leuven, Leuven, Belgium VIEW
ABSTRACT
229
Characterization of water insoluble components of
dietary fiber in oats and barley. L. JOHANSSON, L. Virkki, M. Ylinen, P. Ekholm,
and H. Salovaara. University of Helsinki, Helsinki, Finland VIEW
ABSTRACT
230
Beta-glucan structure in waxy and non-waxy barley. P.
J. WOOD (1), C. W. Newman (2), and R. K. Newman (2). (1) Agriculture and
Agri-Food Canada, Guelph, ON, and (2) Montana State University, Bozeman VIEW
ABSTRACT
231
Distribution and structural variation of non-starch
polysaccharides in milling fractions of barley grain. M. JACOBS (1), M. S.
Izydorczyk (1,2), and J. E. Dexter (2). (1) University of Manitoba, Winnipeg,
MB, Canada, and (2) Canadian Grain Commission, Winnipeg, MB VIEW
ABSTRACT
232
Structural characterisation of arabinoxylans in
industrial wheat bran. C. MAES and J. A. Delcour. Katholieke Universiteit
Leuven, Leuven, Belgium VIEW
ABSTRACT
233
Reaction of ionic gums with starch during dry heat
treatment. S.-T. LIM (1), J.-A. Han (1), and J. N. BeMiller (2). (1) Korea
University, Seoul, Korea, and (2) Purdue University, West Lafayette, IN VIEW
ABSTRACT
234
Effects of food gums on viscosity of starch
suspensions during their pasting. X. SHI and J. N. BeMiller. Purdue University,
West Lafayette, IN VIEW
ABSTRACT
235
Factors influencing apparent viscosities of
starch-polysaccharide gum mixtures. V. M. F. LAI (1), Y.-C. Tzeng (1), and C.-Y.
Lii (2). (1) Providence University, Taichung, Taiwan, and (2) Institute of
Chemistry, Academia Sinica, Taipei, Taiwan VIEW
ABSTRACT
236
Isolation and characterization of dietary fiber from
pea, chickpea and lentil flour. D. D. DALGETTY and B.-K. Baik. Washington State
University, Pullman VIEW
ABSTRACT
237
Guar gum: Special products and properties. F. M. WARD.
TIC Gums, Belcamp, MD VIEW
ABSTRACT
Starch Properties
238
Systematic quantitation of amylose: Starch sources and
methods. T. ZHU and D. S. Jackson. University of Nebraska, Lincoln VIEW
ABSTRACT
239
Starch polymorphism and water mobility by proton NMR
relaxometry. V. MARIE, E. de Benzenac, I. A. Farhat, and J. R. Mitchell.
University of Nottingham, Loughborough, UK VIEW
ABSTRACT
240
Retrogradation of rice starch systems studied by
pulsed NMR. Y. YAO (1) and X. Ding (2). (1) Pennsylvania State University,
University Park, and (2) Jiangnan University, Wuxi, P. R. China VIEW
ABSTRACT
241
Single kernel sampling method for maize starch
analysis while maintaining kernel vitality. Y. YAO, M. J. Guiltinan, and D. B.
Thompson. Pennsylvania State University, University Park VIEW
ABSTRACT
242
Gelatinization kinetics of corn flour. M. P. Tolaba
and C. SUÁREZ. Universidad de Buenos Aires, Buenos Aires, Argentina VIEW
ABSTRACT
243
Thermal and pasting properties of dry-milled fractions
of normal, waxy and high-amylose corn. K. SEETHARAMAN (1), N. Yao (1), T. Beta
(2), C. J. Bern (2), and P. J. White (2). (1) Pennsylvania State University,
University Park, and (2) Iowa State University, Ames VIEW
ABSTRACT
244
Starch characteristics of waxy and nonwaxy tetraploid
wheats. L. GRANT (1), N. Vignaux (2), D. Doehlert (1), M. McMullen (2), E. Elias
(2), and S. Kiaanian (2). (1) USDA-ARS, Fargo, ND, and (2) North Dakota State
University, Fargo VIEW
ABSTRACT
245
Starch factors governing the properties of soft wheat
flour. S. SHINDE, J. E. Nelson, and K. C. Huber. University of Idaho, Moscow
VIEW
ABSTRACT
246
Genotypic variation in starch properties of oat (Avena
sativa). R. A. GRAYBOSCH (1) and N. Ames (2). (1) USDA-ARS, Lincoln, NE, and
(2) Agriculture and Agrifood Canada, Winnipeg, MB VIEW
ABSTRACT
247
The rapid visco analyzer as a tool for differentiating
potato genotypes on the basis of starch pasting properties. J. S. HIGLEY, J. E.
Nelson, and K. C. Huber. University of Idaho, Moscow VIEW
ABSTRACT
248
Determination of free soluble starch as a means for
assessing potato quality. H. KREUTZER, J. E. Nelson, and K. C. Huber. University
of Idaho, Moscow VIEW
ABSTRACT
249
Starch characterization from lentils (Lens
esculenta): Effect of cooking on total sugars, total energy, dietary fiber
and starch thermal properties. G. A. YAŃEZ, R. Falcon, and J. M. Barron.
Universidad de Sonora, Sonora, Mexico VIEW
ABSTRACT
250
Rheological and physicochemical properties of starch
isolated from cocoyam (Xanthosoma sagittifolium) underground storage
organs. E. PÉREZ (1) and E. Pacheco-Delahaye (2). (1) Universidad Central de
Venezuela, Caracas, Venezuela, and (2) Universidad Central de Venezuela,
Maracay, Venezuela VIEW
ABSTRACT
Starch Structure
251
Mechanism and structures of glycogens/glucans
synthesized by cyanobacteria. S.-H. YOO, Y. Moon, M. H. Spalding, and J. Jane.
Iowa State University, Ames VIEW
ABSTRACT
252
Branching enzyme activity and starch structures and
properties of the transgenically modified maize. L. LI, B. Mou, J. Jane, K.
Wang, and M. James. Iowa State University, Ames VIEW
ABSTRACT
253
Characterization of intermediate starch materials in
corn mutants. A. TZIOTIS (1), K. Seetharaman (2), P. J. White (1), and P. L.
Keeling (3). (1) Iowa State University, Ames; (2) The Pennsylvania State
University, University Park; and (3) ExSeed Genetics, LLC, Ames, IA VIEW
ABSTRACT
254
Location of sites of reaction within starch granules.
K. C. HUBER (1) and J. N. BeMiller (2). (1) University of Idaho, Moscow, and (2)
Purdue University, West Lafayette, IN VIEW
ABSTRACT
255
Method to study modification reactions of corn starch
granules using reflectance confocal microscopy. J. A. GRAY and J. N. BeMiller.
Purdue University, West Lafayette, IN VIEW
ABSTRACT
256
Functional and structural properties of unusual
starches from developmental corn lines. Y. JI (1), K. Seetharaman (2), L. M.
Pollak (3), S. Duvick (3), J.-L. Jane (1), and P. J. White (1). (1) Iowa State
University, Ames; (2) The Pennsylvania State University, University Park; and
(3) USDA-ARS, Iowa State University, Ames VIEW
ABSTRACT
257
Characterization of teosinte starch. C. R. KEPPEL, L.
M. Pollak, and J.-L. Jane. Iowa State University, Ames VIEW
ABSTRACT
258
Comparison of rice flour quality of Calmochi-101,
Koshihikari, M-202 and L-204 from 1996 to 1999. A. M. IBAŃEZ-CARRANZA (1), J.
J. Renner-Nantz (1), K. S. McKenzie (2), W. H. Yokoyama (3), and C. F. Shoemaker
(1). (1) University of California, Davis; (2) California Cooperative Rice
Research Foundation, Biggs; and (3) USDA-ARS, Albany, CA VIEW
ABSTRACT
259
Fractionation of starch by density-gradient
ultracentrifugation. J. W. YOON and S. T. Lim. Korea University, Seoul, Korea
VIEW
ABSTRACT
260
Characterization of popcorn starches. K.-S. WONG,
P.-W. Leu, K. Kiegler, P. White, L. Pollak, and J.-L. Jane. Iowa State
University, Ames VIEW
ABSTRACT
261
Starch from hull-less barley: I. Granule morphology,
composition and amylopectin structure. J. H. LI (1), T. Vasanthan (1), B.
Rossnagel (2), and R. Hoover (3). (1) University of Alberta, Edmonton, AB,
Canada; (2) University of Saskatchewan, Saskatoon, SK, Canada; and (3) Memorial
University of Newfoundland, St. John’s, NF, Canada VIEW
ABSTRACT
262
Starch from hull-less barley: II. Thermal, rheological
and acid hydrolysis characteristics. J. H. LI (1), T. Vasanthan (1), B.
Rossnagel (2), and R. Hoover (3). (1) University of Alberta, Edmonton, AB,
Canada; (2) University of Saskatchewan, Saskatoon, SK, Canada; and (3) Memorial
University of Newfoundland, St. John’s, NF, Canada VIEW
ABSTRACT
263
Isolation and characterization of Atriplex
hortensis starch. K. H. WRIGHT (1), K. C. Huber (2), D. J. Fairbanks (1),
and C. S. Huber (1). (1) Brigham Young University, Provo, UT, and (2) University
of Idaho, Moscow VIEW
ABSTRACT
264
Properties of mung bean starches extracted by
different solutions. Y. H. CHANG and C. L. Lin. Providence University, Shalu,
Taiwain VIEW
ABSTRACT
265
Three under-utilised sources of starch from the Andean
region in Ecuador. Physicochemical characterisations. S. SANTACRUZ (1,2), K.
Koch (3), E. Svensson (1), J. Ruales (2), and A. C. Eliasson (1). (1) Lund
University, Lund, Sweden; (2) Escuela Politécnica Nacional, Quito, Ecuador; and
(3) Swedish University of Agricultural Sciences, Uppsala VIEW
ABSTRACT
266
Effect of heating on the microstructure of sweet
potato (Ipomoea batatas) starch. M. E. MATOS and E. Pérez. Universidad
Central de Venezuela, Caracas, Venezuela VIEW
ABSTRACT
267
Digital image analysis of isolated starch from wheats
of different classes and application of correction factors to determine starch
size distributions. D. B. BECHTEL and J. D. Wilson. U.S. Grain Marketing and
Production Research Center, Manhattan, KS VIEW
ABSTRACT
Properties of Treated and
Modified Starch
268
Roles of glass and crystalline transitions in response
of starches to heat and high pressure treatments. M. KWEON, L. Slade, and H.
Levine. Kraft Foods NA, East Hanover, NJ VIEW
ABSTRACT
269
Annealing of regular corn starch as studied by x-ray
diffraction and differential scanning calorimetry. S. OZCAN and D. S. Jackson.
University of Nebraska, Lincoln VIEW
ABSTRACT
270
Effect of heat moisture treatment on the formation of
slowly digestible starch. H. S. GURAYA (1), C. James, Jr. (1), L. Salvaggio (2),
and E. T. Champagne (1). (1) USDA-ARS, New Orleans, LA, and (2) Louisiana State
University Medical Center, New Orleans VIEW
ABSTRACT
271
Resistant starch formation does not parallel syneresis
tendency in different starch gels. J. TOVAR, C. Melito, E. Herrera, A. Rascon,
and E. Pérez. Universidad Central de Venezuela, Caracas VIEW
ABSTRACT
272
Spectroscopic characterization of native and
irradiated starches. K. RAMAZAN, N. Yao, K. Seetharaman, and J. Irudayaraj. The
Pennsylvania State University, University Park VIEW
ABSTRACT
273
Characterization of structures and physicochemical
properties of acid-thinned corn, potato, and rice starches. L. WANG and Y.-J.
Wang. University of Arkansas, Fayetteville VIEW
ABSTRACT
274
Leaching of starch granule-associated proteins during
alkali-extraction of rice starch. X. Z. HAN and B. R. Hamaker. Purdue
University, West Lafayette, IN VIEW
ABSTRACT
275
Hydrothermal treatment of alkaline steeped rice
starch. R. VERMEYLEN and J. A. Delcour. Katholieke Universiteit Leuven, Leuven,
Belgium VIEW
ABSTRACT
276
Comparison of protease treatment at neutral pH and
alkaline steeping method in rice starch isolation. L. WANG and Y.-J. Wang.
University of Arkansas, Fayetteville VIEW
ABSTRACT
277
Characterization of different starches oxidized by
hypochlorite. D. KUAKPETOON and Y.-J. Wang. University of Arkansas, Fayetteville
VIEW
ABSTRACT
278
Gelatinization characteristics of acetylated waxy corn
starch. R. VERMEYLEN and J. A. Delcour. Katholieke Universiteit Leuven, Leuven,
Belgium VIEW
ABSTRACT
279
Analytical FT-raman spectroscopy of chemically
modified starches. D. L. PHILLIPS, J. Xing, C. K. Chong, and H. Corke.
University of Hong Kong, Hong Kong VIEW
ABSTRACT
280
Partial substitution of starch with maleimide ester,
and physical properties of the starch. J. Y. Yoon, J. Y. HONG, K. S. Woo, and S.
T. Lim. Korea University, Seoul, Korea VIEW
ABSTRACT
281
Effect of the temperature and pH changes during the
cross-linking modification on the rheological properties of the corn starch. M.
LARES and E. Pérez. Universidad Central de Venezuela, Caracas, Venezuela VIEW
ABSTRACT
282
The role of maize hybrid in starch acetylation. M. R.
WILKINS, P. Wang, L. Xu, Y. X. Niu, M. E. Tumbleson, and K. D. Rausch.
University of Illinois, Urbana VIEW
ABSTRACT
283
A proposed method to modified rice starch with
hydrogen peroxide. Z. M. GONZALEZ and E. E. Pérez. Universidad Central de
Venezuela, Caracas, Venezuela VIEW
ABSTRACT
Grain Chemistry, Processing, and Products
Barley Malting and Brewing
284
The effects of malting on beta-glucan and vitamin E in
barley. L. RIMSTEN, R. Andersson, P. Ĺman, and A. Kamal-Eldin. Swedish
University of Agricultural Science, Uppsala, Sweden VIEW
ABSTRACT
285
Simulating commercial malting conditions with an
advanced pilot-malting system. Y. LI (1), M. Edney (2), M. Brophy (3), and R.
Leach (1). (1) Canadian Malting Barley Technical Centre, Winnipeg, MB; (2)
Canadian Grain Commission, Winnipeg, MB; and (3) Canadian Wheat Board, Winnipeg,
MB VIEW
ABSTRACT
286
An investigation into the effects on wort quality,
when mashing with unmalted sorghum (0-100%) and malted barley (100-0%), in
combination with various commercial enzymes. D. L. Goode, C. I. CLARKE, C.
Halbert, and E. K. Arendt. National University of Ireland, Cork, Ireland VIEW
ABSTRACT
287
Application of biological acidification to improve the
quality of wort produced with 20% raw barley. R. M. Barta (1), K. Bayer (1), D.
L. Goode (2), C. I. CLARKE (2), and E. K. Arendt (2). (1) University of
Agricultural Sciences, Vienna, Austria, and (2) National University of Ireland,
Cork, Ireland VIEW
ABSTRACT
Extrusion
288
Thiamin retention of wheat flour extruded at lower
temperatures using carbon dioxide gas as a puffing agent. A. H. SCHMID, K. D.
Dolan, and P. K. W. Ng. Michigan State University, East Lansing VIEW
ABSTRACT
289
Effect of shear on thiamine destruction in extrusion
processing. J. Y. CHA, K. D. Dolan, and P. K. W. Ng. Michigan State University,
East Lansing VIEW
ABSTRACT
290
Extruded corn-grits:soybean (80:20) flour for use as
porridge. S. H. WANG (1), M. S. Fernandes (1), J. L. R. Ascheri (2), S. A. J.
Costa (1), and M. F. Oliveira (1). (1) Universidade Federal Rural do Rio de
Janeiro, and (2) Embrapa-Agroindustria de Alimentos VIEW
ABSTRACT
291
Extruded corn-grits:soybean (80:20) snack. M. S.
Fernandes (1), S. H. WANG (1), J. L. R. Ascheri (2), M. F. Oliveira (1), and S.
A. J. Costa (1). (1) Universidade Federal Rural do Rio de Janeiro, and (2)
Embrapa-Agroindustria de Alimentos VIEW
ABSTRACT
292
Optimisation of process conditions on the physical and
functional properties of extruded defatted oat-corn mix. H. KARACAN (1), A.
Seylam (1), H. Olmez (1), H. Koksel (2). (1) Food Science and Technology
Research Institute, Gebze, Kocaeli, Turkey, and (2) Hacettepe University,
Ankara,Turkey VIEW
ABSTRACT
293
Effect of moisture and starch content on density of
puffed cakes made from blends of barley flour and wheat or potato starches. A.
KLAMCZYNSKI and G. Glenn. USDA-ARS, Albany, CA VIEW
ABSTRACT
294
The effect of rice bran and soy protein isolate in
protein-dietary fiber rich direct expanded snack foods. A. Suksomboon, O.
NAIVIKUL, and P. Boonyasirikool. Kasetsart University, Thailand VIEW
ABSTRACT
295
Sugar, temperature and shear rate effects on flow
behavior and starch conversion of wheat and maize. C. W. P. Carvalho and J. R.
MITCHELL. University of Nottingham, Loughborough, Leics., UK VIEW
ABSTRACT
296
Effect of added zein on glass transition temperature
and physical properties of starchy extrudates. A. S. TANDJUNG, J. S. Marks, and
B. R. Hamaker. Purdue University, West Lafayette, IN VIEW
ABSTRACT
297
Starch acetate foams blended with natural fibers. J.
GUAN, Q. Fang, and M. A. Hanna. University of Nebraska, Lincoln VIEW
ABSTRACT
298
Expansion ratio in Lentinus edodes's fiber,
carraeena, flour mixture by Clextral BC 45 extruder: A response surface
analysis. J. Y. ZHOU. University of Light Industry, Wuxi Jiangsu, China VIEW
ABSTRACT
299
Evaluation of some physical and nutritional
characteristics of dry peas, lentils, and garbanzo beans extruded under
different processing conditions. J. De J. BERRIOS (1), J. Tang (2), B. G.
Swanson (2), and R. Mao (2). (1) USDA-ARS, Albany, CA, and (2) Washington State
University, Pullman VIEW
ABSTRACT
300
Residence time distribution in extruders. G. GANJYAL
and M. Hanna. University of Nebraska, Lincoln VIEW
ABSTRACT
Grain Chemistry and Properties
301
Analysis of chemical and sensory data for grain odor
classification. L. M. SEITZ and M. S. Ram. USDA-ARS, Manhattan, KS VIEW
ABSTRACT
302
Lethality of transgenic corn seeds as affected by
sampling size and location of germ and endosperm. W. YANG, B. Davidson, T. J.
Siebenmorgen, and J. Norton. University of Arkansas, Fayetteville VIEW
ABSTRACT
303
Thermal properties of opaque and translucent
endosperms of corn. N. YAO and K. Seetharaman. The Pennsylvania State
University, University Park VIEW
ABSTRACT
304
Antifungal proteins in commercial hybrids and elite
sorghums. F. P. BEJOSANO, W. L. Rooney, R. R. Klein, L. W. Rooney, and R. D.
Waniska. Texas A&M University, College Station VIEW
ABSTRACT
305
Protein bodies and immunolocalization of alpha- and
gamma-kafirins of developing wild type and high protein digestibility mutant
sorghum lines. C. P. HUANG and B. R. Hamaker. Purdue University, West Lafayette,
IN VIEW
ABSTRACT
306
Endosperm lipids in dried and processed corn. T. BETA
(1), K. Seetharaman (2), C. J. Bern (3), and P. J. White (1). (1) Iowa State
University, Ames; (2) The Pennsylvania State University, University Park; and
(3) Iowa State University, Ames VIEW
ABSTRACT
307
Composition, properties and utilization of maize and
soybean in Yugoslavia. M. RADOSAVLJEVIC (1), I. Bozovic (1), V. Bekric (1), J.
Jakovljevic (2), and S. Zilic (1). (1) Maize Research Institute, Belgrade,
Yugoslavia, and (2) University of Novi Sad, Novi Sad, Yugoslavia VIEW
ABSTRACT
308
Microanalytical membrane technology to evaluate the
quality and shelf life of nuts, seeds, grains, cereals, and oil. V. C. GORDON.
Safety Associates, Inc., Tustin, CA VIEW
ABSTRACT
Grain Processing and Product
Quality
309
Extended shelf life of corn flour by controlling lipid
oxidation. A. Márquez and R. VIDAL-QUINTANAR. Universidad de Sonora,
Hermosillo, Mexico VIEW
ABSTRACT
310
Supercritical fluid extraction of total fat from
breakfast cereals for nutritional labeling. J. D. HUBBARD (1), J. M. Downing
(2), and O. K. Chung (1). (1) USDA-ARS, Manhattan, KS, and (2) Kansas State
University, Manhattan VIEW
ABSTRACT
311
Effect of drying methods on functional properties of
tarhana, a wheat flour-yogurt mixture. M. HAYTA, M. Alpaslan, and A. Baysar.
Inonu University, Malatya, Turkey VIEW
ABSTRACT
312
Laboratory scale method for testing genotype and
environment effects on oatmeal quality. C. RHYMER (1), N. Ames (2), L.
Malcolmson (3), S. Duguid (4), and D. Brown (2). (1) University of Manitoba,
Winnipeg, MB, Canada; (2) Agriculture and Agri-Food Canada, Winnipeg, MB; (3)
Canadian International Grains Institute, Winnipeg, MB; (4) Morden Research
Centre, Morden, MB, Canada VIEW
ABSTRACT
313
Viscometry of sorghum hot cereal product. J. MITCHUM
and P. Rayas-Duarte. Oklahoma State University, Stillwater VIEW
ABSTRACT
314
Effects of gamma-irradiation on protein electophoretic
properties, water absorption and cooking quality of bean and chickpea. S.
ÇELIK, A. Basman, E. Yalcin, and H. Köksel. Hacettepe University, Ankara,
Turkey VIEW
ABSTRACT
315
Canning quality of dry beans (Phaseolus vulgaris
L. ). J. Y. HAN, G. Arganosa, R. T. Tyler, and A. Vandenberg. University of
Saskatchewan, Saskatoon, SK, Canada VIEW
ABSTRACT
Rice Chemistry and Processing
316
Finite element simulation and experimental study of
two tempering processes of rice. C. Jia, W. YANG, T. J. Siebenmorgen, and A. G.
Cnossen. University of Arkansas, Fayetteville VIEW
ABSTRACT
317
Stress analysis in rice kernel from moisture
adsorption. Y. LAN (1), C. Nguyen (1), O. R. Kunze (2), M. F. Kocher (3), and C.
Lague (4). (1) Fort Valley State University, Fort Valley, GA; (2) Texas A&M
University, College Station; (3) University of Nebraska, Lincoln; and (4)
University of Laval, QC, Canada VIEW
ABSTRACT
318
Water absorption rates of rice grains. V. M.-F. Lai (1), T.-C.
Tan (2), and C.-Y. LII (2). (1) Providence University, Shalu, Taichung, Taiwan,
and (2) Institute of Chemistry, Academia Sinica, Nankang, Taipei, Taiwan VIEW
ABSTRACT
319
A SEM study of fracture surface of rice kernels. Q.-L. Zhang
(1), W. YANG (1), and T. J. Siebenmorgen. University of Arkansas, Fayetteville
VIEW
ABSTRACT
320
The relationship of head rice yield trend and percentage of
fissured kernels to individual kernel drying behavior of rice. W. YANG, C. Jia,
Z. Liu, T. J. Siebenmorgen, and A. G. Cnossen. University of Arkansas,
Fayetteville VIEW
ABSTRACT
321
Physicochemical properties of starches from rough rice dried
at different temperatures. Y.-J. Wang, J. PATINDOL, and T. Siebenmorgen.
University of Arkansas, Fayetteville VIEW
ABSTRACT
322
Structures and properties of rice starch related to grain
chalkiness. J. PATINDOL and Y-J. Wang. University of Arkansas, Fayetteville
VIEW
ABSTRACT
323
Rice functionality as affected by starch and protein during
rough rice storage. W. K. CHUNG, J. F. Meullenet, A. Han, and R. Treece.
University of Arkansas, Fayetteville VIEW
ABSTRACT
324
Influence of flooding on quality characteristics of rice. W.
J. LEE (1), J. K. Suh (1), S. H. Kim (1), S. I. Chun (1), and S. S. Kim (2). (1)
Kangnung National University, Korea, and (2) Catholic University of Korea, Korea
VIEW
ABSTRACT
325
Prediction of consumer texture attributes of jasmine rice
using multiple parameters from a double compression test. S. SUWANSRI and J.-F.
Meullenet. University of Arkansas, Fayetteville VIEW
ABSTRACT
Wet Milling
326
Recovery of nutrients in the corn wet milling process. R. M.
AGBISIT (1), B. Daugherty (1), R. L. Belyea (2), L. Angenent (3), L. M. Raskin
(1), K. D. Rausch (1), and M. E. Tumbleson (1). (1) University of Illinois,
Urbana; (2) University. of Missouri, Columbia; and (3) University of Colorado,
Boulder VIEW
ABSTRACT
327
The role of phosphorus in value of coproducts from corn
processing. R. L. Belyea (1), L. M. Raskin (2), M. E. Tumbleson (2), V. Singh
(3), and K. D. RAUSCH (2). (1) University of Missouri, Columbia; (2) University
of Illinois, Urbana; and (3) USDA-ARS, Wyndmoor, PA VIEW
ABSTRACT
328
Influence of oxidizing treatment on behaviour of durum wheat (Triticum
durum Desf. ) during the milling process. S. PEYRON, J. C. Autran, J.
Abecassis, and X. Rouau. Unité de Technologie des Céréales et des
Agropolymčres, Montpellier, France VIEW
ABSTRACT
329
Study of a small-scale laboratory wet-milling procedure for
wheat. D. WANG and D. S. Chung. Kansas State University, Manhattan VIEW
ABSTRACT
330
Comparison of separation method (cold-ethanol or water
displacement) on the functional properties of freeze-dried vital wheat gluten.
G. H. ROBERTSON and T. K. Cao. USDA-ARS, Albany, CA VIEW
ABSTRACT
331
Effect of wheat-water-solubles and starch granule size on the
hydrolysis of wheat starch using a thermo-stable alpha-amylase. B. Sakintuna, T.
Dik, F. Y. Makascioglu, and N. S. KINCAL. Middle East Technical, Ankara, Turkey
VIEW
ABSTRACT
332
Effect of chemical additives on water absorption by amaranth
grain. A. N. Calzetta Resio, R. J. Aguerre, and C. SUAREZ. Universidad de Buenos
Aires, Buenos Aires, Argentina VIEW
ABSTRACT
333
Processing of transgenic corn by the 'quick germ' method. L.
A. JOHNSON and S. R. Fox. Iowa State University, Ames VIEW
ABSTRACT
Wheat and Corn Tortillas
334
Wheat flour tortillas shelf life evaluation by physical and
sensory properties. J. Arguelles C., R. Buitimea V., Y. Cedano T., C. Isaac G.,
G. L. Gracía U. Julio, and M. I. SILVEIRA. Universidad de Sonora, Hermosillo,
Sonora, México VIEW
ABSTRACT
335
Effect of storage temperature on staling of wheat flour
tortillas. N. N. KELEKCI, S. Pascut, and R. D. Waniska. Texas A&M
University, College Station VIEW
ABSTRACT
336
Anti-staling properties of fat in corn tortillas. F. BUESO, L.
Rooney, and R. Waniska. Texas A&M University, College Station VIEW
ABSTRACT
337
Effect of storage time on in vitro digestibility and resistant
starch content of nixtamal, masa and tortilla. L. A. BELLO-PEREZ (1,2), R.
Rendon-Villalobos (2), P. Osorio-Díaz (2), P. B. Zamudio-Flores (1), A.
Flores-Castro (1), J. Tovar (3), and O. Paredes-López (4). (1) ITAcapulco,
Acapulco, México; (2) CEPROBI-IPN, Yautepec, México; (3) Universidad Central
de Venezuela, Caracas, Venezuela; and (4) Cinvestav-IPN, Irapuato, México
VIEW
ABSTRACT
338
Fumaric acid induced changes in pH of flour tortillas. J. B.
GARZA-CASSO, S. Pascut, L. W. Rooney, and R. D. Waniska. Texas A&M
University, College Station VIEW
ABSTRACT
339
Effect of freezing on the generation of artifacts in samples
viewed with the environmental scanning electron microscope. C. M. MCDONOUGH (1),
E. L. Suhendro (2), and L. W. Rooney (1). (1) Texas A&M University, College
Station, and (2) University of Massachusetts, Amherst VIEW
ABSTRACT
340
Effects of added wheat proteins on processing and quality of
flour tortillas. S. PASCUT, N. Kelekci, and R. D. Waniska. Texas A&M
University, College Station VIEW
ABSTRACT
341
Effects of acid and base solubility on leavening in wheat
flour tortillas. J. L. ADAMS and R. D. Waniska. Texas A&M University,
College Station VIEW
ABSTRACT
342
Effects of amount of leavening on flour tortilla
characteristics. J. L. ADAMS and R. D. Waniska. Texas A&M University,
College Station VIEW
ABSTRACT
343
The effect of soy products and dry gluten on corn tortilla
properties. E. L. Suhendro (1), D. G. GUALBERTO (2), C. M. McDonough (2), R. D.
Waniska (2), and L. W. Rooney (2). (1) University of Massachusetts, Amherst, and
(2) Texas A&M University, College Station VIEW
ABSTRACT
344
Barley tortillas: Effects of amylose and beta-glucan content.
C. M. MITRE-DIESTE (1), N. P. Ames (2), L. W. Rooney (1), and R. D. Waniska (1).
(1) Texas A&M University, College Station, and (2) Agriculture and Agri-Food
Canada, Winnipeg, MB VIEW
ABSTRACT
345
Effect of moisture and CMC concentration on the
physicochemical properties of masa-water mixtures. Y. GAO and Y. Vodovotz. Ohio
State University, Columbus VIEW
ABSTRACT
Wheat Dry Milling
346
Effect of roll dispositions on the particle size distribution
of flour stock from first break milling of wheat. C. Y. FANG and G. M. Campbell.
UMIST, Manchester, UK VIEW
ABSTRACT
347
Increasing the quality of sprout-damaged kernels by pearling.
G. A. HARELAND. USDA-ARS, Fargo, ND VIEW
ABSTRACT
Health and Nutrition
348
Genotype and environment effects on the tocol and
gamma-oryzanol contents of southern U.S. rice. C. J. BERGMAN (1) and Z. Xu (2).
(1) USDA-ARS, Beaumont, TX, and (2) Louisiana State University, Baton Rouge
VIEW
ABSTRACT
349
Dairy proteins in gluten free bread: Effects on appearance,
texture and flavour. E. GALLAGHER (1), A. Morrissey (1), T. R. Gormley (1), and
E. K. Arendt (2). (1) Teagasc, The National Food Centre, Castleknock, Dublin,
Ireland, and (2) National University of Ireland, Cork, Ireland VIEW
ABSTRACT
350
Consumer acceptability of soy bread. C. M. BALLARD, T.
Sporleder, and Y. Vodovotz. Ohio State University, Columbus VIEW
ABSTRACT
351
Effect of the substitution of precooked white corn flour for
bran rice on the nutritional and functional properties of arepas. E.
PACHECO-DELAHAYE, J. Peńa, and E. Pérez. Universidad Central de Venezuela,
Maracay. Venezuela VIEW
ABSTRACT
352
Food functionality of proso millet and the food developments:
Effects of the protein on galactosamine-induced hepatic injury and lipid
metabolism in rats. N. NISHIZAWA (1), D. Sato (1), K. Aoyama (1), T. Nagasawa
(1), Y. Ito (1), Y. Hatakeyama (2), W. Y. Min (3), M. R. Choi (4),and Y.-Y. Choi
(4). (1) Iwate University, Morioka, Iwate, Japan; (2) Bellecenter Ltd., Yahaba,
Iwate, Japan; (3) Northwest Science and Technology University of Agriculture and
Forestry, Yangling, China; and (4) Yosu National University, Yosu, Korea VIEW
ABSTRACT
353
Nutraceutical beta-glucan products from oats and barley. G. E.
INGLETT. USDA-ARS, Peoria, IL VIEW
ABSTRACT
354
Plant sterols in rye cultivars and milling products consumed
in Finland. A.-M. LAMPI, J. Toivo, M. Toivo, M. Mikola, and V. Piironen.
University of Helsinki, Helsinki, Finland VIEW
ABSTRACT
355
Carotenoid and xanthophyll composition of selected alternative
wheats. E-S. M. ABDEL-AAL (1), J. C. Young (1), I. Rabalski (1), P. Hucl (2),
and D. Falk (3). (1) Agriculture and Agri-Food Canada, Guelph, ON; (2)
University of Saskatchewan, Saskatoon, SK, Canada; and (3) University of Guelph,
Guelph, ON, Canada VIEW
ABSTRACT
356
Effects of wheat maturation stage and cooking method on the
dietary fiber and phytic acid contents of firik. Ö. Özboy (1), B. Özkaya (2),
H. Özkaya (2), and H. KÖKSEL (1). (1) Hacettepe University, Ankara, Turkey,
and (2) Ankara University, Ankara, Turkey VIEW
ABSTRACT
357
Nutritional characteristics and acceptability of cereal bars
made from distillers’ dried grains. S. PHIMPHILAI, R. D. Galyean, F. B.
Wardlaw, and E. S. Halpin. Clemson University, Clemson, SC VIEW
ABSTRACT
358
Enhanced formulation estimations in USDA National Nutrient
Databank. L. E. LEMAR and R. Cutrufelli. USDA-ARS, Beltsville, MD VIEW
ABSTRACT
359
Gluten determination in Brazilian oat cultivars and products.
A. DE FRANCISCO (1), E. L. Vieira (1), J. C. Raguzzoni (1), and L. López (2).
(1) Universidade Federal de Santa Catarina, Brazil, and (2) Universidad de
Buenos Aires, Buenos Aires, Argentina VIEW
ABSTRACT
360
Development of analysis of tocopherols and tocotrienols in
rye. P. SALO-VÄÄNÄNEN, A.-M. Lampi, M. Ryynänen, H. Salovaara, and V.
Piironen. University of Helsinki, Helsinki, Finland VIEW
ABSTRACT
361
Chemical and nutritional evaluation of breakfast cereals
highly consumed in Sonora, Mexico. R. CANETT and J. M. Barron. Universidad de
Sonora, Sonora, Mexico VIEW
ABSTRACT
362
Reduction of fumonisin by the corn flake process. M. M.
Castelo and L. B. BULLERMAN. University of Nebraska, Lincoln VIEW
ABSTRACT
363
An approach to modifying AOAC Total Dietary Fiber 985. 29 to
better fit a physiologic definition of dietary fiber. Y. KU, C. J. Oles, K. W.
Kim, and J. I. Rader. Food and Drug Administration, Washington, DC VIEW
ABSTRACT
Wheat Chemistry, Technology, and Products
Analytical Methods for Wheat
364
Effects of breadmaking on wheat DNA: Implications for
detection of genetically modified materials in processed foods. M. TILLEY.
USDA-ARS, Manhattan, KS VIEW
ABSTRACT
365
Cancelled
366
Cancelled
367
Cancelled
368
A simplified near-infrared method for detecting internal
insect infestation in wheat kernels. P. CHEEWAPRAMONG and R. L. Wehling.
University of Nebraska, Lincoln VIEW
ABSTRACT
Baking
369
Scoring bread for quality. C. E. PERRON (1), K. M. Adams (2),
and O. M. Lukow (2). (1) University of Saskatchewan, Saskatoon, SK, Canada, and
(2) Agriculture and Agri-Food Canada, Winnipeg, MB VIEW
ABSTRACT
370
Influence of baking conditions on par-baked bread properties.
Y. Y. PAI and C. E. Walker. Kansas State University, Manhattan VIEW
ABSTRACT
371
Effects of flour particle size on loaf volume and internal
characteristics of experimental pup-loaf bread. S. H. PARK (1), O. K. Chung (2),
and P. A. Seib (1). (1) Kansas State University, Manhattan, and (2) USDA-ARS,
Manhattan, KS VIEW
ABSTRACT
372
Consumer attitudes towards pan and pita breads made from
Canadian red and white spring wheats. E. J. SOPIWNYK (1), L. J. Malcolmson (1),
O. M. Lukow (2), and B. M. Watts (3). (1) Canadian International Grains
Institute, Winnipeg, MB; (2) Agriculture and Agri-Food Canada, Winnipeg, MB; and
(3) University of Manitoba, Winnipeg, MB, Canada VIEW
ABSTRACT
373
Potential use of spelt wheat wholemeal for cracker production.
E. REITER (1), P. K. W. Ng (2), and E. Berghofer (1). (1) University of
Agricultural Sciences, Vienna, Austria, and (2) Michigan State University, East
Lansing VIEW
ABSTRACT
374
The influence of protein quality and protein content on effect
of emulsifiers on wheat flour dough and hearth bread. A. AAMODT, E. M.
Fćrgestad, and E. M. Magnus. MATFORSK, Ĺs, Norway VIEW
ABSTRACT
375
The effect of soy on the thermal and mechanical properties of
bread during storage. A. S. COLAKOGLU and Y. Vodovotz. Ohio State University,
Columbus VIEW
ABSTRACT
376
The use of response surface methodology to optimise ‘functional’
ingredient levels in short dough biscuits. E. GALLAGHER (1,2) and E. K. Arendt
(2). (1) Teagasc, The National Food Centre, Castleknock, Dublin, Ireland, and
(2) National University of Ireland, Cork VIEW
ABSTRACT
377
Carbohydrate-based fat replacers in reduced fat sweet pastry:
Effects on dough, baked and sensory attributes. E. GALLAGHER, E. Dwyer, and G.
Downey. Teagasc, The National Food Centre, Castleknock, Dublin, Ireland VIEW
ABSTRACT
378
Characterization of hard pretzels. K. SEETHARAMAN (1), M.
Johnson (1), C. D. Koplowitz (2), and J. W. Eshelman (2). (1) The Pennsylvania
State University, University Park, and (2) Reading Bakery Systems, Robesonia, PA
VIEW
ABSTRACT
379
Analysis of waffle quality. G. R. SCHILLING and K. A. Tilley.
Kansas State University, Manhattan VIEW
ABSTRACT
380
Sensory analysis of brownies fortified with corn gluten meal.
Y. V. WU (1), K. L. Bett (2), D. E. Palmquist (1), and D. A. Ingram (2). (1)
USDA-ARS, Peoria, IL, and (2) USDA-ARS, New Orleans, LA VIEW
ABSTRACT
381
Food polymer mobility and orientation affect high frequency
dielectric (26 MHz to 2450 MHz) processing of biscuit products. L. HAYNES, J.
Locke, L. Slade, and H. Levine. Nabisco Biscuit and Snacks, East Hanover, NJ
VIEW
ABSTRACT
382
Acoustic emission characteristics of biscuit products. N.
ZHOU, L. Haynes, L. Slade, and H. Levine. Nabisco Biscuit and Snacks, East
Hanover, NJ VIEW
ABSTRACT
383
A novel observation technique of dough and its products made
from wheat flour by improved fluorescence microscopy. T. MAEDA, M. Yamada, and
K. Takeya. Nisshin Flour Milling Co., Ltd., Saitama, Japan VIEW
ABSTRACT
Wheat Dough Density and Rheology
384
Effect of flour type, water level, mixer design and mixing
time on the aeration of bread dough. G. M. CAMPBELL, N. L. Chin, and S. S. J.
Leong. UMIST, Manchester, UK VIEW
ABSTRACT
385
The effect of boundary conditions on the density of fermenting
dough. H. M. ELMEHDI, J. H. Page, and M. G. Scanlon. University of Manitoba,
Winnipeg, MB, Canada VIEW
ABSTRACT
386
Starch: Inert filler or participant in durum dough
viscoelastic properties. N. M. EDWARDS (1,2), J. E. Dexter (1), and M. G.
Scanlon (2). (1) Canadian Grain Commission, Winnipeg, MB; and (2) University of
Manitoba, Winnipeg, MB, Canada VIEW
ABSTRACT
387
Effect of stress on creep compliance of durum wheat and common
wheat doughs of different strengths. S. E. MARTLING (1), N. M. Edwards (2), S.
J. Mulvaney (1), and J. E. Dexter (2). (1) Cornell University, Ithaca, NY, and
(2) Canadian Grain Commission, Winnipeg, MB, Canada VIEW
ABSTRACT
388
Characterization of the stress relaxation spectra of glutens
from common wheat cultivars of different strength. C. C. LEE and S. J. Mulvaney.
Cornell University, Ithaca, NY VIEW
ABSTRACT
389
Elongational viscosity of dough from wheat flour with
different protein content. M. G. SALAZAR-GARCIA (1), B. Ramirez-Wong (1), C.
Reyes-Moreno (2), and P. I. Torres (1). (1) Universidad de Sonora, Hermosillo,
Mexico, and (2) Universidad de Sinaloa, Mexico VIEW
ABSTRACT
Enzymes
390
Effects of MTGase on the modification of flour dough
properties studied by response surface method. C. S. Tseng and H. M. LAI.
National Taiwan University, Taipei, Taiwan VIEW
ABSTRACT
391
Examining of polymer formation of wheat, soy and barley
proteins with transglutaminase enzyme. A. Basman (1), H. Köksel (1), and P. K.
W. NG (2). (1) Hacettepe University, Ankara, Turkey, and (2) Michigan State
University, East Lansing VIEW
ABSTRACT
392
Endoxylanases as a tool to use less water during pasta
production? J. A. INGELBRECHT (1), L. Schlichtling (2), B. Marchylo (2), and J.
A. Delcour (1). (1) Katholieke Universiteit Leuven, Leuven, Belgium, and (2)
Canadian Grain Comission, Winnipeg, MB VIEW
ABSTRACT
393
Occurrence of endoxylanase inhibitors in different European
wheat varieties and milling fractions thereof. K. GEBRUERS, H. Goesaert, and J.
A. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium VIEW
ABSTRACT
394
Isolation and some properties of endoxylanase inhibitors from
rye. H. GOESAERT, K. Gebruers, and J. A. Delcour. Katholieke Universiteit
Leuven, Leuven, Belgium VIEW
ABSTRACT
395
Characterization of phytase from wheat bran and development of
a feed formulation. K. J. Yong and M. OKOT-KOTBER. Kansas State University,
Manhattan VIEW
ABSTRACT
396
Characterization of the wheat polyphenol oxidase gene. T.
DEMEKE (1,2) and C. F. Morris (1). (1) USDA-ARS, Pullman, WA, and (2) Canadian
Grain Commission, Winnipeg, MB VIEW
ABSTRACT
397
Characterization of polyphenol oxidase in wheat (Triticum
aestivum var. Prowers) bran. A. Liavoga and M. OKOT-KOTBER. Kansas State
University, Manhattan VIEW
ABSTRACT
Noodles and Pasta
398
Effect of salt composition of cooking water on cooking and
textural properties of spaghetti. N. SOZER and A. Kaya. University of Gaziantep,
Gaziantep, Turkey VIEW
ABSTRACT
399
Processing and cooking quality of wholewheat spaghetti. A.
SCHORNO and F. A. Manthey. North Dakota State University, Fargo VIEW
ABSTRACT
400
Effect of hulless barley flour addition on color and texture
of spaghetti. L. M. SCHLICHTING (1), J. E. Dexter (1), M. S. Izydorczyk (1), B.
G. Rossnagel (2), and B. A. Marchylo (1). (1) Canadian Grain Commission,
Winnipeg, MB, and (2) University of Saskatchewan, Saskatoon, SK, Canada VIEW
ABSTRACT
401
Pasting properties of starch from durum wheat semolina and
their relationship with pasta quality. M. C. GIANIBELLI (1), M. J. Sissons (2),
I. L. Batey (3), and M. K. Morell (1). (1) CSIRO Plant Industry, Canberra, ACT,
Australia; (2) NSW Agriculture, Tamworth, NSW, Australia; and (3) CSIRO Plant
Industry, North Ryde, NSW, Australia VIEW
ABSTRACT
402
Characteristics of flour related to water absorption for
making white salted noodles. C. S. PARK and B.-K. Baik. Washington State
University, Pullman VIEW
ABSTRACT
403
Influence of Kansui formulation and level on noodle quality
characteristics. D. W. HATCHER and M. J. Anderson. Canadian Grain Commission,
Winnipeg, MB VIEW
ABSTRACT
404
The effect of steaming time on microstructural changes of
instant noodles. L. Chewangkul, W. Karnchanakoonchorn, and O. NAIVIKUL.
Kasetsart University, Thailand VIEW
ABSTRACT
405
Selection of hard white spring wheat lines with desirable
yellow alkaline noodle making potential. N. C. TADATADA (1), O. Ozen (2), F. A.
Manthey (1), W. A. Berzonsky (1), and M. Bhattacharya (1). (1) North Dakota
State University, Fargo, and (2) Hacettepe University, Ankara, Turkey VIEW
ABSTRACT
406
Sources of error in measuring ash content of whole ground
durum wheat and semolina. F. A. MANTHEY and B. L. Hinsz. North Dakota State
University, Fargo VIEW
ABSTRACT
Wheat Protein Chemistry
407
Optimizing quantitative reproducibility in HPCE separations of
cereal proteins. S. R. Bean (1) and G. L. LOOKHART (2). (1) Kansas State
University, Manhattan, and (2) U.S. Grain Marketing Research Center, Manhattan,
KS VIEW
ABSTRACT
408
Differences between flours in the rate of wheat protein
solubility. L. RHAZI and T. Aussenac. ESAP, Toulouse, France VIEW
ABSTRACT
409
Changes in solubility, swelling ability and glutenin subunits
composition of wheat glutenin due to sequential reduction. C. WANG and M. I. P.
Kovacs. Agriculture and Agri-Food Canada, Winnipeg, MB VIEW
ABSTRACT
410
Structure of the tyrosine crosslink that is associated with
superior breadmaking quality in wheat flour and dough. H. KWEN, K. E.
Bagorogoza, O. Prakash, and K. A. Tilley. Kansas State University, Manhattan
VIEW
ABSTRACT
411
Synthesis of tyrosine crosslink standard for flour and dough
analyses. K. E. BAGOROGOZA, H. Kwen, and K. A. Tilley. Kansas State University,
Manhattan VIEW
ABSTRACT
412
Manipulation of glutenin subunit composition in field grown
transgenic wheat. H. F. DARLINGTON (1), F. Bekes (2), P. W. Gras (2), R. J. Fido
(1), H. D. Jones (3), A. S. Tatham (1), and P. R. Shewry (1). (1) University of
Bristol, Long Ashton, Bristol, UK; (2) CSIRO, Canberra, ACT, Australia; and (3)
IACR-Rothamsted, Harpenden, Herts., UK VIEW
ABSTRACT
413
Molecular modeling of the N-terminal regions of y-type high
molecular weight glutenin subunits. R. CAZALIS (1), T. Aussenac (1), and J.-F.
Gibrat (2). (1) ESAP, Toulouse, France, and (2) INRA, Versailles, France VIEW
ABSTRACT
414
Molecular modeling of five tetrapeptide sequences in HMW
glutenin subunit repetitive domain. H. Arkin, F. Yasar, T. Çelik, S. ÇELIK,
and H. Köksel. Hacettepe University, Ankara, Turkey VIEW
ABSTRACT
415
Fractionation of gliadin components from a doubled-haploid
population by capillary electrophoresis. S. SIRIAMORNPUN (1), M. Wootton (1), F.
Bekes (2), J. M. Cox (1), G. B. Cornish (3), and C. W. Wrigley (2). (1)
University of New South Wales, Sydney, NSW, Australia; (2) CSIRO Plant Industry
and Quality Wheat CRC, North Ryde, NSW, Australia; and (3) Grain Quality Lab,
Urrbrae, SA, Australia VIEW
ABSTRACT
416
Study of high-pressure and temperature effects on a wheat
gamma 46 gliadin structure. V. Lullien-Pellerin (1), Y. Popineau (2), F.
Meersman (3), M. H. MOREL (1), K. Heremans (3), R. Lange (4), and C. Balny (4).
(1) INRA, Montpellier, France; (2) INRA, Nantes, France; (3) Katholieke
Universiteit, Celestijnenla; Belgium; and (4) INSERM, Montpellier, France VIEW
ABSTRACT
417
The effect of heat on surface hydrophobicity and -SH content
of glutens with varying bread making potential. C. E. STATHOPOULOS and J. D.
Schofield. University of Reading, Reading, UK VIEW
ABSTRACT
418
Development of wheat flour dough as observed through
Fourier-transform infrared spectroscopy. K. S. GREGORSKI, T. Cao, and G. H.
Robertson. USDA-ARS, Albany, CA VIEW
ABSTRACT
419
Fluorescence labelling of wheat proteins for determination of
gluten hydrolysis and depolymerisation during dough processing and fermentation.
C. THIELE, C. Benker, M. G. Gänzle, and R. F. Vogel. Technische University of
Munchen, Freising, Germany VIEW
ABSTRACT
420
Thermal stability and surface hydrophobicity of gluten
proteins. P. I. TORRES (1,2), L. Vazquez-Moreno (1), E. Carvajal-Millan (1), and
A. Gardea-Vejar (1). (1) Centro de Investigación en Alimentación y Desarrollo,
Hermosillo, Sonora, Mexico and (2) Universidad de Sonora, Hermosillo, Sonora,
Mexico VIEW
ABSTRACT
421
Monitoring thioredoxin gene expression by real-time
quantitative rt-pcr in wheat grains. R. CAZALIS and T. Aussenac. ESAP, Toulouse,
France VIEW
ABSTRACT
422
Effects of ascorbic acid and mixing on protein-carbohydrate
interactions in wheat flour doughs. S. Çelik, E. YALÇIN, S. K. Erkul, and H.
Köksel. Hacettepe University, Ankara, Turkey VIEW
ABSTRACT
Wheat Quality Relationships and Prediction
423
How much of the genetic variance for gluten strength can be
attributed to HMW glutenins? N. RADOVANOVIC, S. Cloutier, G. Humphreys, and D.
Brown. Cereal Research Centre, Winnipeg, MB, Canada VIEW
ABSTRACT
424
Withdrawn
425
Prediction of the breadmaking quality of wheats from the
gluten proteins. N. S. Flćte (2), E. M. FĆRGESTAD (1), E. M. Magnus (1), and
A. K. Uhlen (2). (1) MATFORSK - Norwegian Food Research Institute, Ĺs, Norway,
and (2) Agricultural University of Norway, Ĺs, Norway VIEW
ABSTRACT
426
Relationships between some functional properties of gluten,
gluten fractions and the baking properties of wheat flours. K. M. TRONSMO, E. M.
Fćrgestad, and E. M. Magnus. MATFORSK - Norwegian Food Research Institute, Ĺs,
Norway VIEW
ABSTRACT
427
Effects of semolina particle size on the breadmaking
properties of durum wheats of diverse origin. P. DAVID (1), H. D. Sapirstein
(1), and J. E. Dexter (2). (1) University of Manitoba, Winnipeg, MB, Canada, and
(2) Canadian Grain Commission, Winnipeg, MB VIEW
ABSTRACT
428
Prediction of quality characteristics of hard winter wheats
using single kernel and mixograph parameters. O. K. CHUNG (1), J. B. Ohm (2), M.
S. Caley (1), and B. W. Seabourn (1). (1) USDA-ARS, Manhattan, KS, and (2)
Kansas State I, Manhattan VIEW
ABSTRACT
429
Comparison of near-infrared reflectance spectroscopy and
texture analyzer for predicting wheat bread staling. F. XIE (1), F. Dowell (2),
and X. S. Sun ( 1). (1) Kansas State University, Manhattan, and (2) USDA-ARS,
Manhattan, KS VIEW
ABSTRACT
430
Relationships between protein composition and Mixograph
parameters and pita bread making quality of wheat flours. S. Harb, G. Shoucair,
S. Shadarevian, and I. TOUFEILI. American University of Beirut, Beirut, Lebanon
VIEW
ABSTRACT
431
Statistical evaluation of techniques for predicting bulgur
quality of wheats. H. KÖKSEL and Ö. Özboy. Hacettepe University, Ankara,
Turkey VIEW
ABSTRACT
432
Enhanced end-use quality prediction using sequential solvent
retention capacity. A. D. BETTGE and C. F. Morris. USDA-ARS, Pullman, WA VIEW
ABSTRACT
433
Regional variability in No. 1 Canada western red spring wheat
quality. B. C. MORGAN, K. R. Preston, and J. E. Dexter. Canadian Grain
Commission, Winnipeg, MB, Canada VIEW
ABSTRACT
434
Quality evaluation of one bread wheat cultivar growed at
different locations in the state of Sonora, Mexico. G. A. Lopez-Ahumada, L. C.
Medina-Rodriguez, B. RAMIREZ-WONG, M. G. Salazar-Garcia, A. I. Ledesma-Osuna, R.
Ortega, and J. Borboa. Universidad de Sonora, Hermosillo, Mexico VIEW
ABSTRACT
435
Effect of wheat storage temperature and time on dough rheology
and bread characteristics. Y. E. MAO and P. Rayas-Duarte. Oklahoma State
University, Stillwater VIEW
ABSTRACT
436
Positive effects of growing environment on wheat protein
content and breadmaking quality. F. M. DUPONT (1), S. B Altenbach (1), O. K.
Chung (2), R. Chan (1), and R. Lopez (1). (1) USDA-ARS, Albany, CA, and (2)
USDA-ARS, Manhattan, KS VIEW
ABSTRACT
437
Effect of preharvest herbicides on durum wheat quality. T.
DICK, F. A. Manthey, and K. A. Howatt. North Dakota State University, Fargo
VIEW
ABSTRACT
438
Effects of bug (Aelia rostrata) damage on rheological
properties of six bread wheat cultivars. D. SIVRI (1), A. Özkan (1), H. Köksel
(1), and P. K. W. Ng (2). (1) Hacettepe University, Ankara, Turkey, and (2)
Michigan State University, East Lansing VIEW
ABSTRACT
439
The effect of steam tempering of insect (wheat bug) damaged
wheat on some protein fractions and farinogram values. H. Diraman (1), M. H.
Boyacioglu (2), D. Boyacioglu (2), and K. KHAN (3). (1) Ministry of Agriculture
and Rural Affairs, Izmi, Turkey; (2) Istanbul Technical University, Istanbul,
Turkey; and (3) North Dakota State University, Fargo VIEW
ABSTRACT
440
Effect of the sclerotia of Sclerotinia sclerotiorum on
bread wheat and durum wheat quality. R. M. Clear, J. E. DEXTER, B. A. Marchylo,
K. R. Preston, and L. M. Schlichting. Canadian Grain Commission, Winnipeg, MB
VIEW
ABSTRACT
441
Observations on the NaOH test for red and white wheat. M. S.
RAM, F. Dowell, and L. Seitz. USDA-ARS, Manhattan, KS VIEW
ABSTRACT
