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Posters

Analytical Methodology

82
Application of the BCA assay to identify sorghum with high protein digestibility. A. ABOUBACAR and B.R. Hamaker, Purdue University, West Lafayette, IN. VIEW ABSTRACT

83
Preliminary results of NIR spectroscopy to determine starch and protein quality in small samples. F.E. DOWELL, N.K. Rowley, F. Xie, M. Tilley, S.R. Bean, P.A. Seib, and G.L. Lookhart, USDA- ARS and Kansas State University, Manhattan. VIEW ABSTRACT

84
A new method for measuring CO evolution in chemically leavened systems. S.C. JANTZI, A.E. Walker, D.R. Shelton, and C.E. Walker, University of Nebraska and AEW Consulting, Lincoln, NE, and BRI Australia, North Ryde, NSW. VIEW ABSTRACT

85
Comparison of MALDI-TOF mass spectrometry and HPAEC-PAD analysis of debranched amylopectin from different sources. K. KOCH, S. Broberg, and P. Åman, Swedish University of Agricultural Sciences, Uppsala. VIEW ABSTRACT

86
Evaluation of robustness of a 3-year NIRS predictive calibration for oil % and fatty acids concentration in oats. P.G. KRISHNAN, D.L. Reeves, K.D. Kephart, N. Thiex, and M. Calimente, South Dakota State University, Brookings. VIEW ABSTRACT

87
Variation in polyphenol oxidase activity of wheat, using an improved assay method. W.J. LEE, D.R. Shelton, and M. Kim, Kangnung National University, Kangnung, Korea, and University of Nebraska, Lincoln. VIEW ABSTRACT

88
Physicochemical and sensory characteristics of shortening-free yellow layer cake using maltodextrin, amylodextrin, octenyl succinylated amylodextrin. H.Y. Kim, H.W. Yeom, S.T. LIM, and H. Son, Yongin University, Ewha Womans University, and Korea University. VIEW ABSTRACT

89
ELISA strategy searching for non-allergenic buckwheat. W. MARUYAMA-FUNATSUKI, K. Fujino, H. Yamauchi, Y. Ichinose, K. Takata, M. Agatsuma, and H. Funatsuki, Hokkaido National Agricultural Experiment Station and Hokkaido University, Hokkaido, Japan. VIEW ABSTRACT

90
A rapid fluorometric method for the determination of deoxynivalenol in barley. S. Kruger, B. McALICE, and B. Kohn, VICAM LP, Watertown, MA. VIEW ABSTRACT

91
Nitrogen / protein measurement by Dumas or Kjeldahl methods for Australian grains. D.C. MUGFORD, G.P. Fox, and A.B. Blakeney, BRI Australia Ltd., North Ryde, NSW, and QDPI, Toowoomba, QLD, Australia. VIEW ABSTRACT

92
The use of HPAEC-PAD in comparison to 1H-NMR for determination of the ratio of (1,4) to (1,3)-linkages. J.P. ROUBROEKS, R. Andersson, and P. Åman, SLU, Uppsala, Sweden. VIEW ABSTRACT

93
Prediction of gliadin and soluble/insoluble HMW glutenin fractions in whole kernel wheat by near-infrared reflectance spectroscopy. B. W. SEABOURN, S. Bean, G. Lookhart, and O. K. Chung, USDA-ARS and Kansas State University, Manhattan. VIEW ABSTRACT

94
Comparison of methods used to measure polyphenol oxidase in wheat. D. VAZQUEZ, B. Watts, F. Townley-Smith, O. Lukow, N. Ames, University of Manitoba and Cereal Research Center, Winnipeg, MB, Canada, and INIA, La Estanzuela, Uruguay. VIEW ABSTRACT

95
Development of a rapid method for determining oxidation of soybean oil by near-infrared spectroscopy. R.L. WEHLING, G. Yildiz, and S.L. Cuppett, University of Nebraska, Lincoln. VIEW ABSTRACT

Baking

96
Functional fruit powders-sucrose ester emulsifiers on wheat flour rheological and baking properties. P. Rabiller, G.L. Jamieson, and K. ADDO, ENESAD, Dijon-Quetigny, France, and University of Kentucky, Lexington. VIEW ABSTRACT

97
Effect of glycerol and moisture on bread staling: A mechanical and thermal study. M.Y. BAIK and P. Chinachoti, University of Massachusetts, Amherst. VIEW ABSTRACT

98
Textural stability of shelf-stable bread: Surfactant, dough conditioner, and storage temperature effects. A.H. BARRETT, A.V. Cardello, P. Maguire, M. Richardson, G. Kaletunc, and I.A. Taub, U.S. Army, Natick, MA. VIEW ABSTRACT

99
Cake and cookie micro testing method for use in screening experimental ingredients. G. CORLISS, T. Paeschke, I. Bishay, and E. Gaite, Monsanto, Mount Prospect, IL. VIEW ABSTRACT

100
Understanding arabinoxylan functionality in breadmaking: Use of a combination of wheat flour reconstitution and in vitro endoxylanase breakdown of water extractable and unextractable arabinoxylan in dough rheological measurements. C. COURTIN, K. Van Den Bulck, and J.A. Delcour, Katholieke Universiteit Leuven, Heverlee, Belgium. VIEW ABSTRACT

101
Hydrolysed casein as a functional dairy ingredient in bakery products. C. Stanton, H. Slattery, P. CROWLEY, D. Chapman, and E.K. Arendt, Teagasc, Fermoy, Co. Cork, and University College Cork, National University of Ireland. VIEW ABSTRACT

102
Predicting baking performance using the 2g mixograph. B.J. DOBRASZCZYK and J.D. Schofield, University of Reading, UK. VIEW ABSTRACT

103
The influence of additives and processing parameters on bread crumb image texture features using a factorial design. P. CROWLEY, H. Grau, and E.K. Arendt, University College Cork, National University of Ireland. VIEW ABSTRACT

104
Effect of ferulic acid and laccase on wheat flour dough during mixing. E. Labat, X. Rouau, P. FEILLET and M-H. Morel, Unité de Technologie des Céréales et des Agropolymères, INRA, Montpellier, France. VIEW ABSTRACT

105
Enzymes as stabilizers of bread structure. L. FLANDER, M. Salmenkallio-Marttila, M. Tenkanen, K. Autio and K. Poutanen, VTT Biotechnology and Food Research, Finland. VIEW ABSTRACT

106
Influence of an antistaling enzyme on the mechanical, microstructural and molecular properties of bread and model systems. S. HUG-ITEN, B. Conde-Petit, and F. Escher, Swiss Federal Institute of Technology, Zurich, Switzerland. VIEW ABSTRACT

107
The development of a sweetpotato cookie using an extruded sweetpotato:rice product. G. JONES, R.J. Bryant, J.Y. Lu, E. Bromfield and S.N. Hardy, Tuskegee University, Tuskegee, AL, and USDA, New Orleans, LA. VIEW ABSTRACT

108
A modified procedure (one-stage fermentation) for evaluating flour cracker-baking potential. L. LEE, P.K.W. Ng and J.F. Steffe, Michigan State University, East Lansing. VIEW ABSTRACT

109
Effect of sorghum flour and gelatinized starch on the structure and texture of cookies. M. LEON, C.M. McDonough, and L.W. Rooney, Texas A&M University, College Station. VIEW ABSTRACT

110
The effects of wheat flour arabinogalactan-peptide on mixing characteristics of wheat flour dough and the resulting breads. A.-M. A. LOOSVELD and J. A. Delcour, Katholieke Universiteit Leuven, Heverlee, Belgium. VIEW ABSTRACT

111
Staling of bread: The disease, the cause and the cure. J.B. NIELSEN, T. Spendler, and C.C. Fuglsang, Novo Nordisk A/S, Bagsvaerd, Denmark. VIEW ABSTRACT

112
Effect of processing conditions and composition of microencapsulated high fat powders on dough rheology and the baking properties of wheat bread. C.M. O'BRIEN, H. Grau, D.P. Neville, M.K. Keogh and E.K. Arendt, University College, Cork, and National University of Ireland, Moorepark, Fermoy. VIEW ABSTRACT

113
Use of response surface methodology to determine optimum processing conditions for frozen wheat bread dough. S. Kenny, H. Grau, K. Wehrle, C.M. O'BRIEN and E.K. Arendt, University College Cork, National University of Ireland. VIEW ABSTRACT

114
Correlation of physical properties with functional properties using sucrose substitutes in cookies and cakes. T. PAESCHKE, G. Corliss, and I. Bishay, Monsanto, Mount Prospect, IL. VIEW ABSTRACT

115
Bread crumb grain study: Wheat and flour characteristics. S.H. PARK, O.K. Chung, P.A. Seib, and M.S. Caley, Kansas State University and USDA-ARS, Manhattan. VIEW ABSTRACT

116
Improved performance of breads, laminated and non-laminated sweet goods using rice emulsifiers. S. PEIRCE, RIBUS, Inc., St. Louis, MO. VIEW ABSTRACT

117
Comparison of volatile compounds in fresh white bread crust and popcorn. R. RENGARAJAN, L. M. Seitz, and M.S. Ram, Kansas State University and USDA-ARS, Manhattan. VIEW ABSTRACT

118
Factors influencing yeast fermentation in wheat flour dough and the effect of yeast fermentation on bread quality. S. SAHLSTROM, W.J. Park and D. R. Shelton, MATFORSK Norwegian Food Research Institute, Ås, Norway, and University of Nebraska, Lincoln. VIEW ABSTRACT

119
Instrumental detection of peak dough resistance in real-time using a prototype mixer for experimental baking. H.D. SAPIRSTEIN and R. Roller, University of Manitoba, Winnipeg, MB, Canada. VIEW ABSTRACT

120
The use of composite flour in cakes and its impact on texture and sensory acceptability. S.D. SEGALL, R. Cruz, and J.B. Chaves, UFMG, Belo Horizonte-MG, and UFV, Vicosa-MG, Brazil. VIEW ABSTRACT

121
The effect of starch damage on Chinese steam bread quality. D.R. SHELTON and G. Guo, University of Nebraska, Lincoln, and Cereal, Oil Chemistry Research Institute, Beijing, China. VIEW ABSTRACT

122
Predictive tests for bread making quality of Chinese commercial wheat. D.R. SHELTON and G. Guo, University of Nebraska, Lincoln, and Cereal, Oil Chemistry Research Institute, Beijing, China. VIEW ABSTRACT

123
The use of dry and liquid honey to improve the acceptability of ethnic flatbreads. P.A. Williams and M.B. STONE, Colorado State University, Fort Collins. VIEW ABSTRACT

124
Effect of dough additives in the production/retention of gas of preproofed frozen dough. J. URIYAPONGSON, and P. Rayas Duarte, Oklahoma State University, Stillwater. VIEW ABSTRACT

125
Quality of baking powder biscuits containing different levels of resistant starch type II. J. URIYAPONGSON, P. Rayas Duarte, and M.M. Otremba, Oklahoma State University, Stillwater. VIEW ABSTRACT

126
The breadmaking quality of Japanese weak flours blended with extra strong wheat flour. H. YAMAUCHI, W. Maruyama-Funatsuki, Y. Ichinose, K. Takata, N. Iriki, and T. Kuwabara, Hokkaido National Agricultural Experiment Station, Hokkaido, Japan. VIEW ABSTRACT

Genetic Improvement

127
Effect of environment on grain development, gene expression, kernel characteristics, and flour properties of wheat. S.B. ALTENBACH, F.M. DuPont, D. Lieu, K. Cronin, and R. Chan, USDA-ARS, Albany, CA. VIEW ABSTRACT

128
Effect of genotype and environmental variation on starch characteristics of Canadian wheat cultivars and the relationship with noodle texture. N. AMES, C. Rhymer, R. DePauw, J. Clarke, R. Sadasivaiah, and M.I.P. Kovacs, Agriculture and Agri-Food Canada, Winnipeg, MB, Swift Current, SK, and Lethbridge, AB. VIEW ABSTRACT

129
Spatial distribution of protein and phenolics in wheat grain as probed by confocal Raman spectral imaging. O. Piot, M. Manfait, and J.C. AUTRAN, Université de Reims, Reims, and Unité de Technologie des Céréales et des Agropolymères, Montpellier, France. VIEW ABSTRACT

130
Preliminary characterization of wheat proteins by HPLC-multi-angle laser light scattering. G. L. Lookhart and S. R. BEAN, USDA-ARS and Kansas State University, Manhattan. VIEW ABSTRACT

131
A comparison of polymers for SDS-CE separations of wheat proteins. S.R. BEAN and G.L. Lookhart, Kansas State University and USDA-ARS, Manhattan. VIEW ABSTRACT

132
Experimental bake test for wheat breeding program. M. S. CALEY, O. K. Chung, and J. B. Ohm, USDA-ARS, Manhattan, KS. VIEW ABSTRACT

133
Prediction of conventional wheat characteristics of hard winter wheats using single kernel parameters. O. K. CHUNG, J. B. Ohm, and B. W. Seabourn, USDA-ARS, Manhattan, KS. VIEW ABSTRACT

134
Assessment of the SDSS test for early generation screening for wheat quality. D.K. HABERNICHT, P.L. Bruckner, J.E. Berg, J.A. Kennedy, H. TeSlaa and M.J. Giroux, Montana State University, Bozeman. VIEW ABSTRACT

135
Protein characterization and baking quality data of field grown transgenic wheats containing high molecular weight glutenin gene 1Ax1. J. Zhao, S. Bean, P. McCluskey, G. LOOKHART, H.-P. Zhou, W. Goure, F. Altpeter, V. Vasil, and I. K. VASIL, Monsanto, St. Louis, MO; Kansas State University and USDA-ARS, Manhattan; and University of Florida, Gainesville. VIEW ABSTRACT

136
Genotype and environment effects associated with oat quality characteristics. C. RHYMER, N. Ames, L. Malcolmson, and S. Duguid, University of Manitoba, Agriculture and Agri-Food Canada, and Canadian International Grains Institute, Winnipeg, MB. VIEW ABSTRACT

137
Further studies in the genetic improvement in the flour quality of Alpha 16, a Canada Prairie Spring wheat line. A.S. WESLEY, O.M. Lukow, N. Ames, D. Brown, R.I.H. McKenzie, and M.I.P. Kovacs, Agriculture and Agri-Food Canada, Winnipeg, MB. VIEW ABSTRACT

Gluten

138
Use of gluten index as a screening tool in durum wheat breeding programs. N. AMES, J. Clarke, J. Dexter, B. Marchylo and E. Sopiwnyk, Agriculture and Agri-Food Canada, Winnipeg, MB, and Swift Current, SK; and Canadian Grain Commission, Winnipeg, MB. VIEW ABSTRACT

139
Changes in SDS solubility of glutenin polymers during dough mixing and resting. T. AUSSENAC and J.-L. Carceller, ESAP, Toulouse, France. VIEW ABSTRACT

140
Rearrangement of glutenin aggregates during kneading: Relationships with technological parameters. O. DARDE, D. Kleiber, and T. Aussenac, Gers Farine SA, Sainte Christie, and ESAP, Toulouse. VIEW ABSTRACT

141
Characterization of 1B omega gliadins from wheat. F.M. DUPONT, W.H. Vensel, R. Chan and D.D. Kasarda, USDA-ARS, Albany, CA. VIEW ABSTRACT

142
Rheological properties of durum wheat semolina doughs enriched with gluten protein fractions. N.M. EDWARDS, J.E. Dexter, and M.G. Scanlon, Canadian Grain Commission and University of Manitoba, Winnipeg, MB. VIEW ABSTRACT

143
Gluten density and flour quality. M.I.P. KOVACS and G. Dahlke, Agriculture and Agri-Food Canada, Winnipeg, MB. VIEW ABSTRACT

144
Interrelationships of large and insoluble glutenins measured by different methods. E.M. MAGNUS, Å. Longva, A.K. Uhlen, E.M. Færgestad, and S. Sahlström, MATFORSK Norwegian Food Research Institute and Agricultural University of Norway, Ås, Norway. VIEW ABSTRACT

145
Effect of mixing conditions on glutenin macropolymer breakdown and reformation. C.V. SKINNER, J.D. Schofield, and G. Buldolfsen, University of Reading, UK, and Novo Nordisk A/S, Bagsvaerd, Denmark. VIEW ABSTRACT

146
Characterization of gluten proteins from Triticum tauschii lines that conferred improved quality to bread wheat crosses. M. TILLEY, S.R. Bean, P.A. Seib, R.G. Sears and G.L. Lookhart, USDA-ARS and Kansas State University, Manhattan. VIEW ABSTRACT

147
Relationship of surface hydrophobicity of gluten proteins measured by HIC using highly acetylated agarose to dough functional properties. L. Vazquez-Moreno, A.I. Ledesma, C. Medina and P. I. TORRES, Centro de Investigación en Alimentación y Desarrollo, Universidad de Sonora, México. VIEW ABSTRACT

148
Swelling index of glutenin and wheat flour quality. C. WANG and, M.I.P. Kovacs, Agriculture and Agri-Food Canada, Winnipeg, MB. VIEW ABSTRACT

298
The development of gluten in doughs and batters. M. KELFKENS, A. Bekkers, W. Lichtendonk and J.W. van der Kamp, TNO Nutrition and Food Research, Zeist, Netherlands. VIEW ABSTRACT

149
Introducing a grains identification logo. J. ADAMS, Wheat Foods Council, Parker, CO. VIEW ABSTRACT

150
Pasting viscosity, water absorption and fat absorption of dehydrated rice-soybean porridges. L.H. Maia, J.L.R. ASCHERI, S.H. Wang, and L.C. Cabral, Universidade Federal Rural do Rio de Janeiro, Seropedica, RJ, and Embrapa-Agroindustria de Alimentos, Guaratiba, RJ, Brazil. VIEW ABSTRACT

151
Rheological and sensory properties of reconstituted corn grits-soybean porridges. S.H. Wang, F.C. da Silva, G.G. Borges, J.L.R. ASCHERI, and L.C. Cabral, Universidade Federal Rural do Rio de Janeiro, Seropedica, RJ, and Embrapa-Agroindustria de Alimentos, Guaratiba, RJ, Brazil. VIEW ABSTRACT

152
Evaluation of Brazilian's malting barley potential. R.M. de SÁ, F. BERTOLDI, and A. de FRANCISCO, Federal University of Santa Catarina, Florianópolis, Brazil. VIEW ABSTRACT

153
Natural polyphenolic antioxidant alternatives for extruded oat cereals. K.V. Viscidi, M.E. CAMIRE, M.P. Dougherty, and J. Briggs, University of Maine, Orono, and Natick Soldier Center, Natick, MA. VIEW ABSTRACT

154
Characterization of size and moisture content distributions of milled rice. A.G. CNOSSEN, T.J. Siebenmorgen, and J.D. Reid, University of Arkansas, Fayetteville. VIEW ABSTRACT

155
Oat flour fractionation for beta-glucan concentration. R.M.de SÁ and A. De FRANCISCO, Federal University of Santa Catarina, Florianópolis, Brazil. VIEW ABSTRACT

156
Canning quality of dry beans (Phaseolus vulgaris L.). J.Y. HAN, G. Arganosa, R.T. Tyler, and B. Vandenberg, University of Saskatchewan, Saskatoon, SK, Canada. VIEW ABSTRACT

157
Non-starch total lipid extraction from lyophilized dough by a supercritical fluid extraction system. J.D. HUBBARD, O.K. Chung, and J.M. Downing, USDA-ARS and Kansas State University, Manhattan. VIEW ABSTRACT

158
Viscoamylographic and chromatographic profiles of waxy rice flour. A.M. IBAÑEZ-CARRANZA, J.J. Renner-Nantz, W.H. Yokoyama, K.S. McKenzie and C.F. Shoemaker, USDA-ARS, Albany, CA; California Cooperative Rice Research Foundation, Biggs; and University of California, Davis. VIEW ABSTRACT

159
Relationship of sorghum grain size to physicochemical properties. W.J. LEE, D.R. Shelton, and J.F. Pedersen, Kangnung National University, Kangnung, Korea, and University of Nebraska and USDA-ARS, Lincoln, NE. VIEW ABSTRACT

160
Textural properties of six varieties of cooked waxy rice. Y. MOCHIZUKI, W.H. Yokoyama, and C.F. Shoemaker, University of California, Davis, and USDA-ARS, Albany, CA. VIEW ABSTRACT

161
Heat and solvent dissociation of maize endosperm structure. D.L. SHANDERA and D.S. Jackson, University of Nebraska, Lincoln. VIEW ABSTRACT

162
Chemical characterization of dehydrated corn grits-soybean porridges. G.G. Borges, S.H. WANG, L.C. Cabral, L.H. Maia, and J.L.R. Ascheri, Universidade Federal Rural do Rio de Janeiro, Seropedica, RJ, and Embrapa-Agroindustria de Alimentos, Guaratiba, RJ, Brazil. VIEW ABSTRACT

163
Nitrogen solubility, protein dispersibility and emulsifying properties of dehydrated corn grits-soybean porridges. S.H. WANG, G.G. Borges, L.C. Cabral, and F.B. Araujo, Universidade Federal Rural do Rio de Janeiro, Seropedica, RJ, and Embrapa-Agroindustria de Alimentos, Guaratiba, RJ, Brazil. VIEW ABSTRACT

Lipids

164
Fatty acid composition of traditional fermented and unfermented Turkish corn bread. O. DAGLIOGLU, M. Taþan, and B. Tuncel, Trakya University, Tekirdag, Turkey. VIEW ABSTRACT

165
Rapid extraction of genistein from soybean flours using enhanced solvent extraction. J.M. DOWNING, O.K. Chung, P.A. Seib, and J.D. Hubbard, Kansas State University and USDA-ARS, Manhattan. VIEW ABSTRACT

167
Cereal free lipid extraction: Soxhlet vs supercritical fluid extraction system. J.D. HUBBARD, O.K. Chung, J.M. Downing, and R.H. Lane, USDA-ARS and Kansas State University, Manhattan, and University of Alabama, Tuscaloosa. VIEW ABSTRACT

Milling-Dry

168
Effects of decortication rate on sorghum flour and couscous quality. A ABOUBACAR, N. Yazici, and B.R. Hamaker, Purdue University, West Lafayette, IN. VIEW ABSTRACT

169
Milling properties of new food sorghum hybrids. J.M. AWIKA, E.L. Suhendro, and L.W. Rooney, Texas A&M University, College Station. VIEW ABSTRACT

170
Developing agreement between very short flow and longer flow test mills. C.S. GAINES, P.L. Finney, and L.C. Andrews, USDA-ARS, Wooster, OH. VIEW ABSTRACT

171
Characterization of wheat flour milling co-products, bran, shorts, germ, and red dog. Y.S. KIM and R.A. Flores, Kansas State University, Manhattan. VIEW ABSTRACT

172
Determination of bran contamination in wheat flours using ash content, color, and bran speck counts. Y.S. KIM and R.A. Flores, Kansas State University, Manhattan. VIEW ABSTRACT

173
Effect of particle size, blending time, and blending ratio on the uniformity of wheat flour blending. D. KUAKPETOON and R.A. Flores, Kansas State University, Manhattan. VIEW ABSTRACT

174
Computer simulation for a wheat flour mill. design, verification and validation. M. A. LOZA-GARAY and R.A. Flores, Kansas State University, Manhattan. VIEW ABSTRACT

175
Determination of optimum milling conditions for the Chopin CD-1 mill. B. PASZCZYNSKA, Z. Czuchajowska, and B.-K. Baik, Washington State University, Pullman. VIEW ABSTRACT

176
Effect of decortication on color and proximate composition of sorghum. V. PUPPALA and J.L. Brent, Jr., Kansas State University, Manhattan. VIEW ABSTRACT

177
Laboratory abrasive grain sorghum decorticating mill: Influence of hybrids and tempering variables. J. SUROSO and R.A. FLORES, Kansas State University, Manhattan. VIEW ABSTRACT

178
Dry milling yields and compositions of high-oil and waxy corns. Y.V. WU, USDA-ARS, Peoria, IL. VIEW ABSTRACT

Milling-Wet

180
Comparison of beta-glucan extraction procedures using high performance size-exclusion chromatography with multiple detectors. B.E. KNUCKLES and M.M. Chiu, USDA-ARS, Albany, CA. VIEW ABSTRACT

181
Recovery of solids and nutrients contained in corn wet milling coproduct streams using microfiltration membranes. K.D. Rausch, C.I. THOMPSON, V. Singh, R. Simms, M.E. Tumbleson, R.L. Belyea and S.R. Eckhoff, University of Illinois, Urbana; Technology Inc., Fort Smith, AR; and University of Missouri, Columbia. VIEW ABSTRACT

182
Protein and starch segregation in wheat flour batters and doughs leading to separability. G.H. ROBERTSON and T.K. Cao, USDA-ARS, Albany, CA. VIEW ABSTRACT

183
Hybrid variability and effect of growth location on corn fiber yields and corn fiber oil composition. V. SINGH, R.A. Moreau, M.J. Powell, A.E. Haken, K.B. Hicks and S.R. Eckhoff, University of Illinois, Urbana, and USDA-ARS, Wyndmoor, PA. VIEW ABSTRACT

184
Laboratory test for limited wet-milling of 100g sample of grain sorghum. X.J. XIE, P.A. Seib, Y.T. Liang, and G.H. Liang, Kansas State University, Manhattan. VIEW ABSTRACT

185
Effects of steep time and sulfur dioxide concentration on steepwater profiles and corn wet-milling yields using a continuous countercurrent steep system. P. YANG and S. R. Eckhoff, University of Illinois, Urbana. VIEW ABSTRACT

Nutrition

186
Comparisons of commercial and soy- and corn-fiber-enriched, extruded corn flakes. I. Textural and pasting properties. S.K. BUCHER, E.I. Yaseen, J. L. Brent, Jr., C. F. Klopfenstein, and C. S. Setser, Kansas State University, Manhattan. VIEW ABSTRACT

187
Comparisons of commercial and soy- and corn-fiber-enriched, extruded corn flakes. II. Cholesterol lowering properties in hamsters. M. LIU, C. F. Klopfenstein, and J. L. Brent, Jr., Kansas State University, Manhattan. VIEW ABSTRACT

188
Comparisons of commercial and soy- and corn-fiber-enriched, extruded corn flakes. III. Consumer acceptance studies. G.L. BRANNAN, C.S. Setser, J.L. Brent, Jr., and C.F. Klopfenstein, Kansas State University, Manhattan. VIEW ABSTRACT

189
The biologically active food additives with therapeutic and prophylactic action based on dietary fibers from waste products of cereal processing. N.K. CHERNO and J.V. Nikitina, Odessa State Academy of Food Technologies, Odessa, Ukraine. VIEW ABSTRACT

190
Amino acid profiles and chemical score on Brazilian quality protein maize processed in a single-screw extruder. M.C.D. PAES, J.A. Maga, K. Lorenz, D.L. Johnson, and M. Stone, Colorado State University, Fort Collins. VIEW ABSTRACT

191
Cholesterol lowering properties in hamsters of extruded high-fiber snacks containing soy fiber, corn bran or oat bran. B. GOVINDARAJAN, C.F. Klopfenstein and J.L. Brent, Jr., Kansas State University, Manhattan. VIEW ABSTRACT

192
Novel isomaltooligosaccharide-containing syrup from secondary cereal-originated products. L.V. KAPRELYANTS and S.V. Kiselev, Odessa State Academy of Food Technologies, Odessa, Ukraine. VIEW ABSTRACT

193
Nutritional composition of different cultivars of various cereals from different Macedonian regions. M.P. MENKOVSKA and S.G. Veljanov, Sts. Cyril and Methodius University and University of Skopje, Skopje, Republic of Macedonia. VIEW ABSTRACT

194
Thiamin retention in third generation extruded snacks. F.J. PADULA, J.L. Brent, Jr., and C.F. Klopfenstein, Kansas State University, Manhattan. VIEW ABSTRACT

195
Digestibility of native and phosphate cross-linked rice and Peruvian carrot starches. C. Melito, E. Perez, and J. TOVAR, Universidad Central de Venezuela, Caracas. VIEW ABSTRACT

196
In vitro fermentability of beta-glucan containing cereal bran fractions. P.J. WOOD, S. Miller, E. Arrigoni and R. Amadò, Agriculture and Agri-Food Canada, Guelph and Ottawa, ON, and Swiss Federal Institute of Technology, Zurich, Switzerland. VIEW ABSTRACT

Pasta and Noodles

197
The incorporation of durum wheat semolina into common wheat flour for the elaboration of fresh macaroni. Possibilities in Brazil. Y.K. CHANG and H.E. Martínez-Flores, Faculty of Food Engineering. Campinas, SP, Brazil, and CICATA-IPN, Querétaro, Qro., México. VIEW ABSTRACT

198
Laboratory-scale production of steamed-and-fried instant noodles, and determination of oil content by near-infrared reflectance spectroscopy. T. CHU and H. Corke, University of Hong Kong, Hong Kong. VIEW ABSTRACT

199
Effect of durum wheat semolina extraction rate on semolina refinement, physical dough properties and pasta quality. J.E. DEXTER, B.A. Marchylo, L.M. Schlichting, M.A. Doust, C.N. Raciti and J.M. Clarke, Canadian Grain Commission, Winnipeg, MB; University of Catania, Catania, Italy; and Agriculture and Agri-Food Canada, Swift Current, SK. VIEW ABSTRACT

200
Behaviour of pentosans during pasta processing. J.A. INGELBRECHT, T. Verwimp and J.A. Delcour, Katholieke Universiteit Leuven, Heverlee, Belgium. VIEW ABSTRACT

201
Characterization of commercial noodles. M. LEACH, E.L. Suhendro, C.M. McDonough, and L.W. Rooney, Texas A&M University, College Station. VIEW ABSTRACT

202
Effects of break-roll speed differential on semolina and pasta quality. F.A. MANTHEY and G.A. Hareland, North Dakota State University and USDA-ARS, Fargo. VIEW ABSTRACT

203
Effect of oxidative enzyme activity on color of spaghetti dried at four temperatures. B.A. MARCHYLO, L.M. Schlichting, J.E. Dexter and D.W. Hatcher, Canadian Grain Commission, Winnipeg, MB. VIEW ABSTRACT

204
Use of storage and loss shear moduli in the quality evaluation of alkaline noodles made with hard red and white winter wheat varieties grown in Oklahoma. P.R. RAYAS DUARTE and D.D. Bellmer, Oklahoma State University, Stillwater. VIEW ABSTRACT

331
Influence of high-temperature drying on the structural and textural properties of pasta. C. ZWEIFEL, B. Conde-Petit, and F. Escher, Swiss Federal Institute of Technology, Zurich. VIEW ABSTRACT

Processing and Cooking

205
Effective moisture diffusion coefficient of extruded corn masas. V.G. ARÁMBULA, M.J. Yáñez-Limón, Y. Vorovieb, J. González-Hernández and C.J.D. Figueroa, Unidad Querétaro, Cerro las campanas, Querétaro, Qro. México. VIEW ABSTRACT

206
Fate of zearalenone during extrusion processing. L.B. BULLERMAN, D. Ryu, and M.A. Hanna, University of Nebraska, Lincoln. VIEW ABSTRACT

207
Physical properties of Brazilian quality protein maize processed in a single-screw extruder. M.C.D. PAES, J.A. Maga, K. Lorenz, D.L. Johnson, and M. Stone, Colorado State University, Fort Collins. VIEW ABSTRACT

208
Quality changes of Chinese snacks made from pregelatinized rice flour. H.M. LAI, National Taiwan University, Taiwan, ROC. VIEW ABSTRACT

209
Identification of quality and cost improvements from processing aids. C. MAIR and K. Matson, Extru-Tech, Inc., Sabetha, KS. VIEW ABSTRACT

210
Characterisation of micronized and extruded products. M. RADOSAVLJEVIC, V. Bekric, and I. Bozovic, Maize Research Institute, Belgrade, Yugoslavia. VIEW ABSTRACT

211
Improving monohydrate crystallizer productivity by increasing supply dry substance. F. W. SCHENCK and A. F. M. Mahbubar Rahman, Sun City, AZ, and Rahman Chemicals Limited, Dhaka, Bangladesh. VIEW ABSTRACT

212
The effect of corn zein protein on extrudate properties and viscosity profiles. A. S. TANDJUNG, S. J. Batterman-Azcona, and B. R. Hamaker, Purdue University, West Lafayette, IN. VIEW ABSTRACT

213
Effect of hybrid and individual kernel size, density and sphericity on popcorn expansion volume. Y. TIAN, P. Buriak, and S.R. Eckhoff, University of Illinois, Urbana. VIEW ABSTRACT

214
The effect of processing conditions on microstructure of matrix material using wheat as the primary ingredient. D.F. WOOD, W.J. Orts, P.C. Yu, and G.M. Glenn. VIEW ABSTRACT

Rheology

215
Effect of added zein protein on composite flour dough mixograph curves. B.A. BUGUSU and B.R. Hamaker, Purdue University, West Lafayette. VIEW ABSTRACT

216
Fundamental and empirical rheological measurements on solutions of expanded corn extrudate. J.L. DESROCHERS, J.L. Brent, Jr., T.J. Herald, and C.E. Walker, Kansas State University, Manhattan. VIEW ABSTRACT

217
Rheology of wheat flour tortillas during storage. N.N. KELEKCI, S. Joseph, R.D. Waniska. Texas A&M University, College Station. VIEW ABSTRACT

218
Average shear rates in the RVA mixing system. K.P. LAI, J.F. Steffe and P.K.W. Ng, Michigan State University, East Lansing. VIEW ABSTRACT

219
Novel method to evaluate pick-up of food coating batters. S.S. LEE, J.F. Steffe, and P.K.W. Ng, Michigan State University, East Lansing. VIEW ABSTRACT

220
Evaluation of the linear viscoelastic properties of durum wheat doughs by dynamic and creep measurements. D. Peressini, N.M Edwards, S.J. MULVANEY,and J.E. Dexter, Udine University, Udine, Italy; Canadian Grain Commission, Winnipeg, MB; and Cornell University, Ithaca, NY. VIEW ABSTRACT

221
Withdrawn

222
Low-fat spread using a starch-based fat mimetic: A rheological approach. F. QVYJT, Cerestar USA, Inc., Hammond, IN. VIEW ABSTRACT

223
Thermal rheological properties of flour-water dough measured with a dynamic mechanical analyzer. F.C. WANG and X.S. Sun, Kansas State University, Manhattan. VIEW ABSTRACT

Starch

224
Starches from primitive wheats: I. Extraction efficiency, granule size distribution and composition. E-S.M. ABDEL-AAL, P. Hucl and F.W. Sosulski, University of Saskatchewan, SK, Canada. VIEW ABSTRACT

225
Starches from primitive wheats: II. Thermal and structural properties. E-S.M. ABDEL-AAL, P. Hucl and F.W. Sosulski, University of Saskatchewan, SK, Canada. VIEW ABSTRACT

226
Functional properties of some starch blends. L.A. BELLO-PEREZ, K. Meza-León, S.M. Contreras-Ramos, and O. Paredes-López, Instituto Tecnológico de Acapulco, Acapulco, Gro., and CINVESTAV-IPN, Irapuato, Gto, Mexico. VIEW ABSTRACT

227
Enzymatic and acidic hydrolysis of cationised waxy-maize starch granules. R. Manelius and E. BERTOFT, Åbo Akademi University, Turku, Finland. VIEW ABSTRACT

228
Waxy starch granules are more susceptible to mechanical damage than normal starch. A.D. BETTGE, M.J. Giroux and C.F. Morris, USDA-ARS, Pullman, WA, and Montana State University, Bozeman. VIEW ABSTRACT

229
Production of resistant starch by acid hydrolysis and annealing of high-amylose starch granules. J.O. BRUMOVSKY and D.B. Thompson, Pennsylvania State University, University Park. VIEW ABSTRACT

230
Effect of sodium hydroxide on the properties of extracted taro starch. Y.H. CHANG, C.L. Lin, and T.J. Lu, Providence University, Shalu, and National Taiwan University, Taipei, Taiwan. VIEW ABSTRACT

231
Thermal properties of cross-linked rice starch. P. CHATAKANONDA, S. Varavinit, and P. Chinachoti, University of Massachusetts, Amherst, and Mahidol University, Bangkok, Thailand. VIEW ABSTRACT

232
Structural characteristics and physicochemical properties of wheat starches. C.M.L. FRANCO, S.H. Yoo, and J. Jane, Iowa State University, Ames. VIEW ABSTRACT

233
Enzymatic amylopectin degradation. T. FRIGÅRD, R. Andersson and P. Åman, Swedish University of Agricultural Sciences, Uppsala, Sweden. VIEW ABSTRACT

234
Functional, rheological and microstructural features of acetylated wheat starch. Z.M. GONZALEZ and E.E. Perez, Instituto de Ciencia y Tecnologia de Alimentos, Universidad Central de Venezuela, Caracas. VIEW ABSTRACT

235
Access of chemical reagents to starch granules. J.A. GRAY and J.N. BeMiller, Purdue University, West Lafayette. VIEW ABSTRACT

236
Function of soluble starch in paste viscosity and paste and gel microstructure. X.Z. HAN and B.R. Hamaker, Purdue University, West Lafayette. VIEW ABSTRACT

237
Emulsifying activity and stability of modified waxy hull-less barley starches. H.L. HAN and G.H. Zheng, University of Saskatchewan, Saskatoon, SK, Canada. VIEW ABSTRACT

238
Amylose-lipid complex formation during cooking of rice flour. K. KAUR and N. Singh, Guru Nanak Dev University, Amritsar, India. VIEW ABSTRACT

239
Comparison between corm and cormel starches of Xanthosoma sagitifolium var. KCX01. T.K. Kuan, M.L. Tsai, C.F. Li and C.Y. LII, National Taiwan University and Institute of Chemistry, Taipei, Taiwan. VIEW ABSTRACT

240
Stabilizing effects of commercial gums on sweet potato gels. M.H. LEE and S.T. Lim, Korea University, Seoul, Korea. VIEW ABSTRACT

241
The susceptibility of A- and B-type wheat starch granules to bacterial alpha-amylase. T.-J. LU, Y.-Y. Pai, and C.-Y. Lii, National Taiwan University and Institute of Chemistry, Taipei, Taiwan, ROC. VIEW ABSTRACT

242
Withdrawn

243
Physical ageing of starch in the glassy state. C. MARTINET, I.A. Farhat, A.J. Taylor and J.R. Mitchell, University of Nottingham, Loughborough, UK . VIEW ABSTRACT

244
Presence of water-soluble low molecular weight branched starch components in sorghum flour. N.C. MIX, A. Aboubacar, and B.R. Hamaker, Purdue University, West Lafayette, IN. VIEW ABSTRACT

245
Effect of processing parameters on the yield of resistant starch from maize starch extrudates. M.S. Chhung, G.H. Ryu, C.H. Bae, S.H. Mun, and M.S. SHIN, Kongju National University, Samyang Jenex Research Institute, and Chonnam National University, South Korea. VIEW ABSTRACT

246
Varietal differences in physicochemical properties of starch in common and tartary buckwheat. T. NODA, T. Morishita and I. Suda, Kyushu National Agricultural Experiment Station, Nishigoshi, Kumamoto, Japan. VIEW ABSTRACT

247
Effect of the structure and properties of corn starches on their digestibility by livestock. C. PERERA, Z. Lu, J. Sell, and J. Jane, Iowa State University, Ames. VIEW ABSTRACT

248
Applications of FT-raman spectroscopy to starch analysis. D.L. PHILLIPS, H. Corke, X. Jie, H. Liu, C.K. Chong, and D. Pan, University of Hong Kong, Hong Kong. VIEW ABSTRACT

249
Methods and techniques for encapsulation of flavors using beta-cyclodextrin. Z.H. QI, A. Xu, and M.E. Embuscado, Cerestar USA, Inc. Hammond, IN. VIEW ABSTRACT

250
Preparation and properties of modified waxy potato starches. I. REDDY and P.A. Seib, Pioneer Flour Mills, San Antonio, TX, and Kansas State University, Manhattan. VIEW ABSTRACT

251
Characterization of starch granular fractions from different wheat flours. S. SAHLSTRÖM, Å. Longva, E. Bråthen, C. Pluvinage, P. Lea, E. M. Færgestad and E. M. Magnus, MATFORSK Norwegian Food Research Institute, Ås, Norway. VIEW ABSTRACT

252
Physicochemical properties of starches from Chinese barley cultivars. E.J. SOPIWNYK, N. Ames, and M. Therrien, Agriculture and Agri-Food Canada, Winnipeg, MB, and, Brandon, MB. VIEW ABSTRACT

253
Novel extrusion processed starch product. B. STRAHM, G. Huber, and R. Sunderland, Wenger Manufacturing, Inc., Sabetha, KS. VIEW ABSTRACT

254
Characteristics of starches from a rice mutant insensitive to cool temperatures in relation to amylose content. Y. SUZUKI, Y. Sano, T. Sasaki and H.-Y. Hirano, National Agriculture Research Center, Kannondai, Tsukuba, Ibaraki, Japan; Hokkaido University, Kita-ku, Sapporo, Japan; and University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, Japan. VIEW ABSTRACT

255
Effects of cultivar and environment on starch properties in buckwheat. T. TETSUKA, Kyushu National Experiment Station, Nishigoshi, Kumamoto, Japan. VIEW ABSTRACT

256
Facile evaluation of swelling ability of starches. C.-Yi Lii, P. TOMASIK, W.-L. Hung, M.-T. Yen, and V.M.-F. Lai, Institute of Chemistry, Academia Sinica, Nankang, Taipei, Taiwan; University of Agriculture, Cracow, Poland; and Providence University, Shalu, Taichung, Taiwan. VIEW ABSTRACT

257
Comparative study of orange oil encapsulation using different carriers. A. XU, Z.H. Qi, M.E. Embuscado and D. Gottneid, Cerestar USA, Inc., Hammond, IN. VIEW ABSTRACT

258
Structural changes of potato starch induced by high pressure treatment. K. YAMAMOTO, P. Ulmer, S. Handschin, B. Conde-Petit, and F. Escher, Swiss Federal Institute of Technology and Institute of Mineralogy and Petrography, Zurich, Switzerland. VIEW ABSTRACT

259
Molecular weight and size of amylopectins analyzed by high-performance size-exclusion chromatography and multi-angle laser light scattering and RI detection. S.H. YOO and J. Jane, Iowa State University; Ames. VIEW ABSTRACT

260
The changes of Mw and Rg values of corn starches with various sample treatments and HPSEC systems. S. YOU and S.-T. Lim, Korea University, Seoul, Korea. VIEW ABSTRACT

261
Effect of heat-moisture treatment on digestibility and pasting of sweetpotato starch. Z. ZHANG and H. Corke, University of Hong Kong, Hong Kong. VIEW ABSTRACT

Tortillas

262
White corn tortilla color characteristics. M. BUENDIA, D. Sahai, M. Rowe, I. Surjawan, J.P. Mua and D.S. Jackson, University of Nebraska, Lincoln. VIEW ABSTRACT

263
Comparative evaluation of traditional and instant masa flours. J. FLENNOY, D. Sahai and D. S. Jackson, University of Nebraska, Lincoln. VIEW ABSTRACT

264
Impact of Novozym 906 enzymes during processing and storage of wheat flour tortillas. J. GENZER, S. Joseph, and R.D. Waniska, Texas A&M University, College Station. VIEW ABSTRACT

265
Development of rancidity in corn chips and fried corn tortillas with various storage treatments: Application of GC-SPME for hexanal determination. A.R. ISLAS-RUBIO, F. Vasquez-Lara, C.I. Islas-Valenzuela, J.N. Mercado-Ruiz, and M.C. Granados-Nevarez, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, Mexico. VIEW ABSTRACT

266
Effect of added gluten on the structure and staling of corn tortillas. C.M. MCDONOUGH, E.L. Suhendro, and L.W. Rooney, Texas A&M University, College Station. VIEW ABSTRACT

267
Changes in solubility and electrophoretic patterns of corn proteins during the tortilla making process. F. Vazquez-Lara, B. RAMIREZ-WONG, and F.J. Cinco-Moroyoqui, Universidad de Sonora, Hermosillo, Sonora, Mexico. VIEW ABSTRACT

268
Calcium in corn tortillas. D. SAHAI, M. Buendia, M. Rowe, I. Surjawan, J.P. Mua and D.S. Jackson, University of Nebraska, Lincoln. VIEW ABSTRACT

269
The effect of soy products on corn tortilla qualities. E.L. SUHENDRO, C.M. McDonough, and L.W. Rooney, Texas A&M University, College Station. VIEW ABSTRACT

270
Tortilla making quality of Kansas hard white wheats. S.A. Kadir and K.A. TILLEY, Kansas State University, Manhattan. VIEW ABSTRACT

271
Effects of high oil content and high amylopectin on the texture of corn tortillas. H. YEGGY, N. Zelaya, E.L. Suhendro, C.M. McDonough, and L.W. Rooney, Texas A&M University, College Station. VIEW ABSTRACT

272
The effect of grain color and pH on sorghum tortilla chips. N. ZELAYA, H. Yeggy, E.L. Suhendro, X. Quintero, and L.W. Rooney, Texas A&M University, College Station. VIEW ABSTRACT

Wheat

273
Development of a uniform wheat dockage and shrunken and broken determination procedure. D.S. CHUNG, C.K. Spillman, J.L. Steele, S.K. Lee, C.H. Lee, and E. Maghirang, Kansas State University and U.S. Grain Marketing Research Center, Manhattan. VIEW ABSTRACT

274
Chemical microstructured similarity and difference from in situ incremental microspectroscopic probing of wheat kernel sections. D. D. PANZER and D.L. Wetzel, Kansas State University, Manhattan. VIEW ABSTRACT

275
Characterization of waxy wheat flours. G. GUO, R. Graybosch, and D.R. Shelton, University of Nebraska and USDA-ARS, Lincoln. VIEW ABSTRACT

276
Comparative quality of Montana bread wheats in milled white flour and whole grain bread products. D.K. HABERNICHT, J.E. Berg, S.P. Lanning, G.R. Carlson, D.M. Wichman, G.D. Kushnak, L.E. Talbert, J.A. Kennedy, H. TeSlaa and P.L. Bruckner, Montana State University, Bozeman. VIEW ABSTRACT

277
Effect of kernel weight and hardness on end-use properties of hard winter wheats. J. B. OHM and O. K. Chung, USDA-ARS, Manhattan, KS. VIEW ABSTRACT

278
Estimating stored wheat grain shelf life using regression models. M.I. SILVEIRA, M. Antonieta Ordaz A., F. Medina V., and J. M. Barrón, Universidad de Sonora, Hermosillo, Sonora, Mexico. VIEW ABSTRACT

279
Effects of scarification and chlorination on the level of vomitoxin in wheat. D.M. TRIGO-STOCKLI, T.A. Block, and D.D. Eustace, Kansas State University, Manhattan. VIEW ABSTRACT

280
A color investigation on the effect of hard red and hard white spring wheat bran addition to flour. B. WATTS, L. Malcolmson, O.M. Lukow, K.M. Adams, D. Ryland, and F. Townley-Smith, University of Manitoba, Canadian International. VIEW ABSTRACT