Cereal Chemistry September-October 1976, Volume 53, Number 5

Improved Sucrose Esters in Breadmaking.
O. K. Chung, Y. Pomeranz, D. R. Goforth, M. D. Shogren, and K. F. Finney.
VIEW ABSTRACT | VIEW ARTICLE

Development of a Yeast-Leavened Rice-Bread Formula.
K. D. Nishita, R. L. Roberts, M. M. Bean, and B. M. Kennedy.
VIEW ABSTRACT | VIEW ARTICLE

Studies on the Breadmaking Properties of Wheat-Flour Nonpolar Lipids.
V. A. DeStefanis and J. G. Ponte, Jr..
VIEW ABSTRACT | VIEW ARTICLE

The Rice Scutellum: Studies by Scanning Electron Microscopy and Electron Microprobe X-Ray Analysis.
K. Tanaka, M. Ogawa, and Z. Kasa.
VIEW ABSTRACT | VIEW ARTICLE

A Review of Methodology for Emulsification Properties of Plant Proteins.
G. Puski.
VIEW ABSTRACT | VIEW ARTICLE

Heat-Moisture Effects on Wheat Flour. II. An Evaluation Study of Heat- Processing Effects on Flour Proteins by Digestive Enzymes-Pepsin, Trypsin, and Trypsin-Carboxypeptidase-B.
L. Hansen and P. Johnston.
VIEW ABSTRACT | VIEW ARTICLE

The Effects of Dough Formation and Baking on Iron Enrichment of Bread as Studied by Electron Paramagnetic Resonance.
J. J. Windle, C. C. Nimmo, and Ellen J.-L. Lew.
VIEW ABSTRACT | VIEW ARTICLE

Effect of Substituting Glucose for Sucrose in Baked, Wheat-Flour Based Diets on Growth and Liver Composition of Rats.
D. R. Landes and J. Miller.
VIEW ABSTRACT | VIEW ARTICLE

Mineral Composition of Developing Wheat, Rye, and Triticale.
K. Lorenz and F. W. Reuter.
VIEW ABSTRACT | VIEW ARTICLE

Physical Properties and Biological Evaluation of High-Lysine Maize.
P. Van Twisk, G. V. Quicke,andH. O. Gevers.
VIEW ABSTRACT | VIEW ARTICLE

Studies on Corn Proteins. IX. Comparison of the Amino Acid Composition of Landry-Moureaux and Paulis-Wall Endosperm Fractions.
P. S. Misra, E. T. Mertz, and D. V. Glover.
VIEW ABSTRACT | VIEW ARTICLE

Studies on Corn Proteins. X. Polypeptide Molecular-Weight Distribution in Landry-Moureaux Fractions of Normal and Mutant Endosperms.
P. S. Misra, E. T. Mertz, and D. V. Glover.
VIEW ABSTRACT | VIEW ARTICLE

Comparison of Bran and Endosperm Pentosans in Immature and Mature Wheat.
B. L. D'Appolonia and L. A. MacArthur.
VIEW ABSTRACT | VIEW ARTICLE

Pearl Millet. II. Partial Characterization of Starch and Use of Millet Flour in Breadmaking.
S. M. Badi, R. C. Hoseney, and P. L. Finney.
VIEW ABSTRACT | VIEW ARTICLE

A Model Substance and Improved Control of Heating for Moisture Analysis of Cereals.
Y. Malkki and M. Salminen.
VIEW ABSTRACT | VIEW ARTICLE

Use of Sorghum and Pearl Millet Flours in Cookies.
S. M. Badi and R. C. Hoseney.
VIEW ABSTRACT | VIEW ARTICLE

The Chemical, Functional, and Nutritional Characterization of Protein Concentrates from Distiller's Grains.
L. D. Sarterlee, D. M. Vavak, R. Abdul-Kadir, and J. G. Kendrick.
VIEW ABSTRACT | VIEW ARTICLE

Comparative Studies of Protein and Amino Acid Changes in Peanuts Infected with Neurospora sitophila and Rhizopus oligosporus.
J. P. Cherry and L. R. Beuchat.
VIEW ABSTRACT | VIEW ARTICLE

Changes in Barley Peroxidase Activity during Kernel Development.
D. E. LaBerge and J. E. Kruger.
VIEW ABSTRACT | VIEW ARTICLE

A Note on Carbohydrates in the 11s Globulin of Soybean Seeds.
I. Koshiyama and D. Fukushima.
VIEW ABSTRACT | VIEW ARTICLE

Bioavailability of Magnesium from Wheat Flour and Various Organic and Inorganic Salts.
G. S. Ranhotra, R. J. Loewe, and L. V. Puyat.
VIEW ABSTRACT | VIEW ARTICLE

Physicochemical Characterization of Barley Lipoxygenase.
E. C. Lulai and C. W. Baker.
VIEW ABSTRACT | VIEW ARTICLE

Nonfat Dry Milk Fractions in Breadmaking. I. Effect on Loaf Volume.
R. S. Ling, R. C. Hoseney, and P. L. Finney.
VIEW ABSTRACT | VIEW ARTICLE

A Note on the Formation of a-Amylase in De-embryonated Barley Kernels.
A. W. MacGregor.
VIEW ABSTRACT | VIEW ARTICLE

A Note on the Semiautomated Determination of Catalase in Wheat.
J. E. Kruger.
VIEW ABSTRACT | VIEW ARTICLE

A Note on an Improved Method of Analysis for Determining Fat Acidity in Corn Grits.
R. E. Schulze.
VIEW ABSTRACT | VIEW ARTICLE

Communication to the Editor. Relation between Ash and Protein Contents of Flour Mill Streams Determined with the InfraAlyzer and by Standard Approved Methods.
C. A. Warson, Gloria Etchevers, and W. C. Shuey.
VIEW ABSTRACT | VIEW ARTICLE

Albumin a-Amylase Inhibitor Families from Wheat Flour.
R. DePonte, R. Parlamenti, T. Petrucci, V. Silano, and M. Tomasi.
VIEW ABSTRACT | VIEW ARTICLE

Erratum (Vol. 53, p. 610, D. R. Goforth and K. F. Finney)
VIEW ARTICLE

Get ALL the Latest Updates. Follow AACCI!

Linked In    Facebook    Twitter