Cereal Chemistry July-August 1982, Volume 59, Number 4

Cake Batter Viscosity and Expansion upon Heating.
C. S. Gaines and J. R. Donelson
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Solid-State, Cross-Polarization Magic-Angle Spinning Carbon- 13 Nuclear Magnetic Resonance and Biochemical Characterization of Wheat Proteins.
J. C. Schofield and I. C. Baianu
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Effects of Heat Treatment and Level of Navy Bean Hulls in Sugar-Snap Cookies.
C. DeFouw, M. E. Zabik, M. A. Uebersax, J. M. Aguilera, and E. Lusas
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Changes in Flour Proteins During Dough Mixing.
G. Danno and R. C. Hoseney
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Comparison of the Grain Amylase Analyzer with the Amylograph and Falling Number Methods.
B. L. D'Appolonia, L. A. MacArthur, W. Pisesookbunterng, and C. F. Ciacco
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Gelatinization of Wheat Starch. III. Comparison by Differential Scanning Calorimetry and Light Microscopy.
K. Ghiasi, R. C. Hoseney, and E. Varriano-Marston
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Gelatinization of Wheat Starch. IV. Amylograph Viscosity.
K. Ghiasi, E. Varriano-Marston, and R. C. Hoseney
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Water Absorption and Solubility and Amylograph Characteristics of Roll-Cooked Small Grain Products.
R. A. Anderson
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Small-Scale Milling to Estimate the Milling Quality of Soft Wheat Cultivars and Breeding Lines.
W. T. Yanzazaki and L. C. Andrews
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Chromatography of Zein on Phosphocellulose and Sulfopropyl Sephadex.
E. Esen
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Effect of Nitrogen Fertilization on Quantity and Composition of Wheat Flour Protein.
G. J. Doekes and L. M. J. Wennekes
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Corn Tortillas: Evaluation of Corn Cooking Procedures.
M. N. Khan, M. C. DesRosiers, L. W. Rooney, R. G. Morgan, and V. E. Sweat
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Energy Consumption During Flour Milling: Description of Two Measuring Systems and the Influence of Wheat Hardness on Energy Requirements.
R. H. Kilborn, H. C. Black, J. E. Dexter, and D. G. Martin
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Predicting the Moisture Isotherm for Corn-Soy Milk from Individual Component Moisture Isotherms and Their Possible Effects on Storage Stability.
S. R. Eckhoff, L. T. Black, and R. A. Anderson
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Isomeric Ascorbic Acids and Derivatives of L-Ascorbic Acid: Their Effect on the Flow of Dough.
D. W. Lillard, P. A. Seib, and R. C. Hoseney
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Relationship of Protein Fractions of Spring Wheat Flour to Baking Quality.
A. S. Hamada, C. E. McDonald, and L. D. Sibbit
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Cereal Complexes: Binding of Calcium by Bran and Components of Bran.
J. A. Rendleman
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Cereal Complexes: Binding of Zinc by Bran and Components of Bran.
J. A. Rendleman
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NOTE: A. Modification of the Crude Fiber Test for Application to Flour.
P. C. Williams and P. M. Starkey
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NOTE: Dry Roasted Navy Bean Flour Incorporation in a Quick Bread.
S. B. Dryer, S. G. Phillips, T. S. Powell, M. A. Uebersax, and M. E. Zabik
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COMMUNICATION TO THE EDITOR. Inactivation of Alpha-Amylase Activity by Purothionins.
B. L. Jones and P. Meredith
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