Cereal Chemistry September-October 1982, Volume 59, Number 5

A Comparison of the Amino Acid Composition of Two Commercial Oat Groats.
C. G. Zarkadas
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Effects of Processing Conditions and Cooking Time on Riboflavin, Thiamine, and Niacin Levels in Enriched Spaghetti.
J. E. Dexter, R. R. Matsuo, and B. C. Morgan
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Use of Near-Infrared Reflectance Spectroscopy and Dye-Binding Techniques for Estimating Protein in Oat Groats.
R. Biston and G. Clamot
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Protein Secretion in Wheat Endosperm-Formation of the Matrix Protein.
D. B. Bechtel, R. L. Gaines, and Y. Pomeranz
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Effect of Germination on Electrophoretic, Functional, and Bread-Baking Properties of Yellow Pea, Lentil, and Faba Bean Protein Isolates.
D. L. Hsu, H. K. Leung, M. M. Moran, P. L. Finney, and C. T Leung
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Amylolysis of Pearl Millet Starch and Its Fractions by Pearl Millet Alpha-Amylase.
S. Abdul-Hussain and E. Varriano-Marston
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Inherent Amylograph Pasting Ability of U.S. Wheat Flours and Starches.
P. Meredith and Y. Pomeranz
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Application of the Instron Tester for Investigation of Rheology of Corn Dough.
G. W. Padua and R. McL. Whitney
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Chapaties with Leavening and Supplements: Changes in Texture, Residual Sugars, and Phytic Phosphorus.
K. Swaranjeet, K. Maninder, and G. S. Bains
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Semiautomated Determination of Phytate in Sorghum and Sorghum Products.
C. Doherty, J. M. Faubion, and L. W. Rooney
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Contribution of Chlorinated Flour Fractions to Cake Crumb Stickiness.
C. S. Gaines and J. R. Donelson
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A Modified Extensigraph Procedure for Measuring the Stretching Properties of Fermented Dough.
R. H. Kilborn and K. R. Preston
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Effect of Type and Amount of Mixing and Quantity of Water on Inhibitors of Yeast Activity in Wheat Flour Doughs and Slurries.
K. F. Finney, O. K. Chung, B. L. Bruinsma, and M. D. Shogren
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Development of a Laboratory-Scale Single-Stage Cake Mix.
C. C. Lee, R. C. Hoseney, and E. Varriano-Marston
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Optimization of the Fat-Emulsifier System and the Gum-Egg White-Water System for a Laboratory-Scale Single-Stage Cake Mix.
C. C. Lee and R. C. Hoseney
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Effects of Dehulling on Functional Properties of Dry Bean (Phaseolus vulgaris L.) Flours.
S. S. Deshpande, S. K. Sathe, D. Cornforth, andD. K. Salunkhe
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A Gas Production Formula Containing Guar or Xanthan Gum in Place of Wheat Flour.
B. L. Bruinsma and K. F. Finney
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Influence of Dough Absorption Level and Time on Stickiness and Consistency in Sugar-Snap Cookie Doughs.
C. S. Gaines
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Protein Denaturation During Model Storage Studies of Soybeans and Meals.
K. Saio, K. Kobayakawa, and M. Kito
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Insoluble Dietary Fiber from Breakfast Cereals and Brans: Bile Salt Binding and Water-Holding Capacity in Relation to Particle Size.
R. Mongeau and R. Brassard
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Lipase Activity in Oat Flour Suspensions and Soluble Extracts.
G. J. Matlashewski, A. A. Urquhart, M. R. Sahasrabudhe, and I. Altosaar
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Effect of Partial Sodium Chloride Replacement by Other Salts on Wheat Dough Rheology and Breadmaking.
H. Salovaara
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Sensory Limitations to Replacement of Sodium with Potassium and Magnesium in Bread.
H. Salovaara
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Carbohydrates of Field Bean (Dolichos lablab).
P. V. Salimath and R. N. Tharanathan
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Effect of Alkali Treatment on Viscosity and on the Sulfhydryl and Disulfide Content of Proteins.
J. Gaucher-Choquette and M. Boulet
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In Vitro Interaction of 1-14C-Ascorbic Acid and 2-14c- Thiamin with Dietary Fiber.
S. T. Omaye, F. I. Chow, and A. A. Betschart
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NOTE: An Inexpensive Method for Treating Grain Dust to Prevent Fine Particles from Becoming Airborne During Handling.
F. S. Lai and B. S. Miller
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NOTE: The Use of Magnesium Powder in Fortified Bread.
G. S. Ranhotra and G. L. Winterringer
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