Cereal Chemistry September-October 1991, Volume 68, Number 5

Dielectric and Thermal Transition Properties of Chemically Modified Starches During Heating.
L. A. Miller, J. Gordon, and E. A. Davis.
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Effect of Dietary Cereal Brans on Body Weight and Blood Lipids in a Long-Term Rat Experiment.
R. Mongeau, R. Brassard, S. Malcolm, and B. Shah.
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Computer Analysis of Fluorescence for the Measurement of Flour Refinement as Determined by Flour Ash Content, Flour Grade Color, and Tristimulus Color Measurements.
S. J. Symons and J. E. Dexter.
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Functional Properties of Sorghum-Peanut Composite Flour.
U. Singh and B. Singh.
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Effects of Kernel Size and Genotype on Popcorn Popping Volume and Number of Unpopped Kernels.
A. Song, S. R. Eckhoff, M. Paulsen, and J. B. Litchfield.
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A Simple Antibody-Based Test for Dough Strength. I. Development of Method and Choice of Antibodies.
J. H. Skerritt.
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A Simple Antibody-Based Test for Dough Strength. II. Genotype and Environmental Effects.
J. H. Skerritt.
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Changes in Dry Matter and Protein Fractions During Kernel Development of Quality Protein Maize.
E. I. Ortega, E. Villegas, M. Bjarnason, and K. Short.
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Endosperm Mutants in Rice: Gene Expression in Japonica and Indica Backgrounds.
R. P. Kaushik and G. S. Khush.
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The Ultrastructure of Wheat Gluten: Variations Related to Sample Preparation.
T. P. Freeman, D. R. Shelton, J. M. Bjerke, and K. Skierkowski.
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A Mechanism of Bread Firming. I. Role of Starch Swelling.
M. L. Martin, K. J. Zeleznak, and R. C. Hoseney.
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A Mechanism of Bread Firming. II. Role of Starch Hydrolyzing Enzymes.
M. L. Martin and R. C. Hoseney.
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Relationships of Selected Flour Constituents to Baking Quality in Soft White Wheat.
M. S. Kaldy, G. L Rubenthaler, G. R. Kereliuk, M. A. Berhow, and C. E. Vandercook.
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Electrophoretic Study of Some High Molecular Weight Proteins of the Acetic Acid-Insoluble Residue of Wheat Flours.
D. Sievert, H. D. Sapirstein, and W. Bushuk.
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Amylase Inhibitors from Rice: Fractionation and Selectivity Toward Insect, Mammalian, and Bacterial a-Amylases.
G.-H. Feng, M. Chen, K. J. Kramer, and G. R. Reeck.
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Gas Retention in Bread Dough During Baking.
H. He and R. C. Hoseney.
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Differences in Gas Retention, Protein Solubility, and Rheological Properties Between Flours of Different Baking Quality.
H. He and R. C. Hoseney.
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Molecular Characterization of Cereal, 8-Glucans.II. Size-Exclusion Chromatography for Comparison of Molecular Weight.
P. J. Wood, J. Weisz, and W. Mahn.
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Enzyme-Resistant Starch. IV. Effects of Complexing Lipids.
Z. Czuchajowska, D. Sievert, and Y. Pomeranz.
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Relation of Corn Grain Density to Yields of Dry-Milling Products.
Y. V. Wu and R. R. Bergquist.
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Comparison of Two Models to Predict Amylose Concentration in Rice Flours as Determined by Spectrophotometric Assay.
P. S. Landers, E. E. Gbur, and R. N. Sharp.
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Relative Lipidemic Responses in Rats Fed Barley and Oat Meals and Their Fractions.
G. S. Ranhotra, J. A. Gelroth, K. Astroth, and R. S. Bhatty.
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NOTE: Evaluation of Alternative Fat and Sweetener Systems in Cupcakes.
L. Pong, J. M. Johnson, W. E. Barbeau, and D. L. Stewart.
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NOTE: Fecal Bulking Effect of Whole Grain Flour from Selected Grains.
G. S. Ranhotra, J. A. Gelroth, B. K. Glaser, and C. S. Rao.
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Erratum
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