Cereal Chemistry March-April 1992, Volume 69, Number 2

Instrumental Measurement of Cookie Hardness. I. Assessment of Methods.
C. S. Gaines, A. Kassuba, and P. L. Finney.
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Instrumental Measurement of Cookie Hardness. II. Application to Product Quality Variables.
C. S. Gaines, A. Kassuba, P. L. Finney, and J. R. Donelson.
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Relationships Between Protein Composition and Functional Properties of Wheat Flours.
R. B. Gupta, I. L. Batey, and F. MacRitchie.
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Relationships Between Protein Composition and Mixograp hand Loaf Characteristics in Wheat.
H. Dong, R. G. Sears, T. S. Cox, R. C. Hoseney, G. L. Lookhart, and M. D. Shogre.
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Estimation of Milling Efficiency: Prediction of Flour Refinement by the Measurement of Pericarp Fluorescence.
S. J. Symons and J. E. Dexter.
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Age-Related Changes in the Cake-Baking Quality of Flour Milled from Freshly Harvested Soft Wheat.
K. Shelke, R. C. Hoseney, J. M. Faubion, and S. P. Curran.
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Age-Related Changes in the Properties of Batters Made from Flour Milled from Freshly Harvested Soft Wheat.
K. Shelke, R. C. Hoseney, J. M. Faubion, and S. P. Curran.
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Relation Between Wheat Kernel Hardness, Environment, and Gliadin Composition.
F. R. Huebner and C. S. Gaines.
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Stabilizing Brown Rice to Lipolytic Hydrolysis by Ethanol Vapors.
E. T. Champagne and R. J. Hron, Sr..
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Nitrogen Balance in Infants Fed Formulas Containing Amaranthor a Soy-Oats Formula.
F. R. Del Valle, M. Escobedo, A. Sanchez-Marroquin, H. Bourges, M. A. Bock, and P. Biemer.
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Effect of Various Sugars on the Quality of Baked Cookies.
S. Nishibori and S. Kawakishi.
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Wheat Hardness. I. A Method to Measure Endosperm Tensile Strength Using Tablets Made from Wheat Flour.
R. B. Maloufand R. C. Hoseney.
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Wheat Hardness. II. Effect of Starch Granule Protein on Endosperm Tensile Strength.
R. B. Malouf, W. D. A. Lin, and R. C. Hoseney.
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Influence of Specific Gliadins on the Breadmaking Quality of Wheat.
H. J. Van Lonkhuijsen, R. J. Hamer, and C. Schreuder.
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Effects of Cooking and Treatment with Sodium Bisulfite on In Vitro Protein Digestibility and Microstructure of Sorghum Flour.
D. L. Rom, J. M. Shull, A. Chandrashekar, and A. W. Kirleis.
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Effects of Canola Oil or White Mineral Oil at Dust Suppressant Levels on the Storage Characteristics of Wheat.
N. D. G. White, D. S. Jayas, J. T. Mills, and B. L. Dronzek.
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Air Classification of Flours from Wheats with Varying Hardness: Protein Shifts.
Y. V. Wu and A. C. Stringfellow.
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Relations of Grain Proximate Composition and Physical Properties to Wet-Milling Characteristics of Maize.
S. R. Fox, L. A. Johnson, C. R. Hurburgh, Jr., C. Dorsey-Redding, and T. B. Bailey.
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fB-Glucan-Enriched Fractions from Laboratory-Scale Dry Milling and Sieving of Barley and Oats.
B. E. Knuckles, M. M. Chiu, and A. A. Betschart.
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Alkali Debranning of Corn to Obtain Corn Bran.
A. H. Mistry and S. R. Eckhoff.
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Interactions Between Starches, Sugars, and Emulsifiers in High-Ratio Cake Model Systems.
C. S. Kim and C. E. Walker.
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Effects of Sugars and Emulsifiers on Starch Gelatinization Evaluated by Differential Scanning Calorimetry.
C. S. Kim and C. E. Walker.
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Characterization and Prediction of the Compressive Stress-Strain Relationship of Layered Arrays of Spongy Baked Goods.
S. Swyngedau and M. Peleg.
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Rheological Properties and Breadmaking Quality of Wheat Flour Doughs Made with Different Dough Mixers.
K. Mani, A.-C. Eliasson, L. Lindahl, and C. Tragacrdh.
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NOTE: Pentosans in Flours of 1B/ IR Translocation Wheats.
C. G. Biliaderis, M. S. Izydorezyk, 0. M. Lukow, and W. Bushuk.
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Communication to the Editor: Demonstration of the2-Gram Mixograph as a Research Tool.
F. Bekes and P. W. Gras.
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