Cereal Chemistry January-February 1996, Volume 73, Number 1

Improvements in Cereal Protein Separations byCapillary Electrophoresis: Resolution and Reproducibility.
G. L. Lookhart and S. R. Bean.
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Image Texture Analysis for Discrimination of Mill Fractions ofHard and Soft Wheat.
I. Y. Zayas and J. L. Steele.
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Changes in the Glutathione Content and Breadmaking Performanceof White Wheat Flour During Short-Term Storage.
X. Chen and J. D. Schofield.
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Bread Staling: A Calorimetric Approach.
A. Schiraldi, L. Piazza, and M. Riva.
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Wine Yeast Preferment for Enhancing Bread Aroma and Flavor.
C. M. McKinnon, P Gélinas, and R. E. Simard.
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Effect of alpha-Glucosyl Rutin as Improvers for Wheat Dough andBreadmaking.
N. Morita, K. Nakata, Z. Hamauzu, and I. Toyosawa.
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Molecular Characterization of Some Amylopectins.
L. A. Bello-Pérez, O. Paredes-López, P. Roger, and P. Colonna.
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Extraction of Oat Gum from Oat Bran: Effects of Process onYield, Molecular Weight Distribution, Viscosity and (1-3)(1-4)-beta-D-GlucanContent of the Gum.
M. U. Beer, E. Arrigoni, and R. Amadò.
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Comparison of In Vitro and In Vivo Measures of Resistant Starchin Selected Grain Products.
J. A. Marlett and M. J. Longacre.
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Effect of Pump Rate and Table Slope on Starch Recovery for a100-g Laboratory Wet-Milling Procedure.
S. K. Singh and S. R. Eckhoff.
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A 100-g Laboratory Corn Wet-Milling Procedure.
S. R. Eckhoff, S. K. Singh, B. E. Zehr, K. D. Rausch, E. J. Fox, A. K. Mistry,A. E. Haken, Y. X. Niu, S. H. Zou, P. Buriak, M. E. Tumbleson, and P. L. Keeling.
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Reduced Browning in Raw Oriental Noodles by Heat and MoistureTreatment of Wheat.
K. R. Vadlamani and P. A. Seib.
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Gel-Chromatography Fractionation and Thermal Characterizationof Rice Starch Affected by Hydrothermal Treatment.
S. Lu, C.-Y. Chen, and C.-Y. Lii.
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Sulfur Dioxide in Acid Environment Facilitates Corn Steeping.
R. Biss and U. Cogan.
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Production of Food Malt from Hull-less Barley.
R. S. Bhatty.
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Effect of Selected Organic and Inorganic Acids on CornWet-Milling Yields.
L. Du, B. Li, J. F. Lopes-Filho, C. R. Daniels, and S. R. Eckhoff.
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A Ready-to-Eat Breakfast Cereal from Food-Grade Sorghum.
L. P. Cruz y Celis, L. W. Rooney, and C. M. McDonough.
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Cholesterol-Lowering by Rice Bran and Rice Bran OilUnsaponifiable Matter in Hamsters.
T. S. Kahlon, F. I. Chow, M. M. Chiu, C. A. Hudson, and R. N. Sayre.
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Effects of Cysteine on Free Radical Production and ProteinModification in Extruded Wheat Flour.
B. K. Koh, M. V. Karwe, and K. M. Schaich.
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Effects of Nitrogen Fertilization and Maturation Conditions onProtein Aggregates and on the Breadmaking Quality of Soissons, a Common WheatCultivar.
Y.-Q. Jia, V. Masbou, T. Aussenac, J.-L. Fabre, and P. Debaeke.
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Characterization of Acetic Acid Soluble and Insoluble Fractionsof Glutenin of Bread Wheat.
B. Dupuis, W. Bushuk, and H. D. Sapirstein.
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Procedure for Isolating Monomeric Proteins and PolymericGlutenin of Wheat Flour.
B. X. Fu and H. D. Sapirstein.
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Phase Separation of Wheat Flour Dough Studied byUltracentrifugation and Stress Relaxation. I. Influence of Water Content.
H. Larsson and A.-C. Eliasson.
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Phase Separation of Wheat Flour Dough Studied byUltracentrifugation and Stress Relaxation. II. Influence of Mixing Time,Ascorbic Acid, and Lipids.
H. Larsson and A.-C. Eliasson.
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NOTE: Mixing Wheat Flour and Ice to Form Undeveloped Dough.
D. T. Campos, J. F. Steffe, and P. K. W. Ng.
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Erratum.
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