Volume 76; Issue 5

Main
Cereal Chemistry
Volume 76; Issue 5

Cereal Chemistry

Volume 76; Issue 5

1

Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements

Champagne, Elaine T., Bett, Karen L., Vinyard, Bryan T., McClung, Anna M., Barton, Franklin E., Moldenhauer, Karen, Linscombe, Steve, McKenzie, Kent

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 91 KB

english, 1999

2

Effects of Corn Sample, Mill Type, and Particle Size on Corn Curl and Pet Food Extrudates1

Mathew, J. M., Hoseney, R. C., Faubion, J. M.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 42 KB

english, 1999

3

Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch1

Jane, J., Chen, Y. Y., Lee, L. F., McPherson, A. E., Wong, K. S., Radosavljevic, M., Kasemsuwan, T.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 196 KB

english, 1999

4

Effect of Free Fatty Acids Addition on Corn Grits Extrusion Cooking

Desrumaux, A., Bouvier, J. M., Burri, J.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 209 KB

english, 1999

5

The Potential of Hull-less Barley

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 306 KB

english, 1999

6

Gluten, Pasting, and Mixograph Parameters of Hard Winter Wheat Flours in Relation to Breadmaking 1

Ohm, J. B., Chung, O. K.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 84 KB

english, 1999

7

Development of a Field Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of α-Amylase in Preharvest-Sprouted Wheat

Verity, J. Christiana K., Hac, Luch, Skerritt, John H.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 274 KB

english, 1999

8

Effects of Prolonged Storage at Freezing Temperatures on Starch and Baking Quality of Frozen Doughs

Lu, W., Grant, L. A.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 86 KB

english, 1999

9

Prediction of Bread Crumb Density by Digital Image Analysis

Zghal, M. C., Scanlon, M. G., Sapirstein, H. D.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 452 KB

english, 1999

10

Dynamic Viscoelastic Behavior of High-Pressure-Treated Wheat Gluten

Apichartsrangkoon, A., Bell, A. E., Ledward, D. A., Schofield, J. D.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 108 KB

english, 1999

11

Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition

Corbellini, M., Empilli, S., Vaccino, P., Brandolini, A., Borghi, B., Heun, M., Salamini, F.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 394 KB

english, 1999

12

Relationship of Creep-Recovery and Dynamic Oscillatory Measurements to Durum Wheat Physical Dough Properties 1

Edwards, N. M., Dexter, J. E., Scanlon, M. G., Cenkowski, S.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 105 KB

english, 1999

13

Potential Use of Raman Spectroscopy for Determination of Amylose Content in Maize Starch

Phillips, David Lee, Xing, Jie, Liu, Huijun, Pan, Duo-Hai, Corke, Harold

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 43 KB

english, 1999

14

Effect of Chemical Pretreatments and Lactic Acid on the Rate of Water Absorption and Starch Yield in Corn Wet-Milling

Haros, M., Suárez, C.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 54 KB

english, 1999

15

Batch Steeping of Corn: Effects of Adding Lactic Acid and Sulfur Dioxide at Different Times on Starch Yields, Protein Contents, and Starch Pasting Properties 1

Singh, V., Haken, A. E., Dowd, M. K., Niu, Y. X., Zou, S. H., Eckhoff, S. R.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 87 KB

english, 1999

16

Maize Endosperm Proteins That Contribute to Endosperm Lysine Content

Yau, J. C., Bockholt, A. J., Smith, J. D., Rooney, L. W., Waniska, R. D.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 158 KB

english, 1999

17

Extrusion Chemistry of Wheat Flour Proteins: II. Sulfhydryl-Disulfide Content and Protein Structural Changes

Rebello, C. A., Schaich, K. M.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 172 KB

english, 1999

18

Effect of Batter Solids and Starch Type on the Structure of Baked Starch Foams

Lawton, J. W., Shogren, R. L., Tiefenbacher, K. F.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 177 KB

english, 1999

19

Effects of Oxido-Reductants on Rheological Properties of Wheat Flour Dough and Comparison with Some Characteristics of Extruded Noodles

Yeh, An-I, Shiau, Sy-Yu

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 82 KB

english, 1999

20

Effects of Wheat Bug ( Eurygaster maura ) Protease on Glutenin Proteins

Sivri, D., Sapirstein, H. D., Köksel, H., Bushuk, W.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 139 KB

english, 1999

21

Link Between Mixing Requirements and Dough Strength

Wooding, A. R., Kavale, S., MacRitchie, F., Stoddard, F. L.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 82 KB

english, 1999

22

Effect of Single Substitution of Glutenin or Gliadin Proteins on Flour Quality of Alpha 16, a Canada Prairie Spring Wheat Breeders' Line 1

Wesley, A. S., Lukow, O. M., Ames, N., Kovacs, M. I. P., McKenzie, R. I. H., Brown, D.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 1.23 MB

english, 1999

23

Role of Flour Fractions in Breadmaking Quality of Frozen Dough

Lu, W., Grant, L. A.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 42 KB

english, 1999

24

Extrusion Chemistry of Wheat Flour Proteins: I. Free Radical Formation

Schaich, K. M., Rebello, C. A.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 117 KB

english, 1999

25

Biochemical Characterization of the Wheat Waxy A Protein and Its Effect on Starch Properties 1

Demeke, T., Hucl, P., Abdel-Aal, E.-S. M., Båga, M., Chibbar, R. N.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 95 KB

english, 1999

26

Functionality of Rice and Sorghum Flours in Baked Tortilla and Corn Chips

Quintero-Fuentes, X., McDonough, C. M., Rooney, L. W., Almeida-Dominguez, H.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 125 KB

english, 1999

27

Demixing in Wheat Doughs—Its Influence on Dough and Gluten Rheology

Kieffer, R., Stein, N.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 771 KB

english, 1999

28

Protein Changes During Various Stages of Breadmaking of Four Spring Wheats: Quantification by Size-Exclusion HPLC 1

Borneo, Rafael, Khan, Khalil

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 222 KB

english, 1999

29

Effects of Different Cereal Fibers on Cholesterol and Bile Acid Metabolism in the Syrian Golden Hamster 1

Rieckhoff, Dörte, Trautwein, Elke A., Mälkki, Yrjö, Erbersdobler, Helmut F.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 74 KB

english, 1999

30

Annealing of Long-Term Stored Rice Grains Improves Gelatinization Properties

Yamamoto, Aijiro, Shirakawa, Kiyoka

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 58 KB

english, 1999

31

Effects of Wheat Starch and Gluten on Tortilla Texture

Wang, Linfeng, Flores, Rolando A.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 34 KB

english, 1999