Bread Staling Studies. I. Effect of Protein Content on Staling Rate and Bread Crumb Pasting Properties.
S. K. Kim and B. L. D'Appolonia
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Bread Staling Studies. II. Effect of Protein Content and Storage Temperature on the Role of Starch.
S. K. Kim and B. L. D'Appolonia
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Bread Staling Studies. III. Effect of Pentosans on Dough, Bread, and Bread Staling Rate.
S. K. Kim and B. L. D'Appolonia
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Comparative Susceptibility to Amylases of Starches from Different Plant Species and Several Single Endosperm Mutants and their Double-Mutant Combinations with Opaque-2 Inbred Oh43 Maize.
H. Fuwa, M. Nakajima, A. Hamada, and D. V. Glover
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Fortification of Soy Protein with Cheese Whey Protein and the Effect of Alkaline pH.
0. De Rham, P. Van De Rovaart, E. Bujard, F. Mottu, and J. Hidalgo
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Adjustment of Rheological Properties of Flours by Fine Grinding and Air Classification.
J. W. Dick, W. C. Shuey, and 0. J. Banasik
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Near infrared Diffuse Reflectance Spectra of Wheat and Wheat Components.
D. P. Law and R. Tkachuk
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Calcium Binding by Hydroxypropyl Distarch Phosphate and Unmodified Starches.
L. F. Hood and G. K. O'Shea
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Enhancement of Maturing Agents by Metaphosphates.
F. D. Vidal and A. B. Gerrity
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Research Note on Pressure Digestion of Cereal Grains and Flours for Mineral Analysis by Atomic Absorption.
K. Lorenz, G. MacFarland, and J. Maga
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Studies on Pan-Cake Baking. 1. Effect of Chlorination of Flour on Pan-Cake Qualities.
M. Seguchi and J. Matsuki
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Quality Characteristics of Soft Wheats and their Utilization in Japan. III. Effects of Crop Year and Protein Content on Product Quality.
S. Nagao, S. Ishibashi, S. Imai, T. Sato, T. Kanbe, Y. Kaneko, and H. Otsubo
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Note on Small-Scale Laboratory Equipment for Separating Germ from Wheat.
L. C. Bolte and K. F. Finney
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Studies of Water Binding by Differential Thermal Analysis. I. Dough Studies using the Boiling Mode.
W. Bushuk and V. K. Mehrotra
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Studies of Water Binding by Differential Thermal Analysis. II. Dough Studies using the Melting Mode.
W. Bushuk and V. K. Mehrotra
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Studies of Water Binding by Differential Thermal Analysis. III. Bread Studies using the Melting Mode.
W. Bushuk and V. K. Mehrotra
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Chromatographic Fractionation and Composition of the Components of the Salt- Soluble Proteins from Hiproly (CI 3947) and Hiproly Normal (CI 4362) Barleys.
A. M. El-Negoumy, C. W. Newman, and B. R. Moss
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Infrared Reflectance Spectroscopy for Estimation of Moisture of Whole Grain.
R. A. Stermer, Y. Pomeranz, and R. J. McGinty
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Effects of Flour Fraction Composition on Cookie Diameter.
W. T. Yamazaki, J. R. Donelson, and W. F. Kwolek
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Determining Fiber in Cereals.
D. Baker
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Aflatoxin and Aspergillusflavus Occurrence in 1975 Corn at Harvest from a Limited Region of Iowa.
E. B. Lillehoj. D. I. Fennell, and W. F. Kwolek
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Factors for Converting Bushel Weight to Hectoliter Weight for Six Cereal Grains, Flax, and Soybeans.
W. T. Greenaway, C. A. Watson, and G. Davis
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Horsebean as Protein Supplement in Breadmaking. III. Effects of Horsebean Protein on Aroma and Flavor Profile of Moroccan-Type Bread.
K. M. Patel, J. F. Caul, and J. A. Johnson
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Nonfat Dry Milk Fractions in Breadmaking. II. Effect on Oxidation Requirement.
R. S. Ling, R. C. Hoseney, and P. L. Finney
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