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FLOUR

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REPRINTS, COPIES

Bread Flour
Cake Flour
Cookie Flour
Durum Flour
Graham Flour
Malt Flour
Pastry Flour
Whole Wheat Flour

Abbott, D. C.; Johnson, J. A. 1966. Gel Filtration Of The Water-Soluble Protein Fraction Of Wheat Flour. Journal Of Food Science 31:38

Wheat Flour, Flour, Water Soluble Protein

Abdel Aal ESM; Hucl P; Sosulski FW 1995. Compositional and nutritional characteristics of spring einkorn and spelt wheats. Cereal Chemistry. 1995, 72: 6, 621-624.

Alsberg, C. L. 1926. Our Future Flour Supply. Journal of Home Economics 18:68

Flour Supply

Aitken, T.R., M.H. Fisher and J.A. Anderson. 1944. Effect of protein content and grade on farinograms, extensograms, and alveograms. Cereal Chemistry 21: 465.

This article reported an investigation of the effect of year, grade and protein content on farinograms, extensograms and alveograms.

Altpeter F; Vasil V; Srivastava V; Vasil IK 1996. Integration and expression of the high-molecular-weight glutenin subunit 1Ax1 gene into wheat. Nature Biotechnology. 14: 9, 1155-1159.

Anderson JA 1996. Allergic reactions to foods. CRC Critical Reviews in Food Science and Nutrition. 36: suppl, S19-S38; 125 ref.

Anderson, R.A., V.F. Pfeifer and E.B. Lancaster. 1958. Continuous batter process for separating gluten from wheat flour. Cereal Chemistry 35:449.

A continuous pilot plant has been constructed for carrying out the batter process for the eparation of starch and gluten from wheat flour.

Andrews, J. S.; Felt, C. 1941. The Iron Content Of Cereals. Cereal Chemistry 18:819.

Iron, Cereal, Red Dog Flour, Wheat Flour, Milling, Bran, Germ

Andrews, J. S.; Nordgren, R. 1941. The Application Of The Thiochrome Method To The Thiamin Analysis Of Cereals And Cereal Products. Cereal Chemistry 18:686

Thiochrome Method, Thiamin, Cereal, Bioassay, Wheat Cereal, Wheat Flour, Oatmeal, Red Dog Flour, Rice Bran, Rice Polishing, Bread, Corn Meal

Anonymous. 1974. The mixograph. Agriculture Research 22(12):3.

An explanation of the new ten gram mixograph is given in this paper.

Anton, J.J. 1975. Good market climate nutures soy industry growth. Food Product Development 9(8):96.

The market relationships of various protein foods was evaluated. Yields and protein market trends are given.

Appleton, V. B. 1921. Observations On Diet In Labrador. Journal of Home Economics 13:199

Labrador Diet, Dietary Survey, Flour, Meat, Fish, Molasses, Vegetable, Fruit, Butter, Milk, Tea, Cereal

Arakawa, T., M. Yoshida, H. Morishita, J. Honda and D. Yonezawa. 1977. Relation between aggregation behavior of glutenin and its polypeptide composition. Agric. Biol. Chem. 41:995.

Ten kinds of wheat flour were evaluated for the component polypeptides of glutenen. Gel filtration was used to fractionate glutenin into three fractions. Relationships between the aggregation behavior of glutenin and its fractions were investigated.

Aranyi, C.; Hawrylewicz, E. J. 1968. A Note On Scanning Electron Microscopy Of Flours And Doughs. Cereal Chemistry 45:500

Scanning Electron Microscopy, Flour, Dough

Baeder, H. 1938. The use of lard in bread making. Bull. 320, Nebraska Exp. Sta. , Lincoln, Nebraska.

The objectives of this experiment were to develop formulas and methods for making desirable cakes with lard and general-purpose flour. A method for using lard that has been kept in many rural homes without refrigeration was also tested.

Bailey, L. H.; Leclere, J. A. 1935. Cake And Cake Making Ingredients. Cereal Chemistry 12:175

Cakemaking, Cake, Cake Formula, Gold Cake, Sponge Cake, Silver Cake, Chocolate Cake, Devil's Cake, Bread, Baked Product, Whole Wheat Bread, Soda Cracker, Cracker, Cookie, Doughnut, Macaroni, Noodle, Gingerbread, Gold Cake, Egg, Milk, Zwieback, Pilot Bread, Pretzel, Pretzel, Apple Pie, Squash Pie, Pie Crust, Matzoths, Saltine, Vanilla Wafers, Macaroon, Ginger Snap, Hot Cross Bun, Flour, Ash, Straight Grade Flour, Ash, Flour Ash, Flour Protein, Clear Flour, Angel Cake, Pound Cake

Baldwin EA; Nisperos Carriedo MO; Baker RA 1995. Use of edible coatings to preserve quality of lightly (and slightly) processed products. CRC Critical Reviews in Food Science and Nutrition. 35: 6, 509-524.

Baxter, E.J. and E.E. Hester. 1958. The effect of sucrose on gluten development and the solubility of the proteins of a soft wheat flour. Cereal Chemistry 35:366.

The results of this investigation indicated that an addition of 15 and 30 percent sucrose, based on soft wheat flour, increased mixogram development time. levels of 60 and 120 percent prevented dough formation, likely due to the competititon between sucrose and the gluten proteins for water.

Bayfield, E. G.; Anderson, J. E.; Geddes, W. F.; Hildebrand, F. C. 1943. The Effect Of Millroom Temperature And Relative Humidity On Experimental Flour Yields And Flour Properties. Cereal Chemistry 20:149

Flour Milling, Flour Moisture, Flour Yield, Flour Ash, Flour Protein, Loaf Volume

Bean, M.M. 1976. Utilization of high-protein flours in AID programs. An on-site evaluation. Baker's Digest 50:31.

Bean, M.M. 1986. Rice flour- Its functional variations. Cereal Foods World 31:477.

Bean, M.M.and K.D. Nishita. 1985. Rice flours for baking IN Rice: Chemistry and Technology, 2nd ed. p. 539. B.O. Juliano, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.

Bennett, R.; Coppock, J. B. M. 1952. Measuring The Physical Characteristics Of Flour: A Method Of Using Chopin Alveograph To Detect The Effect Of Flour Improvers. Journal Of The Science Of Food And Agriculture 3:297

Flour Improver, Chopin Alveograph

Binnington, D. S. 1940. Collaborative Study Of A Rapid Method For The Determination Of Flour Pigments. Cereal Chemistry 17:639

Carotenoid, Flour, Pigment, Photoelectric Photometer, Carotene

Binnington, D. S.; Hutchinson, W. S.; Ferrari, C. G. 1941/ Standardization Of The Evelyn Photoelectric Colorimeter For Flour Pigment Determinations. Cereal Chemistry 18:10

Flour, Pigment, Spectrophotometer, Evelyn Photoelectric Colorimeter, Colorimeter, Carotenoid

Blair, G.W.S. 1958. Rheology in food research. Advancwes in Food Research 8:1.

This review article incorporates some discussion of the following topics: definition and concepts of rheology; problems of processing and manufacture and cooking; methods of measurements; and psychological and statistical problems.

Block, R. J. 1945. Amino Acid Composition Of Food Proteins Advances In Protein Chemistry 2:119

Protein, Leafy Vegetable, Arginine, Histidine, Lysine, Tyrosine, Tryptophan, Phenylalanine, Cystine, Methionine, Threonine, Isoleucine, Valine, Glycine, Glutamic Acid, Rice, Corn Germ, Oat, Wheat Germ, Flour, Wheat, Corn, Gluten, Arachin, Cottonseed Globulin, Soybean Meal, Gliadin, Zein, Edestin, Cottonseed Meal, Peanut Meal, Linseed, Meal, Sesame Meal, Sunflower Seed, Brewers Yeast, Yeast

Bowman, F., L. Maharg and J.M. Poehlman. 1951. Testing Missouri soft wheat flours for quality: Methods, and variety comparisons. Research Bull. 480. Missouri Agricultural Experiment Station, Columbia, Missouri.

The purpose of the research reported in this article was to determine simple tests and procedures to evaluate soft-wheat flour used in the preparation of cakes and cookies. Tests selected for study were the pearling test, mixogram area, viscosity values and cake and cookie quality.

Bradley, A. 1918. Modifying Your Cook Book To Meet Present Conditions Journal of Home Economics 10:219

Cook Book, Nonwheat Recipe, Biscuit, Muffin, Waffle, Griddle Cake, Boston Brown Bread, Barley Flour, Ground Rolled Oat, Rolled Oat, Graham Flour, New England Brown Bread, Cake, Mush, Oatmeal, Corn Meal, Hominy, Rice, Buckwheat, Pilaf, Macaroni, Gingerbread, Cookie, Cake, Potato Flour

Bressani, R.; Arroyave, R. 1963. Nutritive Value Of Pumpkin Seed. Essential Amino Acid Content And Protein Value Of Pumpkin Seed (Cucurbita Farinosa) Journal Of Agricultural And Food Chemistry 11:29

Pumpkin Seed, Pepitoria Seed, Pumpkin Seed Protein, Pumpkin Seed Essential Amino Acid, Chick Diet, Pepitoria Flour, Cottonseed Meal, Corn, Cottonseed Oil, Pumpkin Seed Arginine, Pumpkin Seed Histidine, Pumpkin Seed Leucine, Pumpkin Seed Moisture, Pumpkin Seed Calcium, Pumpkin Seed Isoleucine, Pumpkin Seed Lysine, Pumpkin Seed Methionine, Pumpkin Seed Fat, Pumpkin Seed Phosphorus, Pumpkin Seed Protein, Pumpkin Seed Phenylalanine, Pumpkin Seed Tyrosine, Pumpkin Seed Threonine, Pumpkin Seed Fiber, Pumpkin Seed Iron, Pumpkin Seed Niacin, Pumpkin Tryptophan, Pumpkin Seed Valine, Pumpkin Seed Nitrogen, Pumpkin Seed Carbohydrate, Rat Diet

Bressani, R.; Jarquin, R.; Elias, L. G. 1964. Cottonseed Flour, Free And Total Gossypol, Epsilon-Amino Lysine, And Biological Evaluation Of Cottonseed Meals And Flours In Central America. Journal Of Agricultural And Food Chemistry 12:278

Cottonseed Flour Lysine, Cottonseed Meal Seed Lysine, Cottonseed Flour Gossypol, Cottonseed Meal Seed Gossypol

Brown, P. 1939. Sub-committee on testing biscuit and cracker flours. Cereal Chemistry 16:130.

Bushuk, W. J.; Winkler, C. A. 1957. Sorption Of Water Vapor On Wheat Flour, Starch And Gluten. Cereal Chemistry 34:73

Adsorption Isotherm, Desorption Isotherm, Water Vapor, Flour, Starch, Freeze Drying,Spray Drying, Gluten, Mcbain-Kabr Sorption Balance, Wheat Flour

Campbell, J. A. 1960. Evaluation Of Protein In Foods For Regulatory Purposes Journal Of Agricultural And Food Chemistry 8:233

Protein Efficiency Ratio, Rat, Casein, Soybean, Egg, Wheat Flour, Pea, Beef, Bread, Milk, Oat, Gluten Bread, Egg, Albumin, Liver, Heart, Brain, Wheat Germ, Gelatin

Charm, S.E. 1962. The nature and role of fluid consistency in food engineering applications. Advances in Food Research 11:355.

This paper presents a mathematical approach to consistency including dough rheology.

Chung, O.; Finney, K. F.; Pomeranz, Y. 1967. Lipids In Flour From Gamma-Irradiated Wheat. Journal of Food Science 32:315

Wheat Flour, Lipid, Irradiated Wheat, Gamma Radiation

Ciaffi M; Tozzi L; Borghi B; Corbellini M; Lafiandra D . 1996. Effect of heat shock during grain filling on the gluten protein composition of bread wheat. Journal of Cereal Science. 24: 2, 91-1

Cluskey, J. E.; Taylor, N. W.; Charley, H.; Senti, F. R. 1961. Electrophoretic Composition And Intrinsic Viscosity Of Glutens From Different Varieties Of Wheat. Cereal Chemistry 38:325

Gluten, Wheat Flour, Viscosity, Electrophoretic Composition, Intrinsic Viscosity

Cole, E. W. 1970. Note On The Reaction Of Gaseous Chlorine With Wheat Flour Hemicellulose. Cereal Chemistry 47:696

Wheat Flour, Flour, Hemicellulose, Chlorine

Cookins, O. E. 1941. Report Of The 1939-1940 Committee On Methods Of Testing Self-Rising And Phosphated Flours. Cereal Chemistry 18:258

Phosphated Flour, Self-Rising Flour, Grain, Tenderness, Flavor, Crumb, Biscuit, Volume, Ph, Oven Loss, Specific Volume, Cake Flour

Cox, L. H. 1916. A Gastronomic Tour. Journal Of Home Economics 8:165

Italian , Antipasti, Macaroni, Risotto, Gnocchi, Colazione, Polenta, Chestnut Flour, Pollo Diavolo, Fennel, Finocchio, Corn

Cuendet, L. S.; Larson, E.; Norris, C. G.; Geddes, W. F. 1954. The Influence Of Moisture Content And Other Factors On The Stability Of Wheat Flours At 37.8c. Cereal Chemistry 31:362

Wheat Flour Moisture

Dadswell, I. W.; Gardner, J. F. 1947. Relation Of Susceptible Starch, Alpha-Amylase And Sugars Originally Present To Flour Gassing Power. Cereal Chemistry 24:415

Alpha-Amylase, Flour Gassing Power, Flour Alpha-Amylase, Flour Sugar

Dadswell, I. W.; Wragge, W. B. 1940. The Autolytic Digestion Of Flour In Relation To Variety And Environment. Cereal Chemistry 17:584.

Autolytic Digestion, Flour, Alpha-Amylase, Starch, Wheat, Maltose, Starch Granule, Mixing, Protein, Moisture, Enzyme

Daftary, R. D.; Ward, A. B.; Pomeranz, Y. 1966. Distribution Of Lipids In Air-Fractionated Flours. Journal Of Food Science 31:897

Wheat Flour Lipid, Air Classification, Flour

Daniels, A. L.; Dulaney, G. 1916. The Use Of Diabetic Flours. Journal Of Home Economics 8:137

Diabetic Flour

Daniels, D. G. H. 1960. Changes In The Lipids Of Flour Induced By Treatment With Chlorine Dioxide Or Chlorine, And On Storage. Journal Of The Science Of Food And Agriculture 11:664

Flour, Wheat, Chlorine Dioxide, Chlorine Dioxide, Chlorine, Sodium Hypochlorite, Sodium Chlorite, Flour, Lipid, Saponification, Flour, Oxygen Uptake

Date, W. B.; Bhatia, D. S. 1053/ Shelf-Life Of 'Besan Wadi'-An Indian Sweet. Bulletin Of The Central Food Technological Research Institute, Mysore 2:237

Basan Wadi, Indian Sweet, Bengal Gram Flour, Butylated Hydroxyanisole, Kreis Test

Dehnam, H. J.; Blair Scott, G. W.; Watts, G. 1927. Notes On The Use Of Ostwalds Viscometers For Flour Suspensions. Cereal Chemistry 4:206

Ostwald Viscometer, Flour Viscosity, Poiseuille's Law, Viscosity Temperature Coefficient

Denham, H. G.; Watts, G.; Scott Blair, G. W. 1928. Note On The Measurement Of Viscosity In Flour Suspensions. Cereal Chemistry 5:330

Flour, Viscosity, Ostwald Viscometer, Macmichael Viscometer

Devor, A. W. 1954. Cereal Carbohydrate Determination. Sulfonated 1-Naphthol, And Anthrone Reactions Applied To Sulfuric Acid Extract Of Cereals. Journal Of Agricultural And Food Chemistry 2:1290

Anthrone Method, Cereal, Oat, Nitrogen, Carbohydrate, Crude Fiber, Polysaccharide, Glucose, Rye, Corn, Wheat, Durum Wheat, Millet, Shredies, Soybean Wheat, Rye Krysp, Wheat Starch, Corn Starch, Wheaties, Rye Flour, Wheat Flour, Corn Meal

Doherty, C.A., J.M. Faubion, and L.W. Rooney. 1982. Semi-automated determination of phytate in sorghum and sorghum products. Cereal Chemistry 59(5):373.

Dunn, J.A. and J.R. White. 1939. The leavening action of air included in cake batter. Cereal Chemistry 16:93.

The source of leavening action in a lean pound cake was studied. Additionally, the effect of selected factors (mixing, type of shortening) was determined.

Elion, E. 1940. The Importance Of Gas-Production And Gas-Retention Measurements During The Fermentation Of Dough. Cereal Chemistry 17:573

Gas Production, Fermentation, Dough, Gas Retention, Flour Improver, Gluten

Elling, H.R. and M. Milner. 1951. Influence of wheat variety, malt, and shortening on the characteristics of chemically leavened biscuits. Cereal Chemistry 28:207.

In this study score values for crumb compressibility, volume, specific lightness and volume, optimum absorption, optimum shortening and pH were determined to see the affect of different hard winter wheat varieties on biscuit quality.

Ewart, J.A.D. 1977. Re-examination of the linear glutenin hypothesis. Journal Science Food Agriculture 28: 191-199.

Ewart, J. A. D. 1968. Action Of Glutaraldehyde, Nitrous Acid Or Chlorine On Wheat Proteins. Journal Of The Science Food And Agriculture 19:370

Wheat Protein, Rescue Flour, Nitrous Acid, Glutaraldehyde, Chlorine, Amino Acid, Amide, Kjeldahl Nitrogen, Gliadin

Feaster, J. F.; Cathcart, W. H. 1941. Value Of Ascorbic Acid From Various Sources In Baking. Cereal Chemistry 18:201.

Ascorbic Acid, Grapefruit Juice, Flour, Sponge Dough, Dichlorophenolindophenol Titration, Straight Dough Process, Cake, Batter, Bread

Fellers, D. A.; Johnston, P. H.; Smith, S.; Mossman, A. P.; Shepard, A. D. 1969. Process For Protein-Starch Separation In Wheat Flour. Food Technology 23:560

Starch, Flour, Wheat Protein, Wheat Starch

Ferrari, C. G.; Hutchinson, W. S.; Croze, A. B.; Mecham, D. K. 1941. Flour Bleaching With Chlorine Dioxide. Cereal Chemistry 18:699

Chlorine Dioxide, Flour, Bleaching, Carotenoid, Pigment, Absorption, Crumb, Color, Grain, Loaf Volume

Field, A. M.; Kaufman, E. 1932. Cooking Tests With Lima Bean Flours. Journal Of Home Economics 24:626

Lima Bean Flour, Soup, Muffin

Finney, K. F. 1946. Loaf Volume Potentialities, Buffering Capacity And Other Baking Properties Of Soy Flour In Blends With Spring Wheat Flour. Cereal Chemistry 23:96

Soybean Flour, Water Absorption, Potassium Bromate, Mixing Time, Loaf Volume, Crumb Grain, Crumb Color, Wheat Flour, Baking Absorption, Hard Red Spring Wheat

Finney, K.F. 1945. Methods of estimating and the effect of variety and protein level on the baking absorption of flour. Cereal Chemistry 22:149.

Wheat Protein, Baking Absorption

Finney, K. F.; Bode, C. E.; Yamazaki, W. T.; Swickard, M. T.; Anderson, R. B.. 1950. Baking Properties And Palatability Studies Of Soy Flour In Blends With Hard Winter Wheat Flour. Cereal Chemistry 27:312

Soybean Flour, Hard Winter Wheat, Wheat Flour, Baking Quality

Finney, K.F. and Shogren, M.D. 1972. A ten-gram mixograph for determining and predicting functional properties of wheat flours. Bakers' Digest 46(2):428.

Fisher, E. A. 1927. A Study Of The Rate Of Drying Of Wheat Flour, Starch And Gluten. Cereal Chemistry 4:184

Wheat Flour, Wheat Starch, Wheat Gluten, Drying

Fisher, J.D. 1933. Shortening value of plastic fats. Ind. Eng. Chem. 25:1171.

the use of different types of fats in varying concentration on the breaking strengths and shortening value of pie pastry were compared.

Fraser, J. R. 1951. National Flour Survey 1946-1950. Journal Of The Science Of Food And Agriculture 2:193

Flour

Freeman, F. 1911. Strength Of Flours. Journal Of Home Economics 3:460

Wheat Flour, Gliadin, Glutenin, Wheat Gluten

Freilich, J. 1941. A Method For The Determination Of Reducing Matter In Flour. Cereal Chemistry 18:129

Wheat Flour, Ph, Iodine, Oxidation, Sulfosalicylic Acid, Sodium Chloride, Germ, Glutathione

Funk, K., M.E. Zabik and D.A. Elgidaily. 1969. Objective measurements for baked products. Journal of Home Economics 61:119.

The following objective measurements to determine quality characteristics of a baked product are discussed in this article: specific gravity, consistency of batters, volume or the index of volume, percentages of moisture and weight loss during baking, percentage of sand retained and compressibility of the baked product.

Geddes, W. F.; Aitken, T. R.; Fisher, M. H. 1940. The Relation Between The Normal Farinogram And The Baking Strength Of Western Canadian Wheat. Cereal Chemistry 17:528

Hard Red Spring Wheat, Wheat Flour, Farinogram, Flour Protein, Brabender Farinograph, Loaf Volume, Brabender Farinograph, Flour Absorption

Gilles, K. A. 1960. The Present Status Of The Role Of Pentosans In Wheat Flour Quality. Bakers Digest 34(5):47

Wheat Pentosan, Wheat Flour Quality, Cookie Dough, Crumb Structure, Bread Crumb

Gilles, K. A.; Kaeble, E. F.; Youngs, V. L. 1964. X-Ray Spectrographic Analysis Of Chlorine In Bleached Flour And Its Fractions. Cereal Chemistry 41:412

X-Ray Spectrograph, Flour, Chlorine, Bleached Flour

Goertz, G. E.; Hooper, A. S.; Rogers, P. J. 1965. Effect Of Variations On Rice Flour Cake. Journal Of The American Dietetic Association 46(3):207

Rice Flour Cake, Cake

Gould, R. F. 1966. World Protein Resources. Advances In Chemistry Series, Number 57. American Chemical Society, Washington, D. C.

Protein Resource, Animal Protein, Milk Protein, Fish Protein Concentrate, Seed Protein Concentrate, Baby Food, Lysine, Methionine, Cottonseed Protein, Soybean Flour Lipid-Protein Isolate, Mycotoxin, Seed Protein, Toxin, Food Safety, Aflatoxin, Corn, Safflower Protein

Gracza, R. 1965/ Aging And Storage Studies In Flours And Air-Classified Flour Fractions. Cereal Chemistry 42:333

Flour, Air Classification, Autolytic Degradation, Lipolytic Activity, Wheat Flour, Wheat Flour Iodine Number

Graveland, A. 1968. Combination Of Thin Layer Chromatography And Gas Chromatography In The Analysis On A Microgram Scale Of Lipids From Wheat Flour And Wheat Flour Doughs. Journal Of The American Oil Chemists Society 45:834

Thin Layer Chromatography, Gas Chromatography, Wheat Flour Lipid, Wheat Flour Dough Lipid, Wheat Flour Sphingomyelin, Wheat Flour, Lecithin, Lysolecithin, Lysophosphatidyl-Ethanolamine, Phosphatidyl Inositol, Cerebroside, Sterolester, Monogalactosyl- Glyceride, Free Fatty Acid, Diglyceride, Triglyceride, Polar Lipid, Nonpolar Lipid

Graveland, A., P. Bongers, and Bosveld, P. 1979. Extraction and fractionation of wheat flour proteins. J. Sci. Food Agric. 30:71.

Gray, C. E. 1918. Some Experiments With Wheat Substitutes. Journal Of Home Economics 10:348

Wheat Substitute, Rice Flour, Corn Meal, Buckwheat Flour, Barley Flour, Wheat Flour, Muffin, Bread, Sponge Cake, Bread Flour, Pastry Flour, Potato Flour, Peanut Flour, Rolled Oat, Soybean Flour, Sweet Potato Flour

Gur-Arich, C.; Nelson, A. I.; Steinberg, M. P. 1967. Studies On The Density Of Water Adsorbed On Low-Protein Fraction Of Flour. Journal Of Food Science 32:442

Flour Water Absorption

Hale, M. W. 1945. Determination Of Soybean Flour In Meat Products. Food Research 10:60

Soybean Flour, Soybean Meat

Halton, P. 1949. Significance Of Load-Extension Tests In Assessing The Baking Quality Of Wheat Flour Doughs. Cereal Chemistry 26:24

Load Extension Test, Wheat Flour, Dough

Halton, P.; Fisher, E. A. 1937. Studies On The Storage Of Wheat Flour. I. The Absorption Of Oxygen By Flour When Stored Under Various Conditions. Cereal Chemistry 14:267

Flour, Rancidity, Wheat Flour, Flour, Oxidation, Idoine Value, Storage, Flour, Moisture, Flour, Fat

Harrel, G. C. 1952. Maturing And Bleaching Agents Used In Producing Flour. Industrial And Engineering Chemistry 44:95

Flour, Bleaching, Chopin Alveograph, Extensigraph, Soft Winter Wheat Flour, Bread, Nitrogen Trichloride, Chloride Dioxide, Clear Flour, Color, Cake Flour, Cake, Cookie, Cookie Flour

Harris, R.H., L.D. Sibbitt and O. Banasik. 1943. The prediction of loaf volume of hard red spring wheat flours from some properties of mixograms. Cereal Chemistry 20:211.

Data from 30 samples of eight varieties of hard red spring wheats were collected from certain properties of mixograms. These properties were correlated with loaf volumes obtained following 2 and 3 hour fermentations. Data obtained from flour-water doughs were also examined.

Loaf Volume, Hard Red Spring Wheat, Mixogram

Harris, R. H.; Sibbitt, L. D.; Scott, G. M. 1945. Comparative Effects Of Variety And Environment Of Some Properties Of North Dakota Hard Red Spring Wheat Flours. Cereal Chemistry 22:75

Hard Red Spring Wheat, Wheat Flour

Hart, M. R.; Graham, R. P.; Gee, M.; Morgan, A. I. Jr. 1970. Bread From Sorghum And Barley Flours.Journal Of Food Science 35:661

Sorghum Flour, Barley Flour, Sorghum Bread, Barley Bread

Hildebrand, F. C. 1940. Comparison Of Methods For The Determination Of Proteolytic Activity. Ii. Studies On Malted Wheat Flours. Cereal Chemistry 17:635

Proteolytic Enzyme, Malt, Wheat Flour, Protein

Hildebrand, F. C.; Geddes, W. F. 1940. Relations Between Wheat Malt Dosage, Flour Diastatic Activity, And Gassing Power. Cereal Chemistry 17:626

Malt, Diastatic Activity, Gas Production, Flour, Protein, Wheat, Durum Wheat

Hirahara, S. and J.I. Simpson. 1961. Microscopic appearance of gluten in pastry dough and its relation to the tenderness of baked pastry. Journal of Home Economics 53:681.

Statistical analyses of the breaking strength of baked pastry as affected by variations in ingredients and manipulation were done. Also, microscopic appearance of gluten in treated pastry doughs is included.

Hoseney, R.C. and P.L. Finney. 1974. Mixing: A contrary view. Bakers Digest 48(1):22.

Hoseney, R. Carl and Debi E. Rogers. 1990. The formation and properties of wheat flour doughs. Critical Reviews in Food Science and Nutrition 29(2):73.

Howard, B.D. and E.H. Morse. 1973. Muffins and pastry made with medium-chain triglyceride oil. Journal American Dietetics Association 63:51.

The effects of different amounts of oil on the characteristics of muffins were collected and analyzed. The results of the data were not included although they were discussed in the article.

Howard, H. W.; Bauer, C. D.; Block, R. J. 1960. Dietary Protein Values. Complete Vs. Total Protein In The Evaluation Of Diets. Journal Of Agricultural And Food Chemistry 8:486

Rat Diet, Limiting Amino Acid, Wheat Flour, Flour, Diet, Protein Quality

Howarter, K.B. and B.P. Klein. 1978. Thiamine content and palatability of quick breads made with soy-egg flours. Journal Food Science 43:1010.

Thiamin content and retention in quick breads made using full fat soy and full fat soy-egg flours as substitutes for wheat flour were investigated. The breads were also evaluated subjectively by a trained sensory panel.

Howe, E. E.; Gilfillan, E. W.; Milner, M. 1965. Amino Acid Supplementation Of Protein Concentrates As Related To The World Protein Supply. American Journal Of Clinical Nutrition 16:321

Protein Concentrate, Amino Acid Supplementation, Fish Protein Concentrate, Protein Efficiency Ratio, Ash, Crude Fiber, Lysine, Protein, Fat, Moisture, Peanut Flour, Sunflower Seed Meal, Cottonseed Flour, Sesame Flour, Soybean Flour

Hunter, M.B., and A.M. Briant and C.J. Personius. 1950. Cake quality and batter structure. Bull. 860. Cornell University Agric. Exp. Sta., Ithaca, N.Y.

The efefcts of formula, temperature of ingredients, kind of fat and method of mixing on the characteristics and qualities of batters and baked cakes were investigated.

Janssen AM; Vliet T van; Vereijken JM; Van Vliet T 1996. Rheological behaviour of wheat glutens at small and large deformations. Comparisons of two glutens differing in bread making potential Journal of Cereal Science. 23: 1, 19-31.

Janssen AM; Vliet T van; Vereijken JM; Van Vliet T 1996. Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance. Journal of Cereal Science 23: 1, 43-54.

Jaska, E. J. 1961. Effect Of Bleaching On Flour As Measured By Structural Relaxation Of Dough. Cereal Chemistry 38:369

Flour Bleaching, Dough Relaxation

Johnson, J.A. and B.S. Miller. 1961. Browning of baked products. Bakers Digest 35(5):52.

This is a review concerning the browning reaction of baked products. The types of browning, the basic reactions and evidence that supports data for the reactions are given. The control and process of browning in cakes and cookies are included.

Jones, D. B.; Divine, J. P. 1944. The Protein Nutritional Value Of Soybean, Peanut, And Cottonseed Flours And Their Values As Supplements To Wheat Flour. Journal Of Nutrition 28:41

Flour, Protein Value, Protein Value, Wheat Flour, Cottonseed Flour, Soybean Flour, Peanut Flour

Jones, D. B.; Gersdorff, C. E. F. 1941. The Effect Of Storage On The Protein Of Wheat, White Flour, And Whole Wheat Flour. Cereal Chemistry 18:417

Storage, Wheat Flour, Whole Wheat, Moisture, Trichloracetic Acid, Amino Nitrogen, Free Fatty Acid

Kakade, M. L. 1974. Biochemical Basis For The Differences In Plant Protein Utilization. Journal Of Agricultural And Food Chemistry 22:550

Plant Protein, Biological Activity, Protein Digestibility, Review Article, Wheat, Arginine, Leucine, Lysine, Methionine, Prolamin, Corn, Rice, Barley, Millet, Navy Bean, Peanut, Soybean, Sesame Seed, Peanut Flour, Cottonseed Flour, Rice Flour, Corn Meal

Kent-Jones, D. W. 1941. Studies In Flour Granularity. Cereal Chemistry 18:358

Flour, Sieving Test, Sedimentation

Kissel, L. T. 1971. Chlorination And Water-Solubles Content In Flours Of Soft Wheat Varieties. Cereal Chemistry 48:102

Soft Wheat Flour, Flour, Chlorination

Kissell, L. T. 1959. A Lean-Formula Cake Method For Varietal Evaluation And Research. Cereal Chemistry 36:168

Cake Volume, Flour, Unbleached Flour, Chlorine, Flour Protein, Flour Ash, Flour Ph, Cake Batter Ph, Wheat, Cake Formulation, Bleaching

Kissell, L. T.; Yamazaki, W. T. 1974. Cake-Baking Dynamics: Relation Of Flour-Chlorination Rate To Batter Expansion And Layer Volume. Cereal Chemistry 56:324

Cake, Baking Dynamic, Chlorination, Volume

Kitterman, J. S.; Rubenthaler, G. L. 1971. Application Of The Brookfield Viscometer For Measuring The Apparent Viscosity Of Acidulated Flour-Water Suspension. Cereal Science Today 16(9):275

Flour, Brookfield Viscometer, Macmichael Viscometer

Knorr, D. 1977. Potato Protein As Partial Replacement Of Wheat Flour In Bread. Journal Of Food Science 42:1425

Potato, Protein, Bread, Wheat Flour

Kon, S. K.; Markuze, Z. 1931. The Biological Values Of The Proteins Of Breads Baked From Rye And Wheat Flours Alone Or Combined With Yeast And Soya Bean Flour. Biochemical Journal 25:1476

Rye Flour, Wheat Flour, Yeast, Additive, Soybean Flour Additive, Bread, Baked Product, Biological Value

Kulp, K. 1972. Physicological Properties Of Starches Of Wheats And Flours. Cereal Chemistry 49:696

Wheat Starch, Wheat Flour, Wheat Milling

Kulp, K.; Tsen, C. C.; Daly, C. J. 1972. Effect Of Chlorine On The Starch Component Of Soft Wheat Flour. Cereal Chemistry 49:194

Starch, Chlorination, Soft Wheat Flour

Lancaster, E.B. and R.A. Anderson. 1959. Consistency measurements on batters, doughs, and pastes. Cereal Chemistry 36:420.

A consistency-recording apparatus containing a variable voltage-transformer and a recording differential ammeter was used with various mixers to investigate some mixing properties of a variety of batters, doughs and pastes over a wide consistency range. Curves and graphs are included.

Laitinen, H. A.; Sullivan, B. 1941. The Application Of The Dropping Mercury Electrode To The Study Of Oxidation-Reduction Systems In Flour. Cereal Chemistry 18:60

Flour, Oxidation-Reduction System, Electrolysis Cell, Galvanometer, Glutathione, Ph, Potassium Iodate, Dough, Germ, Agene, Yeast, Gluten

Langworthy, C. F. 1910. Progress In Nutrition, 1908-9. Journal Of Home Economics 2:35

Nutrition, Composition, Ash, Disease, Wheat, Flour, Bread, Fermentation, Protein Cleavage, Cooking Method, Nutrient Retention, Drying, Canning, Preservation, Sanitation, Dietary Survey, Diet, School Lunch, Habit

Larmour, R. K. 1941. A Comparison Of Hard Red Spring And Hard Red Winter Wheats. Cereal Chemistry 18:778

Wheat Flour, Baking Time, Baking Temperature, Absorption, Protein, Crumb, Color, Texture, Loaf Volume, Bromate, Swanson-Working Mixer, Pastry Flour

Larmour, R. K.; Working, E. B.; Ofelt, C. W. 1969. Quality Tests On Soft Red Winter Wheats Of Kansas. Cereal Chemistry 17:18

Wheat

Lawhon, J. T.; Rooney, L. W.; Cater, C. M.; Matil, K. F. 1972. Evaluation Of A Protein Concentrate Produced From Glandless Cottonseed Flour By A Wet-Extraction Process. Journal Of Food Science 37:778

Cottonseed, Protein, Glandless Cottonseed, Flour, Protein Concentrate

Lawhon, J.; Cater, C. M.; Mattil, K. F. 1972. A Whippable Extract From Glandless Cottonseed Flour. Journal Of Food Science 37:317

Whippable Protein, Glandless Cottonseed, Flour

Lee, Y. B.; Rickansrud, D. A.; Hagberg, E. C.; Forsythe, R. H. 1976. Detection Of Various Nonmeat Extenders In Meat Products. Journal Of Food Science 41:589

Meat, Extender, Meat, Protein, Soybean Protein, Cottonseed Flour, Flour, Protein, Cottonseed Protein Concentrate, Protein, Peanut Protein Concentrate, Protein, Electrophoresis

Lemar, L. E.; Swanson, B. G. 1976. Nutritive Value Of Sprouted Wheat Flour. Journal Of Food Science 41:719

Sprouted Wheat Flour

Lepage, M.; Sims, R. 1968. Carotenoids Of Wheat Flour: Their Identification And Composition. Cereal Chemistry 45:600

Wheat Flour, Flour, Carotenoid

Lin, F. M.; Pomeranz, Y. 1968. Characterization Of Water-Soluble Wheat Flour Pentosans. Journal Of Food Science 33:599

Wheat Flour, Flour, Pentosan

Lorenz, K. 1973. A Note On The Effect Of Varying Atmospheric Pressure On The Amylograph Viscosity Of Flours. Cereal Chemistry 50:576

Brabender Amylograph, Flour, Bromate, Flour, Ash, Flour, Protein, Flour, Wheat Flour, Atmospheric Pressure

Lorenz, K. and M. Wolt. 1981. Effect of altitude on falling number values of flours. Cereal Chemistry 58: 80.

Mackey, A.; Strauss, M.; Stockman, J. 1955. Soft Wheat Flour Muffins Year 1955 Circular Of Information 547. Orgeon Agricultural Experiment Station, Corvallis, Oregon

Soft Wheat Flour, Muffin

Macmaster, M. M.; Hilbert, G. E. 1944. The Composition Of The Amylodextrin Fraction Of Wheat Flour. Cereal Chemistry 21:548

Wheat Flour Amylodextrin

Macy, I. G.; Outhouse, J. 1924. A Resume Of Investigations Of Cottonseed Flour As Human Food. Journal Of Home Economics 16:630

Ash, Protein, Crude Fiber, Water, Meat, Cottonseed Flour, Cottonseed Meal, White Wheat Flour

Marchylo, B. A.; Kosmolak, F. G. An Evaluation Of The Rapid Amylograph Method Year 1979 Cereal Chemistry 56:361

Amylograph, Alpha-Amylase, Falling Number Method, Wheat Flour

Markley, M. C. 1937. The Colloidal Behavior Of Flour Doughs. I. The Thixotropic Nature Of Starch-Water Systems. Cereal Chemistry 14:434

Farinograph, Flour Dough, Flour Starch Viscosity

Markley, M. C. 1940. Test Baking Pan Design. Cereal Chemistry 17:387

Pan, Baking Pan, Loaf Volume, Wheat Flour

Mattern, P. J.; Sandstedt, R. M. 1957. The Influence Of The Water-Soluble Constituents Of Wheat Flour On Its Mixing And Baking Characteristics. Cereal Chemistry 34:252

Wheat Flour Mixing, Wheat Flour Water Soluble Extract

Matthews, R. H. 1970. Starch Gelatinization And Some Physical Properties Of Selected Wheat Flours. Cereal Science Today 15(3):78

Mixograph, Amylograph, Viscometer, Brookfield Viscometer, Hunter Color Difference Meter, Wheat Ph, Wheat Starch Paste, Wheat Gelatinization

Matthews, R. H.; Batcher, O. M. 1963. Sifted Versus Unsifted Flour. Weight Variations And Results Of Some Baking Tests. Journal Of Home Economics 55:123

Baking, Flour Sifting, Cake Batter Viscosity, Brookfield Viscometer, Muffin Cake, Flour Weight

Matthews, R. H.; Bechtel, E. A. 1966. Eating Quality Of Some Baked Products Made With Instant Flour. Journal Of Home Economics 58:729

Instant Flour, Muffin Volume, Muffin, Drop Biscuit Volume, Drop Biscuit, Waffle Volume, Waffle, Popover Volume, Popover, Coffee Cake Volume, Coffee Cake, Cake Layer Volume, Layer Cake, Cream Puff Volume, Cream Puff, Cookie Volume, Cookie, Pastry Volume, Pastry, Yeast Roll Volume, Yeast Roll, Breaking Strength

Mayorga, H.; Gonzalez, J.; Menchu, J. F.; Rolz, C. 1975. Preparation Of A Low Free Gossypol Cottonseed Flour By Dry And Continuous Processing. Journal Of Food Science 40:1270

Gossypol, Cottonseed Flour Processing, Cottonseed Flour Gossypol

Maxson, E.D., L.W. Rooney, R.W. Lewis, L.W. Clark. and J.W. Johnson. 1973. The relationship between tannin content, enzyme inhibition, rat performance and characteristics of sorghum grains. Nutrition Reports International 8:145.

Micka, J. 1934. Practical observations on bread and cracker flours. Cereal Chemistry 11:110.

Mod, R.R., F.L. Normand, R.L. Ory and E.J. Conkerton. 1981. Effect of hemicellulose on viscosity of rice flour. J. Food Sci. 46:571.

Narayan, R.; Swaminathan, M.; Sreenivasan, A.; Subrahmanyan, V. 1963. Development And Evaluation Of Processed Foods Based On Legumes, Oil Seeds, Oil Seed Meals And Protein Isolates Thereof. Qualitas Plantarum Et Material Vegetabiles 10:133

Soybean, Peanut, Cottonseed, Sesame, Copra, Sunflower, Chickpea, Legume, Peanut Flour, Protein, Peanut Flour Fat, Peanut Flour Carbohydrate, Peanut Flour Calcium, Peanut Flour Phosphorus, Peanut Flour Iron, Peanut Flour Thiamin, Peanut Flour Riboflavin, Peanut Flour Nicotinic Acid, Peanut Flour Vitamin A, Peanut Flour, Vitamin D, Peanut Flour Calorie, Peanut Flour Arginine, Peanut Flour Histidine, Peanut Flour Lysine, Peanut Flour Tryptophan, Peanut Flour Methionine, Peanut Flour Methionine + Cystine, Peanut Flour Threonine, Peanut Flour Phenylalanine, Peanut Flour Leucine, Peanut Flour Isoleucine, Peanut Flour Valine, Soybean Flour Protein, Soybean Flour Fat, Soybean Flour Carbohydrate, Soybean Flour Calcium, Soybean Flour Phosphorus, Soybean Flour Iron, Soybean Flour Thiamin, Soybean Flour Riboflavin, Soybean Flour Nicotinic Acid, Soybean Flour Vitamin A, Soybean Flour, Vitamin D, Calorie, Arginine, Histidine, Lysine, Tryptophan, Methionine, Methionine + Cystine, Soybean Flour Threonine, Phenylalanine, Leucine, Isoleucine, Valine, Coconut Meal, Chickpea Flour, Cottonseed Flour, Fat, Sesame Meal Carbohydrate, Sesame Meal Calcium, Sesame Meal Phosphorus, Sesame Meal Iron, Sesame Meal Thiamin, Sesame Meal Riboflavin, Sesame Meal Nicotinic Acid, Sesame Meal Vitamin A, Sesame Meal Vitamin D, Sesame Meal Calorie, Sesame Meal Arginine, Sesame Meal Histidine, Sesame Meal Lysine, Sesame Meal Tryptophan, Sesame Meal Methionine, Sesame Meal Methionine + Cystine, Sesame Meal Threonine, Sesame Meal Threonine, Sesame Meal Phenylalanine, Sesame Meal Leucine, Sesame Meal Isoleucine, Sesame Meal Valine, Infant Formula Mineral, Infant Formula Vitamin, Infant Formula Protein, Infant Formula Fat, Infant Formula Carbohydrate, Spray Dried Protein, Slim Milk Powder Milk Protein, Tapioca Macaroni, Multipurpose Food, Malt, Diet

Ofelt, C. W.; Sandstedt, R. M. 1940. An Apparent Relationship Between Protein Content And Rate Of Proof. Cereal Chemistry 17:707

Protein, Proof, Flour, Dough, Asparagine, Gas Production, Gluten

Ofelt, C. W.; Sandstedt, R. M . 1941. Observations On The Character Of Recording Dough-Mixer Curves On Flours Diluted With Wheat Starch. Cereal Chemistry 11:435

Wheat Flour, Recording Dough Mixer, Brabender Farinograph

Ofelt, C. W.; Sandstedt, R. M. 1941. Observations On The Character Of Recording-Dough-Mixer Curves On Flours Diluted With Wheat Starch. Cereal Chemistry 18:435

Wheat Starch, Protein, Recording Mixer, Absorption, Brabender Farinograph

Ofelt, C. W.; Smith, A. K.; Mills, J. M. 1955. Effect Of Soy Flour On Amylograms. Cereal Chemistry 32:48

Soybean Flour Viscosity, Starch Viscosity, Malt Alpha- Amylase, Malt Beta-Amylase

Overman, A. 1951. Antioxidant Effect Of Soy And Cottonseed Flours In Raw Pastry Mixes And Baked Pastry. Food Research 16:39

Soybean Flour, Cottonseed Flour, Pastry, Antioxidant

Overman, A. 1947. Antioxidant Effect Of Soybean Flour In Frozen Pastry. Food Research 12:365

Antioxidant, Soybean Flour, Pastry, Frozen Pastry

Pattee, H. E.; Salunkhe, D. K.; Sathe, S. K.; Reddy, N. R. 1982. Legume Lipids. Crc Critical Reviews In Food Science And Nutrition 17(2):97

Storage Body, Legume, Lipid, Peanut, Soybean, Cotyledon, Essential Fatty Acid, Linoleic Acid, Linolenic Acid, Bean, Winged Bean, Cowpea, Chickpea, Blackeye Pea, Lentil, Lima Bean, Bean, Legume, Pea, Amino Acid, Kidney Bean, Carbohydrate, Peroxidase, Vitamin, Flavor, Protein Concentrate, Soybean Flour, Protein Isolate, Hydrolytic Rancidity, Rancidity, Sensory Evaluation, Orange, Pea, Zucchini Squash, Turnip, Squash, Pear, Banana, Tomato, Celery, Rhubarb, Apple, Cucumber, Onion, Green Bean, Carrot, Cabbage, Corn, Rutabega , Lipid Oxidation, Radish, Pepper, Asparagus, Potato, Sweet Potato, Alfalfa Seed, Flaxseed, Oat Seed, Barley Seed, Pea Seed, Corn Germ, Lipoxygenase

Pearson, A. M. 1976. Meat Extenders. Bioscience 26(4):249

Meat Extender, Soybean Flour, Soybean Grits, Soybean Concentrate, Soybean Isolate, School Lunch, Soybean Meal, Peanut, Cottonseed Meal, Peanut, Linseed Meal, Peanut, Peanut Meal, Peanut, Copra, Peanut, Fish Cake, Peanut, Dried Milk, Peanut, Milk, , Peanut, Meat, Scrap, Peanut, Gluten Feed, Peanut, Gluten Meal, Peanut

Pelshenke, P. E. 1951. The Newer Knowledge Of The Baking Quality Of Rye Flour. Bakers Digest 25(3):61

Rye Flour, Water Absorption, Rye Flour, Protein, Rye, Starch, Wheat, Starch , Oven Spring, Rye, Glucose, Rye, Maltase, Rye, Diastatic Activity, Rye, Gum, Dough, Yield, Wheat, Glucose, Rye, Maltase, Wheat, Diastatic Activity, W Heat, Maltase, Bread, Crust Color

Pelshenke, P. F.; Hampel, G. 1952. Starch Deformation And Dead Milled Flours. Bakers Digest 26(6):109

Flour, Milling, Starch Granule, Wheat Starch, Rye Starch, Potato Starch, Bread

Pence, J. W.; Elder, A. H.; Mecham, D. K. 1950. Some Effects Of Soluble Flour Components On Baking Behavior. Bakers Digest 24(3):52

Flour

Pence, J. W.; Mecham, D. K.; Olcott, H. S. 1956. Nutrients In Wheat Products. Review Of Proteins Of Wheat Flour. Journal Of Agricultural And Food Chemistry 4:712

Wheat Flour, Protein

Pence, J. W.; Weinstein, N. E.; Mecham, D. K. 1954. Difference In The Distribution Of Components In Albumin Preparations From Durum And Common Wheat Flours Bakers Digest 28:57

Durum Wheat, Albumin, Wheat, Albumin, Paper Electrophoresis

Perez, C. M.; Juliano, B. O. 1981. Texture Changes And Storage Of Rice. Journal Of Texture Studies 12(3):321

Rice, Rice Flour, Kjeldahl Nitrogen, Amylograph, Consistency, Gel, Viscosity, Iodine Number, Brabender Viscoamylograph, Amylose, Universal Testing Machine, Stickiness, Alkali Spreading Value, Fat

Perlin, A. S. 1950. Water Soluble Pentosans Of Wheat Flour. Bakers Digest 24(3):53

Polysaccharide, Wheat Flour, Glucose, Wheat Flour, Xylose, Wheat Flour, Arabinose, Wheat Flour, Dextrin, Wheat Flour, Pentosan, Wheat Flour

Pomeranz, Y., O. Chung, and R.J. Robinson. 1966. Lipids in wheat from various classes and varieties. J. Am. Oil. Chem. Soc. 43:511.

Pomeranz, Y.; Hayes, E. R. 1968. Hydrogenated Corn Oils Effect On Bread Baked From Flours Of Single Wheat Varieties. Food Technology 22:1447

Hydrogenated Corn Oil, Bread, Wheat Flour

Pomeranz, Y.; Mamaril, F. P. 1964. Effect Of N-Ethylmaleimide On The Starch-Liquefying Enzyme From Soy-Flour. Nature 203:863

Soybean Flour, Starch , Pregelatinized Starch, Waxy Corn Starch , Alpha-Amylase, Saccharifying Enzyme, Wheat Amylase, Barley Malt, Amylase, Fungal amylase, Bacteria Amylase, Pancreas Amylase

Pomeranz, Y.; Tao, R. P. C.; Hoseney, R. C.; Shogren, M. D.; Finney, K. F. 1968. Evaluation Of Factors Affecting Lipid Binding In Wheat Flours. Journal Of Agricultural And Food Chemistry 16:974

Wheat Flour, Lipid

Powers, L. B.; Simpson, J. I. 1947. Effect Of Soy Flours On Rate Of Staling In Plain Cake. Food Research 12:449

Cake, Staling, Soybean Flour

Pratt Jr., D. B. 1950. Importance Of Freshness (Vs. Aging) To Rye Flour - Problems In Baking. Bakers Digest 24(5):96

Rye Flour, Wheat Gluten, Rye Flour, Flavor, Rye Flour, Storage

Prouty, W. W. 1954. Modern Concept Of Flour Quality. Bakers Digest 28(2):34

Flour, Insect, Wheat, Moisture, Wheat, Ash, Wheat, Protein, Farinograph, Oxidizing agent.

Pruth, T.D. and I.S. Bhatia. 1980. Lipids in cereals. J. Sci. Food Agric. 21:419.

Pulkki, L. H. 1938. Particle Size In Relation To Flour Characteristics And Starch Cells Of Wheat. Cereal Chemistry 15:749

Flour, Particle Size, Semolina, Flour, Water Absorption, Farinograph, Maltose Test, Gluten-Testing Procedure, Diastatic Activity, Loaf Volume, Gluten Rheology, Mixing Time, Fermentograph, Wheat Starch, Starch Damage

Putnam, H. W. 1940. Report Of The 1938-1939 Committee On Methods Of Testing Soft Wheat. Cereal Chemistry 17:259

Soft Wheat, Pie Flour

Putnam, H. W.; Jolitz, C. E. 1940. Determination Of Moixture In Flour And Ground Wheat - A Collaborative Comparison Of The Official Air-Oven And Rapid Aluminum-Plate Methods. Cereal Chemistry 17:653

Moisture Analysis, Wheat Flour, Wheat

Rakosky, J. Jr. 1974. Soy Grits, Flour, Concentrates, And Isolates In Meat Products. Journal Of The American Oil Chemists Society 51(1):123a

Meat-Soy, Soybean Isolate, Soybean Concentrate, Flatus Factor, Protein, Colo r, Soybean Flour, Sloppy Joe-Soy, Sodium, Enzyme, Pet Food, Salisbury Steak-Soy, Bologna-Soy, Baby Food, Gravy, Tacos-Soy

Rankin, J. C.; Samalik, J. H.; Russell, C. R.; Rist, C. E. 1973. Acid-Modified Wheat Flours. Cereal Science Today 18(3):74

Wheat Flour

Ranhotra GS; Gelroth JA; Glaser BK; Lorenz KJ 1996. Nutrient composition of spelt wheat. Journal of Food Composition and Analysis. 9: 1, 81-84.

Ranhotra GS; Gelroth JA; Glaser BK; Stallknecht GF 1996. Nutritional profile of three spelt wheat cultivars grown at five different locations. Cereal Chemistry. 73: 5, 533-535.

Rao, S. V.; Daniel, V. A.; Leela, R.; Hariharan, K.; Swaminathan, M.; Parpia, H. A. 1964. Mutual And Amino Acid Supplementation Of Proteins. I. Effect Of Supplementation Of Blends Of Ground Nut, Soya Bean, Sesame And Coconut With The Limiting Amino Acids On The Nutritive Value Of The Proteins. Journal Of Nutrition. Dietetics 1:184

Amino Acid Supplementation, Groundnut Flour, Lysine Supplementation, Ground Nut Flour, Methionine Supplementation, Groundnut Flour, Threonine Supplementation, Groundnut Flour, Protein Efficiency Ratio, Soybean, Flour, Lysine Supplementation, Soybean, Flour, Methionine Supplementation, Soybean, Flour, Threonine Supplementation, Soybean, Flour, Protein Efficiency Ratio, Sesame Flour, Lysine Supplementation, Sesame Flour, Methionine Supplementation, Sesame Flour, Threonine Supplementation, Coconut Meal, Lysine Supplementation, Sesame Flour, Protein Efficiency Ratio, Coconut Meal, Methionine Supplementation, Coconut Meal, Threonine Supplementation, Coconut Meal, Protein EfficiencyRatio, Lysine Supplementation, Methionine Supplementation, Threonine Supplementation, Protein Efficiency Ratio

Rao, Y. K. R. 1953. A New Solvent Extraction Process For The Oil Industry. Bulletin Of The Central Food Technological Research Institute, Mysore 2:1 55

Vegetable, Oil, Cottonseed, Oil, Production, Cottonseed, Meal, Cottonseed, Flour, Cottonseed, By-Product, Castor Seed, Oil, Production, Castor Seed, Meal, Castor Seed, Flour, Castor Seed, By-Product, Groundnut, Oil, Production, Groundnut, Meal, Groundnut, Flour, Groundnut, By-Product, Linseed, Oil, Production, Linseed, Meal, Linseed, Flour, Linseed, By-Product, Rapeseed, By-Product, Rapeseed, Oil, Production, Rapeseed, Meal, Rapeseed, Flour, Mustard Seed, Oil, Production, Mustard Seed, Meal, Mustard Seed, Flour, Mustard Seed, By-Product, Sesame Seed, Oil, Production, Sesame Seed, Meal, Sesame Seed, Flour, Sesame Seed, By-Product

Rasper, V. F. 1975. Dough Rheology At Large Deformations In Simple Tensile Mode. Cereal Chemistry 52:24r

Tensile Strength, Universal Testing Machine, Extensigraph, Dough, Elasticity, Viscosity, Flour

Reiman, W. 1938. Report of the 1936-37 committee on testing biscuit and cracker flours. Cereal Chemistry 15:35.

Resurreccion, A.P., B.O. Juliano, and B.O. Eggum. 1978. Preparation and properties of destarched milled rice. Nutr. Rep. Int. 18:17.

Rice, E. E. 1970. Nutritive Values Of Oil Seed Proteins. Journal Of The American Oil Chemists Society 47:408

Bone Meal, Egg, Corn, Leucine, Lysine, Valine, Arginine, Histidine, Glycine , Biological Value, Rice, Wheat, Flour, Cottonseed Flour, Peanut Flour, Tryptophan, Threonine, Isoleucine, Protein Efficiency Ratio, Gross Energy, metabolizable Energy, Digestibility, Protein, Amino Acid, Soybean Flour, Meat, Fish Meal, Casein, Egg, Soybean Wheat

Rinde, J. A.; Tschoegl, N. W.; Smith, T. L. 1970. Large-Deformation And Rupture Properties Of Wheat Flour Gluten. Cereal Chemistry 47:225

Wheat Flour, Gluten

Roberts, L. J. 1944. Improvement Of The Nutritional Status Of American People. Journal Of Home Economics 36:401

Nutrition Status, Flour, Enrichment, Corn Meal, Rice, Sugar, School Lunch, Nutrition Education

Russo, J. V.; Doe, C. A. 1970. Heat Treatment Of Flour As An Alternative To Chlorination. Journal Of Food Technology 5:363

Flour, Heating, Layer Cake, Madeira Cake, High Ratio Cake, Cake Photography , Dimethyl Sulphoxide, Starch Swelling, Flour, Protein Solubility, Cake Height, Starch Viscosity, Gelatinization Temperature

Ryan, M. F.; Park, T.; Mertz, D. B. 1970. Flour Beetles: Responses To Extracts Of Their Own Pupae. Science 170:178

Flour, Bettle

Sandstedt, R. M.; Fortmann, K. 1944. Effect Of Environment During The Growth And Development Of Wheat On The Baking Properties Of Its Flour. Cereal Chemistry 21:172

Wheat Flour

Saunder, R. M.; Betschart, A. A.; Kohler, G. O. 1975. By-Product Utilization: Preparation Of Cereal Protein Concentrates. Bakers Digest 49(1):49

Protein Concentrate, Cereal Concentrate, Wheat Flour, By-Product, Protein Efficiency Ratio, Protein Digestibility, Triticale, Wheat Short, Wheat Millrun, Wheat Bran, Rice Bran, Triticale Bran, Soybean Bread, Specific Volume, Grain, Bread, Break And Shred, Texture, High Protein Bread

Schlesinger, J. 1957. A Rapid Method For The Production Of Flour For Testing By Farinography. Cereal Chemistry 34:433

Farinograph, Flour, Testing

Schwain, F. R.; Loving, H. J. 1944. The Shortener Tolerance Of Biscuit And Self-Rising Flours. Cereal Chemistry 21:27

Biscuit, Shortener Tolerance, Flour, Self-Rising

Scott, P. M.; Somers, E. 1968. Stability Of Patulin And Penicillic Acid In Fruit Juices And Flour. Journal Of Agricultural And Food Chemistry 16:483

Flour, Fruit Juice, Patulin, Penicillic Acid

Shank, D. E. 1942. Trends In Food Products. Journal Of Home Economics 34:468

Dried Fruit, Dried Vegetable, Preservation, Dried Meat, Dried Egg, Dried Skim Milk, Soybean Flour, Soybean Grits, Corn Grits, Peanut Flour, Peanut Grits, Dried Soup, Sugar Substitute, Sweetener, Dextrose, Corn, Sugar, High Conversion Corn Sirup

Sherwood, R. C.; Hildebrand, F. C.; Mcclellan, B. A. 1940. Modification Of The Bailey-Johnson Method For Measurement Of Gas-Production In Fermenting Dough. Cereal Chemistry 17:621

Gas Production, Fermentometer, Pressuremeter, Flour

Shetlar, M. R.; Lyman, J. F. 1941. Thiamin Content Of Typical Soft Wheat Mill Streams. Cereal Chemistry 18:666

Thiamin, Soft Wheat, Wheat, Cereal, Shorts, Red Dog Flour, Tailing, Milling

Shuey, W. C.; Rusk, O. S.; Ramstad, P. E. 1963. Measuring The Oil-Binding Characteristics Of Flour. Cereal Chemistry 40:71

Flour, Oil-Binding

Shuey, W. C. 1975. Practical Instruments For Rheological Measurements On Wheat Products. Cereal Chemistry 52:42r

Wheat Rheology

Shuey, W. C.; Sprick, K. J.; Scouten, C. W. 1975. A Computerized Method For Wheat Quality Evaluation. Cereal Foods World 20(1):46

Wheat, Loaf Volume, Baking Evaluation, Dough, Mixing Pattern, Flour, Protein, Crumb Color, Crumb Grain, Baking Absorption

Shurpalekar, S.R. and C. Prabhavathi. 1976July-August. Brabender farinograph, research extensometer, and Hilliff chapatti press as tools for standardization and objective assessment of chapatti dough. Cereal Chemistry 53:457.

Simmons, H. M. 1941. Report Of The 1939-1940 Committee On Testing Biscuit And Cracker Flours. Cereal Chemistry 18:252

Cracker Flour, Biscuit Flour, Wheat Flour, Protein, Ash, Ph, Maltose, Cracker, Viscosity, Sponge Dough, Shortometer

Simmons, H. M. 1940. 1938-39 Report Of The Subcommittee On Testing Biscuit And Cracker Flours. Cereal Chemistry 17:250

Biscuit Flour, Cracker Flour, Sponge Dough Process, Flour, Viscosity, Protein, Ash, Cookie Flour, Cracker, Fat, Shortometer, Ph

Sloan, A. E.; Labuza, T. P. 1976. Prediction Of Water Activity Lowering Ability Of Food Humectants At High Aw. Journal Of Food Science 41:532

Moisture Sorption Isotherm, Ross Derivation, Water Activity, Humectant, Intermediate Moisture Food , Equilibrium Relative Humidity, Sugar, Sirup, Storage, Meat, Soybean Flour, Citric Acid, Potassium Sorbate, Potassium Chloride, Sodium Chloride, Corn Sirup, Glucose, Lactose, Fructose, Sucrose, Sorbitol, Polyethlene Glycol, Glycol, Propylene Glycol, Glycerol

Smith, D. E.; Geddes, W. F. 1942. Yeast Fermentation And Potassium Bromate As Factors Influencing The Harmful Effects Of Wheat Germ On Baking Quality. Cereal Chemistry 19:785

Wheat Germ, Amino Nitrogen, Potassium Bromate, Flour, Loaf Volume, Wheat Germ, Reducing Matter

Smith, D.E., J.P. Van Buren and J.S. Andrews. 1957. Some effects of oxygen and fat upon the physical and chemical properties of flour doughs. Cereal Chemistry 34:337.

The relationship between oxygen uptake, sulfhydryl value, extensogram height farinograph, consistency and their lipids of various flours were studied.

Flour, Dough, Oxygen Uptake, Sulfhydryl,Flour, Extensigraph, Farinograph, Flour, Lipid, Fat, Dough, Consistency

Sokol, H. A.; Mechan, D. K. 1960. Review Of The Functional Role And Significance Of The Sulfhydral Groups In Flour. Bakers Digest 34(6):24

Review Article, Flour, Sulfhydryl Group, Gluten, Protein

Sollars, W. F. 1958. Cake And Cookie Flour Fractions Affected By Chlorine Bleaching. Cereal Chemistry 35:100

Bleaching, Flour, Cookie, White Layer Cake, Yellow Layer Cake, Angel Cake

Sollars, W. F. 1961. Chloride Content Of Cake Flours And Flour Fractions. Cereal Chemistry 38:487

Cake Flour Fractionation, Cake Flour Chloride

Sollars, W. F. 1961. Chloride Content Of Cake Flours And Flour Fractions. Cereal Chemistry 38:487

Cake Flour Fractionation, Cake Flour Chloride

Sollars, W. F. 1969. Flour Constituents Affecting Macmichael Viscosity. Cereal Chemistry 46:44

Flour, Macmichael Viscometer

Sollars, W. F. 1958. Fractionation And Reconstitution Procedures For Cake Flours. Cereal Chemistry 35:85

Cake Flour Fractionation

Sollars, W. F. 1973. Fractionation And Reconstitution Techniques For Studying Water-Retention Properties Of Wheat Flour. Cereal Chemistry 50:708

Wheat Flour Water Retention, Wheat Flour Fractionation

Sollars, W. F. 1972. Relation Of Distilled-Water Retention To Alkaline-Water Retention, Water Absorption And Baking Properties Of Wheat Flours. Cereal Chemistry 49:168

Wheat Flour Water Retention, Wheat Flour Baking

Sollars, W. F.; Rubenthaler, G. L. 1975. Flour Fractions Affecting Farinograph Absorption. Cereal Chemistry 52:420

Farinograph Absorption, Wheat Flour, Fractionation

Solusski, F. W. 1962. The Centrifuge Method For Determining Flour Absorption In Hard Red Spring Wheats. Cereal Chemistry 39:344

Hard Red Spring Wheat, Water Absorption, Farinograph Absorption, Flour, Yellowing, Baking Absorption, Centrifuge Absorption

Sosulski, F.; Humbert, E. S.; Bui, K.; Jones, J. D. 1976. Functional Propreties Of Rapeseed Flours, Concentrates And Isolate. Journal Of Food Science 41:1349

Rapeseed Flour, Rapeseed Protein Concentrate, Rapeseed Isolate

Sprague, E. 1918. A Study Of Yeast Bread With Substitute Flours. Journal Of Home Economics 10:272.

Substitute Flour, Yeast, Wheat Bread, Bread, Potato Bread, Barley Flour, Buckwheat Flour, Corn Flour, Corn Meal, Oat Flour, Rice Flour, Rolled Oat Flour

Stamberg, O. E.; Merritt, P. P. 1941. Quantity Of Doughs In Relation To The Use Of The Farinograph. Cereal Chemistry 18:627

Flour Protein, Flour Moisture, Dough, Farinograph

Stevens, M. C.; Sieburth, J. F.; Wahl, T.; Mclaren, B. 1952. The Effect Of Particle Size On The Nutritional Characteristics Of Unifine Flour. Food Research 17:74

Flour

Stoloff, L.; Trucksess, M.; Martinez, W. 1976. The Fate Of Aflatoxins In The Preparation Of Protein Concentrates And Isolates From Contaminated Peanut And Cottonseed Flours. Journal Of Food Science 41:1251

Peanut Flour Aflatoxin, Peanut Flour Protein Concentrate, Cottonseed Flour Aflatoxin, Peanut Flour, Protein Isolate, Cottonseed Flour Protein Concentrate, Cottonseed Protein Isolate

Stoltze, G. B. 1934. Adventures In Wheatless Cookery. Journal Of Home Economics 26:227

Wheatless Cooker, Rice Flour, Potato Flour, Sponge Cake, Bread, Angel Cake, Potato Starch

Strandine, E. J.; Carlin, G. T.; Werner, G. A.; Hopper, R. P. 1951. Effect Of Monoglycerides On Starch, Flour, And Bread: A Microscopic And Chemical Study. Cereal Chemistry 28:449

Monoglyceride, Gelatinization, Microscopy, Lard, Water Soluble, Starch, Gluten, Flour, Fat, Dough, Bread, Iodine, Wheat Starch, Temperature

Strobel, R. G.; Holme, J. 1963. Chemical Composition Of The Water-Soluble Constituents Of Bleached Cake Flour. Cereal Chemistry 40:361

Cake Flour Bleaching

Sullivan, B. 1953. Oxidation Treatment Of Flours. Transactions American Association Cereal Chemistry 11:77

Bleaching Oxidation, Flour Chlorination

Sullivan, B. 1954. Proteins In Flour, Review Of Physical Characteristics Of Gluten And Reactive Groups Involved In Change In Oxidation. Garvan Medal Address. Journal Of Agricultural And Food Chemistry 2:1231

Gluten

Sullivan, B. 1953. Oxidation Treatment Of Flours. Transactions American Association Cereal Chemistry 11:77

Bleaching Oxidation, Flour Chlorination

Gluten

Sure, B.; Easterling, L.; Dowell, J.; Crudup, M. 1953. Cottonseed Meals. Influence Of Processing On Protein Values. Journal Of Agricultural And Food Chemistry 1:82

Rat, Protein Efficiency Ratio, Cottonseed Flour Protein Value, Protein Value

Sure, B.; Easterling, L.; Dowell, J.; Crudup, M. 1953. Protein Supplementation, Relationships Between Milled Rice And Milled Flour And Between Milled Rice And Milled White Corn Meal. Journal Of Agricultural And Food Chemistry 1:1207

Milled Rice, Milled Cornmeal, Corn Meal Protein, Rice Protein, Protein Supplementation

Swanson, C. O. 1941. Factors Which Influence The Physical Properties Of Dough. Iii. Effect Of Protein Content And Absorption On The Pattern Of Curves Made On The Recording Dough Mixer. Cereal Chemistry 18:615

Absorption, Protein, Dough, Recording Dough Mixer, Wheat Flour, Wheat Starch, Corn Starch

Swanson, C. O. 1940. The Wheat-Meal-Time-Fermentation Test. Iv. Inhibitory And Accelerating Factors. Cereal Chemistry 17:355

Wheat Meal, Fermentation, Wheat Bran, Shorts, Wheat Flour, Wheat Starch, Storage, Sugar Yeast, Cebione, Cysteine

Swanson, E. C.; Swanson, C. O. 1946. Gas Production And Gas Retention Of Dough As Affected By Type Of Flour, Baking Formula, And Amount Of Mixing. Cereal Chemistry 23:432

Dough Mixing, Gas Production, Gas Retention, Flour, Baking Formula

Swickard, M. T. 1946. The New Flour: Baking Qualities. Journal Of Home Economics 38:353

Wheat Flour, Biscuit Dough, Biscuit Color, Hard Wheat Flour, Cake Batter, Cake, Pastry, Soft Wheat Flour, Griddle Cake, Yeast Roll, Muffin, Angel Cake

Tara, K. A.; Rao, P. H.; Baines, G. S. 1969. Composition And Rheological And Baking Quality Of A By-Product Of Wheat Milling Stimulating Whole Wheat Meal. Journal Of The Science Of Food And Agriculture 20:368

Roller Flour, Mill, Flour, Semolina, Wheat, Wheat Moisture, Wheat Ash, Wheat Protein, Wheat Gluten, Wheat Fiber, Wheat Fat, Wheat Pentosan, Furfural, Wheat Starch Calcium, Wheat Phosphorus, Wheat Phytate Phosphorus, Wheat Thiamin, Wheat Riboflavin, Wheat Nicotinic Acid, Wheat Lysine, Brabender Farinograph, Baking, Bread, Pancake, Chapati, Whole Wheat, Atta

Tasker, P. K.; Narayanarao, M.; Swaminathan, M.; Sankaran, A. N.; Jayaraj, A. P.; Subrahmanyan, V. 1961. Dietary Supplements, The Supplementary Value Of A Low-Cost Protein Based On A Blend Of Peanut, Coconut, And Chickpea (Cicerarietinum) Flours To A Maize-Tapioca Diet. Journal Of Agricultural And Food Chemistry 9:413

Dietary Supplement, Protein Supplement, Corn-Tapioca Diet, Peanut Flour, Coconut Flour, Chickpea Flour

Thompson, J. B.; Buddemeyer, B. D. 1954. Improvement Of Flour Mixing Characteristics By A Stearoyl Lactylic Acid Salt. Cereal Chemistry 31:296

Stearoyl Lactylic Acid, Flour Mixing

Tipples, K. H. 1969. A Viscometric Method For Measuring Alpha-Amylase Activity In Small Samples Of Wheat And Flour. Cereal Chemistry 46:589

Ostwald Viscometer, Glycerol-Water, Viscosity, Alpha-Amylase,Flour, Wheat Flour, Beta-Amylase, Brabender Amylograph, Color Measurement, Farrand Procedure, Germination, Kernel, Maltose, Germ

Tipples, K.H., K.R. Preston and R.H. Kilborn. 1982. Implications of the term "strength" as related to wheat and flour quality. Bakers Diegest 56(6): 16

Tkachuk, R.; Hlynka, I. 1968. Some Properties Of Dough And Gluten In D20. Cereal Chemistry 45:80

Dough, Gluten, Extensigraph, Farinograph, Mixing Time, Flour Tolerance, Gluten Rheology

Tkachuk, R.; Tipples, K. H. 1966. Wheat Beta-Amylases. Ii. Characterization. Cereal Chemistry 43:62

Beta-Amylase, Ion Exchange Chromatography, Enzyme Sedimentation, Tiselius Electrophoresis, Volume, Amino Acid, Protein, Iodoacetate, Sulfhydryl Inhibitors, Ethylmaleimide, Alpha-Amylase, Phosphatase, Wheat Flour, Molecular Weight

Tschogel, N. W.; Rinde, J. A.; Smith, T. L. 1970. Rheological Properties Of Wheat Flour Dough I. Method For Determining The Large Deformation And Rupture Properties In Simple Tension. Journal Of The Science Of Food And Agriculture 21(2):65

Dough Deformation, Hard Red Winter Wheat, Water Absorption, Low Protein Lemhi Flour, Mixing Time, Farinograph, Stress-Strain Apparatus

Tsen, C. C. 1967. Changes In Flour Proteins During Dough Mixing. Cereal Chemistry 44:308

Dough Mixing, Flour Protein

Tsen, C. C. 1969. Effects Of Oxidizing And Reducing Agents On Changes Of Flour Protein During Dough Mixing. Cereal Chemistry 46:435

Dough Mixing, Flour, Protein Oxidation, Flour, Protein Reduction

Tsen, C. C.; Bushuk, W. J. 1968. Reactive And Total Sulfhydryl And Disulfide Contents Of Flours Of Different Mixing Properties. Cereal Chemistry 45:58

Dough Mixing, Flour Sulfhydryl, Flour Disulfide

Vaisey, M.; Unrau, A. M. 1964. Flour Composition. Chemical Constituents Of Flour From Cytologically Synthesized And Natural Cereal Species. Journal Of Agricultural And Food Chemistry 12:84.

Durum Wheat Glucose, Durum Wheat Fructose, Durum Wheat Sugar, Durum Wheat Sucrose, Durum Wheat Maltose, Durum Wheat Protein, Durum Wheat Protein, Durum Wheat Uronic Acid, Durum Wheat Nitrogen, Durum Wheat Oligosaccharide, Durum Wheat Fat, Durum Wheat Xylose, Durum Wheat Arabinose, Durum Wheat Spring Wheat Glucose, Spring Wheat Fructose, Spring Wheat Sugar, Spring Wheat Sucrose, Spring Wheat Maltose, Spring Wheat Protein, Spring Wheat Uronic Acid, Spring Wheat Nitrogen, Spring Wheat Oligosaccharide, Spring Wheat Fat, Spring Wheat Xylose, Spring Wheat Arabinose, Flour Glucose, Flour Fructose, Flour Sugar, Flour Sucrose, Flour Maltose, Flour Protein, Flour Uronic Acid, Flour Nitrogen, Flour Oligosaccharide, Flour Fat, Flour Xylose, Flour Arabinose

Villareal, R.M., A.P. Ressurreccion, L.B. Suzuki and B.O. Juliano. 1976. Changes in physicochemical properties of rice during storage. Staerke 28:88.

Vratanina, D.L. and M.E. Zabik. 1980. Bran as a source of dietary fiber ini oatmeal cookies. Journal of American Dietetic Association 77:26.

Wade, D.; Coughlin, F. J. 1941. Testing Three Flours In Five Cake Formulas Cereal Chemistry 18:220

Cake, Flour, Pound Cake, Layer Cake, Protein, Viscosity, Ash, Ph, Volume, Sensory Evaluation

Wall, J. S. 1967. Original And Behavior Of Flour Proteins. Bakers Digest 41(5):36

Wheat, Microscopy, Gluten, Protein, Flour, Protein, Gliadin, Wheat, Gliadin, Disulfide Bond, Flour, Dough, Wheat, Grain Maturity, Scanning Electron Microscopy

Wall, J. S.; Beckwith, A. C. 1969. Relationship Between Structure And Rheological Properties Of Gluten Proteins. Cereal Science Today 14:16.

Gluten Rheology, Rheology, Gluten, Protein

Wang, C. C.; Grant, D. R. 1969. The Proteolytic Enzymes In Wheat Flour. Cereal Chemistry 46:537

Wheat Flour, Proteolytic Enzyme

Wehrli, H. P.; Pomeranz, Y. 1969. The Role Of Chemical Bonds In Dough. Bakers Digest 43:(6):22

Chemical Bond, Flour, Dough Ionic Component, Intramolecular Disulfide Bond, Sulfhydryl Group, Ionic Bond, Van Der Waals Forces, Interpeptide Hydrogen Bond, Hydrogen Bond

West, D. B. 1951. Difference In Meaning Of Terms Adsorption And Absorption-Problems In Baking. Bakers Digest 25(3):63

Flour, Water Absorption

Whinery, J. S. 1953. Relationship Between The Degree Of Particle Fineness Of Flour And Wheat Variety. Bakers Digest 27(4):90

Wheat Conditioning

Whistler, R. L.; Pyler, R. E. 19 . Action Of Chlorine On Wheat Flour Polysaccharides. Cereal Chemistry 45:183

Wheat Flour, Polysaccharide, Chlorination

Wichser, F. W.; Shellenberger, J. A.; Pence, R. O. 1947. Relationship Of The Physical Properties Of Wheat Flour To Granulation. Cereal Chemistry 24:381

Wheat Flour Granulation

Yamazaki, W.T. and L.C. Andrews. 1982. Experimental milling of soft wheat cultivars and breeding lines. Cereal Chemistry 59:41.

Yamazaki, W.T. and J.R. Donelson. 1983. Kernel hardness of some U.S. wheats. Cereal Chemistry 60:344.

Yamazaki, W.T., J.R. Donelson, and L.W. Briggle. 1968. Micro-tests for soft wheat quality evaluation. Crop Science 8:199.

Zawistowska, U., F. Bekes, and W. Bushuk. 1984. Intercultivar variations in lipid content, composition , and distribution and their relation to baking quality. Cereal Chemistry 61(6): 527 - 531.

Updated: Sunday, February 20, 2005.

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