Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process. Addition of a high level of enzymeshorts) with a loaf volume equal to the control was obtained by allowing active soy flour eliminated the need for the no-yeast sponge stage. Certain indigenous lipoxygenase (soaking the nonflour milling fractions) or added salts and...

Cereal Chem. 65(3):182-185 Total and water-soluble pentosans were determined in flours milled from absorption and soluble pentosans were correlated, and the correlation hard red winter, hard red spring, and soft red winter wheat cultivars grown coefficient increased if the results were expressed on a constant protein at various locations and environments; in two sets of commercial airbasis. In ...

Cereal Chem. 72(l):58-64 A dynamic rheometer was used to characterize the effect of glutathione, interchange. Addition of potassium bromate to dough resulted an increase potassium bromate, and two ascorbic acid isomers on the rheological in G'and a decrease in loss tangent. L-threoascorbic acid was rheologically properties of wheat flour doughs. During resting after mixing (dough more effective...

The 0AL[0RS wheatÐrye chromosomal translocation originally found in {Amigo| wheat possesses resistance genes for stem rust\ powdery mildew and greenbug biotypes B and C\ but also has a negative e}ect on wheat processing quality[ Recently\ a second 0AL[0RS translocation carrying Gb5\ a gene conferring resistance to greenbug biotypes B\ C\ E\ G and I\ was identi_ed in the wheat germplasm line {GR...

Host fishes were identified for 6 species of freshwater mussels (Unionidae) from the Black Warrior River drainage, Mobile Basin, USA: Stropkitus subwxus, Pleurohemafurvum, Ptyckobranthus greeni, Lampsilis yrrovnlis, Medionidus arutissimus, and Villosa nebulosn. Hosts were determined as those that produced juvenile mussels from glochidial infestations in the laboratory. The following mussel-fish...

Wheat gluten proteins consist of gliadins and glutenins. An appropriate balance in the amount of these two major protein components of gluten is required for achieving the desired end product quality. Variation in the composition and physical properties of the glutenin polypeptides appear to be largely responsible for the differences in the gluten viscoelasticity of wheat varieties. Using impro...

Cereal Cheill. XO(4):427·-436 Amy lose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. J:iourteen flour blends with amylose content ranges of < I to 29% were used to study tortilla production and quality parameters. Reduced amylose contents decreased dough stickiness and pliability; low amylose doughs were also very smooth in appea...

Cereal Chem. 88(6):596–601 The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase [RCL]) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, and scanning electron microscopy (SEM). Measurements of viscoelastic pr...

The 0AL[0RS wheatÐrye chromosomal translocation originally found in {Amigo| wheat possesses resistance genes for stem rust\ powdery mildew and greenbug biotypes B and C\ but also has a negative e}ect on wheat processing quality[ Recently\ a second 0AL[0RS translocation carrying Gb5\ a gene conferring resistance to greenbug biotypes B\ C\ E\ G and I\ was identi_ed in the wheat germplasm line {GR...

Cereal Chem. 77(6):750–753 Starch samples isolated from wheat flour that represented four possible waxy states (0, 1, 2, and 3-gene waxy) were subjected to crushing loads under both dry and wet conditions. Calibrated loads of 0.5–20 kg were applied to the starch samples and the percentage of damaged granules was visually determined. Under dry crushing conditions, starches containing amylose (0,...