Works matching IS 00090352 AND DT 2004 AND VI 81 AND IP 5

Results: 19

Proteins Extracted by Water or Aqueous Ethanol During Refining of Developed Wheat Dough to Vital Wheat Gluten and Crude Starch as Determined by Capillary‐Zone Electrophoresis (CZE).

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 673, doi. 10.1094/CCHEM.2004.81.5.673

By:

Robertson, G. H.;
Cao, T. K.

Publication type:

Article

End Use Quality of Waxy Wheat Flour in Various Grain‐Based Foods.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 666, doi. 10.1094/CCHEM.2004.81.5.666

By:

Hayakawa, K.;
Tanaka, K.;
Nakamura, T.;
Endo, S.;
Hoshino, T.

Publication type:

Article

Evaluation of Various Baking Methods for Polished Wheat Flours.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 660, doi. 10.1094/CCHEM.2004.81.5.660

By:

Maeda, Tomoko;
Kim, Ji Hyun;
Morita, Naofumi

Publication type:

Article

Combining Maltogenic Amylase with CMC or Wheat Gluten to Prevent Amylopectin Recrystallization and Delay Corn Tortilla Staling.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 654, doi. 10.1094/CCHEM.2004.81.5.654

By:

Bueso, Francisco J.;
Rooney, Lloyd W.;
Waniska, Ralph D.;
Silva, Laura

Publication type:

Article

Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 650, doi. 10.1094/CCHEM.2004.81.5.650

By:

Fredriksson, H.;
Tallving, J.;
Rosén, J.;
Åman, P.

Publication type:

Article

Detection of Scab‐Damaged Hard Red Spring Wheat Kernels by Near‐Infrared Reflectance.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 643, doi. 10.1094/CCHEM.2004.81.5.643

By:

Delwiche, Stephen R.;
Hareland, Gary A.

Publication type:

Article

Effect of Nutrim Oat Bran and Flaxseed on Rheological Properties of Cakes.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 637, doi. 10.1094/CCHEM.2004.81.5.637

By:

Lee, S.;
Inglett, G. E.;
Carriere, C. J.

Publication type:

Article

Effects of Secondary Structures of Heated Egg White Protein on the Binding Between Prime Starch and Tailings Fractions in Fresh Wheat Flour.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 633, doi. 10.1094/CCHEM.2004.81.5.633

By:

Seguchi, M.;
Takemoto, M.;
Mizutani, U.;
Ozawa, M.;
Nakamura, C.;
Matsumura, Y.

Publication type:

Article

Enzymatic Milling of Corn: Optimization of Soaking, Grinding, and Enzyme Incubation Steps.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 626, doi. 10.1094/CCHEM.2004.81.5.626

By:

Johnston, David B.;
Singh, Vijay

Publication type:

Article

Oil Binding of Heat‐Treated Waxy Wheat Starch Granules and Starch Granule Ghosts Produced with Concentrated KI and I<sub>2</sub>.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 621, doi. 10.1094/CCHEM.2004.81.5.621

By:

Hayashi, M.;
Seguchi, M.

Publication type:

Article

Structural Properties of Starch Fractions Isolated from Normal and Mutant Corn Genotypes Using Different Methods.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 611, doi. 10.1094/CCHEM.2004.81.5.611

By:

Tziotis, Amalia;
Seetharaman, Koushik;
Wong, Kit‐sum;
Klucinec, Jeffrey D.;
Jane, Jay‐lin;
White, Pamela J.

Publication type:

Article

Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 598, doi. 10.1094/CCHEM.2004.81.5.598

By:

Kati, Katina;
Kaisa, Poutanen;
Karin, Autio

Publication type:

Article

Detecting Vitreous Wheat Kernels Using Reflectance and Transmittance Image Analysis.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 594, doi. 10.1094/CCHEM.2004.81.5.594

By:

Xie, Feng;
Pearson, Tom;
Dowell, Floyd E.;
Zhang, Naiqian

Publication type:

Article

Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 589, doi. 10.1094/CCHEM.2004.81.5.589

By:

Hayashi, M.;
Yasui, T.;
Kiribuchi‐Otobe, C.;
Seguchi, M.

Publication type:

Article

Glass Transition Behavior and Rheological Properties of Surfactants and Gluten‐Surfactant Mixtures.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 582, doi. 10.1094/CCHEM.2004.81.5.582

By:

Toufeili, Imad;
Kokini, Jozef L.

Publication type:

Article

Isolation and Characterization of Water‐Extractable Arabinoxylan from Hull‐less Barley Flours.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 576, doi. 10.1094/CCHEM.2004.81.5.576

By:

Trogh, Isabel;
Courtin, Christophe M.;
Delcour, Jan A.

Publication type:

Article

Textural Comparisons of Gluten‐Free and Wheat‐Based Doughs, Batters, and Breads.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 567, doi. 10.1094/CCHEM.2004.81.5.567

By:

Moore, Michelle M.;
Schober, Tilman J.;
Dockery, Peter;
Arendt, Elke K.

Publication type:

Article

Rapid Identification of HMW Glutenin Subunits from Different Hexaploid Wheat Species by Acidic Capillary Electrophoresis.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 561, doi. 10.1094/CCHEM.2004.81.5.561

By:

Yan, Yueming;
Jiang, Yi;
Sun, Minmin;
Yu, Jianzhong;
Xiao, Yinghua;
Zheng, Jigang;
Hu, Yingkao;
Cai, Minhua;
Li, Yaxuan;
Hsam, Sai L. K.;
Zeller, Friedrich J.

Publication type:

Article

Application of a Micro Z‐Arm Mixer to Characterize Mixing Properties and Water Absorption of Wheat Flour.

Published in:

Cereal Chemistry, 2004, v. 81, n. 5, p. 555, doi. 10.1094/CCHEM.2004.81.5.555

By:

Haraszi, R.;
Gras, P. W.;
Tömösközi, S.;
Salgó, A.;
Békés, F.

Publication type:

Article