Cereal Chemistry 1999: Vol 76 Index

13 Pages·1999·5.1 MB·English

Index to Volume 76
Author Index
Page numbers ofe rrata are in italic
Abdel-Aal, E.-S. M., and P. Hucl. A rapid method for quantifying total antho- Borghi, B. See M. Corbellini, 727
cyanins in blue aleurone and purple pericarp wheats, 350 Borneo, R., and K. Khan. Glutenin protein changes during breadmaking of four
. See T. Demeke, 694 spring wheats: Fractionation by multistacking SDS gel elecrophoresis and
. See M. Peng, 375 quantification with high-resolution densitometry, 718
Aboubacar, A., and B. R. Hamaker. Physicochemical properties of flours that , and ——. Protein changes during various stages of breadmaking of
relate to sorghum couscous quality, 308 four spring wheats: Quantification by size-exclusion HPLC, 711
Adachi, T. See A. Nair, 321 Borrelli, G. M., A. Troccoli, N. Di Fonzo, and C. Fares. Durum wheat lipoxy-
Akashi, H., M. Takahashi, and S. Endo. Evaluation of starch properties of genase activity and other quality parameters that affect pasta color, 335
wheats used for Chinese yellow-alkaline noodles in Japan, 50 Boussard, A. See L. Rakotozafy, 213
Almeida-Dominguez, H. See X. Quintero-Fuentes, 705 Bouvier, J. M. See A. Desrumaux, 699
. See E. L. Suhendro, 536 Brandolini, A. See M. Corbellini, 727
Aman, P. C. See C. Elfverson, 434 Briskin, D. P. See M. C. Gawienowski, 371
Ames, N. P., J. M. Clarke, B. A. Marchylo, J. E. Dexter, and S$. M. Woods Brown, D. See A. S. Wesley, 743
Effect of environment and genotype on durum wheat gluten strength and Brown, K. M. See F. Xu, 931
pasta viscoelasticity, 582 Buendia, M. O. See D. Sahai, 850
——. See A. S. Wesley, 743 Bullerman, L. B. See S. K. Katta, 16
Anderson, J. A. See B. P. Carter, 907 Burri, J. See A. Desrumaux, 699
Anderson, M. J. See D. W. Hatcher, 566 Bushuk, W. See D. Sivri, 816
Andersson, A. A. M. See C. Elfverson, 434
Apichartsrangkoon, A., A. E. Bell, D. A. Ledward, and J. D. Schofield. Campbell, M. R., S. R. Mannis, H. A. Port, A. M. Zimmerman, and D. V.
Dynamic viscoelastic behavior of high-pressure-treated wheat gluten, 777 Glover. Prediction of starch amylose content versus total grain amylose
Arendt, E. K. See H. Grau, 303 content in corn by near-infrared transmittance spectroscopy, 552
——. See S. Kenny, 421 Cao, T. K. See G. H. Robertson, 843
Autio, K., L. Flander, R. Heinonen, and A. Kinnunen. Comparison of small and Carcea, M. See E. Marconi, 25
large deformation measurements of whole meal rye doughs, 912 Carter, B. P., C. F. Morris, and J. A. Anderson. Optimizing SDS sedimenta-
tion test for end-use quality selection in soft white and club wheat breeding
Baga, M. See T. Demeke, 694 programs, 907
Baik, B.-K., and Z. Czuchajowska. Paste particle and bean size as related to Castello, P., J. Potus, J.-L. Baret, and J. Nicolas. Effects of mixing conditions
sweetened azuki paste quality, 127 and wheat flour dough composition on lipid hydrolysis and oxidation levels
Bains, G. S. See F. R. Huebner, 650 in the presence of exogenous lipase, 476
Baker, S., T. J. Herrman, and T. Loughin. Segregating hard red winter wheat Cenkowski, S. See N. M. Edwards, 638
into dough factor groups using single kernel measurements and whole grain Chakrabarti, S. See R. R. Ruan, 231
protein analysis, 884 Champagne, E. T., K. L. Bett, B. T. Vinyard, A. M. McClung, F. E. Barton,
—, , and ——. Use of regression and discriminant analyses to develop a II, K. Moldenhauer, S. Linscombe, and K. McKenzie. Correlation between
quality classification system for hard red winter wheat, 890 cooked rice texture and rapid visco analyser measurements, 764
Bafios, L. See F. Martinez-Bustos, 491 ——. See B. G. Lyon, 56
Baret, J.-L. See P. Castello, 476 Chang, Y. K. See F. Martinez-Bustos, 491
Barton, F. E., II. See E. T.C hampagne, 764 Chen, H., T. J. Siebenmorgen, and L. Du. Note: Quality characteristics of
——. See B. G. Lyon, 56 medium-grain rice milled in a three-break commercial milling system, 473
Basman, A., and H. Koksel. Properties and composition of Turkish flat bread Chen, J. J., S. Lu, and C. Y. Lii. Effects of milling on the physicochemical
(bazlama) supplemented with barley flour and wheat bran, 506 characteristics of waxy rice in Taiwan, 796
Batterman-Azcona, S. J., J. W. Lawton, and B. R. Hamaker. Effect of specific Chen, P. L. See R. R. Ruan, 231
mechanical energy on protein bodies and a-zeins in corn flour extrudates, 316 Chen, Y. (China) See H.-J. Shei, 577
Bechtel, D. B., J. D. Wilson, W. D. Eustace, K. C. Behnke, T. Whitaker, G. Chen, Y. Y. (lowa) See J. Jane, 629
L. Peterson, and D. B. Sauer. Fate of dwarf bunt fungus teliospores during Chibbar, R. N. See T. Demeke, 694
milling of wheat into flour, 270 ——. See M. Peng, 375
Beer, M. U. See W. Cui, 129 Chien, J. T., Y.-Y. Lien, and C. F. Shoemaker. Effect of polarity of complexing
Behnke, K. C. See D. B. Bechtel, 270 agents on thermal and rheological properties of rice starch gels, 837
Bekes, F. See J. H. Skerritt, 402 Chiu, M.-C. M. See B. E. Knuckles, 92
. See S. Uthayakumaran, 389 Chiu, P. C. See G. B. Crosbie, 328
Bell, A. E. See A. Apichartsrangkoon, 777 Chow, F. I. See T. S. Kahlon, 772
Belton, P. S. See A. Grant, 219 Chung, O. K. See J. B. Ohm, 606, 873
BeMiller, J. N. See V. K. Villwock, 292 Cisneros, F. See A.-L. Leonard, 243
Bett, K. L. See E. T. Champagne, 764 Clarke, J. M. See N. P. Ames, 582
Bhattacharya, M., S. Y. Zee, and H. Corke. Physicochemical properties re- Clear, R. M. See M. J. Nightingale, 150
lated to quality of rice noodles, 861 Colquhoun, I. J. See A. Grant, 219
Bhatty, R. S. Review: The potential of hull-less barley, 589 Corbellini, M., S. Empilli, P. Vaccino, A. Brandolini, B. Borghi, M. Heun,
——. Note: B-glucan and flour yield of hull-less barley, 314 and F. Salamini. Einkorn characterization for bread and cookie production
. See G. H. Zheng, 182 in relation to protein subunit composition, 727
Bietz, J. A. See F. R. Huebner, 299, 650 Corke, H. See M. Bhattacharya, 861
Binder, T. See M. C. Gawienowski, 371 . See J. Li, 413
Bleukx, W., M. G. van Oort, and J. A. Delcour. Rheological method for eval- . See H. Liu, 938
uating endoproteolytic enzyme activity, 195 . See D. L. Phillips, 439, 821
Bocchi, S. See A. Tava, 526 . See H. Wu, 877
Bockholt, A. J. See J.C. Yau, 668 Craig, J. C. , Jr. See D. J. O’ Brien, 949
Boltz, K. W., and D. B. Thompson. Initial heating temperature and native lipid Crosbie, G. B., A. S. Ross, T. Moro, and P. C. Chiu. Starch and protein quality
affects ordering of amylose during cooling of high-amylose starches, 204 requirements of Japanese alkaline noodles (ramen), 328
Bonicel, J. See A. Redl, 361 Cubadda, R. See E. Marconi, 25
Cui, W., P. J. Wood, J. Weisz, and M. U. Beer. Nonstarch polysaccharides
from preprocessed wheat bran: Carbohydrate analysis and novel rheological
Publication no. C-1999-1019-010. properties, 129
Vol. 76, No. 6, 1999 963
Czuchajowska, Z. See B.-K. Baik, 127 Fares, C. See G. M. Borrelli, 335
——. See A. P. Klamezynski, 530 Faubion, J. M. See L. Du, 811
. See J. M. Mathew, 621, 625, 953
Daniels, M. J. See J.-F. C. Meullenet, 483 Feillet, P. See C. Icard-Verniére, 558
Davidou, S. See L. Rakotozafy, 213 Fiedorowicz, M. See S. You, 116
De Bry, L. See G. De Rijck, 487 Finney, P. L. See F. R. Huebner, 650
Delcour, J. A., N. Rouseu, and I. P. Vanhaesendonck. Note: Pilot-scale isola- Flander, L. See K. Autio, 912
tion of water-extractable arabinoxylans from rye, | Flores, M. H. E. See F. Martinez-Bustos, 491
——. See W. Bleukx, 195 Flores, R. A. See Y. S. Kim, 957
——. See G. De Rijck, 487 ——. See L. Wang, 496, 807
. See L. Duedahl-Olesen, 227 Forman, T. M. See F. Xu, 931
Delcros, J.-F. See L. Rakotozafy, 213 Forssell, P. M. See M. Lauro, 925
Delhaye, S. See J. Landry, 503 Fuglsang, C. C. See F. Xu, 931
Delwiche, S. R., R. A. Graybosch, and C. J. Peterson. Identification of wheat Fujii, T. See C. Kusunose, 920
lines possessing the 1AL.1RS or 1BL.1RS wheat-rye translocation by near- Fulcher, R. G. See R. R. Ruan, 231
infrared reflectance spectroscopy, 255
DeMacon, V. L. See C. F. Morris, 249 Gallaher, C. M. See D. D. Gallaher, 21
Demeke, T., P. Hucl, E.-S. M. Abdel-Aal, M. Baga, and R. N. Chibbar. Gallaher, D. D., K. J. Wood, C. M. Gallaher, L. F. Marquart, and A. M. Eng-
Biochemical characterization of the wheat waxy A protein and its effect on strom. Intestinal contents supernatant viscosity of rats fed oat-based muffins
starch properties, 694 and cereal products, 21
Dennehy, T. See S. Kenny, 421 Gao, M. See M. Peng, 375
De Paepe, G. See G. De Rijck, 487 Gawienowski, M. C., S. R. Eckhoff, P. Yang, P. J. Rayapati, T. Binder, and
De Rijck, G., E. Eerdekens, G. De Paepe, J. A. Delcour, L. De Bry, and E. D. P. Briskin. Fate of maize DNA during steeping, wet-milling, and proces-
Schrevens. Comparison of unifactorial and mixture approaches for optimi- sing, 371
zation of mixing time and flour and water contents in breadmaking formulas, Gelroth, J. A. See G. S. Ranhotra, 325
487 Giersch, T. M., A. S. Hill, and J. H. Skerritt. Development of a panel of
Desrumaux, A., J. M. Bouvier, and J. Burri. Effect of free fatty acids addition specific monoclonal antibodies to high molecular weight glutenin subunits
on corn grits extrusion cooking, 699 and their application in genetic screening, 380
Dexter, J. E. See N. P. Ames, 582 Giroux, M. J. See C. F. Morris, 249
. See N. M. Edwards, 638 Glover, D. V. See M. R. Campbell, 552
——. See M. J. Nightingale, 150 Grant, A., P. S. Belton, I. J. Colquhoun, M. L. Parker, J. J. Plijter, P. R.
Di Fonzo, N. See G. M. Borrelli, 335 Shewry, A. S. Tatham, and N. Wellner. Effects of temperature on sorption
——. See A. Troccoli, 45 of water by wheat gluten determined using deuterium nuclear magnetic
Di Gioia, L. See J. Landry, 503 resonance, 219
Doner, L. W. See V. Singh, 868 Grant, L. A. See W. Lu, 656, 663
D’Ovidio, R. See D. D. Kasarda, 548 Gras, P. W. See S. Uthayakumaran, 389
Dowd, M. K., M. Radosavljevic, and J. Jane. Note: Characterization of starch Grau, H., K. Wehrle, and E. K. Arendt. Evaluation of a two-step baking
recovered from wet-milled corn fiber, 3 procedure for convenience sponge cakes, 303
——. See V. Singh, 600 Graybosch, R. A., C. J. Peterson, G. A. Hareland, D. R. Shelton, M. C.
Dowell, F. E., M. S. Ram, and L. M. Seitz. Predicting scab, vomitoxin, and Olewnik, H. He, and M. M. Stearns. Relationships between small-scale
ergosterol in single wheat kernels using near-infrared spectroscopy, 573 wheat quality assays and commercial test bakes, 428
——. See D. Wang, 6, 30, 34 ——. See S. R. Delwiche, 255
Du, L., K. D. Rausch, P. Yang, E. A. M. Uriyo, A. D. Small, M. E. Tum- Graziano, M. See E. Marconi, 25
bleson, J. M. Faubion, and S. R. Eckhoff. Comparison of alkali and conven- Griffey, C. A. See J. M. Johnson, 467
tional corn wet-milling: 1-kg procedures, 811 Griffin, K. See J.-F. C. Meullenet, 483
——. See H. Chen, 473 Guilbert, S. See A. Redl, 361
——. See S. R. Eckhoff, 96 Gujska, E., and K. Khan. Characterization of the carbohydrates of nonreduced
Duedahl-Olesen, L., W. Zimmermann, and J. A. Delcour. Effects of low glutenin fractionated by multistacking SDS-PAGE from two hard red
molecular weight carbohydrates on farinograph characteristics and staling spring wheat flours, 198
endotherms of wheat flour-water doughs, 227
Dybdal, L. See F. Xu, 931 Hac, L. See J. H. Skerritt, 402
. See J.C. K. Verity, 673
Eckhoff, S. R., L. Du, P. Yang, K. D. Rausch, D. L. Wang, B. H. Li, and M. Haken, A. E. See V. Singh, 600
E. Tumbleson. Comparison between alkali and conventional corm wet-milling: Hamaker, B. R. See A. Aboubacar, 308
100-g procedures, 96 ——. See S. J. Batterman-Azcona, 316
——. See L. Du, 811 Han, H. L. See G. H. Zheng, 182
——. See M. C. Gawienowski, 371 Hanna, M. A. See S. K. Katta, 16
——. See R. A. Moreau, 449 Hareland, G. A. See R. A. Graybosch, 428
——. See V. Singh, 600, 868, 846 ——. See F. A. Manthey, 417
Edwards, N. M., J. E. Dexter, M. G. Scanlon, and S. Cenkowski. Rela- Haros, M., and C. Suarez. Effect of chemical pretreatments and lactic acid on
tionship of creep-recovery and dynamic oscillatory measurements to durum the rate of water absorption and starch yield in corn wet-milling, 783
wheat physical dough properties, 638 Harris, C. H. See J. M. Johnson, 467
Eerdekens, E. See G. De Rijck, 487 Hatcher, D. W., J. E. Kruger, and M. J. Anderson. Influence of water absorp-
Elfverson, C., A. A. M. Andersson, P. Aman, and S. Regnér. Chemical com- tion on the processing and quality of Oriental noodles, 566
position of barley cultivaars fractionated by weighing, pneumatic classifi- ——, S. J. Symons, and J. E. Kruger. Measurement of the time-dependent
cation, sieving, and sorting on a specific gravity table, 434 appearance of discolored spots in alkaline noodles by image analysis, 189
Elias, E. See P. Yue, 541 Hayashi, M., and M. Seguchi. Effect of gaseous acetic acid treatment on bread-
Eliasson, A.-C. See V. K. Villwock, 292 making properties of flour, 898
Ellekjer, M. R. See S. Sahlstrom, 38 He, H. See R. A. Graybosch, 428
Emmons, C. L., and D. M. Peterson. Antioxidant activity and phenolic con- Heinonen, R. See K. Autio, 912
tents of oat groats and hulls, 902 Herrera-Gémez, A. See F. Martinez-Bustos, 491
Empilli, S. See M. Corbellini, 727 Herrman, T. J. See S. Baker, 890, 884
Endo, S. See H. Akashi, 50 Heun, M. See M. Corbellini, 727
Engstrom, A. M. See D. D. Gallaher, 21 Hicks, K. B. See R. A. Moreau, 449
Erbersdobler, H. F. See D. Rieckhoff, 788 . See V. Singh, 868
Eustace, W. D. See D. B. Bechtel, 270 Hill, A. S. See T. M. Giersch, 380
Fergestad, E. M. See S. Sahlstrom, 38 Honke, J. See H. Zielifiski, 944
Fan, J., and B. P. Marks. Effects of rough rice storage conditions on gelatin- Hoseney, R. C. See W. N. Huang, 276
ization and retrogradation properties of rice flours, 894 ——. See J. M. Mathew, 621, 625, 953
964 CEREAL CHEMISTRY
. See K. A. Miller, 100, 105 during gelatinization of waxy rice starch, 519
Huang, S. See J. Zhu, 915 Landry, J., S. Delhaye, and L. Di Gioia. Protein distribution in giuten products
Huang, W. N., and R. C. Hoseney. Isolation and identification of a wheat flour isolated during and after wet-milling of maize grains, 503
compound causing sticky dough, 276 Lauro, M., P. M. Forssell, M. T. Suortti, S. H. D. Hulleman, and K. S.
Hucl, P. See E.-S. M. Abdel-Aal, 350 Poutanen. o-Amylolysis of large barley starch granules, 925
. See T. Demeke, 694 Lawton, J. W., R. L. Shogren, and K. F. Tiefenbacher. Effect of batter solids
. See M. Peng, 375 and starch type on the structure of baked starch foams, 682
Huebner, F. R., and J. A. Bietz. Quantitation and reproducibility problems in ——. See S. J. Batterman-Azcona, 316
reversed-phase and size-exclusion HPLC analyses of wheat proteins, 299 Le Meste, M. See G. Roudaut, 70, 78
, ——, T. Nelsen, G. S. Bains, and P. L. Finney. Soft wheat quality as Lea, P. See S. Sahlstrom, 38
related to protein composition, 650 Ledward, D. A. See A. Apichartsrangkoon, 777
Hulleman, S. H. D. See M. Lauro, 925 Lee, E. Y., G.-H. Ryu, and S.-T. Lim. Effects of processing parameters on
Huseby, D. J. See F. A. Manthey, 417 physical properties of corn starch extrudates expanded using supercritical
Hynes, S. H. See W. M. Ingledew, 459 CO) injection, 63
Lee, L. F. See J. Jane, 629
Icard-Verniére, C., and P. Feillet. Effects of mixing conditions on pasta dough Lee, M. See F. F. Yamin, 175
development and biochemical changes, 558 Leinen, S. D. See G. S. Ranhotra, 325
Ingelin, M. E., and O. M. Lukow. Mixograph absorption determination by LeMeste, M. See A. Rolee, 452
response surface methodology, 9 Leonard, A.-L., F. Cisneros, and J. L. Kokini. Use of the rubber elasticity
Ingledew, W. M., K. C. Thomas, S. H. Hynes, and J. G. McLeod. Viscosity theory to characterize the viscoelastic properties of wheat flour doughs, 243
concerns with rye mashes used for ethanol production, 459 Li, B. H. See S. R. Eckhoff, 96
. See S. Wang, 82 Li, J., and H. Corke. Physicochemical properties of normal and waxy Job’s
Tears (Coix lachryma-jobi L.) starch, 413
Jackson, D. S. See D. Sahai, 444, 850 Lien, Y.-Y. See J. T. Chien, 837
Jackson, L. S. See S. K. Katta, 16 Lii, C. Y. See J. J. Chen, 796
Jane, J., Y. Y. Chen, L. F. Lee, A. E. McPherson, K. S. Wong, M. Rad- ——. See V. M.-F. Lai, 519
osavljevic, and T. Kasemsuwan. Effects of amylopectin branch chain length Lim, S.-T. See E. Y. Lee, 63
and amylose content on the gelatinization and pasting properties of starch, ——. See S. You, 116
629 Lindsay, M. P. See J. H. Skerritt, 402
. See M. K. Dowd, 3 Linscombe, S. See E. T.C hampagne, 764
Jaw, Y.-M. See A.-I. Yeh, 236 ——. See B. G. Lyon, 56
Johnson, J. M., C. A. Griffey, and C. H. Harris. Comparative effects of Liu, H., L. Ramsden, and H. Corke. Physical properties and enzymatic digesti-
1BL/1RS translocation in relation to protein composition and milling and bility of phosphorylated ae, wx, and normal maize starch prepared at
baking quality of soft red winter wheat, 467 different pH levels, 938
Jones, B. L. See N. Zhang, 134 ——. See D. L. Phillips, 439, 821
Lloyd, B. J., and T. J. Siebenmorgen. Note: Environmental conditions causing
Kahlon, T. S., F. I. Chow, and D. F. Wood. Cholesterol response and foam cell milled rice kernel breakage in medium-grain varieties, 426
formation to hamsters fed rice bran, oat bran, and cellulose + soy protein Loughin, T. See S. Baker, 890, 884
diets with or without added vitamin E, 772 Lu, S. See J. J. Chen, 796
Kasarda, D. D., and R. D’Ovidio. Deduced amino acid sequence of an a- Lu, W., and L. A. Grant. Effects of prolonged storage at freezing temper-
gliadin gene from spelt wheat (spelta) includes sequences active in celiac atures on starch and baking quality of frozen doughs, 656
disease, 548 , and . Role of flour fractions in breadmaking quality of frozen
Kasemsuwan, T. See J. Jane, 629 dough, 663
Katta, S. K., L. S. Jackson, S. S. Sumner, M. A. Hanna, and L. B. Bullerman. Lukow, O. M. See M. E. Ingelin, 9
Effect of temperature and screw speed on stability of fumonisin B , 16 ——. See A. S. Wesley, 743
Kavale, S. See A. R. Wooding, 800 Lyon, B. G., E. T. Champagne, B. T. Vinyard, W. R. Windham, F. E. Barton
Kenny, S., K. Wehrle, T. Dennehy, and E. K. Arendt. Correlations between II, B. D. Webb, A. M. McClung, K. A. Moldenhauer, S. Linscombe, K. S.
empirical and fundamental rheology measurements and baking performance McKenzie, and D. E. Kohlwey. Effects of degree of milling, drying con-
of frozen bread dough, 421 dition, and final moisture content on sensory texture of cooked rice, 56.
Khan, K. See R. Borneo, 711, 718
. See E. Gujska, 198 Mackova, B. See L. Rakotozafy, 213
——. See J. Zhu, 261, 915 MacRitchie, F. See A. R. Wooding, 800
Kieffer, R., and N. Stein. Demixing in wheat doughs—lIts influence on dough ——. See M. Southan, 827
and giuten rheology, 688 Maglione, M. See G. Roudaut, 70, 78
Kim, Y. S., and R. A. Flores. Determination of bran contamination in wheat Mahmud, I. See P. G. Krishnan, 512
flours using ash content, color, and bran speck counts, 957 Mailkki, Y. See D. Rieckhoff, 788
Kinnunen, A. See K. Autio, 912 Mannis, S. R. See M. R. Campbell, 552
Klamezynski, A. P., and Z. Czuchajowska. Quality of flours from waxy and Manthey, F. A., G. A. Hareland, and D. J. Huseby. Soluble and insoluble
nonwaxy barley for production of baked products, 530 dietary fiber content and composition in oat, 417
Klucinec, J. D., and D. B. Thompson. Amylose and amylopectin interact in Marchylo, B. A. See M. J. Nightingale, 150
retrogradation of dispersed high-amylose starches, 282 ——. See N. P. Ames, 582
Knuckles, B. E., and M.-C. M. Chiu. B-Glucanase activity and molecular Marconi, E., M. Carcea, M. Graziano, and R. Cubadda. Kernel properties and
weight of B-glucans in barley after various treatments, 92 pasta-making quality of five European spelt wheat (Triticum spelta L.)
Kohler, J. M. See H. D. Sapirstein, 110 cultivars, 25
Kohlwey, D. E. See B. G. Lyon, 56 Marks, B. P. See J. Fan, 894
Kokini, J. L. See A.-L. Leonard, 243 . See J.-F. C. Meullenet, 483
Koéksel, H. See A. Bagman, 506 Marquart, L. F. See D. D. Gallaher, 21
. See D. Sivri, 816 Martinez, M. J. L. See F. Martinez-Bustos, 491
Kovacs, M. I. P. See A. S. Wesley, 743 Martinez-Bustos, F., S. E. Morales, Y. K. Chang, A. Herrera-Gomez, M. J. L.
Kozlowska, H. See H. Zielifiski, 944 Martinez, L. Bafios, M. E. Rodriguez, and M. H. E. Flores. Effect of
Krishnan, P. G., I. Mahmud, and D. P. Matthees. Postcolumn fluorimetric infrared baking on wheat flour tortilla characteristics, 491
HPLC procedure for determination of niacin content of cereals, 512 Mathew, J. M., R. C. Hoseney, and J. M. Faubion. Effect of corn moisture on
Kruger, J. E. See D. W. Hatcher, 189, 566 the properties of pet food extrudates, 953
Kusunose, C., T. Fujii, and H. Matsumoto. Role of starch granules in con- —. , and . Effects of corn sample, mill type, and particle size on
trolling expansion of dough during baking, 920 corn curl and pet food extrudates, 67.1
—, , and ——. Effects of corn hybrid and growth environment on
Lacey, R. E. See D. Wang, 6, 30, 34 corn curl and pet food extrudates, 625
Lai, V. M.-F., and C.-Y. Lii. Effects of modulated differential scanning calori- Matsumoto, H. See C. Kusunose, 920
metry (MDSC) variables on thermodynamic and kinetic characteristics Matthees, D. P. See P. G. Krishnan, 512
Vol. 76, No. 6, 1999 965
McClung, A. M. See B. G. Lyon, 56 Powell, M. J. See R. A. Moreau, 449
——. See E. T. Champagne, 764 Preston, K. R. See M. J. Nightingale, 150
McDonough, C. M. See X. Quintero-Fuentes, 705
McKenzie, K. S. See E. T. Champagne, 764 Quintero-Fuentes, X., C. M. McDonough, L. W. Rooney, and H. Almeida-
——. See B. G. Lyon, 56 Dominguez. Functionality of rice and sorghum flours in baked tortilla and
McKenzie, R. I. H. See A. S. Wesley, 743 corn chips, 705
McLeod, J. G. See W. M. Ingledew, 459
McPherson, A. E. See J. Jane, 629 Radosavljevic, M. See M. K. Dowd, 3
Meullenet, J.-F. C., B. P. Marks, K. Griffin, and M. J. Daniels. Effects of ——. See J. Jane, 629
rough rice drying and storage conditions on sensory profiles of cooked Rakotozafy, L., Mackova, B., J.-F. Delcros, A. Boussard, S. Davidou, J. Potus,
rice, 483 and J. Nicolas. Effect of adding exogenous oxidative enzymes on the activity
Miller, K. A., and R. C. Hoseney. Dynamic rheological properties of wheat of three endogenous oxidoreductases during mixing of wheat flour dough,
starch-gluten doughs, 105 213
——, and ——. Effect of oxidation on the dynamic rheological properties of Ram, M. S. See F. E. Dowell, 573
wheat flour-water doughs, 100 Ramsden, L. See H. Liu, 938
Moldenhauer, K. A. See E. T. Champagne, 764 Ranhotra, G. S., J. A. Gelroth, and S. D. Leinen. Increase in bone calcifica-
——. See B. G. Lyon, 56 tion in young rats fed breads highly fortified with calcium, 325
Morales, S. E. See F. Martinez-Bustos, 491 Rao Vadlamani, K., and P. A. Seib. Effect of zinc and aluminum ions in
Moreau, R. A., V. Singh, S. R. Eckhoff, M. J. Powell, K. B. Hicks, and R. A breadmaking, 355
Norton. Comparison of yield and composition of oil extracted from corn Rausch, K. D. See L. Du, 811
fiber and corn bran, 449 ——. See S. R. Eckhoff, 96
——. See V. Singh, 868 Rayapati, P. J. See M. C. Gawienowski, 371
Moreira, R. G. See E. L. Suhendro, 536 Rayas-Duarte, P. See P. Yue, 541
Morel, M. H. See A. Redl, 361 Rebello, C. A. See K. M. Schaich, 748, 756
Moro, T. See G. B. Crosbie, 328 Reddy, I., and P. A. Seib. Paste properties of modified starches from partial
Morris, C. F., V. L. DeMacon, and M. J. Giroux. Wheat grain hardness waxy wheats, 341
among chromosome 5D homozygous recombinant substitution lines using Redl, A., M. H. Morel, J. Bonicel, B. Vergnes, and S. Guilbert. Extrusion of
different methods of measurement, 249 wheat gluten plasticized with glycerol: Influence of process conditions on
. See B. P. Carter, 907 flow behavior, rheological properties, and molecular size distribution, 361
Mua, J. P. See D. Sahai, 850 Regnér, S. See C. Elfverson, 434
Nair, A., and T. Adachi. Note: Protein at 69kDa expressed during the initial Rieckhoff, D., E. A. Trautwein, Y. Malkki, and H. F. Erberdobler. Effects of
maturation stage of buckwheat (Fagopyrum esculentum) seed development, 321 different cereal fibers on cholesterol and bile acid metabolism in the Syrian
Nelsen, T. See F. R. Huebner, 650 golden hamster, 788
Nicolas, J. See P. Castello, 476 Robertson, G. H., T. K. Cao, and I. Ong. Wheat gluten swelling and partial
. See L.. Rakotozafy, 213 solubility with potential impact on starch-from-gluten separation by ethanol
Nielsen, A. O. See S. Sahlstrom, 38 washing, 843
Nightingale, M. J., B. A. Marchylo, R. M. Clear, J. E. Dexter, and K. R. Rodriguez, M. E. See F. Martinez-Bustos, 491
Preston. Fusarium head blight: Effect of fungal proteases on wheat storage Rolee, A., and M. LeMeste. Effect of moisture content on thermomechanical
proteins, 150 behavior of concentrated wheat starch-water preparations, 452
Niu, Y. X. See V. Singh, 600 Rooney, L. W. See X. Quintero-Fuentes, 705
Norton, R. A. See R. A. Moreau, 449 . See E. L. Suhendro, 536
——. See J.C. Yau, 668
O’Brien, D. J., and J. C. Craig, Jr. Recovery of lysine from corn steepwater, Ross, A. S. See G. B. Crosbie, 328
949 Roudaut, G., M. Maglione, and M. Le Meste. Relaxations below glass transi-
O’Brien, L. See J. Zhu, 915 tion temperature in bread and its components, 78
Ohm, J. B., and O. K. Chung. Estimation of free glycolipids in wheat flour ——, ——, D. van Dusschoten, and M. Le Meste. Molecular mobility in glassy
by HPLC, 873 bread: A multispectroscopy approach, 70
——, and ——-. Gluten, pasting, and mixograph parameters of hard winter Rouseu, N. See J. A. Delcour, 1
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Ohtsubo, K. See H. Okadome, 855 Ruan, R. R., X. Wang, P. L. Chen, R. G. Fulcher, P. Pesheck, and S. Chakrabarti.
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855
Olewnik, M. C. See R. A. Graybosch, 428 Sahai, D., and D. S. Jackson. Enthalpic transitions in native starch granules,
Ong, I. See G. H. Robertson, 843 444
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Pan, D.-H. See D. L. Phillips, 439, 821 Assessing degree of cook during corn nixtamalization: Impact of pro-
Panchal, C. B. See V. Singh, 846 cessing variables, 850
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Peterson, C. J. See S. R. Delwiche, 255 analysis, 110
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Plijter, J. J. See A. Grant, 219 proteins: I. Free radical formation, 748
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Port, H. A. See M. R. Campbell, 552 disulfide content and protein structural changes, 756
Potus, J. See P. Castello, 476 Schofield, J. D. See A. Apichartsrangkoon, 777
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Poutanen, K. S. See M. Lauro, 925 Seguchi, M., and Y. Yoshino. Note: Microdetermination of surface proteins of
966 CEREAL CHEMISTRY
wheat starch granules by dye binding, 410 Vaccino, P. See M. Corbellini, 727
——. See M. Hayashi, 898 van Dusschoten, D. See G. Roudaut, 70
Seib, P. A. See K. Rao Vadlamani, 355 Vanhaesendonck, I. P. See J. A. Delcour, |
——. See I. Reddy, 341 van Oort, M. G. See W. Bleukx, 195
Seitz, L. M. See F. E. Dowell, 573 Vergnes, B. See A. Redl, 361
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rice, 577 linked immunosorbent assay (ELISA) for detection of ot-amylase in preharvest-
Shelton, D. R. See R. A. Graybosch, 428 sprouted wheat, 673
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Shiau, S.-Y. See A.-I. Yeh, 614 interactions in common, waxy, ae du, and ae su2 maize starches examined
Shirakawa, K. See A. Yamamoto, 646 by differential scanning calorimetry, 292
Shoemaker, C. F. See J. T. Chien, 837 Vinyard, B. T. See E. T. Champagne, 764
Shogren, R. L. See J. W. Lawton, 682 . See B. G. Lyon, 56
Siebenmorgen, T. J. See H. Chen, 473
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Singh, V., A. E. Haken, M. K. Dowd, Y. X. Niu, S. H. Zou, and S. R. fication by using near-infrared reflectance spectra, 30
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——, R. A. Moreau, L. W. Doner, S. R. Eckhoff, and K. B. Hicks. Recovery in single wheat kernels using visible and near-infrared reflectance
of fiber in the corn dry-grind ethanol process: A feedstock for valuable spectra, 6
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evaporators, 846 with a dynamic mechanical analyzer, 87
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Sivri, D., H. D. Sapirstein, H. Kéksel, and W. Bushuk. Effects of wheat bug milling streams on textural properties of flour tortillas, 496
(Eurygaster maura) protease on glutenin proteins, 816 ——, and . Note: Effects of wheat starch and gluten on tortilla texture,
Skerritt, J. H., L. Hac, M. P. Lindsay, and F. Bekes. Depolymerization of the 807
glutenin macropolymer during mixing: II. Differences in retention of specific Wang, S., W. M. Ingledew, K. C. Thomas, K. Sosulski, and F. W. Sosulski
subunits, 402 Optimization of fermentation temperature and mash specific gravity for fuel
. See T. M. Giersch, 380 alcohol production, 82
——. See J.C. K. Verity, 673 Wang, X. See R. R. Ruan, 231
Small, A. D. See L. Du, 811 Waniska, R. D. See E. L. Suhendro, 536
Smith, J. D. See J. C. Yau, 668 ——. See J.C. Yau, 668
Sosulski, F. W. See S. Wang, 82 Webb, B. D. See B. G. Lyon, 56
Sosulski, K. See S. Wang, 82 Wehrle, K. See H. Grau, 303
Southan, M., and F. MacRitchie. Review: Molecular weight distribution of ——. See S. Kenny, 421
wheat proteins, 827 Weisz, J. See W. Cui, 129
Stearns, M. M. See R. A. Graybosch, 428 Wellner, N. See A. Grant, 219
Stein, N. See R. Kieffer, 688 Wesley, A. S., O. M. Lukow, N. Ames, M. I. P. Kovacs, R. I. H. McKenzie,
Stoddard, F. L. Survey of starch particle-size distribution in wheat and related and D. Brown. Effect of single substitution of glutenin or gliadin proteins on
species, 145 flour quality of Alpha 16, a Canada prairie spring wheat breeders’ line, 743
——. Variation in grain mass, grain nirogen, and starch B-granule content Whitaker, T. See D. B. Bechtel, 270
within wheat heads, 139 White, P. J. See F. F. Yamin, 175
——. See S. Uthayakumaran, 389 Wilson, J. D. See D. B. Bechtel, 270
. See A. R. Wooding, 800 Windham, W. R. See B. G. Lyon, 56
Suarez, C. See M. Haros, 783 Wong, K. S. See J. Jane, 629
Suchy, J. See H. D. Sapirstein, 164 Wood, D. F. See T. S. Kahlon, 772
Suhendro, E. L., H. D. Almeida-Dominguez, L. W. Rooney, R. D. Waniska, Wood, K. J. See D. D. Gallaher, 21
and R. G. Moreira. Use of extensibility to measure corn tortilla texture, 536 Wood, P. J. See W. Cui, 129
Sumner, S. S. See S. K. Katta, 16 Wooding, A. R., S. Kavale, F. MacRitchie, and F. L. Stoddard. Link between
Sun, X. S. See F. C. Wang, 87 mixing requirements and dough strength, 800
Suortti, M. T. See M. Lauro, 925 Woods, S. M. See N. P. Ames, 582
Surjewan, I. See D. Sahai, 850 Wu, H., and H. Corke. Genetic diversity in physical properties of starch from
Symons, S. J. See D. W. Hatcher, 189 a world collection of Amaranthus, 877
Takahashi, M. See H. Akashi, 50 Xing, J. See D. L. Phillips, 821
Tatham, A. S. See A. Grant, 219 Xu, F., K. M. Brown, L. Dybdal, T. M. Forman, C. C. Fuglsang, and P. Wagner
Tava, A., and S. Bocchi. Aroma of cooked rice (Oryza sativa): Comparison Controlled stepwise reduction of disulfide bonds and heat-induced modifica-
between commercial Basmati and Italian line B5-3, 526 tion of wheat dough proteins, 931
Thomas, K. C. See W. M. Ingledew, 459
. See S. Wang, 82 Yamamoto, A., and K. Shirakawa. Annealing of long-term stored rice grains
Thompson, D. B. See K. W. Boltz, 204 improves gelatinization properties, 646
——. See J. D. Klucinec, 282 Yamin, F. F., M. Lee, L. M. Pollak, and P. J. White. Thermal properties of
Tiefenbacher, K. F. See J. W. Lawton, 682 starch in corn variants isolated after chemical mutagenesis of inbred line
Toyoshima, H. See H. Okadome, 855 B73, 175
Trautwein, E. A. See D. Rieckhoff, 788 Yang, P. See L. Du, 811
Troccoli, A., and N. di Fonzo. Relationship between kernel size features and . See S. R. Eckhoff, 96
test weight in Triticum durum, 45 ——. See M. C. Gawienowski, 371
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Troszytiska, A. See H. Zielifiski, 944 Maize endosperm proteins that contribute to endosperm lysine content, 668
Tumbleson, M. E. See L. Du, 811 Yeh, A.-I., and Y.-M. Jaw. Effects of feed rate and screw speed on operating
. See S. R. Eckhoff, 96 characteristics and extrudate properties during single-screw extrusion
cooking of rice flour, 236
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Uthayakumaran, S., P. W. Gras, F. L. Stoddard, and F. Bekes. Effect of of wheat flour dough and comparison with some characteristics of extruded
varying protein content and glutenin-to-gliadin ratio on the functional prop- noodles, 614
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Vol. 76, No. 6, 1999 967
You, S., M. Fiedorowicz, and §.-T. Lim. Molecular characterization of wheat Zhu, J., and K. Khan. Characterization of monomeric and glutenin polymeric
amylopectins by multiangle laser light scattering analysis, 116 proteins of hard red spring wheats during grain development by multi-
Yue, P., P. Rayas-Duarte, and E. Elias. Effect of drying temperature on physico- stacking SDS-PAGE and capillary zone electrophoresis, 261
chemical properties of starch isolated from pasta, 541 , S. Huang, and L. O’Brien. Allelic variation at Glu-D/ locus for
HMW glutenin subunits: Quantification by multistacking SDS-PAGE of wheat
Zee, S. Y. See M. Bhattacharya, 861 grown under nitrogen fertilization, 915
Zghal, M. C., M. G. Scanlon, and H. D. Sapirstein. Prediction of bread crumb Zielifiski, H., J. Honke, A. Troszyfiska, and H. Kozlowska. Reduced-oxidized
density of digital image analysis, 734 glutathione status as a potential index of oxidative stress in mature cereal
Zhang, N., and B. L. Jones. Polymorphism of aspartic proteinases in resting and grain, 944
germinating barley seeds, 134 Zimmerman, A. M. See M. R. Campbell, 552
Zheng, G. H., H. L. Han, and R. S. Bhatty. Functional properties of cross- Zimmermann, W. See L. DuedahI-Olesen, 227
linked and hydroxypropylated waxy hull-less barley starches, 182 Zou, S. H. See V. Singh, 600
968 CEREAL CHEMISTRY
Subject Index
Page numbers of errata are in italic.
Acetic acid, gaseous treatment of flour, effect on breadmaking properties (Hayashi —gluten, pasting, and mixography parameters of HWW flours in relation to
and Seguchi), 898 (Ohm and Chung), 606
Alkali, compared with corn wet-milling (Eckhoff et al), 96 —loaf volume prediction by SDS-protein gel test (Sapirstein and Suchy), 164
Alkaline cooking, of tortillas (Suhendro et al), 536 —quality and SDS-PAGE of glutenin at various stages (Borneo and Khan), 718
a-Amylase, effect on paste viscosity measurements in assessment of flour for —quality and SE-HPLC of proteins at various stages (Borneo and Khan), 711
noodle quality (Crosbie et al), 328 —wheat flour quality, rheological properties, evaluation (Wesley et al), 743
Amylopectin, effects of long branch-chains on starch iodine affinity and on Buckwheat, expression of binding protein during initial maturation stages (Nair
pasting properties (Jane et al), 629 and Adachi), 321
Amylose
—content in maize starch; raman spectroscopy for determination (Phillips et Cakes
al), 821 —comparison of iBL/1RS and non-1BL/IRS flour (Johnson et al), 467
—effects of amylose contents on starch pasting and thermal properties (Jane —sponge, two-step baking procedure for (Grau et al), 303
et al), 629 Calcium, fortified breads vs. bone calcification (Ranhotra et al), 325
—ordering during cooling (Boltz and Thompson), 204 Carbohydrates, low molecular weight, effects on farinograph characteristics and
Antioxidants, in oat groats and hulls (Emmons and Peterson), 902 staling endotherms of wheat flour-water doughs (Duedahl-Olesen et al), 22
Arabinoxylans, from rye; isolation of water-extractable (Delcour et al), 1 Celiac disease, sequences active in, amino acid sequence of c-gliadin gene from
spelt wheat (Kasarda and D’Ovidio), 548
Baking Cereal
—from barley flour; properties of final product (Klamczynski and Czucha- —fluorescence analysis of niacin in (Krishnan et al), 512
jowska), 530 —grain; reduced-oxidized glutathione status of, as potential index of oxidative
—cookies and cakes utilizing 1BL/1RS flour (Johnson et al), 467 stress (Zielifiski et al), 944
-—effect of glutenin and gliadin substitution (Wesley et al), 743
Cholesterol
—effect of prolonged storage at freezing temperatures on (Lu and Grant), 656 —metabolism, effects of different cereal fibers in the Syrian golden hamster
—infrared, effect on wheat flour tortilla characteristics (Martinez-Bustos et (Rieckhoff et al), 788
al), 491 —response and foam cell formation in hamsters fed rice and oat bran (Kahlon
—uality; prediction of with SDS sedimentation test in wheat breeding programs et al), 772
(Carter et al), 907 Chromatography, SE-HPLC of proteins from various breadmaking stages (Bomeo
—role of flour fractions on quality of frozen dough (Lu and Grant), 663 and Khan), 711
—small-scale vs. large-scale testing (Graybosch et al), 428 Cookies
—starch granules for dough expansion control (Kusunose et al), 920 —comparison of 1BL/1RS and non-1BL/1RS flour (Johnson et al), 467
—two-step procedure for sponge cakes, microwave heating (Grau et al), 303 —production; einkorn characterization for (C orbellini et al), 727
Barley Corn (see also Maize)
—chemical composition of fractionated samples (Elfverson et al), 434 —bran and fiber; comparison of yield and composition of oil extracted from
—flours from waxy and nonwaxy, for baked products (Klamcezynski and Czucha- (Moreau et al), 449
jowska), 530 —effect of growth environment on corn curl and pet food extrudates (Mathew
—f-glucanase activity in barley cultivars (Knuckles and Chiu), 92 et al), 625
—hull-less, milling, B-glucan, flour (Bhatty), 314 —effect of sample, mill type, and particle size on extrusion properties (Mathew
—hull-less, potential of (Bhatty), 589 et al), 621
—-proteinases (Zhang and Jones), 134 —extrusion cooking of, effect of fatty acids addition on extrudate properties
—-starch granules, o-amylolysis of (Lauro et al), 925 (Desrumaux et al), 699
—starch structures and properties (Jane et al), 629 —fiber; characterization of starch recovered from (Dowd et al), 3
—waxy hull-less starch, functional properties of (Zheng et al), 182 —fiber; recovery in corm dry-grind ethanol process (Singh et al), 868
Bazlama, wheat flour, effects of wheat bran/barley flour addition on (Bagman —inbred line B73, thermal properties of starch from mutagenized families
and Kéksel), 506 (Yamin et al), 175
Bean, size, as related to Azuki paste (Baik and Czuchajowska), 122 —moisture; effect on properties of pet food extrudates (Mathew et al), 953
Bran, contamination in wheat flours; determination using ash content, color, —nixtamalization; processing variable impact on degree of cook (Sahai et al),
and bran speck counts (Kim and Flores), 957 850
Bread —oil; effect on thin stillage evaporators (Singh et al), 846
—crumb density determination by image analysis (Zghal et al), 734 —-steepwater; lysine recovery from (O’ Brien and Craig), 949
—glass transition temperature, relaxations (Roudant et al), 78 —wet-milling; compared with alkali (Eckhoff et al), 96
—glassy, molecular mobility in (Roudant et al), 70 —wet-milling; comparison to alkali process (Du et al), 811
—hearth, production from frozen dough (Sahlstrgm et al), 38 —wet-milling; effects of adding lactic acid and CO) on starch yields and
—highly calcium-fortified (Ranhotra et al), 325 pasting properties (Singh et al), 600
—production; einkorn characterization for (Corbellini et al ), 727
—wet-milling; water absorption and starch yield affected by chemical pretreat-
Breadmaking ments and lactic acid (Haros and Sudrez), 783
—comparison of unfactorial and mixture approaches for optimization of mixing Corn grits, extrusion-cooked (Katta et al), 16
time, flour, and water content in (De Rijck et al), 487 Corn starch
—correlations of glutenin proteins of hard red spring wheats (Zhu and Khan), —extrudates; physical properties affected by processing (Lee et al), 63
261 —near-infrared prediction of amylose (Campbell et al), 552
—effect of environment and genotype (Wooding et al), 800 —thermal properties of mutagenized inbred line B73 (Yamin et al), 175
——effect of processing on density of bread crumbs (Zghal et al), 734
—effects of zinc and aluminum ions (Vadlamani and Seib), 355 Dietary fiber
—gaseous acetic acid treatment of flour effect on (Hayashi and Seguchi), 898
—cereal, oat, barley, rye, wheat, effects on cholesterol and bile acid metabolism
in the Syrian golden hamster (Rieckhoff et al), 788
—content in Turkish flat bread, bazlama (Ba sman and Kéksel), 506
Publication no. C-1999-1019-020.
Vol. 76, No.6, 1999 969
—effect on intestinal contents viscosity (Gallaher et al), 21 —endoproteolytic activity, evaluation by rheological method (Bleukx et al),
—in oat, content and composition (Manthey et al), 417 195
Differential scanning calorimetry —of germinated and ungerminated barley (Zhang and Jones), 134
—cooling of high-amylose starch (Boltz and Thompson), 204 Erratum, vol. 75, no. 5, p. 634, 173
—to determine crystalline properties of native starch granules (Sahai and Jack- Ethanol
son), 444 —dry-grind, corn fiber recovery in (Singh et al), 868
—for examination of starch-lipid interactions in maize starches (Villwock et al), —dry grind, thin stillage evaporators affected by corn oil (Singh et al), 846
292 —production; rye mashes used for, viscosity concerns (Ingledew et al), 459
DNA, detection in maize products (Gawienowski et al), 371 Extrudates, com starch, physical properties affected by processing (Lee et al),
Dough 63
—changes in glutenin subunit composition during mixing (Skerritt et al), 395 Extrusion
—compositional changes in glutenin macropolymer during mixing (Skerritt —corn proteins (Batterman-Azcona et al), 316
et al), 402 —flow modeling of plasticized wheat gluten in corotating twin screw extruder
—compound causing stickiness (Huang and Hoseney), 276 (Redl et al), 361
—demixing of gluten and starch (Kieffer and Stein), 688 —of fumonisins in corn grits (Katta et al), 16
—durum semolina, characterization of viscoelastic properties (Edwards et al), —tice flour, operating condition effects on specific mechanical energy and extru-
638 date properties (Yeh and Jaw), 236
—effect of adding exogenous oxidative enzymes on endogenous oxidoreductases —of wheat flour; sulfhydryl-disulfide changes (Rebello and Schaich), 756
during mixing (Rakotozafy et al), 213 —of wheat flour proteins; free radical production during (Schaich and Rebello),
748
—effect of gluten, starch, and water-soluble fractions on rheological properties
(Miller and Hoseney), 105 Extrusion cooking
—effect of moisture content on water mobility (Ruan et al), 231 —of corn; effect of fatty acids addition on extrudate properties (Desrumaux
—expansion during baking; starch granule role in controlling (Kusunose et al), et al), 699
920 —effect of com hybrid and growth environment on com curl and pet food extru-
—factor groups; segregating hard red winter wheat into (Baker et al), 884 dates (Mathew et al), 625
—factor; regression and discriminant analyses for quality classification system —effect of sample, mill type, and particle size (Mathew et al), 621
for HRW wheat (Baker et al), 890
—flour-water measurement of thermal expansion (Wang and Sun), 87 Fermentation, temperature, optimization of and mash specific gravity (Wang et
—frozen, effect of prolonged storage at freezing temperatures on starch and baking al), 82
Fiber
quality (Lu and Grant), 656
—frozen, hearth bread from, effect of different dough treatments and storage —corm, comparison of yield and composition of oil extracted from (Moreau
(Sahlstrgm et al), 38 et al), 449
—frozen, role of flour fractions in breadmaking quality (Lu and Grant), 663 —com, recovery in corn dry-grind ethanol process (Singh et al), 868
—frozen bread, effects of additive on baking performance (Kenny et al), 421 —f-glucan, neutral detergent fiber and acid detergent fiber (Bagman and Kéksel),
—measurement of viscoelastic properties of wheat flour doughs (Leonard et 506
al), 243 Flat bread, quality characteristics of high fiber bazlama (Basman and Koksel),
—oxidation effect on rheology (Miller and Hoseney), 100 506
—properties; breeding programs (Graybosch et al), 428 Flour
—properties; relation to molecular weight (Southan and MacRitchie), 827 —Alpha 16 quality affected by glutenin or gliadin protein substitution (Wesley
—protein; controlled stepwise reduction of disulfide bonds and heat-induced et al), 743
modification of (Xu et al), 931 —baking qualities of 1BL/1RS and non-1BL/1RS (Johnson et al), 467
—rye, water content, falling number, and flour particle size effect on rheological —effect of glutenin, gliadin, and flour protein on dough properties (Uthayaku-
properties (Autio et al), 912 maran et al), 389
—wheat flour, effect of stability on texture of alkaline noodles (Crosbie et —effect of prolonged storage at freezing temperatures on (Lu and Grant), 668
al), 328 —hard winter wheat for breadmaking, gluten, pasting, and mixography parameters
—wheat flour, measurement of mixing requirements and dough strength (Wood- of (Ohm and Chung), 606
ing et al), 800 —milling streams; wheat flour collected at different stages (Wang aad Flores),
—wheat flour-water, effects of low molecular weight carbohydrates in 496
(Duedahl-Olesen et al), 227 —oat, viscosity in intestinal contents (Gallaher et al), 21
Drying —produced from dwarf bunt infected wheat (Bechtel et al), 270
—effects on cooked rice (Lyon et al), 56 —-protein; buffer action of (Hayashi and Seguchi), 898
—rough rice, effect on sensory profiles of cooked rice (Meullenet et al), 483 —trice and sorghum, functionality of in baked tortilla and corn chips (Quintero-
Dwarf bunt fungus, fate during milling (Bechtel et al), 270 Fuentes et al), 705
—trole of fractions on frozen dough breadmaking quality (Lu and Grant), 663
Einkorn, diploid wheat (Triticum monococcuum ssp monococcum) (Corbellini —soft wheat quality as related to protein composition (Huebner et al), 650
et al), 727 —-spelt, milling and pasta-making quality (Marconi et al), 25
Electron paramagnetic resonance, signals from wheat flour and extrudates (Schaich —-starch and protein quality; influence on alkaline noodle texture (Crosbie et
and Rebello), 748 al), 328
Electrophoresis —from waxy and nonwaxy barley for production of baked products (Klam-
—SDS-PAGE of glutenin and characterization of carbohydrates (Gujska and czynski and Czuchajowska), 530
Khan), 198 Foam
—SDS-PAGE of glutenin and proteins at various breadmaking stages (Borneo —ell formation; in hamsters fed rice and oat bran (Kahlon et al), 772
and Khan), 711,718 —physical properties for those produced using starch (Lawton et al), 682
ELISA Fractionation
—for detection of a-amylase in preharvest-sprouted wheat (Verity et al), 673 —of flour proteins (Huebner and Bietz), 299
—high molecular weight glutenin subunits (Giersch et al), 380 —of glutenin by multistacking SDS-PAGE (Gujska and Khan), 198
Environment, milled rice kernel breakage caused by (Lloyd and Sieben- —of glutenin by SDS-PAGE during grain development (Zhu and Khan), 261
morgen), 426 —of proteins from spring wheats by SE-HPLC from various breadmaking
Enzymes stages (Borneo and Khan), 711
—effect of adding on endogenous oxidoreductase activity during dough mixing —of spring wheat proteins by SDS-PAGE at various breadmaking stages (Borneo
(Rakotozafy et al), 213 and Khan), 718
970 CEREAL CHEMISTRY
—by weighing, pneumatic classification, sieving, and sorting on a specific HPSEC, for analysis of carbohydrate molecular weight distribution (Akashi
gravity table of barley (Elfverson et al), 434 et al), 50
Fumonisins, loss in extrusion (Katta et al), 16
Functionality, of waxy hull-less barley starches (Zheng et al), 182 Image analysis
Fusarium head blight, associated fungal protease effect on wheat storage —breadmaking quality evaluation (Zghal et al), 734
proteins (Nightingale et al), 150 —digital, sampling and grading effects on precision and accuracy of kernel
measurements (Sapirstein and Kohler), 110
Gelatinization —for measurement of time-dependent appearance of discolored spots in alkaline
—properties of rice (Yamamoto and Shirakawa), 646 noodles (Hatcher et al), 189
Instructions to authors, iv
—rice starch, kinetics and thermodynamics (Lai and Lii), 519
Instruments and instrumentation
Gliaden
—changes during extrusion (Rebello and Schaich), 748, 756 —detecting scab, DON, and ergosterol with NIRS (Dowell et al), 573
—effect of glutenin, gliadin, and flour protein on dough properties (Uthayaku- —digital image analysis and effects of sampling and grade on kernel measure-
maran et al), 389 ments (Sapirstein and Kohler), 110
—fractions relating to soft wheat qualit y( Huebner et al), 650
B-Glucan Job’s Tears starch, properties of (Li and Corke), 413
—in barley cultivars (Knuckles and Chiu), 92
Lactic acid, effect on com water absorption and starch yield (Haros and Suarez),
—content in Turkish flat bread, bazlama (Ba sman and Kéksel), 506
783
—different sources, effect on cholesterol and bile acid metabolism (Rieckhoff
Legumes, paste particle and bean size as related to Azuki paste (Baik and
et al), 788
B-Glucanase, reduction in activity in barley (Knuckles and Chiu), 92 Czuchajowska), 122
Glutathione, reduced-oxidized status of cereal grain, potential index of oxi- Lipase
dative stress (Zielifiski et al), 944 —activity in oat during malting (Peterson), 159
Gluten —effects of mixing conditions and wheat flour dough composition on lipid
—change in molecular size distribution upon extrusion of wheat gluten (Redl hydrolysis and oxidation levels in presence of (Castello et al), 476
et al), 361 Lipids
—composition; effect on mixing requirements and dough strength (Wooding —hydrolysis; effects of mixing conditions and wheat flour dough composition
et al), 800 on (Castello et al), 476
—effect on rheological properties of dough (Miller and Hoseney), 105 —oat, changes during malting (Peterson), 159
—effects of extraction (lipids and starch) on water sorption capacity as deter- —oxidizing, generation of free radicals in wheat flour from (Schaich and
mined by NMR (Grant et al), 219 Rebello), 748
—in HWW flours in relation to breadmaking (Ohm and Chung), 606 Lipoxygense, activity in wheat semolina dough (Borrelli et al), 335
—amiaize grain, protein distribution in diverse isolated products (Landry et al), Lysine
503 —maize endosperm proteins that contribute to content (Yau et al), 668
—strength; prediction of with SDS sedimentation test in wheat breeding programs —recovery from corn steepwater (O’ Brien and Craig), 949
(Carter et al), 907
—swelling and solubility; factors affecting separation from starch (Robertson Maize (see also Corn)
—endosperm proteins; contribution to endosperm lysine content (Yau et al),
et al), 843
668
—wheat, dynamic viscoelastic behavior of high-pressure-treated (Apichartsrang-
koon et al), 777 —genotypes; starch (Villwock et al), 292
Glutenin —industrial gluten, protein distribution in diverse isolated products (Landry
—changes during extrusion (Rebello and Schaich), 748, 756 et al), 503
—characterization of carbohydrates (Gujska and Khan), 198 —mutants; structures and properties of starches from (Jane et al), 629
—characterization during grain development (Zhu and Khan), 261 —products; detection of DNA (Gawienowski et al), 371
—depolymerization during mixing (Skerritt et al), 402 —-starch; physical properties and enzymatic digestibility of (Liu et al), 938
—depolymerization of specific subunits from glutenin macropolymer (Skerritt —-starch; raman spectroscopy for determination of amylose content in (Phillips
et al), 395 et al), 821
—effect of glutenin, gliadin, and flour protein on dough properties (Uthaya- Malting, oat, changes in lipids and lipase activity (Peterson), 159
kumaran et al), 389 Methods
—fractions relating to soft wheat quality (Huebner et al), 650 —analytical, raman spectroscopy of acetylated starches (Phillips et al), 439
—measurement of wheat bug protease on reduced subunits of propanol insol- —bran contamination in wheat flour (Kim and Flores), 957
uble glutenin (Sivri et al), 816 —to evaluate wheat bug damage based on 50% propanol insoluble glutenin
—SDS-protein gel test and prediction of loaf volume (Sapirstein and Suchy), (Sivri et al), 816
164 —extensibility to measure corn tortiila texture (Suhendro et al), 536
—PCR detection of genetic material in maize products (Gawienowski et al), 371
—subunits; differentiation of HMW-GS (Giersch et al), 380
Glycolipids, free, estimation ofi nw heat flour by HPLC (Ohm and Chung), 873 —rapid, for quantifying total anthocyanins in blue aleurone and purple pericarp
wheats (Abdel-Aal and Hucl), 350
Grain
Milling
—detection of scab, vomitoxin, and ergosterol (Dowell et al), 573
— quality; kernel size related to test weight (Troccoli and di Fonzo), 45 —dry, semi-dry, and wet stone milling (Chen et al), 796
—-spelt, chemical and technological characteristics of grains (Marconi et al), 25 —durum wheat, effects on pigment content (Borrelli et al), 335
—of dwarf bunt infected wheat (Bechtel et al), 270
—effects on cooked rice (Lyon et al), 56
Hardness
—-performance of spelt (Marconi et al), 25
—of cooked rice grains; measurement with single apparatus (Okadome), 855
— quality; comparison of 1BL/1RS and non-1BL/I1RS sister lines (Johnson et
—wheat grain, among chromosome SD homozygous recombinant substitution
al), 467
lines (Morris et al), 249
—quality characteristics of medium-grain rice (Chen et al), 473
HPLC Mixograph, absorption determination (Ingelin and Lukow), 9
—analyses of wheat flour proteins (Huebner and Bietz), 299 Mixture systems, design and analysis of mixture experiments (De Rijck et
—for estimation of free glycolipids in wheat flour (Ohm and Chung), 873 al), 487
—fluorescence measurement of niacin content of cereals (Krishnan et al), 512 Models, thin-layer, for intermittent drying of rough rice (Shei and Chen), 577
—fractionation of soft wheat gluten proteins (Huebner et al), 650 Moisture
—of monomeric wheat proteins during grain development (Zhu and Khan), 261 —content; effects on cooked rice (Lyon et al), 56
Vol. 76, No.6, 1999 971
—corn, effect on properties of pet food extrudates (Mathew et al), 953 —dquality; glutenins and gliadins, improvement by genetic substitution (Wesley
—effect on thermomechanical behavior of wheat starch (Rolee and LeMeste), et al), 743
452 —RP and SE-HPLC of wheat proteins (Huebner and Bietz), 299
Multiangle laser light scattering, to analyze molecular characterization of wheat —-seed storage, accumulation during initial maturation stages (Nair and Adachi),
amylopectins (You et al), 116 321
Mycotoxins, detection using NIRS (Dowell et al), 573 —of spring wheat during grain development (Zhu and Khan), 261
—wheat, effects of grain position (Stoddard), 139
Niacin, cereal content, determined by HPLC (Krishnan et al), 512 —wheat, molecular weight distribution (Southan and MacRitchie), 827
NIR spectroscopy —wheat, SDS-protein gel test and prediction of bread loaf volume (Sapirstein
—and color; wheat kernel size effect on (Wang et al), 34 and Suchy), 164
—color, wheat, classification of (Wang et al), 30 —wheat dough, controlled stepwise reduction of disulfide bonds and heat-
—detection scab, DON, and ergosterol (Dowell et al), 573 induced modification of (Xu et al), 931
—for identification of wheat lines with 1AL, IRS, or 1BL.1RS wheat-rye trans-
Proteinases, of barley and malt (Zhang and Jones), 134
location (Delwiche et al), 255
—for predicting number of dominant R alleles in single wheat kernels (Wang
et al), 6 Raman spectroscopy, determination of maize starch amylose content (Phillips
Nitrogen, fertilization of wheat; quantification by multistacking SDS-PAGE of et al), 821
(Zhu et al), 915 Rapid Visco Analyser, correlation with cooked rice texture (Champagne et al),
NITS, prediction of amylose content (Campbell et al), 552 764
NMR Response surface methodology, process variable impact on degree of cook
—gluten, effects of extraction (lipids and starch) on water sorption capacity as during corn nixtamalization (Sahai et al), 850
determined by NMR transverse relaxation measurements (Grant et al), 219 Retrogradation
—water in dough (Ruan et al), 231 —of amylose; influence of lipid and initial heating (Boltz and Thompson), 204
Noodles —high-amylose maize starch and starch fractions, temperature range of thermal
—alkaline, measurement of time-dependent appearance of discolored spots in, events (Klucinec and Thompson), 282
»y image analysis (Hatcher et al), 189 Rheological properties
—Chinese yellow-alkaline, evaluation of starch properties of wheats used for —of complexed rice starch gels (Chien et al), 837
(Akashi et al), 50 —of extruded wheat gluten plasticized with glycerol (Red et al), 361
—effects of oxido-reductants on rheological properties and characteristics of —high-amylose maize starch and starch fractions, viscoelastic properties of
(Yeh and Shiau), 614 gels by oscillatory rheometry (Klucinec and Thompson), 282
—oriental, processing and quality of, influence of water absorption (Hatcher —measurement of viscoelastic properties of wheat flour doughs (Leonard et
et al), 566 al), 243
—rice, quality relation to physicochemical properties (Bhattacharya et al), 861 —nonstarch polysaccharides from wheat bran (Cui et al), 129
—yellow alkaline, texture influenced by quality of starch and protein (Crosbie —oxidation effect on wheat flour doughs (Miller and Hoseney), 100
et al), 328 —relationship between mixing requirements and dough strength (Wooding et
al), 800
Oat —of spelt flours (Marconi et al), 25
—antioxidant activity and phenolic acid content (Emmons and Peterson), 902 —of tortillas (Suhendro et al), 536
—dietary fiber content and composition (Manthey et al), 417 —of wheat flour doughs, after punching and molding (Kieffer and Stein), 688
—malting; changes in lipids and iipase activity (Peterson), 159 —of wheat starch-water preparations; moisture effect (Rolee and LeMeste), 452
—viscosity in intestinal contents (Gallaher et al), 21 Rheology
Oat bran, cholesterol response and foam cell formation in hamsters fed (Kahlon —effect of water content and falling number (Autio et al), 912
et al), 772 —for evaluating endoproteolytic enzyme activity (Bleukx et al), 195
Oxidoreduvtion, exogenous oxidative enzyme effect on, during mixing of wheat —measurement on frozen dough using extensigraph and controlled stress
flour dough (Rakotozafy et al), 213 rheometer (Kenny et al), 421
—mixograph absorption, response surface methodology (Ingelin and Lukow), 9
Particle size, as related to Azuki paste (Baik and Czuchajowska), 122 —oscillatory and creep measurements of durum semolina dough (Edwards et
Pasta al), 638
—color; durum wheat effects on pigment content (Borrelli et al), 335 —wheat flour, influence of oxido-reductants on rheological properties and
—dough development; effects of mixing conditions on (Icard-Verniére and characteristics of extruded noodles (Yeh and Shiau), 614
Feillet), 558 Rice
—durum starch, effect of drying processing, quality of spaghetti (Yue et al), —breakage of milled medium-grain kernels (Lloyd and Siebenmorgen), 426
541 —cooked, effects of milling, drying, and moisture on sensory texture of (Lyon
—durum wheat, genotype-environment interaction effects on gluten strength et al), 56
and texture of (Ames et al), 582 —cooked, effects of rough rice drying and storage on sensory profiles of
Pentosans, oxidative gelation effect on dough dryness (Miller and Hoseney), 100 (Meullenet et al), 483
Phencuc acids, in oat groats and hulls (Emmons and Peterson), 902 —cooked, measurement of physical properties (Okadome et al), 855
Physicochemical properties, flour for soybean coucous (Aboubacar and —cooked aroma, comparison between Basmati and Italian line BS-3 (Tava and
Hamaker), 308 Bocchi), 526
Protein —flour; functionality of in baked tortilla and corn chips (Quintero-Fuentes et
—changes during extrusion, relationship to free radical formation (Rebello and al), 705
Schaich), 756 —long-term stored, annealing of (Yamamoto and Shirakawa), 646
—composition at various breadmaking stages by SDS-PAGE and densi- —milled, quality characteristics of (Chen et al), 473
tometry (Borneo and Khan), 718 —milling; physicochemical characteristics and waxy rice (Chen et al), 796
—distribution in diverse products isolated from industrial maize gluten (Landry —mutants; structures and properties of starches from (Jane et al), 629
et al), 503 —noodles; quality relation to physicochemical properties (Bhattacharya et
—effect of glutenin, gliadin, and flour protein on dough properties (Uthayaku- al), 861
maran et al), 389 —rough, thin-layer models for intermittent drying of (Shei and Chen), 577
—glutenin and carbohydrate characterization (Gujska and Khan), 198 —starch; gelatinization kinetics and thermodynamics, modulated differential
—immunolocalization of a-zein (Batterman-Azcona et al), 316 scanning calorimetry (Lai and Lii), 519
—measurement of wheat bug protease on reduced subunits of propanol insolu- —starch gels; complexation with ligands of various polarities (Chien et al),
ble glutenin (Sivri et al), 816 837
972 CEREAL CHEMISTRY