Table Of Content

CEREAL Foops Wor.Lpb® Volume 38 Author Index Albertson, A. M., 428 Jones, J. M., 33, 160, 520, 768 Romer, T., 349 Aman, P., 135 Keener, H. M., 565, 570 Ronalds, J. A., 361 Anderson, K., 199 Kenkel, P., 199 Ryu, G. H., 364 Andon, S. A., 748 Kolster, P., 76 Scanlan, R. A., 741 Atwell, B., 4 Kreider, W. D., 570 Schoenecker, L., 399 Bason, M. L., 361 Kulp, K., 679 Sciarini, M. J., 570 Berglund, P. T., 89 Kuninori, T., 554 Seguchi, M., 493 Betschart, A., 552 Levien, K. L., 822 Shashikumar, K., 364 Brody, A. L., 226, 439, 580, 875 Levine, L., 31, 220, 703, 873 Shelton, D. R., 89 Carbonaro, C., 404 Loewe, R., 673 Shukla, T. P., 95, 222, 437, 701 Cardello, A. V., 96, 435, 699, 870 Mabon, T. J., 21 Sorensen, A. A., 187 Carter, J. F., 753 Machida, H., 559 Stanton, J., 483 Chambers IV, E., 418 Mad, R. L., 576 Stauffer, J. E., 373, 866 Chou, M., 158, 578 Maldari, C., 806 Stillings, B., 215 Coonce, V. M., 822 Maldari, D., 806 Suderman, D. R., 689 Criswell, J. T., 199 Martinez, M., 818 Sunderland, R., 685 Cuperus, G., 199 Maruoka, H., 411 Takano, K., 695 Czuchajowska, Z., 499, 504 Maune, C., 349 Taniguchi, H., 490 D’Appolonia, B. L., 831 Mclsaac, C., 154 Theander, O., 135 Davis, E. A., 35 Miller, K. L., 478 Tobelmann, R. C., 428 Dorneanu, E., 367 Miura, M., 559 Torres, J. A., 822 Eskridge, K. M., 367 Morishita, Y., 490 Vanderveen, J. E., 161, 370, 523, 770 Fargo, W. S., 199 Moskowitz, H. R., 811 Vereijken, J. M., 76 Faridi, H., 798 Myers, D. J., 355 Walker, A. R. P., 128 Flora, F., 801 Nagao, S., 407 Walker, C. E., 364, 833 Gaines, C. S., 26 Nelson, S. C., 7, 184 Ward, F. M., 748 Glattes, H., 224, 522, 868 Neumann, P. E., 418 Watson, S. A., 565, 570 Grider, J., 64, 126, 344, 396, 476, 670, 738 Nishiyama, J., 554 Weigel, M. M., 154 Haggerty, W. J., 147 Noyes, R. T., 199 Westerlund, E., 135 Hansen, T. J., 346 O’Donnell, J. A., 744 Wetzel, D. L., 9 Harris, R. K., 147 Olewnik, M., 679 Wrick, K. L., 205 Hassel, C. A., 142 Pomeranz, Y., 499, 504 Wrigley, C. W., 68, 361 Hazelton, J. L., 364 Potter, S. M., 154 Yamada, H., 490 Hope, A., 833 Ranhotra, G. S., 486 Yamada, Y., 411 Itoh, K., 490 Rao, C. S., 367 Yoshikoshi, M., 559 Jackel, S. S., 94, 371, 704 Reffner, J. A., 9 Zayas, I. Y., 760 Janovsky, C., 85 Richter, K. S., 367 Subject Index AACC Annual Meeting AACC Approved Methods, new, 854 AACC Headquarters Staff, 257 1993 Abstracts of Papers, 599 AACC Approved Methods (10-53 and 10-54), AACC Membership 1993 Preliminary Meeting, 583 collaborative study, 26 Alphabetical Listing, 259 1993 Table Top Exhibitors, 459, 538, 658, AACC Approved Methods Committee reports, by Company, 310 726 706 Consultant, 328 1993 Tentative Program, 512 AACC Awards, 339, 773 Corporate, 48, 110, 170, 324, 382, 454, 537, 1994 Abstract Submission Form, 851 AACC Awards, nomination form, 777 652, 723, 782, 896 1994 Call for Papers, 849 AACC Board of Directors, 892 by Country, 322 Highlights, 78th Annual Meeting, 838 AACC Code of Ethics, 327 Local Section, 334 AACC Annual Meetings (department), 58, AACC Committees, 337 New Corporate Members, 46, 169, 452, 536, 118, 176, 239, 386, 466, 544, 664, 732, 790, AACC Deceased Members, 236, 776, 895 651, 778, 895 900 AACC Division and Section Officers, 335 New Members, 47, 109, 171, 236, 381, 453, AACC Annual Report, 637 AACC Elections, 41 536, 651, 722, 779, 895 CEREAL FOODS WORLD/903 AACC News, 45, 107, 169, 233, 377, 449, 533, Consumer education, 154 Kilning, barley malt, 822 649, 719, 773, 889 Consumer Research (column), 158, 578 AACC Pacific Rim Abstracts, 4S Cookie flour, baking quality, 26 Cookies, Laboratory Equipment (department), 57, 116, AACC Past Presidents, 330 wire-cut type formulations, 26 176, 238, 386, 462, 543, 660, 731, 788, 898 AACC Placement Service, 855 Corn breakage Lignans in flaxseed, 147 AACC Short Courses (department), 58, 118, susceptibility, 565, 570 Lipid hydrolysis, mechanism in rice bran, 695 176, 239, 386, 466, 544, 664, 732, 790, 900 testers, 565, 570 Literature (department), 58, 118, 176, 239, AACC Short Courses (schedule), 1, 61, 123, 386, 464, 541, 662, 790, 898 181, 341, 393, 472, 548, 667, 735, 795 Dietary fiber AACC Strategic Plan, 216 and health, 128 Malt kilning, modeling of, 822 AACC 1993 Show-in-Print, 858 methods of analysis, 135 Methodology (column), 35 Advertisers’ Index, 60, 122, 180, 340, 392, 470, structure, 135 Microbiological quality, of flours, 367 546, 666, 734, 794, 906 Dietary fiber hypothesis, 128 Milling of flour, in Japan, 407 Analytical Testing Laboratories, 331 Digital imaging analysis, of bread crumb, 760 Mycotoxins Ascorbic acid, dough improvement, 554 Dough improvement, ascorbic acid and quality control programs, 349 Ascorbic acid derivatives, dough improve- derivatives, 554 quantitative testing, 346 ment, 554 Associations (department), 114, 238, 385, 458, 541, 655, 786, 898 Editorial, 4, 64, 126, 184, 344, 396, 476, 552, Noodle manufacture, in Japan, 407 Awards (department), 57, 174, 541, 656, 730, 670, 738, 798 Notices (department), 58, 118, 174, 238, 385, 898 Electronic technology and publishing, 833 460, 542, 656, 731, 786 Emulsifiers, in Japanese breads, 559 Nutrient content, of breakfast cereals, 428 Encapsulated ingredients, 85 Nutrition (column), 33, 160, 520, 768 Engineering (column), 31, 220, 703, 873 Nutrition education, 154 Baking (column), 94, 371, 704 Extruded breakfast cereals, 418 Barley quality factors in malting, 361 Extrusion dies, design and performance, 806 Obituaries malt, kilning, 822 Extrusion processing, of breadings, 685 Hullett, Ernest W., 894 Batter systems Sharp, Roy N., 236 flavorings and seasonings for, 689 Fat substitutes, nutritional implications of, Smith, Donald P., 109 properties of, 673 142 Stone, Edwin J., 536 role of ingredients, 673 Fats, buyer’s guide, 525 Oils wheat performance in, 679 Flavor systems, for batters and breadings, 689 buyer’s guide, 525 Batters, buyer’s guide, 709 Flaxseed canola, 478, 483 Book Reviews, 40, 447 analytical methods, 147 stability of, 478 Bran, wheat, 490 anticarcinogenic compounds in, 147 tropical, 486 Bread health and nutritional aspects, 753 bran-enriched, 504 production and uses, 753 Packaging (column), 226, 439, 580, 875 evaluation of crumb quality, 760 Food Technology (column), 95, 222, 437, 701 Pancake texture, factors affecting, 493 fiber-enriched, 504 Food-drug interface, ingredients at, 205 Pasta dies, design and performance, 806 from frozen doughs, firming of, 89 Fourier transform infrared spectroscopy, 9 People (department), 55, 112, 173, 237, 384, texture, 89 Frozen doughs, 89 456, 540, 655, 728, 784, 897 Bread baking, gas formation during, 499, 504 Functional foods, 205 Perspective Breadings Future Meetings (department), 59, 120, 178, AACC Receives High Marks on CESSE buyer’s guide, 709 240, 387, 468, 545, 665, 733, 792, 901 Survey, 7 flavorings and seasonings for, 689 Challenges of Research in Academia in the methods of production, 685 Gas formation and retention in bread, mea- 1990s, 741 Breadmaking quality of flour, 76 surement of, 499, 504 Does the Dietary Fiber Hypothesis Really Breakfast cereals Gluten proteins “Work”?, 128 consumption by children, 428 function and quality, 68 A Dynamic Strategic Plan: Blueprint for honey in, 418 structure, 68, 76 a Sound Future, 215 nutrient impact, 428 Glutenin subunits in breadmaking, 76 Another Round of Journal Cancellations, product development, 811 Grain breakage, testers, 565, 570 833 private labels, 399 Gums, water-soluble Impact of Federal Programs on the Eco- Breakfast foods market, 399 types of, 748 nomic and Human Resources Allocated Butter use in snack and bakery foods, 748 to U.S. Food and Agriculture Research, modification of properties, 744 801 Buyer’s Guide Pesticide use to Batters and Breadings/Spices and Sea- Health, and the dietary fiber hypothesis, 128 in integrated pest management systems, 187 sonings, 709 Health benefits in wheat storage systems, 199 to Fats, Oils, and Shortenings, 525 of canola oil, 483 hydropene use, 818 of flaxseed, 753 Plant Equipment (department), 57, 116, 176, of soy-containing products, 154 239, 386, 464, 544, 662, 731, 788, 900 Health policy and functional foods, 205 Calendar (department), 58, 118, 178, 240, 386, Process Instrumentation (department), 57, 466, 544, 664, 732, 790, 900 Heat treatment, of flour, 493 116, 175, 238, 386, 464, 543, 660, 788, 898 Honey, in breakfast cereals, 418 Canola oil Product development, approaches, 811 health benefits, 483 Products (department), 57, 114, 174, 238, 385, production and consumption, 478, 483 Insect growth regulators, 818 460, 542, 656, 730, 788, 898 properties, 478, 483 Instructions to Authors, 6 Protein quality, determination, 576 Cereal Chemistry Abstracts, 38, 102, 165, 231, Integrated pest management Proteins, wheat, 68 376, 444 certification and risk assessment, 187 Cereal Industry Newsletter, 37, 101, 163, 229, in wheat storage, 199 Quality Assurance (column), 373, 866 375, 443, 531, 647, 717, 771, 887 pesticide reductions, 187 Quality control, in Japanese bakeries, 411 Chlorination, of flour, 493 reduced-chemical insect controls, 818 Questions and answers, 878 Classified Ads (department), 59, 120, 179, 240, International (column), 224, 522, 868 387, 468, 545, 733, 792, 902 IWGA Award Paper, Gas Formation and Gas Color measurements of foods, instrumenta- Retention. Regulatory (column), 161, 370, 523, 770 tion, 21 I. The System and Methodology, 499 Research Companies (department), 56, 114, 173, 237, II. Role of Vital Gluten During Baking of challenges in academia, 741 384, 456, 540, 655, 730, 786, 898 Bread from Low-Protein or Fiber-Enriched federal funding, 801 Computer use in product development, 811 Flour, 504 Response surface methodology, 418 904/NOVEMBER-DECEMBER 1993, VOL. 38, NO. 11 Rice bran, lipid hydrolysis in, 695 near infrared reflectance, 364 sprout damaged, 364 Spices, buyer’s guide, 709 Wheat bran oligosaccharides, 490 Salute to Corporate Members, 241 Sprout damage Wheat flour Seasonings, buyer’s guide, 709 in barley, 361 baking quality, 26 Sensory (column), 96, 435, 699, 870 in wheat flour, estimation of, 364 breadmaking quality, 76 Sensory evaluation, of breakfast cereals, 418 functionality in batter systems, 673 Services (department), 57, 118, 174, 385, 460, Texture, pancakes, 493 microbiological quality, 367 542, 656, 731, 786, 898 Texture analysis, of bread crumb, 760 performance in batter systems, 679 Shortenings, buyer’s guide, 525 Trademark protection, 404 Wheat kernel Soy proteins Tropical oils, 486 FTIR spectroscopy of, 9 utilization and industrial applications, 355 Wheat proteins, 76 Soy-containing baked products, health bene- Vital wheat gluten, in bread, 504 quality and structure, 68 fits of, 154 Wheat quality, 68, 76 Spectroscopy Wheat Wheat starch, granule hydrophobicity, 493 Fourier transform infrared, 9 introduction, 836 A A C CC Short Courses in the UK and Europe! Dough Quantitative Getting Started Rheology and Light with Baked Products Microscopy HACCP Texture June 1-3, 1994 June 9-10, 1994 Zeist, Netherlands Chorleywood May 31-June 3, 1994 (London) Chorleywooc United Kingdom (London) AACC* United Kingdom SHORT COURSE For information about these courses, please contact: AACC-Europe (Branch Office) Stanislas De Rijcklaan 26 B-3001 Heverlee BELGIUM Telephone: 32 16 20.40.35 @ Fax 32 16 20.25.35 CEREAL FOODS WORLD/905