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An optimized, straight-dough, bread-making method after 44 years [Wheat quality]

Cereal chemistry, 1984, Vol.61 (1), p.20-27

FINNEY, K. F

1984

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Bread-making test for 10 grams of flour

Cereal chemistry, 1984, Vol.61 (5), p.418-423

1984

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Note on a simple 100-gram [flour] dough molder

Cereal chemistry, 1977, Vol.54

1977

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Fiber in breadmaking--effects on functional properties

Cereal chemistry, 1977, Vol.54

1977

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A five-gram mixograph to determine and predict functional properties of wheat flours

Cereal chemistry, 1989-11, Vol.66 (6), p.527-530

Finney, K.F. (U.S. Grain Marketing Research Laboratory, ARS, USDA, Manhattan, KS)

1989

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Counteracting the deleterious effects of fiber in breadmaking

Cereal chemistry, 1981-03, Vol.58 (2)

1981

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Physical and biochemical properties of wheat protein fractions obtained by ultracentrifugation [Gluten, bread-making quality]

Cereal chemistry, 1983, Vol.60

1983

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Use of algae Dunaliella as a protein supplement in bread

Cereal chemistry, 1984-09, Vol.61 (5), p.402-406

1984

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Copper (II) vs. zinc inorganic salts as oxidizers in breadmaking

Cereal chemistry, 1992-05, Vol.69 (3), p.347-348

1992

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Functional (bread-making) properties of wheat protein fractions obtained by ultracentrifugation

Cereal chemistry, 1982, Vol.59

1982

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Identification of wheat cultivars by gliadin electrophoresis: electrophoregrams of the 88 wheat cultivars most commonly grown in the United States in 1979

Cereal chemistry, 1982-05, Vol.59 (3)

1982

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Note on coumestrol in soybeans and fractions at various germination times

Cereal chemistry, 1979, Vol.106

1979

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An improved method for standardizing polyacrylamide gel electrophoresis of wheat gliadin proteins

Cereal chemistry, 1982-05, Vol.59 (3)

1982

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Experimental micromilling: reduction of tempering time of wheat from 18-24 hours to 30 minutes

Cereal chemistry, 1985-11, Vol.62 (6), p.454-458

1985

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Short time baking systems. II. A 70 min sugar free formula for conventional and high protein breads

Cereal chemistry, 1977, Vol.54 (4), p.760-769

1977

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Polyacrylamide gel electrophoresis of wheat gliadins: the effect of environment and germination

Cereal chemistry, 1984-11, Vol.61 (6), p.496-499

1984

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Genetic and environmental effects on the grain protein content in wheat

Crop science, 1977-07, Vol.17 (4)

1977

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Registration of one disomic substitution line and five translocation lines of winter wheat germplasm resistant to wheat streak mosaic virus

Crop science, 1982, Vol.22

1982

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Nell wheat [Cultivar]

Crop science, 1982, Vol.23

1982

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Various oils, surfactants, and their blends as replacements for shortening in breadmaking [Oils from soybeans, corn, sunflowers and cottonseeds]

Cereal chemistry, 1984, Vol.61 (4), p.279-281

1984

Volltextzugriff (PDF)

Bread-making potential of straight-grade and whole-wheat flours of triumph and eagle-plainsman V hard red winter wheats

Cereal chemistry, 1984, Vol.61

1984

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Effects of solvent extraction on [wheat flour] lipid compositon, mixing time, and bread loaf volume

Cereal chemistry, 1976-05, Vol.53 (3)

1976

Volltextzugriff (PDF)

Gasograph: design, construction, and reproducibility of a sensitive 12-channel gas recording instrument [in fermenting doughs]

Cereal chemistry, 1980, Vol.57

1980

Volltextzugriff (PDF)

Reproducibility of 100-gram bread volume as affected by correct-side, wrong-side, or both-sides break and shred [Baking procedure]

Cereal chemistry, 1984, Vol.61

1984

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Sucrose monoesters and diesters in breadmaking

Cereal chemistry, 1981-05, Vol.58 (3)

1981

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An optimized, straight-dough, bread-making method after 44 years [Wheat quality]

Bread-making test for 10 grams of flour

Note on a simple 100-gram [flour] dough molder

Fiber in breadmaking--effects on functional properties

A five-gram mixograph to determine and predict functional properties of wheat flours

Counteracting the deleterious effects of fiber in breadmaking

Physical and biochemical properties of wheat protein fractions obtained by ultracentrifugation [Gluten, bread-making quality]

Use of algae Dunaliella as a protein supplement in bread

Copper (II) vs. zinc inorganic salts as oxidizers in breadmaking

Functional (bread-making) properties of wheat protein fractions obtained by ultracentrifugation

Identification of wheat cultivars by gliadin electrophoresis: electrophoregrams of the 88 wheat cultivars most commonly grown in the United States in 1979

Note on coumestrol in soybeans and fractions at various germination times

An improved method for standardizing polyacrylamide gel electrophoresis of wheat gliadin proteins

Experimental micromilling: reduction of tempering time of wheat from 18-24 hours to 30 minutes

Short time baking systems. II. A 70 min sugar free formula for conventional and high protein breads

Polyacrylamide gel electrophoresis of wheat gliadins: the effect of environment and germination

Genetic and environmental effects on the grain protein content in wheat

Registration of one disomic substitution line and five translocation lines of winter wheat germplasm resistant to wheat streak mosaic virus

Nell wheat [Cultivar]

Various oils, surfactants, and their blends as replacements for shortening in breadmaking [Oils from soybeans, corn, sunflowers and cottonseeds]

Bread-making potential of straight-grade and whole-wheat flours of triumph and eagle-plainsman V hard red winter wheats

Effects of solvent extraction on [wheat flour] lipid compositon, mixing time, and bread loaf volume

Gasograph: design, construction, and reproducibility of a sensitive 12-channel gas recording instrument [in fermenting doughs]

Reproducibility of 100-gram bread volume as affected by correct-side, wrong-side, or both-sides break and shred [Baking procedure]

Sucrose monoesters and diesters in breadmaking

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