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Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

Journal of food science, 2009-11, Vol.74 (9), p.E455-E461

2009

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Cellular Structure of Bread Crumb and its Influence on Mechanical Properties

Journal of cereal science, 2002-09, Vol.36 (2), p.167-176

2002

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Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. [Erratum: Sept/Oct 1998, v. 75 (5), p. 767.]

Cereal chemistry, 1998-07, Vol.75 (4), p.500-507

1998

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Prediction of Bread Crumb Density by Digital Image Analysis

Cereal chemistry, 1999-09, Vol.76 (5), p.734-742

1999

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Growth performance and carcass characteristics of pigs fed short-season corn hybrids

Journal of animal science, 2006-10, Vol.84 (10), p.2779

2006

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Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time

Journal of cereal science, 2007-03, Vol.45 (2), p.150-161

2007

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Effects of wheat bug (Eurygaster maura) protease on glutenin proteins

Cereal chemistry, 1999-09, Vol.76 (5), p.816-820

1999

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Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb

Cereal chemistry, 2001-01, Vol.78 (1), p.1-7

2001

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Mechanical Properties of Bread Crumb Prepared from Flours of Different Dough Strength

Journal of cereal science, 2000-11, Vol.32 (3), p.235-243

2000

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SDS-protein gel test for prediction of bread loaf volume

Cereal chemistry, 1999-01, Vol.76 (1), p.164-172

1999

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Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour

Cereal chemistry, 1996, Vol.73 (1), p.143-152

1996

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Genotypic and environmental variation in grain, flour, dough and bread-making characteristics of western Canadian spring wheat

Canadian journal of plant science, 2007-10, Vol.87 (4), p.679-690

2007

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Wheat Intercultivar Differences in Susceptibility of Glutenin Protein to Effects of Bug (Eurygaster integriceps) Protease

Cereal chemistry, 2002-01, Vol.79 (1), p.41-44

2002

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Effects of gamma-irradiation of wheat on gluten proteins

Journal of cereal science, 1998-11, Vol.28 (3), p.243-250

1998

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Genotype and Environmental Variation in Phenolic Content, Phenolic Acid Composition, and Antioxidant Activity of Hard Spring Wheat

Journal of agricultural and food chemistry, 2006-02, Vol.54 (4), p.1265-1270

2006

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Salt-Induced Disaggregation/Solubilization of Gliadin and Glutenin Proteins in Water

Journal of cereal science, 1996-11, Vol.24 (3), p.241-246

1996

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Growth performance and carcass characteristics of pigs fed short-season corn hybrids1

Journal of animal science, 2006-10, Vol.84 (10), p.2779-2786

2006

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Effects of sampling and wheat grade on precision and accuracy of kernel features determined by digital image analysis

Cereal chemistry, 1999-01, Vol.76 (1), p.110-115

1999

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Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions

Cereal chemistry, 2005-07, Vol.82 (4), p.390-393

2005

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A measure of fracture toughness of bread crumb

Cereal chemistry, 1997-09, Vol.74 (5), p.612-613

1997

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Discrimination of wheat class and variety by digital image analysis of whole grain samples

Journal of cereal science, 1987-09, Vol.6 (2), p.125-132

1987

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Characterization of acetic acid soluble and insoluble fractions of glutenin of bread wheat

Cereal chemistry, 1996-01, Vol.73 (1), p.131-135

1996

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An instrumental system for cereal grain classification using digital image analysis

Journal of cereal science, 1987, Vol.6 (1), p.3-14

1987

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Instrumental measurement of bread crumb grain by digital image analysis

Cereal chemistry, 1994-07, Vol.71 (4), p.383-391

1994

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Changes in electrophoretic patterns of acetic acid-insoluble wheat flour proteins during dough mixing

Journal of cereal science, 1991-11, Vol.14 (3), p.243-256

1991

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Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

Cellular Structure of Bread Crumb and its Influence on Mechanical Properties

Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. [Erratum: Sept/Oct 1998, v. 75 (5), p. 767.]

Prediction of Bread Crumb Density by Digital Image Analysis

Growth performance and carcass characteristics of pigs fed short-season corn hybrids

Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time

Effects of wheat bug (Eurygaster maura) protease on glutenin proteins

Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb

Mechanical Properties of Bread Crumb Prepared from Flours of Different Dough Strength

SDS-protein gel test for prediction of bread loaf volume

Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour

Genotypic and environmental variation in grain, flour, dough and bread-making characteristics of western Canadian spring wheat

Wheat Intercultivar Differences in Susceptibility of Glutenin Protein to Effects of Bug (Eurygaster integriceps) Protease

Effects of gamma-irradiation of wheat on gluten proteins

Genotype and Environmental Variation in Phenolic Content, Phenolic Acid Composition, and Antioxidant Activity of Hard Spring Wheat

Salt-Induced Disaggregation/Solubilization of Gliadin and Glutenin Proteins in Water

Growth performance and carcass characteristics of pigs fed short-season corn hybrids1

Effects of sampling and wheat grade on precision and accuracy of kernel features determined by digital image analysis

Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions

A measure of fracture toughness of bread crumb

Discrimination of wheat class and variety by digital image analysis of whole grain samples

Characterization of acetic acid soluble and insoluble fractions of glutenin of bread wheat

An instrumental system for cereal grain classification using digital image analysis

Instrumental measurement of bread crumb grain by digital image analysis

Changes in electrophoretic patterns of acetic acid-insoluble wheat flour proteins during dough mixing

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