Flour Lipids: Theoretical Aspects and Functional Properties.
F. MacRitchie
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Theoretical Aspects of Surfactants in Relation to Their Use in Breadmaking.
N. Krog
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Sucrose Monoesters and Diesters in Breadmaking.
H. Chung, P. A. Seib, K. F. Finney, and C. D. Magoffin
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Shortening Systems: Fats, Oils, and Surface-Active Agents-Present and Future.
W. H. Knightly
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Lipoxygenase: Its Biochemistry and Role in Breadmaking.
J. M. Faubion and R. C. Hoseney
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Dough Properties and Proof Times of Yeasted Doughs Affected by Surfactants.
C. C. Tsen and J. Weber
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Vacuum Expansion of Mechanically Developed Doughs at Proof Temperature: Effect of Shortening.
B. M. Bell, D. G. H. Daniels, and N. Fisher
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Bread Staling.
B. L. D'Appolonia and M. M. Morad
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Wrap-Up of Symposium on Theory and Application of Lipid-Related Materials in Breadmaking: Today and Tomorrow (Not Yesterday).
Y. Pomeranz
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Trypsin Inhibitor from Rye Endosperm: Purification and Properties.
S. Boisen and R. Djurtoft
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A Dough Height Tracker and Its Potential Application to the Study of Dough Characteristics.
R. H. Kilborn and K. R. Preston
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Effects of Modifications of a Model CK2 Stein Breakage Tester on Corn Breakage Susceptibility.
B. S. Miller, J. W. Hughes, R. Rousser, and G. D. Booth
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Functionality of Specific Flour Lipids in Cookies.
R. L. Clements and J. R. Donelson
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lsolation of Trypsin Inhibitors from Rye, Triticale, and Wheat Samples.
C.-R. Chang and C. C. Tsen
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Characterization and Heat Stability of Trypsin Inhibitors from Rye, Triticale, and Wheat Samples.
C.-R. Chang and C. C. Tsen
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Edible Beef Tallow Substitution in White Layer Cakes.
K. T. Bundy, M. E. Zabik, and J. I. Gray
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Simulated Approach to the Estimation of Degree of Cooking of an Extruded Cereal Product.
D. Paton and W. A Spratt
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Functional Properties of Sufactants in Breadmaking. III. Effects of Surfactants and Soy Flour on Lipid Binding in Breads.
O. K. Chung, C. C. Tsen, and R. J. Robinson
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Phytic Acid. I. Determination of Three Forms of Phosphorus in Flour, Dough, and Bread.
U. Tangkongchitr, P. A. Seib, and R. C. Hoseney
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Phytic Acid. II. Its Fate During Breadmaking.
U. Tangkongchitr, P. A. Seib, and R. C. Hoseney
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Evaluation of Several Methods to Determine Tannins in Sorghums with Varying Kernel Characteristics.
C. F. Earp, J. O. Akingbala, S. H. Ring, and L. W. Rooney
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Folacin Retention and Cookie Diameter in Enriched Cookies: Regression Analysis Using Factorial Design.
M. A. Conner and P. M. Keagy
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NOTE: Beta-Glucanase as an Aid in Measuring Neutral Detergent Fiber in Barley Kernels.
N. J. L. Roth, G. H. Watts, and C. W. Newman
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NOTE: Milling and Baking Qualities of Ten Spring Wheat Cultivars from the People's Republic of China.
F. G. Kosmolak and P. L. Dyck
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Errata

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