1 |
Bruinsma BL, Anderson PD, Rubenthaler GL. Rapid method to determine quality of wheat with the mixograph. Cereal Chem. 55:732-735 (1978)
|
2 |
Tsen CC, Chung OK. Functional properties of surfactants in breadmaking. 1. Roles of surfactants in relation to flour constituents in a dough system. Cereal Chem. 52: 832-838 (1975)
|
3 |
Yamazaki WT. Recent soft wheat quality research. Bakers Dig. 30: 35-39 (1956)
|
4 |
Zeleny L, Greenaway WT, Gurney GM, Fifield CC, Lebsock KL. Sedimentation value as an index of dough mixing characteristics in early-generation wheat selections. Cereal Chem. 37: 673-678 (1960)
|
5 |
Briggle LW, Yamazaki WT, Hanson WD. Heritability of three soft wheat quality character in the F2 and F3 generations. Crop Sci. 8: 283-285 (1968)
DOI
|
6 |
Yamazaki WT. Interrelationships among bread dough absorption, cookie diameter, protein content, and alkaline water retention capacity of soft winter wheat flours. Cereal Chem. 31: 35-41 (1954)
|
7 |
Locken L, Laska S, Shuey W. The Farinograph Handbook. Am. Assoc. Cereal Chem., St. Paul, MN, USA (1972)
|
8 |
Morris CF, Jeffers HC, Engle DA, Baldridge ML, Patternson BS, Bettge AD, King GE, Davis B. Fifty-first Annual Report of the Western Wheat Quality Lab., USDA Agricultural Research Service, Washington, DC, USA (1999)
|
9 |
Tsen CC, Weber J. Dough properties and proof time of yeasted dough affected by surfatants. Cereal Chem. 58: 180-181 (1981)
|
10 |
Bason ML, Ronalds JA, Wrigley CW, Hubbard LJ. Testing for sprout damage in malting barley using the rapid visco-analyser. Cereal Chem. 70: 269-272 (1993)
|
11 |
Tsen CC, Bauck LJ, Hoover WJ. Using surfactants to improve the quality of cookies made from hard wheat flours. Cereal Chem. 52: 629-635 (1975)
|
12 |
Jeffers HC, Rubenthaler GL. High-yielding European wheatsdetermination of pastry end-use properties. Bakers Dig. 52: 39-43 (1978)
|
13 |
Thomson LS. Flour needs for the commercial cracker process. Cereal Foods World 21: 642-644 (1976)
|
14 |
Matz SA. Base cakes and plain cookies. pp. 119-136. In: Cookies and Cracker Technology. AVI Publishing Co., Westport, CT, USA (1968)
|
15 |
Finney KF, Shogren MD. A ten-gram mixograph for determining and predicting functional properties of wheat flour. Bakers Dig. 46: 32-36 (1972)
|
16 |
Bettge AD, Morris CF. Relationships among grain hardness, pentosan fractions, and end-use quality of wheat. Cereal Chem. 77:241-247 (2000)
DOI
ScienceOn
|
17 |
Ross AS, Walker CE, Booth RI, Orth RA, Wrigley CW. The rapid visco-analyzer: A new technique for the estimation of sprout damage. Cereal Foods World 32: 827-829 (1987)
|
18 |
Ming Z, Morris CF, Batey IL, Wrigley CW. Sources of variation for starch gelatinization, pasting, and gelation properties in wheat. Cereal Chem. 74: 63-71 (1997)
DOI
ScienceOn
|
19 |
AACC. Approved Methods of AACC. American Association of Cereal Chemists, St. Paul., MN, USA (2000)
|
20 |
Kitterman JS, Rubenthaler GL. Assessing the quality of early generation wheat selections with micro AWRC test. Cereal Sci. Today 16: 313-317 (1971)
|
21 |
Walker CE, Ross AS, Wrigley CW, McMaster GJ. Accelerated starch-paste characterization with the rapid visco-analyser. Cereal Food Worlds 33: 491-494 (1988)
|