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Reference Library.
Cereal chemistry
'Bug' damage in wheat
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A Chemists Loaf
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A Comparison of Bread Making, Falling Number & Amylase Assay & Visual Method for the Assessment of Pre Harvest Sprouting of Wheat
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A comparison of the viscoelastic properties of conventional and maillard protein gels
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A Mechanism of Bread Firming 1. Role of Starch Swelling
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A new group of food colorants. Trends in Food Science & Technology February 1992.
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A Note on the Adsorption of Quinine from Fluorometric Standard Solutions
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A Note on the Presence of Fibre in the Amylodextrin Fraction of Wheat Flour
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A Precursor of Methoxy-para-benzoquinone in Wheat Germ
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Advances in Cereal Science and Technology Volume IX (Immunochemistry of Cereal Grain Storage Proteins)
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Advances in Cereal Science and Technology Volume X (Durum Wheat Quality)
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Aerial Dissemination if Grain Smut of Sorghum
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Alginates for applications in bakery foods
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Alletic variation of Glutenin Subunits and Gliadins and its Effect on Breadmaking Quality in Wheat:Analysis of F5 Progeny from Chinese Spring x Chinese Spring (Hope 1A)
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Alpha Amylase - A Friend & Foe to the Miller Baker
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An Improved Method for the Estimation of Flour Diastatic Value
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Anthocyanins - Occurrence, Extraction and Chemistry. Food Chemistry 5 (1980)
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Anthocyanins and their role in food products
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Anthocyanins as Food Colorants - A Review - Journal of Food Biochemistry 11 (1987)
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Antimicrobial food additives
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Application of the Falling Number Method for Evaluation & Amylase Activity
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Applications of antioxidant vitamins in foods and beverages
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Applications of lecithin in bakery foods
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Aroma Retention in Modern Bread Production
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Aspects of Physical Chemistry
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Baking powders and compounds classified as food additives
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Be Instrumental in the Advancement of Cereal science
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Biochemical basis of flour properties in bread wheats
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Bread Crumb Amylograph Studies 1. Effects of Storage Time, Shortening, Flour lipids and Surfactants
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Bread Crumb Amylograph Studies: 11 Cause of Unique Properties
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Bread Moisture Content. 1 Background to Current Proposals (BRI Industry Bulletin)
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Browning of Baked Products
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Browning of foods: control by sulfites, antioxidants, and other means. Scientific status summary. (October 1993). A publication of the Institute of Food TechnologistsÌ Expert Panel on Food Safety and Nutrition
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Can Vinegar be used as a Preservative?
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Canadian wheats
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Carbohydrates in the food industry
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Cereal Chemistry: Bread Staling Studies.1. Effect of Protein Content on Staling Rate and Breadcrumb Pasting Properties.
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Cereal Chemists highlight International Nutrition Research
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Cereals & Cereal Products (Committee on foods 2)
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Cereals and Cereal Products (Committee on Commodity foods and Commodity Products)
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Changes of phytuc acid content during breadmaking
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Chemistry and the Wheat Industry
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Chemistry of dough
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Chlorpicrin- Its Widening commercial use, characteristics and advantages.
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Coloring what comes naturally. Food Manufacture, Jan 1990.s
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Colours - alternatives to synthetics. Food Processing Industry, Nov 1980.
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Comparative Effects of Wheat Flour Protein, Lipid and Pentosan Composition on Unsalted and Salted Doughs
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Comparative quality of Australian canola lecithin
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Comparative study of the effects of cysteine hydrochloride and papain on unsalted and salted doughs
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Control of Fermentation Problems in a gas packaged Bakery using a Response Surface Methodology approach.
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Corn Bulgur: Effects of Corn maturation and Stage Cooking Form on Bulgur-Making Parameters and Physical and Chemical Properties of Bulgur Products
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Corn Flour Addition to Wheat Flour Doughs- Effect on Rheological Properties. Ref: Flour Storage effects
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Correlation of Selected Biochemical, Chemical and Physio-Chemical Parameters and Sensory Perception of Staling in Arabic Bread.
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Critical Reviews in Food Technology (Bread Flavour)
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Description of the Textural Appearance of Bread Crumbs by Video Image Analysis.
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Destruction of phytic acid during home breadmaking
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Determination of Aflatoxins in Bread and Bakery Products. Ref: Storage
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Determination of ergosterol using thin-layer chromatography and ultraviolet spectroscopy
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Determination of pH (item_id, type, description, not_ok_to_display, not_in_file) VALUES and effects of pH on biscuits
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Development of long-keeping bread
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Effect of Amylases & Metals on the Pasting Properties of Wheat Flour determined by the Amylograph & by Hagbergs FN Method
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Effect of Baking Absorption on Bread Yield, Crumb Moisture, and Crumb Water Activity
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Effect of baking and toasting on the protein quality and lysine availability of bread
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Effect of Endogenous Phenolic Acids on the Mixing Properties of Wheat Flour Doughs
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Effect of Pectin and Glycerol on Bread Staling
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Effect of substrate on metabolite production by alternaria alternataEffect Of Various Starches in Baking Eight Ways / Ingredients can solve Process Problems
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Effects of Certain Sugars and Sugar Alcohols on the Swelling of Cornstarch Growths
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Effects of Loaf Volume, Moisture Content & Protein Quality on the Softness and Staling Rate of Bread
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Effects of phytic acid on protein digestibility (in vitro) and HCl extractability of minerals in pearl millet sprouts
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Effects of Selected Surfactants on Amylopectin Recrystallization and on Recoverability of Bread Crumb During Storage
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Efficient screening of process variables
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Emulsifiers/Fats (Bakels Ltd)
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Enzymes
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Enzymes - Properties on Baking Enzymes
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Enzymes from genetically modified micro-organisms
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Enzymes in Baking. Losche, K. World of Ingredients 1995, May-June, pp 22-25.
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Enzymes used in Bakery Products 1. Fundamentals of Enzymes. C. Stauffer. AIB Technical Bulletin, Vol XVI, Issue 4, April 1994.
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Enzymes used in Bakery Products II. Applications of Enzymes. C. Stauffer. AIB Technical Bulletin, Vol XVI Issue 5, May 1994.
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Enzymes: Catalysts for Food Processes
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F.D.A. approves food additive petition by Grain Processing
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Falling Number & Amylograph Viscosities of Wheat Flour Made from Grain stored for Several Years Falling Number Determination
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Fast facts on food processing
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Flavouring Substances (from Food Regulations, 1984)
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Food Additives (BRI Industry Bulletins)
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Food Additives (Elfin Cooking Club)
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Food Conditions (from Food Regulations, 1984)
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Foodstuffs containing starch of an amylose extender dull genotype
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Function of Wheat Flour Carbohydrates on Bread Baking
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Glass Transition of Bread
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Gluten Based Food Coatings
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High Protein Breads - Use of Sodium Stearoyl-2 Lactate and Calcium Stearoyl-2 Lactate in their Production
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Historical Development of the Application of Fungal and Bacterial Enzymes to the Baking Industry
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Human Obesity (Feb 1994). Scientific status summary (A publication of the Institute of Food Technologists Expert Panel on Food Safety and Nutrition
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Hydrogen Bonding in Carbohydrates and Hydrate Inclusion Compounds
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In good condition. The selection of available dough conditioners runs the gamut in form and function
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In vitro Digestibility of protein in milled sorghum and other processed cereals with and without soy-fortification
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Inactivation of Lipase and Lipoxygenase in Cereal Bran, Germ and Soybean by Microwave Treatment
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Influence of Gluten components and Flour Lipids on Soft White Wheat Quality
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Ingredient Co of GFW
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Ingredients (Major Enzymes in Dough Fermentation)
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Interaction of Amylogucosidase & alpha Amylase Supplements in Breadmaking
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Isolation of Methoxy - and 2:6 Dimethoxy-p-benzoquinone from Fermented Wheat Germ
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Kinetics of the Maillard Reaction between D Glucose and Glycine at High Temperatures
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Low Calorie Fat Mimetics Comprising Carbohydrate Esters.
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Methylcellulose as a structure enhancer in bread baking
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Microbial attachment and biofilm formation: a new problem for the food industry? (July 1994). Scientific status summary (A publication of the Institute of Food Technologists Expert Panel on Food Safety and Nutrition
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Microbiology in Bread Making
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Mikrobiologische und biochemische Untersuchungen zur Optimierung des Herstellungsverfahrens (Garfuhrung) des Balady-Brotes
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Monosodium glutamate (MSG)
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Multiple Functions of Powdered Cellulose as a Food Ingredient
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New Shelf Life Extenders for Bakery Products
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Nitrogen and Amylase in some New Zealand Barleys
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Oats: Chemistry and Technology
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On the Mechanism and Function of Surfactant Dough Conditioners
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Pentosans from Gluten Washing Waste Water
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Phosphates may improve many foods
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Physiochemical changes in cornstarch as a function of extrusion variables
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Physiological Effects of fl-D-Glucan Rich Fractions from Oats
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Phytate content of soft wheat brans as related to kernel size, cultivar, location and milling and flour quality parameters
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Plant pigments for colouring food. BNF Nutrition Bulletin, Vol 14, No 2, May 1989.s
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Polysorbate 60: Effects in Bread
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Preservatives: their present role in the breadmaking industry.
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Production of a Yoghurt-like product from Plant Foodstuffs and Whey. Sensory Evaluation and Physical Attributes. Ref: Taste & Sensory Perception
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Progress in Cereal Chemistry and Technology
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Prospects for the use of natural colouring materials in the food industry. IFFA Sept/Oct 1978.
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Protein composition and pentosan content in relation to dough stickiness of 1B/1R translocation wheats
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Protein lipid interactions and baking quality
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Quality Control in Clinical Chemistry
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Quantifying thixotrophy of B»chamel sauce under constant shear stress by phenomenological and empirical models
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Recent Developments in the Stabilization of Anthocyanins in Food Products. Food Chemistry 25 (1987)
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Recognition of baking quality by enzymic criteria
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Relationships between falling number amylograph viscosity and a-amylase in
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Research into NIR analysis of flour with special reference to starch damage and baking quality
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Rosa Stern
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Sorbic acid and the potassium sorbate permeability of an edible methylcellulose palmitic acid film: H2O activity and pH effects
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Stability and nutrient contribution of fl-carotene added to selected bakery products
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Stabilized Fat Compositions.
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Starch
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Statistical correlations between quality attributes and grain-protein composition for 71 hexaploid wheats used as breeding parents
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Storbitan and polyoxyethylene sorbitan esters in food products
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Studies on the Incorporation of Partially Hydrolysed and Deodorised (PHD) Fish Flour in Bread
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Suppression of Catalase Activity by Peroxidase and its Substates
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Surfactants, strengtheners/conditioners and Crumb softeners
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Synthesis of 2-Acetyl-1-Pyrroline, the principle Rice Flavour component
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The Biotechnology of Bakers Yeast
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The effects of Methoxy-p-benzoquinone and some related compounds on bread quality
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The estimation and location of methoxyhydroquinone glycosides in the Wheat Grain
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The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure-funbction relationships of sucrose in cookie and cracker systems
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The Hypocholesterolemic Function of Barley fl_Glucans
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The relationship of free lipids and flour protein to breadmaking quality
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The role of Methoxy-p-benzoquinone in bread making
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The stability and use of natural colours in foods: anthocyanin, B-carotene and riboflavin. J.Fd Tech (1981) 16.
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The Use of L-cysteine and Azodicarbonamide in Breadmaking
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Thiamin Fortification in New Zealand
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Thioredoxin and Bread Wheat
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TMP 1100 (Milk Protein Isolate)
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Transglutaminase as a potential dough strengthener
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Trypsin Inhibit or Measurement: Effect of Order of Reagent Addition
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Use of Response Surface Methodology in Shelf Life Extension Studies of a Bakery Product
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Vanilla wine
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Various Starches in Baking
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Vitamin supplementation of cereal diets for poultry
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Water as a Constituent of Flour, Dough and Bread
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Water vapour permeability of edible bilayer films
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WhatÌs in it? A guide to identifying food additives
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Wheat Chemistry and Technology
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Wholesale Bakers offered several enzyme-base shelf life extenders
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Yeast
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Yeasts, Moulds and Bacteria
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