• Issue

    Cereal Chemistry: Volume 89, Issue 5

    223-264
    September/October 2012
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Influence of Added Enzymes and Bran Particle Size on Bread Quality and Iron Availability

Juan Mario Sanz-Penella,  José Moisés Laparra,  Yolanda Sanz,  Monika Haros, 
  • Pages: 223-229
  • First Published: 19 September 2012

Extraction of β-Glucan from Oats for Soluble Dietary Fiber Quality Analysis

Douglas C. Doehlert,  Senay Simsek,  Michael S. McMullen, 
  • Pages: 230-236
  • First Published: 19 September 2012

Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie-Making Quality

Zhiming Geng,  Pingping Zhang,  Jinbao Yao,  Dan Yang,  Hongxiang Ma,  Patricia Rayas-Duarte, 
  • Pages: 237-241
  • First Published: 19 September 2012

Variation in β-Glucan Fine Structure, Extractability, and Flour Slurry Viscosity in Oats Due to Genotype and Environment

Douglas C. Doehlert,  Senay Simsek, 
  • Pages: 242-246
  • First Published: 19 September 2012

Development and Application of a Methodology to Determine Free Ferulic Acid and Ferulic Acid Ester-Linked to Different Types of Carbohydrates in Cereal Products

Sharmila Vaidyanathan,  Mirko Bunzel, 
  • Pages: 247-254
  • First Published: 19 September 2012

Glycemic Response to Extruded Oat Bran Cereals Processed to Vary in Molecular Weight

Yolanda Brummer,  Ruedi Duss,  Thomas M. S. Wolever,  Susan M. Tosh, 
  • Pages: 255-261
  • First Published: 19 September 2012

Note

Commercially Produced Rice and Maize Starches Contain Nonhost Proteins, as Shown by Mass Spectrometry

Adam G. Koziol,  Benazir K. Marquez,  Matthew P. Huebsch,  Jeffrey C. Smith,  Illimar Altosaar, 
  • Pages: 262-264
  • First Published: 19 September 2012