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FOOD 3200 - Baking Science and Technology

Credits: (0-0:3-0)3

Prerequisite: CHEM 2770 (MBIO 2770) Elements of Biochemistry I or equivalent.

Instructor:
H. Sapirstein
Room 264 Ellis Bldg.
474-6481
harry_sapirstein@umanitoba.ca

Slot: 8 (Term 2) MWF 1:30-2:20 pm, room 344 Ellis Building

General Description:
The science and technology of transforming wheat into a uniquely diverse array of quality baked food products such as pan and variety breads, cakes, biscuits, bagels, and flat breads will be studied. Focus will be on topics related to the biophysical and/or biochemical basis for the functionality of intrinsic wheat constituents including starch, and gluten proteins, as well as extrinsic baking ingredients such as yeast, chemical leaveners, fats, oxidants, enzymes and other modern improvers; the inter-relationships among intrinsic and extrinsic factors will be a focus for discussion. Additionally, the course will provide details on the different quality requirements of flours for various products, the scientific and practical explanations for these differences, and the desired quality characteristics of the finished products themselves. The principles of product formulations and modern processing techniques used in adding value to Canada’s most important cereal grain crop will also be discussed.

Text: No text, but selections from various texts will be distributed to students: e.g. 1) E.J. Pyler. Baking Science and Technology, 3rd edition, Volumes I and II. Sosland Publishing Co. Merriam, KS; 2) R.C. Hoseney. Principles of Cereal Science and Technology, 2nd Edition, 1994, American Association of Cereal Chemists.

As required, literature from scientific papers and/or review articles will be also distributed as reading material.

Learning Objectives:
• Students will gain an understanding of the uniqueness and importance of wheat in the world’s food supply, and the underlying science explaining why the scope of food products that can be manufactured from wheat is so broad
• Students will learn to appreciate the complex nature of flour and the intricacies of modern baking technology
• Student skills in critical inquiry will be enhanced
• Students will be capable of critically evaluating the quality of finished products in terms of the underlying physical and chemical properties of flour, dough or batter, ingredient function, product formulation and processing
• Students will have many opportunities to develop and/or increase their comfort and competence in oral communication skills, because of the planned interactive nature of in-class sessions

Lecture Outline (note – the greater majority, but not all sections/topics listed will be covered each year; number of lectures in parentheses are estimates):

A. Introduction (4 lectures)
1. course philosophy and goals, learning objectives, course administration
2. brainstorming exercise: explore factors explaining why bread and angel food cake are different
3. global importance of wheat in relation to other cereal grains; economic value of the North American milling and baking industry
4. origin of wheat and history of breadmaking
5. classification of Canadian and other wheats of commercial importance

B. Principal wheat type and end-use quality determining factors (3 lectures)
1. protein/starch content, grain hardness, dough strength, grain colour (group exercise)
2. milling, enzyme and protein quality

C. Structure of the wheat kernel and chemical composition of major component tissues (germ, bran, and endosperm) and their nutritional value (2 lectures)

D. Wheat dry milling (2 lectures)
1. process and equipment: tempering, break and reduction, purifiers and sifters, flour blending
2. comparison of milling of hard common wheat, soft wheat and durum wheat
3. flour classification and grading
4. nutritional consequences of flour milling and flour enrichment

E. Chemistry and functionality of flour constituents (8 lectures)
1. starch (3 lectures)
a. starch granule morphology (comparison of wheat, barley, oats and rice)
b. chemical composition; amylose and amylopectin
c. functionality: hydration, gelatinization, retrogradation and staling
d. resistant starch as dietary fibre
2. proteins (3 lectures)
a. classification: albumins, globulins, gliadins, glutenins
b. structure and molecular properties: amino acid compositions, monomers and polymers, glutenin subunits, molecular size distribution
c. molecular models of dough
d. chemistry and functionality: solubility, viscosity, elasticity, gas retention
e. health issues: gluten protein intolerance and celiac disease
3. lipids (esp. in relation to volume potential) and non-starch polysaccharide’s (esp. in relation to water absorption) (1 lecture)
4. enzymes (esp. amylases) and minor constituents (esp. friabilin and end-product texture) (1 lecture)

F. Chemistry and functionality of baking ingredients (3 lectures including group exercise explaining functionality of selected ingredients)
1. Water
2. Salt
3. sugars and sweeteners
4. fats and oils
5. dough strengtheners, crumb softeners and emulsifiers
6. enzymes
7. eggs and egg products
8. milk and milk products
9. starches and gums
10. yeast foods
11. oxidants and reductants
12. miscellaneous ingredients (malt products, soy and potato flour, vital wheat gluten, fibre)

G. Yeast and fermentation (1 lecture)

H. Breadmaking (6 lectures)
1. breadmaking systems (2 lectures)
a. comparison of biological leavening, chemical leavening, and physical leavening
b. product types around the world, basic properties, and typical formulations (variety pan breads, hearth breads, hard and soft rolls, bagels)
2. commercial breadmaking equipment: dough mixers, dividers, sheeters and moulders, proofers, ovens, pans (1 lecture)
3. commercial processing methods, schedules, objectives and rationales (3 lectures)
a. dough mixing and fermentation systems (straight dough, sponge & dough, liquid ferment, short- and no-time bulk fermentation baking)
b. dough processing (floor time, dividing, rounding, intermediate proof, sheeting/moulding, panning)
c. baking, cooling, slicing and packaging
d. comparison of commercial bread processing systems
e. bread scoring - external and internal bread characteristics, fault analysis
4. consumer breadmaking, breadmaking machines and flour quality considerations (1 lecture
)
I. High value-added products from soft wheat (3 lectures)
1. flour requirements for various products
2. chemistry of chemical leavening systems
3. cake baking technology (cake types, ingredients, mixing methods, baking, miscellaneous aspects including high - altitude considerations)
4. pastries (dough lamination and puff pastry processing)
5. doughnuts
6. cookies and biscuits
7. saltines/snack crackers

Assignments and Evaluations:
Assignments and evaluations are based on the following:
• four quizzes (10-15 min each)
• mid-term test (on or about February 20)
• written answers to review questions at the end of selected chapters of textbook (see below)
• final examination (date to be announced)
• term paper (see below)

Written Answers to Review Questions at End of Selected Chapters of Textbook, “Principles of Cereal Science and Technology” by R.C. Hoseney
This textbook has been written to provide a foundation of knowledge for cereal science and technology. As such, information in these chapters nicely complement course material. Four chapters of the textbook will be assigned reading during the course (approximately one chapter every two weeks):

Chapter 1. Structure of Cereals
Chapter 2. Starch (answer odd-numbered questions only)
Chapter 6. Dry Milling of Cereals
Chapter 12. Yeast Leavened Products (answer odd-numbered questions only)

The readings should be very straightforward. Each chapter has a set of review questions at the end. Students are required to answer these questions in writing, and submit responses to the instructor within one week after being assigned. There should be no guesswork to answering the questions, as answers are all clearly addressed in the text of the chapters. Answers to questions should be brief but sufficient; point form may be used. For a few chapters that contain over 30 review questions, the number of questions that students need to answer are reduced, as noted above.

Each set of answers will be given a letter grade based on the following criteria:

A+ > 90% correct C+ 61-66% correct
A 80-90% correct C 56-60% correct
B+ 75-79% correct D 50-55% correct
B 67-74% correct F < 50% correct

Term Paper
One major term paper will be prepared and topics will be selected from a prepared list (some suggestions are listed below) or on a different subject with the instructor’s permission. The term paper should focus on the functionality in baking and/or technological significance of a key intrinsic flour attribute or chemical component, or extrinsic flour additive/improver. The term paper will be 3000-3500 words in length excluding references, typed and double spaced, using 12 point font, and 1 inch margins around. A serif font style should be used; a suitable style is Times New Roman. A Table of Contents is required.

The paper should be divided into logical subsections with appropriate headers. The introduction should include a thesis statement outlining the rationale, scope and focus of the term paper. Special attention should be given to the quality and clarity of writing of the first paragraph of each major section. This will encourage the reader to read on and help with comprehension of the subject. A conclusion section is required in addition to a summary. The conclusion should especially emphasize your own thoughts on the subject including prospects for future research and realized or potential benefits to industry if applicable. Overall, the writing should reflect independent thinking on your part. Avoid jargon terms or special abbreviations, or carefully explain them.

It is expected that the term paper will be comprehensive in coverage of the science of the chosen topic. In that regard, students are highly encouraged to comprehensively review the current and relevant past literature on the topic as a starting point, and subsequently organize the term paper with this literature review as a foundation.

References should be cited in the body of the paper using the name and year system. A hanging indent style is an effective way to list the references. It is expected that a minimum of 20 references (excluding any internet sources) are to be used and cited as information sources, with the majority (i.e.> 75%) being peer-reviewed journal papers. Using fewer references will result in a lower mark. Graphics, e.g. charts, chemical structures, tables, etc. are expected to accompany and complement the text, and all graphics if derived from a previously published source, must be properly acknowledged with a reference. Graphics should be incorporated within the body of the term paper, not as a series of illustrations appended to the end of the text.

The term paper will be given a letter grade based on sound organization, sufficient scope, depth and clarity of information, valid sources of information and correct citation and listing of references. Good grammar and correct spelling are mandatory. The document must have a polished and professional appearance to obtain full marks. The paper is due on or before March 31. Late papers will have one letter grade deducted for each class session that it is submitted past this date, e.g. April 2 (A to B+), April 5 (A to B), etc.

Preparation of the term paper
Once topics have been selected, each student should soon proceed to carry out a computerized literature search on appropriate keywords related to the topic. Relevant data bases available through NETDOC – UofM Libraries, include the following:

1. Food Science and Technology Abstracts
2. Biological Abstracts
3. AGRICOLA
4. CAB Abstracts
5. Cereal Chemistry Abstracts - Cereal Source data base at the American Association of Cereal Chemists internet site (http://www.aaccnet.org/cerealchemistry/search.asp)
6. Journal of Cereal Science
7. ISI Web of Knowledge (Web of Science)

The organization of the term paper is very important. It is a general truism that the writing will take care of itself if the paper is well organized. A carefully prepared outline is the best place to start organizing the term paper. The outline should be prepared before you start writing, but after you have collected and carefully read the majority of papers you intend to include in your review. The outline will be essential in at least two ways: 1) it will define the scope of the paper allowing the parts to fit together in logical sequence, and 2) it will provide a convenient table of contents to be listed at the beginning of the paper. An example of a well constructed outline follows on the next page. This outline style should be used for the paper’s table of contents.

Some Suggested Term Paper Topics
• Key Differences in Protein Composition and Functionality among Wheat, Barley, and Rye
• The Molecular Basis of Bread Staling
• The Science of Preservation of Fresh Bread Texture
• The Molecular Components of Wheat and Barley Bran
• Flour Non-Starch Polysaccharides and Breadmaking
• Optimizing Whole Wheat Breadmaking
• Molecular Basis of Wheat Gluten Intolerance
• Enzyme Improvers in Breadmaking
• The Molecular Basis of (Adverse) Colour Development in Dough and Noodles
• Frozen Doughs for Yeast-Leavened Bakery Products
• Starch Granule Size Distribution and its Significance in Breadmaking

Marking (marks from at least the mid-term examination and two quizzes will be available prior to the voluntary withdrawal date of March 17).

Mid-term test (50 min, in class)* 20%
10 min quizzes, 4@ 4% 16%
Hoseney Textbook Review Questions (4@ 2.5%) 10%
Term Paper 20%
Final Examination (all lecture sections, 2 hr) 30%
Class Participation (see below) 4%
Total 100%
*The mid-term test is tentatively scheduled on Monday, February 20.

What Does Class Participation Mean ?
Class attendance is required and students are strongly encouraged to contribute to class discussion. Participation is the key to a lively class. What matters is the quality of one's contributions to the class discussion, not necessarily the number of times one speaks, although both factors will be considered in determining the participation mark. Note that even asking a question represents a participation “event”. Accordingly, students are encouraged to ask questions, ideally based on prior preparation, e.g. reading of assigned and/or distributed information, lecture notes, etc. Below are guidelines that will be used to assess participation.

Outstanding Participation: Contributions reflect exceptional preparation. Ideas offered or questions asked are always substantive and provide one or more major insights as well as lead to additional discussion by the class.
Good Participation: Contributions reflect thorough preparation. Ideas or questions offered are usually substantive, provide good insights and sometimes direction for class discussion.
Adequate Participation: Contributions in class reflect satisfactory preparation. Ideas or questions offered are sometimes substantive, provide generally useful insights but seldom offer a new direction for discussion.
Non-Participant: This person says little or nothing in class. Hence, there is not an adequate basis for evaluation.
Unsatisfactory Participant: Contributions in class reflect inadequate preparation. Ideas or questions offered are seldom substantive, provide few if any insights and never a constructive direction for the class.

Policy on Plagiarism and Cheating (from University calendar):
Plagiarism or any other form of cheating in examinations, term tests or academic work is subject to serious academic penalty (e.g. suspension or expulsion from the faculty or university). Cheating in examinations or tests may take the form of copying from another student or bringing unauthorized materials into the exam room (e.g., crib notes, pagers or cell phones). Exam cheating can also include exam impersonation. (Please see Section 4.2.8 on Exam Personation). A student found guilty of contributing to cheating in examinations or term assignments is also subject to serious academic penalty.
To plagiarize is to take ideas or words of another person and pass them off as one’s own. In short, it is stealing something intangible rather than an object. Plagiarism applies to any written work, in traditional or electronic format, as well as orally or verbally presented work. Obviously it is not necessary to state the source of well known or easily verifiable facts, but students are expected to appropriately acknowledge the sources of ideas and expressions they use in their written work, whether quoted directly or paraphrased. This applies to diagrams, statistical tables and the like, as well as to written material, and materials or information from Internet sources.
To provide adequate and correct documentation is not only an indication of academic honesty but is also a courtesy which enables the reader to consult these sources with ease. Failure to provide appropirate citations constitutes plagiarism. It will also be considered plagiarism and/or cheating if a student submits a term paper written in whole or in part by someone other than him/herself, or copies the answer or answers of another student in any test, examination, or take-home assignment.
Working with other students on assignments, laboratory work, take-home tests, or on-line tests, when this is not permitted by the instructor, can constitute Inappropirate Collaboration and may be subject to penalty under the Student Discipline By-Law.
An assignment which is prepared and submitted for one course should not be used for a different course. This is called “duplicate submission” and represents a form of cheating because course requirements are expected to be fulfilled through original work for each course.

When in doubt about any practice, ask your professor or instructor.
Example of an Outline or Table of Contents of a Review Paper [Source: How to Write and Publish a Scientific Paper. 4th Edition. Robert A. Day. Oryx Press. 1994]

Pathophysiological Effects of Vibrio cholerae and Enterotoxigenic Escherichia coli
and Their Exotoxins on Eucaryotic Cells

Karen L. Richards and Steven D. Douglas

Departments of Microbiology and Medicine, University of Minnesota Medical School,
Minneapolis, Minnesota 55455

INTRODUCTION 592
PATHOPHYSIOLOGY 593
Etiology 593
Factors in Pathogenesis 593
THE TOXINS 594
Structure 594
Antigenic Relatedness of Toxins 594
Binding Site 595
Similarities to Glycoprotein Hormones and Other Bacterial Toxins 598
Vaccines and Immunity 599
ENTEROTOXINS IN IN VIVO SYSTEMS 600
Whole Animal Models 600
Ileal Loop Assay 600
Skin Permeability Assay 601
ENTEROTOXINS IN IN VITRO SYSTEMS 601
Erythrocyte Ghosts 601
Adrenal Cells 602
Isolated Fat Cells 603
Fibroblasts 604
Other Cell Systems 604
DISCUSSION 605
CONCLUSIONS 606
LITERATURE CITED

INFORMATION SOURCES
Books
• AACC. Approved methods of the American Association of Chemists. (S 588.C4 A45)
• Barnes, P.J. Lipids in Cereal Technology. 1983. (TX 557.L56)
• Bushuk, W. Rye, Production, Chemistry and Technology. 1976. (SB 191.R9R84 1976)
• Bushuk, W. and Rasper, V.F. (eds). Wheat : production, properties and quality. 1994. (SB 191 W5 W48)
• Christensen, C.M. Storage of Cereal Grains and Their Products. 1982. (SB 190.S47 1982)
• CIGI: Canadian International Grains Institute. Grains and Oilseeds: Handling, Marketing, Processing. 4th ed. 1993. Volumes I and II (HD 9030.5 C35 1993).
• Eliasson, A.-C., and Larsson, K. Cereals in Breadmaking: A Molecular Colloidal Approach. 1993. (TX 558 B7 E45)
• Fabriani, C.L. Durum Wheat: Chemistry and Technology. 1988. (TX 558.W5D87 1988)
• Faridi, H. Rheology of Wheat Products. 1985. (TX 558.W5R48 1985).
• International Conference on Cereals for Food and Beverages, Copenhagen, 1979. Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology. 1980. (TX 557.I57 1979)
• International Cereal and Bread Congress, 6th, Winnipeg, 1978. Cereals '78 - Better Nutrition for the World's Millions: A Commemorative Book. 1978. (TX 393.I57 1978)
• Juliano, B.O. Rice: Chemistry and Technology. 1985. (TX 558.R5R53 1985)
• Kent, N.L. Technology of Cereals: An Introduction for Students of Food Science and Agriculture. 1983. (TS 2145.K36 1983)
• Kent-Jones, D.W. and Amos, A.J. Modern Cereal Chemistry. 1967. (SB 189.K37 1967)
• Kruger, J.E. Enzymes and Their Role in Cereal Technology. 1987. (TP 434.E58 1987).
• Marquart, L., Slavin, J.L. and Fulcher, R.G. (eds). Whole-Gain Foods in Health and Disease. 2002. (RM 235 W45 2002).
• Olson, R.A. and Frey, K.J.: Nutritional Quality of Cereal Grains: Genetic and Agronomic Improvement. 1987. (SB 189 .N78 1987)
• Pomeranz, Y. (editor). Advances in Cereal Science and Technology. Vol. 1, 1976 - Vol. 10, 1990. (TP 434.A37); refer to list of contents below.
• Pomeranz, Y. Wheat: Chemistry and Technology. 2nd ed. 1971. (TX 558.W5 W46 1971)
• Pomeranz, Y. Wheat: Chemistry and Technology. 3rd ed. 1988. Vols. I and II. (TX 558.W5 W46 1988)
• Pomeranz, Y. Modern Cereal Science and Technology. 1987. (SB 189.P65 1987)
• Pomeranz, Y. (editor). Wheat is Unique: Structure, Composition, Processing, End-Use Properties, and Products. (TP 435 W48 W48 1989)
• Pyler, E.J. Baking Science and Technology. Third Edition, 2 volumes. 1988. (TX 763 P98).
• Rasper, V.F. Cereal Polysaccharides in Technology and Nutrition. 1984. (TX 557.C38 1984)
• Salunkhe, D.K. Postharvest Biotechnology of Cereals. 1985. (EN SB 189.7S24 1985)
• World Cereal and Bread Congress. (7th: 1982, Prague). Progress in Cereal Chemistry and Technology. 1987. (TP 434.W66 1982)
• Yamazaki, W.T. Soft Wheat: Production, Breeding, Milling, and Uses. 1981. (SB 191.W5S6)
Journals
• Cereal Chemistry, Vol. 1 (1924) - present, (Sci 660 C335 Ch)
• Journal of Cereal Science, Vol. 1 (1980) to present (Sci 660 J826 CerSc)
• Journal of the Science of Food and Agriculture, Vol. 1 to present (Sci 641.05 J826)
• Cereal Foods World, Vol. 25 (1980) to present (Sci 660 C3345 Fo)
• Bakers' Digest, Vol. 14 (1940) to present (Sci 660 B178 Di)
• Cereal Science Today (Agriculture & Agri-Food Canada Research Station library, Campus)
• Milling and Baking News (Periodical; last 2 years, William R. Newman Library)

Advances in Cereal Science and Technology
Contents: Vol. 1, 1976 - Vol. 10, 1990.

Volume 1

1. Grain Marketing. Lowell D. Hill and P. J. Van Blokland.
2. Cereal Grain Handling System. L. T. Fan, F. S. Lai, and R. H. Wang.
3. Starch. C. T. Greenwood.
4. Wheat Proteins. Donald D. Kasarda, John E. Bernardin and Charles C. Nimmo.
5. Malting and Brewing. G.H. Palmer and G.N. Bathgate.
6. Chemistry and Technology of Soybeans. W.J. Wolf.
7. Protein Methods for Cereal Breeders as Related to Human Nutritional Requirements (PAG guideline No. 16--Cereal Breeders' Protein Methods). Protein-Calorie Advisory Group (PAG) Of The United Nations System.

Volume 2

1. Cereal Grain Drying. F.W. Bakker-Arkema, R.C. Brook and L.E. Lerew.
2. Insects and Microorganisms in Stored Grain and Their Control. L.A. Bulla, Jr., K.J. Kramer, and R.D. Speirs.
3. Corn and Sorghum Grain Proteins. Joseph S. Wall and Jerrold W. Paulis.
4. Cereal Lipids. William R. Morrison.
5. Composite Flours. D. De Ruiter.
6. Wheat in China. Y. Pomeranz.
7. West German Bread. Wilfried Seibel, Juergen-Michael Bruemmer, and Hans Stephan.

Volume 3

1. Cereal Science and Technology at the Turn of the Decade. Y. Pomeranz.
2. Genetic Control of Polysaccharide and Storage Protein Synthesis in the Endosperms of Barley, Maize, and Sorghum. O.E. Nelson.
3. The Rice Kernel. D. B. Bechtel and Y. Pomeranz.
4. Triticale: Production, Chemistry, and Technology. W. Bushuk and E. N. Larter.
5. Mycotoxins. C.J. Mirocha, S.V. Pathre, and C.M. Christensen.
6. Advances in Milling Technology. J.A. Shellenberger.
7. Physicochemical Aspects of Some Problems in Wheat Research. F. MacRitchie.
8. Documentation and Information in Cereal Science and Technology in Europe. R. Schneeweiss.

Volume 4

1. Yeast--A Microbe for All Seasons. Gerald Reed.
2. Morphological and Biochemical Development of the Wheat Endosperm. D. H. Simmonds and T. P. O'Brien.
3. Sorghum and Millets. R. C. Hoseney, E. Varriano-Marston, and D. A. V. Dendy.
4. High-Temperature, Short-Time Extrusion Cooking. P. Linko, P. Colonna, and Christiane Mercier.
5. Status of Research on Grain Dust. F. S. Lai, Y. Pomeranz, B. S. Miller, C. R. Martin, D. F. Aldis, and C. S. Chang.

Volume 5

1. Chromosomal Locations of Genes That Control Wheat Endosperm Proteins. F. Garcia-Olmedo, P. Carbonero, and B. L. Jones.
2. Oats. V. L. Youngs, D. M. Peterson, and C. M. Brown.
3. Enzymes in Wheat, Flour, and Bread. P. F. Fox and D. M. Mulvihill.
4. Buckwheat: Description, Breeding, Production, and Utilization. H. G. Marshall and Y. Pomeranz.
5. Identification of Cereal Varieties by Gel Electrophoresis of the Grain Proteins. C. W. Wrigley, J. C. Autran, and W. Bushuk.
6. Rapeseed. F. W. Hougen and B. R. Stefansson.

Volume 6

1. Nitrate Uptake and Assimilation and Grain Nitrogen Accumulation. Yash P. Abrol, P. Ananda Kumar, and T. V. Ramachandran Nair.
2. Swelling, Pasting, and Gelling of Wheat Starch. H. N. Dengate.
3. Cereal and Dental Caries. Klaus Lorenz.
4. Emulsifiers as Additives in Bread and Fine Baked Products. G. Schuster and W. F. Adams.
5. Allergies to Cereals. B. A. Baldo and C. W. Wrigley.
6. Amaranthus: A Potential Food and Feed Resource. R. M. Saunders and R. Becker.

Volume 7

1. Seed Storage Proteins of Economically Important Cereals. P. R. Shewry.
2. Phospholipases of Cereals. L. Acker.
3. Changes in Rice During Parboiling, and Properties of Parboiled Rice. Kshirod R. Bhattacharya and S. Zakiuddin Ali.
4. Dietary Fiber in Cereals. E. Wisker, W. Feldheim, Y. Pomeranz, and F. Meuser.
5. Sprouted Grain. Peter Meredith and Yeshajahu Pomeranz.
6. Starch Damage. A. D. Evers and D. J. Stevens.

Volume 8

1. International Cooperation in Cereal Research. Donald L. Plucknett and Nigel J. H. Smith.
2. Yeasts: Their Role in Modified Cereal Fermentations. Tilak W. Nagodawithana.
3. High-Performance Liquid Chromatography of Cereal Proteins. Jerold A. Bietz.
4. Effects of Sulfur Supply on the Yield, Composition, and Quality of Grain from Cereals, Oilseeds, and Legumes. P. J. Randall and C. W. Wrigley.
5. Cell Walls and Their Components in Cereal Grain Technology. G. B. Fincher and B. A. Stone.
6. The Genetic Organization of Zein. Irwin Rubenstein.
7. Traditional Foods from Sorghum: Their Production, Evaluation, and Nutritional Value. L. W. Rooney, A. W. Kirleis, and D. S. Murty.

Volume 9

1. Crispness of Cereals. Z. M. Vickers.
2. Importance of Cross-Linking Reactions in Proteins. Robert E. Feeney and John R. Whitaker.
3. Immunochemistry of Cereal Enzymes. J. Daussant and D. Bureau.
4. Intermediate-Moisture Foods. P. S. Taoukis, W. M. Breens, and T. P. Labuza.
5. Regulation of the Expression of Hydrolase Genes in Cereal Seeds. S. Muthukrishnan and G. R. Chandra.
6. Lipoxygenase Pathway in Cereals. H. W. Gardner.
7. Cereal a-Amylases in Grain Research and Technology. R. D. Hill and A. W. MacGregor.
8. Immunochemistry of Cereal Grain Storage Proteins. John H. Skerritt.

Volume 10

1. Structural Studies of Cereal Prolamins, Including Wheat Gluten. Arthur S. Tatham, Peter R. Shewry, and Peter S. Belton.
2. Flour Polypeptides Related to Wheat Quality. F. MacRitchie, D. L. du Cros, and C. W. Wrigley.
3. Food Legumes: Chemistry and Technology. S. S. Deshpande and Srinivasan Damodaran.
4. Technology, Chemistry, and Nutritional Value of Alkaline-Cooked Corn Products. S. O. Serna-Saldivar, M. H. Gomez, and L. W. Rooney.
5. Phytic Acid in Cereal Technology. R. Lasztity and L. Lasztity.
6. Fusarium Head Blight (Scab) in Cereal Grains. Y. Pomeranz, D. B. Bechtel, D. B. Sauer, and L. M. Seitz.
7. Cereals and Schizophrenia. K. Lorenz.
8. Wheat Hardness: Its Genetic, Structural, and Biochemical Background, Measurement, and Significance. Y. Pomeranz and P. C. Williams.

11/06

Policy on Plagiarism and Cheating (University Calendar)