LITERATURE ABSTRACTS

General Principles: ‘Wheat and Flour Proteins, Recent Research’, by D. K. Mecham. General Principles: ‘Hydrated Protein Fibrils from Wheat Endosperm’, by J. E. Bernardin and D. D. Kasarda. General Principles: ‘Rheological Properties and Structure of Kamaboko XII. Dependence of the Stress Relaxation Moduli on Myofibrillar Protein Concentration in Kamaboko’, by I. Takagi. General Principles: ‘Texture of Bread and Baked Goods’, by L. Wasserman. General Principles: ‘Age Related Properties of Collagen Solutions. A Viscometric Treatment’, by L. C. Cerny, D. M. Stasiw, and W. C. Tinelli. General Principles: ‘The Texture of Cooked Potatoes. A Review’, by D. S. Warren and J. S. Woodman. General Principles: ‘The Estimation of Rheologically Important Thiol and Disulphide Groups in Dough’, by Ian J. Jones, J. W. Phillips, and F. J. Hird. General Principles: ‘Stress Relaxation in Wheat Flour Doughs Following a Finite Period of Shearing. I. Qualitative Study’, by B. Launay and J. Buré. General Principles: ‘Submicroscopic Structure of Wheat Flour and Gluten Lipoprotein Components’, by N. Crozet, B. Godon, L. Petit, and A. Guilbot. General Principles: ‘Modified Opaque‐2 Corn Endosperms. II. Structure Viewed with a Scanning Electron Microscope’ 1 by J. L. Robutti 2 , R. C. Hoseney 3 , and C. E. Wassom 3 . General Principles: ‘Studies of Glutenin. VII. Inheritance of Its Physicochemical Factors in Triticale’ by R. A. Orth, B. L. Dronzek, and W. Bushuk. General Principles: ‘A Gel Consistency Test for Eating Quality of Rice’, by G. B. Cagampang, C. M. Perez, and B. O. Juliano. Instrumentation and Methodology: ‘Instrumental Evaluation of the Effects of Cosmetic Products on Skin Surfaces with Particular Reference to Smoothness’ by J. K. Prall. Instrumentation and Methodology: ‘Correlation Between the Specific Work of Deformation and Penetrometer Values for Consistency Measurement’, by G. Blüher, H. Herrmann, J. Worf, and H. J. Raeuber. Instrumentation and Methodology: ‘An Accessory to the Weissenberg Rheogoniometer for the Measurement of Viscoelasticity of Surface Layers of Protein Solutions’, by R. G. King and A. L. Copley. Objective Measurements: ‘A Note on the Effect of Varying Atmospheric Pressure on the Amylograph Viscosity of Flours’ by K. Lorenz. Objective Measurements: ‘Resistography. A Dynamic Quick Method to Classify Wheat and Flour Quality’, by M. Brabender. Objective Measurements: ‘Eine dynamische Schnellanalyse an Teigen für die Weizen‐ und Mehlqualitätsbeurteilung mit dem Resistographen’, by M. Brabender. Objective Measurements: ‘Vergleichende Beurteilung physikalischer Verfahren zum Messen der Krumenkonsistenz, by B. Thomas and A. Juretko (Berlin). Objective Measurements: ‘Measurement of Spaghetti Texture by Texturometer and Texture Evaluation of Packaged Spaghetti’, (in Japanese), by Y. Yamano, T. Yamashita, and F. Y. Fukiu. Objective Measurements: ‘Texture Measurements of Kamaboko by Texturometer and Universal Testing Machine’ (in Japanese), by Y. Yamano, M. Emoto, and Y. Fukui. Objective Measurements: ‘Eating Qualities of Cooked Rice Stored in an Electric Jar’, (in Japanese), by Y. Yamano, M. Takagawa, and Y. Fukui. Factors Affecting Texture: ‘A Review of Bread Staling’ by H. F. Zobel. Factors Affecting Texture: ‘Influence of Alum on the Firmness of Fresh‐Pack Dill Pickles’, by J. L. Etchells and T. A. Bell. Factors Affecting Texture: ‘Influence of Different Organic Acids on the Firmness of Fresh‐Pack Pickles’, by T. A. Bell and J. L. Etchells. Factors Affecting Texture: ‘Effect of Pre‐Slaughter Injections of Papain on Toughness in Lamb Muscles Induced by Rapid Chilling’, by D. N. Rhodes and E. Dransfleld. Factors Affecting Texture: ‘The Effect of Manufacturing Conditions on the Setting Rate of Butter’, by M. W. Taylor, R. M. Dolby, and R. W. Russell. Factors Affecting Texture: ‘Assessment of Field Performance and Fruit Quality of the Range of Strawberry Clones’, by J. MacLachlan and R. Gormley. Sensory Evaluation: ‘Complex Sensory Assessment’, by J. M. Harries. Sensory Evaluation: ‘Sensory Evaluation of the Texture of Foods by the Profile Method’, by A. M. Rojas de Sandoval and M. A. Villalobos Cruz.