LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Rheology of Low‐ to Intermediate‐Moisture Whole Wheat Flour Doughs. K. L. Mackey GENERAL PRINCIPLES: Viscoelastic Behavior of Aging Starch Gels: Effects of Concentration, Temperature, and Starch Hydrolysates on Network Properties. C. G. Biliaderis and J. Zawistowski GENERAL PRINCIPLES: The Dynamics of Cake Baking as Studied by a Combination of Viscometry and Electrical Resistance Oven Heating. K. Shelke, J. M. Faubion and R. C. Hoseney GENERAL PRINCIPLES: Reversibility of the Hard‐to‐Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata). (Res. Note). D. L. Hentges GENERAL PRINCIPLES: Mechanical Properties of the Soybean Cotyledon and Failure Strength of Soybean Kernels. M. Liu, K. Haghighi, R. L. Stroshine GENERAL PRINCIPLES: A New Parameter Related to Loaf Volume Based on the First Derivative of the Alveograph Curve. K. Addo GENERAL PRINCIPLES: Testing Bread Slices in Tension Mode (Note). A. Nussinovitch, I. Roy and M. Peleg GENERAL PRINCIPLES: Automation of a Mattson Bean Cooker for Testing the Hard‐to‐Cook Defect in Legume Seeds. D. L. Hentges GENERAL PRINCIPLES: Simulated Packing Line Impacts for Apple Bruise Prediction. S. S. Sober GENERAL PRINCIPLES: Comparison of Fourier Transform Mid Infrared Spectroscopy and Near Infrared Reflectance Spectroscopy with Differential Scanning Calorimetry for the Study of the Staling of Bread. R. H. Wilson, B. J. Goodfellow and P. S. Belton OBJECTIVE MEASUREMENTS: Relation of Wheat Hardness to Air‐Classification Yields and Flour Particle Size Distribution. Y. V. Wu, A. S. Stringfellow and J. A. Bietz FACTORS AFFECTING TEXTURE: Influence of Chemical and Physical Modification of Soft Wheat Protein on Sugar‐Snap Cookie Dough Consistency, Cookie Size, and Hardness. C. s. Gaines FACTORS AFFECTING TEXTURE: Dynamic Rheological Properties of Bread Crumb. I. Effects of Storage Time, Temperature, and Position in the Loaf. J. N. Persaud, J. M. Faubion and J. G. Ponte FACTORS AFFECTING TEXTURE: Chemical and Technological Variables and Their Relationships: A Predictive Equation for Pasta Cooking Quality. M. G. D'Egidio, B. M. Mariani, S. Nardi and P. Navaro FACTORS AFFECTING TEXTURE: The Influence of Sugar and Emulsifier Qpe During Microwave and Conventional Heating of a Lean Formula Cake Batter. B. A. Baker, E. A. Davis and J. Gordon FACTORS AFFECTING TEXTURE: Effects of Hardness and Drying Air Temperature on Breakage Susceptibility and Dry‐Milling Characteristics of Yellow Dent Corn. A. W. Kirleis and R. L. Stroshine FACTORS AFFECTING TEXTURE: Changes in Bread Firmness and Moisture During Long‐Term Storage. (Note). H. He FACTORS AFFECTING TEXTURE: Physical Properties of Cooked Eggs: Tensile Strength of Albumen and Membrane after Thermal Pretreatment of Raw Eggs. J. W. Goodrum FACTORS AFFECTING TEXTURE: Stress Cracking and Breakage Susceptibility as Affected by Moisture Content at Harvest for Four Yellow Dent Corn Hybrids. C. L. Weller FACTORS AFFECTING TEXTURE: Water Vapour Sorption Hysteresis and the Shelf‐Life of Industrial Sponge‐Cake. P. Guinot and M. Mathlouthi FACTORS AFFECTING TEXTURE: Studies on the Shelf‐Life of Modified Camembert Cheese. P. Palich, W. Derengiewicz and J. Switka FACTORS AFFECTING TEXTURE: Storage Time as a Factor in Determining Physico‐Chemical Parameters of New Cheese Products . Lj. M. Lalić and K. Berković FACTORS AFFECTING TEXTURE: Instron Measurement of Sponge Cake Firmness: Effect of Additives and Storage Conditions. Patricia Guinot* and Mohamed Mathlouthi FACTORS AFFECTING TEXTURE: Kinetics of the Destruction by Heat of Colour and Texture of Pickled Green Olives. Antonio H. Sanchez, Luís Rejano and Alfredo Montaiio b