LITERATURE ABSTRACTS

GENERAL PRINCIPLES A Comparison of Some Rheological Properties of Durum and Wheat Flour Doughs. L. Lindahl and A.‐C. Eliasson Mechanism of Galactan Gelation. E. E. Braudo Kinetic Treatment for Rheological Properties and Effects of Saccharides on Retrogradation of Rice Starch Gels. K. Katsuta A Drag Correlation for Single Spheres in Pseudoplastic Tube Flow. G. Subramaniarn, C.A. Zuritz Stress‐Relaxation Properties of Yellow‐Dent Corn Kernels under Uniaxial Loading. K.M. Waananen Three‐Dimensional Simulation of the Acoustic Response of Fruit for Firmness Sorting. D. Rosenfield, I. Shmulevich and G. Rosenhouse The Mechanism of Formation of Gels from Myosin Molecules. A. Sharp and G. Offer Relationship Between Structural Development of Cell Walls and Degradation of Tissues in Maize Stems. F.M. Engels Implication of Cell Wall Degrading Enzymes in the Heat‐Induced Softening of the African Pear (Dacryodes edulis) (G Don) H J Lam). P.N. Okolie Changes in Intramuscular Collagen of Cod during Post‐mortem Storage in Ice. P. Montero and I.M. Mackie Relation between Softening and the Polyuronides in Ripening Banana Fruit. N.L. Wade, E.E. Kavanagh, D.G. Hockley and C.J. Brady Effect of Dextrans of Differing Molecular Weights on the Rheology of Wheat Flour Doughs and the Quality Characteristics of Pan and Arabic Bread. A.S. Ross, G.J. McMaster, J.D. Tomlinson and N.W.H. Cheetham METHODOLOGY & INSTRUMENTATION Practical Fluids for Food Rheology and Process Engineering Studies. M. Hull and J.F. Steffe Use of the Farinograph in Predicting Baking Quality of Unchlorinated and Chlorinated Flours. F.D. Confort and J.M. Johnson Comparison of Different Methods to Determine the Spreadability and Firmness of Processed Cheese. W. Strohmaier, H. Kostermeyer, R. Deuritz and E. Windhab Development of Rheological Test Methods for Cheese. R.P. Konstance and V.H. Holsinger Rheological Characterization of Low‐Calorie Milk‐Based Salad Dressings. A. Chiralt, V. Ferragut and J.A. Salazar Characterization of the Jagged Stress‐Strain Relationships of Puffed Extrudates Using the Fast Fouriex Transform and Fractal Analysis. A.M. Barrett, M.D. Normand, M. Peleg and E. Ross Dynamic Measurement of Tissue Rigidity during Freezing and Cooking of Vegetables. S.V. Ramana and A.J. Taylor Development of a Method to Measure Rheological Properties of Carrot Cell and Cell Wall Material. S.V. Ramana and A.J. Taylor Impact Force Model Related to Peach Firmness. X. Zhang and G.H. Brusewitz Acoustical, Mechanical and Quality Parameters of Winter‐Grown Melon Tissue. A Mizrach, N. Galili, G. Rosenhouse and D.C. Teitel Effect of Maturity Stage on Mechanical Properties of Canola Seeds. S. Cenkowski, Q. Zhang, J. Bielewicz and M.G. Britton Instrumental Measurement of Cookie Hardness. I. Assessment of Methods. C.P. Gaines, A. Kassuba and P.L. Finney Instrumental Measurement of Cookie Hardness. 11. Application to Product Quality Variables. C.S. Gaines, A. Kassuba, P.L. Finney and J.R. Donelson Wheat Hardness. 1. A Method to Measure Endosperm Tensile Strength Using Tablets Made from Wheat Flour. R.B. Malouf and R.C. Hoseney Wheat Hardness. 11. Effect of Starch Granule Protein on Endosperm Tensile Strength. R.B. Malouf, W.D.A. Lin and R.C. Hoseney Characterization and Prediction of the Compressive Stress‐Strain Relationship of Layered Arrays of Spongy Baked Goods. s. Swyngedau and M. Peleg SENSORY ASSESSMENT Identification of Key Textural Attributes of Viscoelastic Syrups by Regression Analysis. C.C. Elejalde and J.L. Kokini FACTORS AFFECTING TEXTURE Chemical Modification Effects on Texture and Gelation Properties of Finely Comminuted Beef. S. Barbut and G.S. Mittal Textural Properties and Color Characteristics of Restructured Beef Steaks With Selected Binders and Nonmeat Adjuncts. C.M. Chen, D.L. Huffman and W.R. Egbert Effect of Soy Protein Isolate and Soy Fiber on Color, Physical and Sensory Characteristics of Baked Products. M.S. Brewer, S.M. Potter, G. Sprouls and M. Reinhard Textural and Sensory Attributes of Curried Raw Jack Fruit, Fried and Pressure Cooked. P.J. John, G.K. Sarvamangala and P. Narasimham Peach Bruising: Susceptibility to Impact, Vibration and Compression Abuse. P.J Vergano, R.F. Testin and W.C. Newll, Jr. Composite Mechanical Behavior of Carrageenan‐Gum Mixed Gels. Influence of Composition. E. Costell, M.H. Darnasio, L. Izquierdo and L. Duran Rheological Changes During Thermal Gelation of Meat Batters Containing Surimi from Alaska Pollack (Theragm chalcogramma) or Sardine (Sardina pilchardus). J. Carballo, M. Cavestany and F. Jimenez‐Colmenero Rheological Properties and Adhesion Characteristics of Flour‐Based Batters for Chicken Nuggets as Affected by Three Hydrocolloids. H.Y. Hsia, D.M. Smith and J.F. Steffe Firmness Control of Sweetpotato French Fry Type Product by Tissue Acidification. W.M. Walter Jr., H.P. Fleming and R.F. McFeeters Evaluation of Economical Pasta Products Prepared from Durum Semolina/Yellow Corn FlourlSoy Flour Mixtures. I. Mixing Properties, Chemical Composition and Colour Components. S.A. Taha, E. Acs and F. Sigi Evaluation of Economical Pasta Products Prepared from Durum SemolinalYellow Corn Flour/Soy Flour Mixtures. 11. Cooking Behaviour, Firmness and Organoleptic Properties. S.A. Taha, Zs. Kovhcs and F. Sagi Studies of Frozen Doughs. I. Effects of Frozen Storage and Freeze‐Thaw Cycles on Baking and Rheological Properties. Y. Inque, W. Bushuk Studies on Frozen Doughs. 11. Flour Quality Requirements for Bread Production from Frozen Dough. Rheological Properties and Breadmaking Quality of Wheat Flour Doughs Made with Different Dough Mixers. K. Mani, A.‐C. Eliasson, L. Lindahl and C. Tragardh Effects of High‐Voltage Electric Field Treatment on Wheat Dough and Bread‐Making Properties. (Communication to the Editor) S. Aibara, K. Hisaki and K. Watanabe