Abstract
INSTRUMENTAL MEASUREMENTS: The Do‐Corder as a Possible Tool to Evaluate the Bread‐Making Properties of a Dough. S. Nagao, S. Endo, K. Takeya and K. Tanaka INSTRUMENTAL MEASUREMENTS: Interpretation of Do‐Corder Curves. Identification of flour components influencing curve characteristics. S. Endo, S. Nagao, K. Takeya and K. Tanaka INSTRUMENTAL MEASUREMENTS: Texture Analysis of Fish Fillets and Minced Fish by Both Sensory and Instrumental Methods. A. J. Borderies, M. Lamua and M. Tegada GENERAL PRINCIPLES: Applicability of Flow Models with Yield for lbmato Concentrates. M. A. Rao and H. J. Cooley GENERAL PRINCIPLES: Rheodynamics of Film‐Type Flow of Comminuted Meat Products. A. M. Brazhnikov, B. P. Filipenko and N. S. Nikolaev GENERAL PRINCIPLES: Scanning Electron Microscopy of Flour‐Water Doughs Treated with Oxidizing and Reducing Agents. L. G. Evans, A. M. Pearson and G. R. Hooper GENERAL PRINCIPLES: Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch Gels. J. Longton and G. A. LeGrys GENERAL PRINCIPLES: A Mechanism by Which Shortening and Certain Surfactants Improve Loaf Volume in Bread. R. C. Junge and R. C. Hoseney GENERAL PRINCIPLES: Effect of Surface Tension in the Gas‐Dough Interface on the Rheological Behavior of Dough. A. H. Bloksma GENERAL PRINCIPLES: Correlation of Microscopic Structure of Corn Starch Granules with Rheological Properties of Cooked Pastes. D. D. Christianson, F. L. Baker, A. R. Loffredo and E. B. Bagley GENERAL PRINCIPLES: Myofibrils of Cooked Meat are a Continuum of Gap Filaments. R. H. Locker and D. J. C. Wild GENERAL PRINCIPLES: The Chemistry of Textural Changes in Fruit During Storage. I. M. Bartley and M. Knee
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