LITERATURE ABSTRACTS

Abstract

GENERAL PRINCIPLES: The Role of Covalent Cross‐Linking in the Texturizing of Muscle Protein Sols. H.G. Lee and T.C. Lanier. GENERAL PRINCIPLES: Modelling of Starch Gelatinization Kinetics of Bread Crumb during Baking. B. Zanoni, C. Peri and D. Brun. GENERAL PRINCIPLES: Structural Changes of Starch during Cooking of Durum Wheat Pasta. Pasta. C. Cunin, S. Handschin, P. Walther. GENERAL PRINCIPLES: Gluten Viscoelasticity Is Not Lipid‐Mediated. A Rheological and Molecular Flexibility Study on Lipid and Non‐Prolamin Protein Depleted Glutens. J. Hargreaves, Y. Popineau, GENERAL PRINCIPLES: Rheologid Characteristics and Gelation Mechanism of Tofu (Soybean Curd). K. Kohyama, Y. Sano and E. Doi. GENERAL PRINCIPLES: Surface Shear Viscosity and Protein Surfactant Interactions in Mixed Protein Films Adsorbed at the Oil‐Water Interface J. Chen and E. Dickinson. GENERAL PRINCIPLES: Rheological Analysis of Anion‐Induced Matrix Transformations in Thermally Induced Whey Protein Isolate Gels. E.L. Bowland, E.A. Foegeding and D.D. Hamann. GENERAL PRINCIPLES: The Dynamic Rheological Properties of Glutens and Gluten Sub‐Fractions from Wheats of Good and Poor Bread Making Quality. B.S. Khatkar, A.E. Bell and J.D. Schofield. GENERAL PRINCIPLES: Wheat Flour Compound that Produces Sticky Dough: Isolation and Identification. W.Z. Chen and R.C. Hoseney. METHODOLOGY AND INSTRUMENTATION: Performance of an Instrument Designed for, and Evaluation of Methods to Assess, Peach Fruit Impact Bruise Susceptibility N.O. Maness, G.H. Brusewitz, D. Chrz and G.G. Taylor. METHODOLOGY AND INSTRUMENTATION: Viity Measurement of Potato Starch Paste with the Rapid Visco Analyzer. N.U. Haase, T. Mintus and D. Weipert. METHODOLOGY AND INSTRUMENTATION: Application of Cone Penetrometry to Texture Measurement in Biscuits (in French). A. Goullieux, K. Allaf and J.‐M. Bouvier. METHODOLOGY AND INSTRUMENTATION: Studies on Oat Gum: Composition, Molecular Weight Estimation and Rheological Properties. N.L. Dawkins and I.A. Nnanna. METHODOLOGY AND INSTRUMENTATION: Rheological Properties of Cocoyam Starch Paste and Gel. K. Shiraishi, R.D. Lauzon.