Food Chemistry

(Sean Pound) #1

744 15 Cereals and Cereal Products


Kieffer, R., Grosch, W.: Verbesserung der Back-
eigenschaften von Weizenmehlen durch die Typ
II-Lipoxygenase aus Sojabohnen. Z. Lebensm.
Unters. Forsch. 170 , 258 (1980)
Kieffer, R., Stein, N.: Demixing in wheat doughs –
Its influence on dough and gluten rheology. Cereal
Chem. 76 , 688 (1999)
Kirchhoff, E., Schieberle, P.: Einfluß der Sauerteig-
trocknung auf die Konzentrationen wichtiger Aro-
mastoffe in Sauerteig und Brotkrume. Getreide Mehl
und Brot 52 , 273 (1998)
Köhler P., Belitz, H.-D., Wieser,H.: Disulphide bonds
in wheat gluten: further cystine peptides from high
molecular weight (HMW) and low molecular weight
(LMW) subunits of glutenin and fromγ-gliadin. Z.
Lebensm. Unters. Forsch. 196 , 239 (1993)
Krause, J., Müller, U., Belitz, H.-D.: Charakterisierung
von Weizensorten durch SDS-Polyacryl-amid-
Elektrophorese (SDS-PAGE) und zwei-dimensionale
Elektrophorese (2D-PAGE) der Glutenine. Z.
Lebensm. Unters. Forsch. 186 , 398 (1988)
Kruger, J.E., Marchylo, B.A.: A comparison of the
catalysis of starch components by iso-enzymes
from the two major groups of germinated wheat-α-
amylase. Cereal Chem. 62 , 11 (1985)
Lorenz, K.: The history, development, and utilization of
Triticale. Crit. Rev. Food Technol. 5 , 175 (1974)
MacRitchie, F.: Physicochemical aspects of some prob-
lems in wheat research. In: Advances in cereal sci-
ence and technology (Ed.: Pomeranz, Y.), Vol. III, p.
271, American Association of Cereal Chemists: St.
Paul, Minn. 1980
Maga, J.A.: Bread staling. Crit. Rev. Food Technol. 5 ,
443 (1974)
Marchylo, B.A., Kruger, J.E., Hatcher, D.W.: Quanti-
tative reversed-phase high-performance liquid chro-
matographic analysis of wheat storage proteins as
a potential quality prediction tool. J. Cereal Sci. 9 ,
113 (1989)
Morris, C.F., Greenblatt, G.A., Bettge, A.D., Malkawi,
H.I.: Isolation and characterization of multiple forms
of friabilin. J. Cereal Sci. 21 , 167 (1994)
Morrison, W.R.: Lipide in Mehl, Teig und Brot. Ge-
treide Mehl Brot 30 , 244 (1976)
Morrison, W.R.: Cereal lipids. In: Advances in cereal
science and technology (Ed.: Pomeranz, Y.), Vol. II,
p. 221, American Association of Cereal Chemists:
St. Paul, Minn. 1978
Morrison, W.R.: Recent progress in the chemistry and
functionalityof flour lipids. In: Wheat enduse prop-
erties (Ed.: Salovaara, H.) Proc. Symp. ICC ’89. Uni-
versity of Helsinki, Helsinki, pp. 131–149 (1989)
Müller, S., Wieser, H.: The location of disulphide bonds
in monomericγ-type gliadins. J. Cereal Sci. 26 , 169
(1997)
Payne, P.I., Harris, P.A., Law, C.N., Holt, L.M., Black-
man, J.A.: The high-molecular-weight sub-units


of glutenin: structure, genetics and relationship to
bread-making-quality. Ann. Technol. Agric. 29 , 309
(1980)
Payne, P.I., Corfield, K.G., Holt, L.M., Blackman,
J.A.: Correlation between the inheritance of certain
high-molecular-weight subunits of glutenin and
bread-making quality in progenies of six crosses of
bread wheat. J. Sci. Food Agric. 32 , 51 (1981a)
Payne, P.J., Holt, L.M., Lano, C.N.: Structural and ge-
netical studies on the high-molecular weight subunits
of wheat glutenin. Part 1: Allelic variation in sub-
units amongst varieties of wheat (Triticum aestivum).
Theor. Appl. Genet. 60 , 229 (1981b)
Payne, P.I., Holt, L.M., Jackson, E.A., Law, C.N.:
Wheat storage proteins: their genetics and their
potential for manipulation by plant breeding. Philos.
Trans. R. Soc. London Ser. B 304 , 359 (1984)
Payne, P.I., Holt, L.M., Jarvis, M.G., Jackson, E. A.:
Two-dimensional fractionation of the endosperm
proteins of bread wheat (Triticum aestivum): bio-
chemical and genetic studies. Cereal Chem. 62 , 319
(1985)
Pomeranz, Y.: Cereals and cereal products. In: Ull-
mann’s encyclopedia of industrial chemistry, 5th
Edition, Volume A6, p. 93, Verlag VCH, Weinheim,
1986
Pomeranz, Y. (Ed.): Wheat: Chemistry and technology.
Volumes I and II. American Association of Cereal
Chemists: St. Paul, Minn. 1988
Pomeranz, Y.: Wheat is unique. American Association
of Cereal Chemists: St. Paul. Minn. 1989
Rabe, E.: Organische Säuren in unterschiedlich
geführten Broten. Getreide Mehl Brot 34 , 90 (1980)
Raunum, P.: Potassium bromate in bread making. Ce-
real Foods World 37 , 253 (1992)
Rohrlich, M., Brückner, G.: Das Getreide. I. und II.
Teil, 2. Aufl., Verlag Paul Parey: Berlin. 1966/1967
Rohrlich, M., Thomas, B.: Getreide und Getreide-
mahlprodukte. In: Handbuch der Lebensmittel-
chemie (Ed.: Schormüller, J.), Vol. V/1st Part,
Springer-Verlag: Berlin. 1967
Rychlik, M., Grosch, W.: Identification and quantifica-
tion of potent odorants formed by toasting of wheat
bread. Lebensm. Wiss. Technol. 29 , 515 (1996)
Sauer, D.B.: Storage of cereal grains and their products.
American Association of Cereal Chemists, Inc., St.
Paul, Minn., 1992
Schieberle, P., Grosch, W.: Quantitative analysis of
aroma compounds in wheat and rye bread crusts
using a stable isotope dilution assay. J. Agric. Food
Chem. 35 , 252 (1987)
Schieberle, P., Grosch, W.: Potent odorants of the wheat
bread crumb. Differences to the crust and effect of
a longer dough fermentation. Z. Lebensm. Unters.
Forsch. 192 , 130 (1991)
Schuh, C., Schieberle, P.: Characterization of (E,E,Z)-
2,4,6-nonatrienal as a character impact aroma com-
Free download pdf