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Contents and Index, Vol. 30
Journal of
CEREAL SCIENCE Volume 30, 1999
Founding Editor J. D. Schofield Regional Editors R. J. Hamer D. Lafiandra B. A. Stone Mini-Reviews Editor P. R. Shewry
ACADEMIC PRESS London San Diego
New York
Boston
Sydney
Tokyo Toronto
Copyright 1999 by Academic Press No part of this volume may be produced in any form, by photostat, microfilm, or any other means, without written permission from the publishers.
Contents of Volume 30 No. 1, July 1999 Zhao, F. J., Hawkesford, M. J. and McGrath, S. P. Mini Review: Sulphur assimilation and effects on yield and quality of wheat . . . . . . . . . . . . . . Zhao, F. J., Salmon, S. E., Withers, P. J. A., Monaghan, J. M., Evans, E. J., Shewry, P. R. and McGrath, S. P. Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions . . . . . . . . . Treglia, A., Spano, G., Rampino, P., Giangrande, E., Nocco, G., Mita, G., Di Fonzo, N. and Perrotta, C. Identification by in vitro translation and Northern blot analysis of heat shock mRNAs isolated from wheat seeds exposed to different temperatures during ripening . . . . Debyser, W., Peumans, W. J., Van Damme, E. J. M. and Delcour, J. A. Rapid Communication: Triticum aestivum Xylanase Inhibitor (TAXI), a new class of enzyme inhibitor affecting breadmaking performance . . . . . . . . . . . . . . . . . Martinant, J.-P., Billot, A., Bouguennec, A., Charmet, G., Saulnier, L. and Branlard, G. Research Note: Genetic and environmental variations in water-extractable arabinoxylans content and flour extract viscosity . . . . . . . . . . . . . . Luo, X., Jayas, D. S. and Symons, S. J. Identification of damaged kernels in wheat using a colour machine vision system . . . . . . . . . . . . . . . Færgestad, E. M., Magnus, E. M., Sahlstro¨m, S. and Næs, T. Influence of flour quality and baking process on hearth bread characteristics made using gentle mixing . . . . . ˙Ibanogˇlu, E. and I˙banogˇlu, S¸. Foaming properties of white wheat flour-yoghurt mixture as affected by fermentation . . . . . . . . . . . . . . . . Al-Eid, S. M., Al-Neshawy, A. A. and Al-Shaikh Ahmad, S. S. Research Note: Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread . . . . . . . . . . . . . . . . Announcement . . . . . . . . . . . . . . . . .
1
19
33
39
45 49 61 71
79 83
No. 2, September 1999 Martı´n, A., Alvarez, J. B., Martı´n, L. M., Barro, F. and Ballesteros, J. Mini Review: The development of tritordeum: a novel cereal for food processing . . . . . . . Lafiandra, D., Turchetta, T., D’Ovidio, R., Anderson, O. D., Facchiano, A. M. and Colonna, G. Conformational polymorphism of high Mr glutenin subunits detected by transverse urea gradient gel electrophoresis . . . . . . . . . . . . . . ¨ Ornebro, J., Wahlgren, M., Eliasson, A.-C., Fido, R. J. and Tatham, A. S. Adsorption of -, -, - and -gliadins onto hydrophobic surfaces . . . . . . . . . . . Rooke, L., Be´ke´s, F., Fido, R., Barro, F. Gras, P., Tatham, A. S., Barcelo, P., Lazzeri, P. and Shewry, P. R. Overexpression of a gluten protein in transgenic wheat results in greatly increased dough strength . . . . . . . . . . . . . . . . Denery-Papini, S., Nicolas, Y. and Popineau Y. Mini Review: Efficiency and limitations of immunochemical assays for the testing of gluten-free foods . . . . . . . . Fardet, A., Abecassis, J., Hoebler, C., Baldwin, P. M., Bule´on, A., Be´rot, S. and Barry, J.-L. Influence of technological modifications of the protein network from pasta on in vitro starch degradation . . . . . . . . . . . . . . . . . Every, D., Simmons, L., Sutton, K. H. and Ross, M. Studies on the mechanism of the ascorbic acid improver effect on bread using flour fractionation and reconstitution methods . . . iii
85
97 105
115 121
133 147
Graybosch, R. A., Schemmerhorn, K. J. and Skerritt, J. H. Rapid Communication: An enzymelinked immunosorbent assay for the identification of wheats carrying null alleles at genetic loci encoding the granule-bound starch synthase . . . . . . . . . . . ˚ Andersson, L., Fredriksson, H., Oscarsson Bergh, M., Andersson, R. and Aman, P. Characterisation of starch from inner and peripheral parts of normal and waxy barley kernels . . Shamekh, S., Forssell, P., Suortti, T., Autio, K. and Poutanen, K. Fragmentation of oat and barley starch granules during heating . . . . . . . . . . . . ˚ Andersson, A. A. M., Andersson, R., Autio, K. and Aman, P. Chemical composition and microstructure of two naked waxy barleys . . . . . . . . . . .
159 165 173 183
No. 3, November 1999 Chandrashekar, A. and Mazhar, H. Mini Review: The biochemical basis and implications of grain strength in sorghum and maize . . . . . . . . . . . . . Parker, M. L., Grant, A., Rigby, N. M., Belton, P. S. and Taylor, J. R. N. Effects of popping on the endosperm cell walls of sorghum and maize . . . . . . . . . . Aboubacar, A., Kirleis, A. W. and Oumarou, M. Important sensory attributes affecting consumer acceptance of sorghum porridge in West Africa as related to quality tests . . . . . Mikola, M. and Mikkonen, A. Occurrence and stabilities of oat trypsin and chymotrypsin inhibitors Davy, A., Svendsen, I., Bech, L., Simpson, D. J. and Cameron-Mills, V. LTP is not a cysteine endoprotease inhibitor in barley grains . . . . . . . . . . . . Every, D. Purification and characterisation of ascorbate oxidase from flour and immature wheat kernels Toufeili, I., Ismail, B., Shadarevian, S., Baalbaki, R., Khatkar, B. S., Bell, A. E. and Schofield, J. D. The role of gluten proteins in the baking of Arabic bread . . . . Sissons, M. J., Blundell, M. J., Hill, A. S. and Skerritt, J. H. Antibodies to N-terminal peptides . . of low Mr subunits of wheat glutenin. I. Characterisation of the antibody response . Sissons, M. J., Hac, L. and Skerritt, J. H. Antibodies to N-terminal peptides of low Mr subunits of wheat glutenin. II. Detection of subunits encoded by different loci . . . . . . Kipp, B. and Wieser, H. Comparative studies of high Mr subunits of rye and wheat. II. Partial amino acid sequences . . . . . . . . . . . . . . . . Prabhasankar, P. and Haridas Rao, P. Lipids in wheat flour streams . . . . . . Volume contents and author index . . . . . . . . . . . . .
iv
193 209 217 227 237 245 255 267 283 303 315 i
Author Index Abecassis, J. see Fardet, A., 133 Aboubacar, A., Kirleis, A. W. and Oumarou, M. Important sensory attributes affecting consumer acceptance of sorghum porridge in West Africa as related to quality tests, 217 Al-Eid, S. M., Al-Neshawy, A. A. and Al-Shaikh Ahmad, S. S. Research Note: Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread, 79 Al-Neshawy, A. A. see Al-Eid, S. M., 79 Al-Shaikh Ahmad, S. S. see Al-Eid, S. M., 79 Alvarez, J. B. see Martin, A., 85 ˚ man, P. see Andersson, A. A. M., 183; Andersson, L., 165 A Anderson, O. D. see Lafiandra, D., 97 ˙ man, Andersson, A. A. M., Andersson, R., Autio, K. and A P. Chemical composition and microstructure of two naked waxy barleys, 183 Andersson, L., Fredriksson, H., Oscarsson Bergh, M., ˚ man, P. Characterisation of starch Andersson, R. and A from inner and peripheral parts of normal and waxy barley kernels, 165 Andersson, R. see Andersson, A. A. M.. 183; Andersson, L., 165 Autio, K. see Andersson, A. A. M., 183; Shamekh, S., 173
Delcour, J. A. see Debyser, W., 39 Denery-Papini, S., Nicolas, Y. and Popineau, Y. Mini Review: Efficiency and limitations of immunochemical assays for the testing of gluten-free foods, 121 Di Fonzo, N. see Treglia, A., 33 D’Ovidio, R. see Lafiandra, D., 97 ¨ rnebro, J., 105 Eliasson, A.-C. see O Evans, E. J. see Zhao, F. J., 19 Every, D. Purification and characterisation of ascorbate oxidase from flour and immature wheat kernels, 245 Every, D., Simmons, L., Sutton, K. H. and Ross, M. Studies on the mechanism of the ascorbic acid improver effect on bread using flour fractionation and reconstitution methods, 147 Facchiano, A. M. see Lafiandra, D., 97 Færgestad, E. M., Magnus, E. M., Sahlstro¨m, S. and Næs, T. Influence of flour quality and baking process on heart bread characteristics made using gentle mixing, 611 Fardet, A., Abecassis, J., Hoebler, C., Baldwin, P. M., Bule´on, A., Be´rot, S. and Barry, J.-L. Influence of technological modifications of the protein network from pasta on in vitro starch degradation, 133 Fido, R. see Rooke, L., 115 ¨ rnebro, J., 105 Fido, R. J. see O Forssel, P. see Shamekh, S., 173 Fredriksson, H. see Andersson, L., 165
Baalbaki, R. see Toufeili, I., 255 Baldwin, P. M. see Fardet, A., 133 Ballesteros, J. see Martin, A., 85 Barcelo, P. see Rooke, L., 115 Barro, F. see Martin, A., 85; Rooke, L., 115 Barry, J.-L. see Fardet, A., 133 Bech, L. see Davy, A., 237 Be´ke´s, F. see Rooke, L., 115 Bell, A. E. see Toufeili, I., 255 Belton, P. S. see Parker, M. L., 209 Be´rot, S. see Fardet, A., 133 Billot, A. see Martinant, J.-P., 45 Blundell, M. J. see Sissons, M. J., 267 Bouguennec, A. see Martinant, J.-P., 45 Branlard, G. see Martinant, J.-P., 45 Bule´on, A. see Fardet, A., 133
Giangrande, E. see Treglia, A., 33 Grant, A. see Parker, M. L., 209 Gras, P. see Rooke, L., 115 Graybosch, R. A., Schemmerhorn, K. J. and Ross, M. Rapid Communication: An enzyme-linked immunosorbent assay for the identification of wheats carrying null alleles at genetic loci encoding the granulebound starch synthase, 159 Hac, L. see Sissons, M. J., 283 Haridas Rao, P. see Prabhasankar, P., 315 Hawkesford, M. J. see Zhao, F. J., 1 Hill, A. S. see Sissons, M. J., 267 Hoebler, C. see Fardet, A., 133
Cameron-Mills, V. see Davy, A., 237 Chandrashekar, A. and Mazhar, H., The biochemical basis and implications of grain strength in sorghum and maize, 193 Charmet, G. see Martinant, J.-P., 45 Colonna, G. see Lafiandra, D., 97
I˙banog˘lu, E. and I˙banog˘lu, S¸. Foaming properties of white wheat flour-yoghurt mixture as affected by fermentation, 71 I˙banog˘lu, see I˙banog˘lu, E., 71 Ismail, B. see Toufeili, I., 255
Davy, A., Svendsen, I., Bech, L., Simpson, D. J. and Cameron-Mills, V. LTP is not a cysteine endoprotease inhibitor in barley grains, 237 Debyser, W., Peumans, W. J., Van Damme, E. J. M. and Delcour, J. A. Rapid Communication: Triticum aestivum xylanase inhibitor (TAXI), a new class of enzyme inhibitor affecting breadmaking performance, 39
Jayas, D. S. see Luo, X., 49 Khatkar, B. S. see Toufeili, I., 255 Kipp, B. and Wieser, H. Comparative studies of high Mr subunits of rye and wheat. II. Partial amino acids sequences, 303 v
vi
Author Index
Kirleis, A. W. see Aboubacar, A., 217
Ross, M. see Every, D., 147; Graybosch, R. A., 159
Lafiandra, D., Turchetta, T., D’Ovidio, R., Anderson, O. D., Facchiano, A. M. and Colonna, G. Conformational polymorphism of high Mr glutenin subunits detected by transverse urea gradient gel electrophoresis, 97 Lazzeri, P. see Rooke, L., 115 Luo, X., Jayas, D. S. and Symons, S. J. Identification of damaged kernels in wheat using a colour machine vision system, 49
Sahlstro¨m, S. see Færgestad, E. M., 61 Salmon, S. E. see Zhao, F. J., 19 Saulnier, L. see Martinant, J.-P., 45 Schemmerhorn, K. J. see Graybosch, R. A., 159 Schofield, J. D. see Toufeili, I., 255 Shadarevian, S. see Toufeili, I., 255 Shamekh, S., Forssel, P., Suortti, T., Autio, K. and Poutanen, K. Fragmentation of oat and barley starch granules during heating, 173 Shewry, P. R. see Rooke, L., 115; Zhao, F. J., 19 Simmons, L. see Every, D., 147 Simpson, D. J. see Davy, A., 237 Sissons, M. J., Blundell, M. J., Hill, A. S. and Skerritt, J. H. Antibodies to N-terminal peptides of low Mr subunits of wheat glutenin. I. Characterisation of the antibody response, 267 Sissons, M. J., Hac, L. and Skerritt, J. H. Antibodies to Nterminal peptides of low Mr subunits of wheat glutenin. II. Detection of subunits encoded by different loci, 283 Skerritt, J. H. see Sissons, M. J., 267, 283 Spano, G. see Treglia, A., 33 Suortti, T. see Shamekh, S., 173 Sutton, K. H. see Every, D., 147 Svendsen, I. see Davy, A., 237 Symons, S. J. see Luo, X., 49
McGrath, S. P. see Zhao, F. J., 1, 19 Magnus, E. M. see Færgestad, E. M., 61 Martin, A., Alvarez, J. B., Martin, L. M., Barro, F. and Ballesteros, J. Mini Review: The development of tritordeum: a novel cereal for food processing, 85 Martin, L. M. see Martin, A., 85 Martinant, J.-P., Billot, A., Bouguennec, A., Charmet, G., Saulnier, L. and Branlard, G. Research Note: Genetic and environmental variations in water-extractable arabinoxylans content and flour extract viscosity, 45 Mazhar, H. see Charndrashekar, A., 193 Mikkonen, A. see Mikola, M., 227 Mikola, M. and Mikkonen, A. Occurrence and stabilities of oat trypsin and chymotrypsin inhibitors, 227 Mita, G. see Treglia, A., 33 Monaghan, J. M. see Zhao, F. J., 19 Næs, T. see Færgestad, E. M., 61 Nicolas, Y. see Denery-Papini, S., 121 Nocco, G. see Treglia, A., 33 ¨ rnebro, J., Wahlgren, M., Eliasson, A.-C., Fido, R. J. and O Tatham, A. S. Adsorption of -, -, - and -gliadins onto hydrophobic surfaces, 105 Oscarsson Bergh, M. see Andersson, L., 165 Oumarou, M. see Aboubacar, A., 217 Parker, M. L., Grant, A., Rigby, N. M., Belton, P. S. and Taylor, J. R. N. Effects of popping on the endosperm cell walls of sorghum and maize, 209 Peroota, C. see Treglia, A., 33 Peumans, W. J. see Debyser, W., 39 Popineau, Y. see Denery-Papini, S., 121 Poutanen, K. see Shamekh, S., 173 Prabhasankar, P. and Haridas Rao, P. Lipids in wheat flour streams, 315 Rampino, P. see Treglia, A., 33 Rigby, N. M. see Parker, M. L., 209 Rooke, L., Be´ke´s, F., Fido, R., Barro, F., Gras, P., Tatham, A. S., Barcelo, P., Lazzeri, P. and Shewry, P. R. Overexpression of a gluten protein in transgenic wheat results in greatly increased dough strength, 115
¨ rnebro, J., 105; Rooke, L., 115 Tatham, A. S. see O Taylor, J. R. N. see Parker, M. L., 209 Toufeili, I., Ismail, B., Shadarevian, S., Baalbaki, R., Khatkar, B. S., Bell, A. E. and Schofield, J. D. The role of gluten proteins in the baking of Arabic bread, 255 Treglia, A., Spano, G., Rampino, P., Giangrande, E., Nocco, G., Mita, G., Di Fonzo, N. and Perrotta, C. Identification by in vivo translation and Northern blot analysis of heat shock mRNAs isolated from wheat seeds exposed to different temperatures during ripening, 33 Turchetta, T. see Lafiandra, D., 97 Van Damme, E. J. M. see Debyser, W., 39 ¨ rnebro, J., 105 Wahlgren, M. see O Wieser, H. see Kipp, B., 303 Withers, P. J. A. see Zhao, F. J., 19 Zhao, F. J., Hawkesford, M. J. and McGrath, S. P. Mini Review: Sulphur assimiliation and effects on yield and quality of wheat, 1 Zhao, F. J., Salmon, S. E., Withers, P. J. A., Monaghan, J. M., Evans, E. J., Shewry, P. R. and McGrath, S. P. Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions, 19
CEREAL SCIENCE Volume 30, 1999
Founding Editor J. D. Schofield Regional Editors R. J. Hamer D. Lafiandra B. A. Stone Mini-Reviews Editor P. R. Shewry
ACADEMIC PRESS London San Diego
New York
Boston
Sydney
Tokyo Toronto
Copyright 1999 by Academic Press No part of this volume may be produced in any form, by photostat, microfilm, or any other means, without written permission from the publishers.
Contents of Volume 30 No. 1, July 1999 Zhao, F. J., Hawkesford, M. J. and McGrath, S. P. Mini Review: Sulphur assimilation and effects on yield and quality of wheat . . . . . . . . . . . . . . Zhao, F. J., Salmon, S. E., Withers, P. J. A., Monaghan, J. M., Evans, E. J., Shewry, P. R. and McGrath, S. P. Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions . . . . . . . . . Treglia, A., Spano, G., Rampino, P., Giangrande, E., Nocco, G., Mita, G., Di Fonzo, N. and Perrotta, C. Identification by in vitro translation and Northern blot analysis of heat shock mRNAs isolated from wheat seeds exposed to different temperatures during ripening . . . . Debyser, W., Peumans, W. J., Van Damme, E. J. M. and Delcour, J. A. Rapid Communication: Triticum aestivum Xylanase Inhibitor (TAXI), a new class of enzyme inhibitor affecting breadmaking performance . . . . . . . . . . . . . . . . . Martinant, J.-P., Billot, A., Bouguennec, A., Charmet, G., Saulnier, L. and Branlard, G. Research Note: Genetic and environmental variations in water-extractable arabinoxylans content and flour extract viscosity . . . . . . . . . . . . . . Luo, X., Jayas, D. S. and Symons, S. J. Identification of damaged kernels in wheat using a colour machine vision system . . . . . . . . . . . . . . . Færgestad, E. M., Magnus, E. M., Sahlstro¨m, S. and Næs, T. Influence of flour quality and baking process on hearth bread characteristics made using gentle mixing . . . . . ˙Ibanogˇlu, E. and I˙banogˇlu, S¸. Foaming properties of white wheat flour-yoghurt mixture as affected by fermentation . . . . . . . . . . . . . . . . Al-Eid, S. M., Al-Neshawy, A. A. and Al-Shaikh Ahmad, S. S. Research Note: Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread . . . . . . . . . . . . . . . . Announcement . . . . . . . . . . . . . . . . .
1
19
33
39
45 49 61 71
79 83
No. 2, September 1999 Martı´n, A., Alvarez, J. B., Martı´n, L. M., Barro, F. and Ballesteros, J. Mini Review: The development of tritordeum: a novel cereal for food processing . . . . . . . Lafiandra, D., Turchetta, T., D’Ovidio, R., Anderson, O. D., Facchiano, A. M. and Colonna, G. Conformational polymorphism of high Mr glutenin subunits detected by transverse urea gradient gel electrophoresis . . . . . . . . . . . . . . ¨ Ornebro, J., Wahlgren, M., Eliasson, A.-C., Fido, R. J. and Tatham, A. S. Adsorption of -, -, - and -gliadins onto hydrophobic surfaces . . . . . . . . . . . Rooke, L., Be´ke´s, F., Fido, R., Barro, F. Gras, P., Tatham, A. S., Barcelo, P., Lazzeri, P. and Shewry, P. R. Overexpression of a gluten protein in transgenic wheat results in greatly increased dough strength . . . . . . . . . . . . . . . . Denery-Papini, S., Nicolas, Y. and Popineau Y. Mini Review: Efficiency and limitations of immunochemical assays for the testing of gluten-free foods . . . . . . . . Fardet, A., Abecassis, J., Hoebler, C., Baldwin, P. M., Bule´on, A., Be´rot, S. and Barry, J.-L. Influence of technological modifications of the protein network from pasta on in vitro starch degradation . . . . . . . . . . . . . . . . . Every, D., Simmons, L., Sutton, K. H. and Ross, M. Studies on the mechanism of the ascorbic acid improver effect on bread using flour fractionation and reconstitution methods . . . iii
85
97 105
115 121
133 147
Graybosch, R. A., Schemmerhorn, K. J. and Skerritt, J. H. Rapid Communication: An enzymelinked immunosorbent assay for the identification of wheats carrying null alleles at genetic loci encoding the granule-bound starch synthase . . . . . . . . . . . ˚ Andersson, L., Fredriksson, H., Oscarsson Bergh, M., Andersson, R. and Aman, P. Characterisation of starch from inner and peripheral parts of normal and waxy barley kernels . . Shamekh, S., Forssell, P., Suortti, T., Autio, K. and Poutanen, K. Fragmentation of oat and barley starch granules during heating . . . . . . . . . . . . ˚ Andersson, A. A. M., Andersson, R., Autio, K. and Aman, P. Chemical composition and microstructure of two naked waxy barleys . . . . . . . . . . .
159 165 173 183
No. 3, November 1999 Chandrashekar, A. and Mazhar, H. Mini Review: The biochemical basis and implications of grain strength in sorghum and maize . . . . . . . . . . . . . Parker, M. L., Grant, A., Rigby, N. M., Belton, P. S. and Taylor, J. R. N. Effects of popping on the endosperm cell walls of sorghum and maize . . . . . . . . . . Aboubacar, A., Kirleis, A. W. and Oumarou, M. Important sensory attributes affecting consumer acceptance of sorghum porridge in West Africa as related to quality tests . . . . . Mikola, M. and Mikkonen, A. Occurrence and stabilities of oat trypsin and chymotrypsin inhibitors Davy, A., Svendsen, I., Bech, L., Simpson, D. J. and Cameron-Mills, V. LTP is not a cysteine endoprotease inhibitor in barley grains . . . . . . . . . . . . Every, D. Purification and characterisation of ascorbate oxidase from flour and immature wheat kernels Toufeili, I., Ismail, B., Shadarevian, S., Baalbaki, R., Khatkar, B. S., Bell, A. E. and Schofield, J. D. The role of gluten proteins in the baking of Arabic bread . . . . Sissons, M. J., Blundell, M. J., Hill, A. S. and Skerritt, J. H. Antibodies to N-terminal peptides . . of low Mr subunits of wheat glutenin. I. Characterisation of the antibody response . Sissons, M. J., Hac, L. and Skerritt, J. H. Antibodies to N-terminal peptides of low Mr subunits of wheat glutenin. II. Detection of subunits encoded by different loci . . . . . . Kipp, B. and Wieser, H. Comparative studies of high Mr subunits of rye and wheat. II. Partial amino acid sequences . . . . . . . . . . . . . . . . Prabhasankar, P. and Haridas Rao, P. Lipids in wheat flour streams . . . . . . Volume contents and author index . . . . . . . . . . . . .
iv
193 209 217 227 237 245 255 267 283 303 315 i
Author Index Abecassis, J. see Fardet, A., 133 Aboubacar, A., Kirleis, A. W. and Oumarou, M. Important sensory attributes affecting consumer acceptance of sorghum porridge in West Africa as related to quality tests, 217 Al-Eid, S. M., Al-Neshawy, A. A. and Al-Shaikh Ahmad, S. S. Research Note: Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread, 79 Al-Neshawy, A. A. see Al-Eid, S. M., 79 Al-Shaikh Ahmad, S. S. see Al-Eid, S. M., 79 Alvarez, J. B. see Martin, A., 85 ˚ man, P. see Andersson, A. A. M., 183; Andersson, L., 165 A Anderson, O. D. see Lafiandra, D., 97 ˙ man, Andersson, A. A. M., Andersson, R., Autio, K. and A P. Chemical composition and microstructure of two naked waxy barleys, 183 Andersson, L., Fredriksson, H., Oscarsson Bergh, M., ˚ man, P. Characterisation of starch Andersson, R. and A from inner and peripheral parts of normal and waxy barley kernels, 165 Andersson, R. see Andersson, A. A. M.. 183; Andersson, L., 165 Autio, K. see Andersson, A. A. M., 183; Shamekh, S., 173
Delcour, J. A. see Debyser, W., 39 Denery-Papini, S., Nicolas, Y. and Popineau, Y. Mini Review: Efficiency and limitations of immunochemical assays for the testing of gluten-free foods, 121 Di Fonzo, N. see Treglia, A., 33 D’Ovidio, R. see Lafiandra, D., 97 ¨ rnebro, J., 105 Eliasson, A.-C. see O Evans, E. J. see Zhao, F. J., 19 Every, D. Purification and characterisation of ascorbate oxidase from flour and immature wheat kernels, 245 Every, D., Simmons, L., Sutton, K. H. and Ross, M. Studies on the mechanism of the ascorbic acid improver effect on bread using flour fractionation and reconstitution methods, 147 Facchiano, A. M. see Lafiandra, D., 97 Færgestad, E. M., Magnus, E. M., Sahlstro¨m, S. and Næs, T. Influence of flour quality and baking process on heart bread characteristics made using gentle mixing, 611 Fardet, A., Abecassis, J., Hoebler, C., Baldwin, P. M., Bule´on, A., Be´rot, S. and Barry, J.-L. Influence of technological modifications of the protein network from pasta on in vitro starch degradation, 133 Fido, R. see Rooke, L., 115 ¨ rnebro, J., 105 Fido, R. J. see O Forssel, P. see Shamekh, S., 173 Fredriksson, H. see Andersson, L., 165
Baalbaki, R. see Toufeili, I., 255 Baldwin, P. M. see Fardet, A., 133 Ballesteros, J. see Martin, A., 85 Barcelo, P. see Rooke, L., 115 Barro, F. see Martin, A., 85; Rooke, L., 115 Barry, J.-L. see Fardet, A., 133 Bech, L. see Davy, A., 237 Be´ke´s, F. see Rooke, L., 115 Bell, A. E. see Toufeili, I., 255 Belton, P. S. see Parker, M. L., 209 Be´rot, S. see Fardet, A., 133 Billot, A. see Martinant, J.-P., 45 Blundell, M. J. see Sissons, M. J., 267 Bouguennec, A. see Martinant, J.-P., 45 Branlard, G. see Martinant, J.-P., 45 Bule´on, A. see Fardet, A., 133
Giangrande, E. see Treglia, A., 33 Grant, A. see Parker, M. L., 209 Gras, P. see Rooke, L., 115 Graybosch, R. A., Schemmerhorn, K. J. and Ross, M. Rapid Communication: An enzyme-linked immunosorbent assay for the identification of wheats carrying null alleles at genetic loci encoding the granulebound starch synthase, 159 Hac, L. see Sissons, M. J., 283 Haridas Rao, P. see Prabhasankar, P., 315 Hawkesford, M. J. see Zhao, F. J., 1 Hill, A. S. see Sissons, M. J., 267 Hoebler, C. see Fardet, A., 133
Cameron-Mills, V. see Davy, A., 237 Chandrashekar, A. and Mazhar, H., The biochemical basis and implications of grain strength in sorghum and maize, 193 Charmet, G. see Martinant, J.-P., 45 Colonna, G. see Lafiandra, D., 97
I˙banog˘lu, E. and I˙banog˘lu, S¸. Foaming properties of white wheat flour-yoghurt mixture as affected by fermentation, 71 I˙banog˘lu, see I˙banog˘lu, E., 71 Ismail, B. see Toufeili, I., 255
Davy, A., Svendsen, I., Bech, L., Simpson, D. J. and Cameron-Mills, V. LTP is not a cysteine endoprotease inhibitor in barley grains, 237 Debyser, W., Peumans, W. J., Van Damme, E. J. M. and Delcour, J. A. Rapid Communication: Triticum aestivum xylanase inhibitor (TAXI), a new class of enzyme inhibitor affecting breadmaking performance, 39
Jayas, D. S. see Luo, X., 49 Khatkar, B. S. see Toufeili, I., 255 Kipp, B. and Wieser, H. Comparative studies of high Mr subunits of rye and wheat. II. Partial amino acids sequences, 303 v
vi
Author Index
Kirleis, A. W. see Aboubacar, A., 217
Ross, M. see Every, D., 147; Graybosch, R. A., 159
Lafiandra, D., Turchetta, T., D’Ovidio, R., Anderson, O. D., Facchiano, A. M. and Colonna, G. Conformational polymorphism of high Mr glutenin subunits detected by transverse urea gradient gel electrophoresis, 97 Lazzeri, P. see Rooke, L., 115 Luo, X., Jayas, D. S. and Symons, S. J. Identification of damaged kernels in wheat using a colour machine vision system, 49
Sahlstro¨m, S. see Færgestad, E. M., 61 Salmon, S. E. see Zhao, F. J., 19 Saulnier, L. see Martinant, J.-P., 45 Schemmerhorn, K. J. see Graybosch, R. A., 159 Schofield, J. D. see Toufeili, I., 255 Shadarevian, S. see Toufeili, I., 255 Shamekh, S., Forssel, P., Suortti, T., Autio, K. and Poutanen, K. Fragmentation of oat and barley starch granules during heating, 173 Shewry, P. R. see Rooke, L., 115; Zhao, F. J., 19 Simmons, L. see Every, D., 147 Simpson, D. J. see Davy, A., 237 Sissons, M. J., Blundell, M. J., Hill, A. S. and Skerritt, J. H. Antibodies to N-terminal peptides of low Mr subunits of wheat glutenin. I. Characterisation of the antibody response, 267 Sissons, M. J., Hac, L. and Skerritt, J. H. Antibodies to Nterminal peptides of low Mr subunits of wheat glutenin. II. Detection of subunits encoded by different loci, 283 Skerritt, J. H. see Sissons, M. J., 267, 283 Spano, G. see Treglia, A., 33 Suortti, T. see Shamekh, S., 173 Sutton, K. H. see Every, D., 147 Svendsen, I. see Davy, A., 237 Symons, S. J. see Luo, X., 49
McGrath, S. P. see Zhao, F. J., 1, 19 Magnus, E. M. see Færgestad, E. M., 61 Martin, A., Alvarez, J. B., Martin, L. M., Barro, F. and Ballesteros, J. Mini Review: The development of tritordeum: a novel cereal for food processing, 85 Martin, L. M. see Martin, A., 85 Martinant, J.-P., Billot, A., Bouguennec, A., Charmet, G., Saulnier, L. and Branlard, G. Research Note: Genetic and environmental variations in water-extractable arabinoxylans content and flour extract viscosity, 45 Mazhar, H. see Charndrashekar, A., 193 Mikkonen, A. see Mikola, M., 227 Mikola, M. and Mikkonen, A. Occurrence and stabilities of oat trypsin and chymotrypsin inhibitors, 227 Mita, G. see Treglia, A., 33 Monaghan, J. M. see Zhao, F. J., 19 Næs, T. see Færgestad, E. M., 61 Nicolas, Y. see Denery-Papini, S., 121 Nocco, G. see Treglia, A., 33 ¨ rnebro, J., Wahlgren, M., Eliasson, A.-C., Fido, R. J. and O Tatham, A. S. Adsorption of -, -, - and -gliadins onto hydrophobic surfaces, 105 Oscarsson Bergh, M. see Andersson, L., 165 Oumarou, M. see Aboubacar, A., 217 Parker, M. L., Grant, A., Rigby, N. M., Belton, P. S. and Taylor, J. R. N. Effects of popping on the endosperm cell walls of sorghum and maize, 209 Peroota, C. see Treglia, A., 33 Peumans, W. J. see Debyser, W., 39 Popineau, Y. see Denery-Papini, S., 121 Poutanen, K. see Shamekh, S., 173 Prabhasankar, P. and Haridas Rao, P. Lipids in wheat flour streams, 315 Rampino, P. see Treglia, A., 33 Rigby, N. M. see Parker, M. L., 209 Rooke, L., Be´ke´s, F., Fido, R., Barro, F., Gras, P., Tatham, A. S., Barcelo, P., Lazzeri, P. and Shewry, P. R. Overexpression of a gluten protein in transgenic wheat results in greatly increased dough strength, 115
¨ rnebro, J., 105; Rooke, L., 115 Tatham, A. S. see O Taylor, J. R. N. see Parker, M. L., 209 Toufeili, I., Ismail, B., Shadarevian, S., Baalbaki, R., Khatkar, B. S., Bell, A. E. and Schofield, J. D. The role of gluten proteins in the baking of Arabic bread, 255 Treglia, A., Spano, G., Rampino, P., Giangrande, E., Nocco, G., Mita, G., Di Fonzo, N. and Perrotta, C. Identification by in vivo translation and Northern blot analysis of heat shock mRNAs isolated from wheat seeds exposed to different temperatures during ripening, 33 Turchetta, T. see Lafiandra, D., 97 Van Damme, E. J. M. see Debyser, W., 39 ¨ rnebro, J., 105 Wahlgren, M. see O Wieser, H. see Kipp, B., 303 Withers, P. J. A. see Zhao, F. J., 19 Zhao, F. J., Hawkesford, M. J. and McGrath, S. P. Mini Review: Sulphur assimiliation and effects on yield and quality of wheat, 1 Zhao, F. J., Salmon, S. E., Withers, P. J. A., Monaghan, J. M., Evans, E. J., Shewry, P. R. and McGrath, S. P. Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions, 19