Relationships between protein composition and mixograph and loaf characteristics in wheat von Dong, H. (Kansas State University, Manhattan), Sears, R.G, Cox, T.S, Hoseney, R.C, Lookhart, G.L, Shogren, M.D

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Bread-making test for 10 grams of flour von SHOGREN, M. D, FINNEY, K. F

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Cereal pentosans: their estimation and significance. IV. Pentosans in wheat flour varieties and fractions von Shogren, M.D, Hashimoto, S, Pomeranz, Y

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Cleaning, milling, and baking tests with hard red winter wheat containing deoxynivalenol von Seitz, L.M, Eustace, W.D, Mohr, H.E, Shogren, M.D, Yamazaki, W.T

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Fiber in breadmaking--effects on functional properties von Pomeranz Y, Shogren M.D, Finney K.F, Bechtel D.B

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Note on a simple 100-gram [flour] dough molder von Shogren M.D, Finney K.F

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Cereal pentosans: their estimation and significance. II. Pentosans and breadmaking characteristics of hard red winter wheat flours von Shogren, M.D, Hashimoto, S, Pomeranz, Y

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Counteracting the deleterious effects of fiber in breadmaking von Shogren, M.D, Pomeranz, Y, Finney, K.F

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Functional (bread-making) properties of wheat protein fractions obtained by ultracentrifugation von Finney K.F, Jones B.L, Shogren M.D

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Cereal pentosans: their estimation and significance. III. Pentosans in abraded grains and milling by-products von HASHIMOTO, S, SHOGREN, M. D, BOLTE, L. C, POMERANZ, Y

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Reproducibility of 100-gram bread volume as affected by correct-side, wrong-side, or both-sides break and shred [Baking procedure] von Shogren M.D, Finney K.F

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Effect of variations in tempering on micromilling of hard winter wheat von Pomeranz, Y, Bolte, L.C, Finney, K.F, Shogren, M.D

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Cereal pentosans: their estimation and significance. I. Pentosans i n wheat and milled wheat products von Hashimoto, S, Shogren, M.D, Pomeranz, Y

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Defatted and reconstituted wheat flours. VII. The effects of 0-12% shortening (flour basis) in bread making von Chung, O.K, Shogren, M.D, Pomeranz, Y, Finney, K.F

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Defatted and reconstituted wheat flours. V. Bread-making response to shortening of flour differentially defatted by varying solvent and temperature von Chung O.K, Pomeranz Y, Finney K.F, Shogren M.D, Carville D

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Functional (breadmaking) and biochemical properties of wheat flour components. IX. Replacing total free lipid with synthetic lipid von Hoseney, R.C, Finney, K.F, Shogren, M.D

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Functional (breadmaking) and biochemical properties of wheat flour components. X. Fractions involved in the bromate reaction von Hoseney, R.C, Finney, K.F, Shogren, M.D

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Improving breadmaking properties with glycolipids. II. Improving various protein-enriched products von Pomeranz, Y, Shogren, M.D, Finney, K.F

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Flour from germinated soybeans in high-protein bread von POMERANZ, Y., SHOGREN, M. D., FINNEY, K. F.

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Defatted and reconstituted wheat flours. I. Effects of solvent and soxhlet types on functional (breadmaking) properties von Chung, O.K, Pomeranz, Y, Finney, K.F, Hubbard, J.D, Shogren, M.D

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