ADHIKARI, B., HOWES, T., BHANDARI, B. R. & TRUONG, V. (2001). Stickiness in Foods: A Review of Mechanisms and Test Methods. International Journal of Food Properties, 4 (1), 1-33.

BOUTON, J. (2000). Une nouvelle generation d'appareils de controle pour la texture. 12th Agoral Meeting, April 2000, Montpellier, pp 199-204.

FISZMAN, S. M. & DAMASIO, M. H. (2000). Instrumental measurement of adhesiveness in solid and semi-solid foods. A survey: Journal of Texture Studies, 31, 69-91.

LI, J. & LEE, T-C. (1998). Bacterial extracellular ice nucleator effects on freezing of foods. Journal of Food Science, 63 (3), 375-381.

MEULLENET, J. F. C. & GROSS, J. (1999). Instrumental single and double compression tests to predict sensory texture characteristics of foods. Journal of Texture Studies, 30, 167-180.

RAVEN, T. (1998). The future of texture analysis. International Food Ingredients, 1, 42-44.

SHARMA, S.K., MULVANEY, S.J., RIZVI, S.S.H. (1999). Material testing and rheology of solid foods. In: Food process engineering: theory and laboratory experiments (Ed. S. K. Sharma, S. J. Mulvaney, S. S. H. Rizvi) Wiley-Interscience, pp 20-50.

WILHELM, C. (2000). Getting a feel for your food. Food Quality, 7 (4), 32-35.

Bagels
HARDY, D. A. & HINDS, M. J. (2001). Physical properties of bagels made with defatted peanut meal. Poster presented at 62nd IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

LENT, P. J. & GRANT, L. A. (2001). Effects of additives and storage temperature on staling properties of bagels. Cereal Chemistry, 78 (5), 619-624.

Bakery Fillings
ANON (1995) Fructose Replaces Glycerin in Bakery Fillings. Food Product Design, 4 (11), 93.

BELTRAN, B., ANZALDUA-MORALES, A., ORTEGA, E., QUINTERO, A., MORALES, J., MEDRANO, H. & TALAMAS, R. (1996). Development of an apple pie filling preserved by two different methods. IFT Conference Paper, New Orleans, 1996.

LANEUVILLE, S. I. B., PAQUIN, P., TURGEON, S. L. (1999). Formulae optimisation and characterisation of a low-fat system containing whey protein - xanthan gum complexes as fat replacer. Poster presented at 1999 IFT Annual Meeting, 24-28 July, Chicago, USA.

PEREMANS, J. (2000). Instant bakery creams. Biscuit World, January, p36-37.

YOUNG, N. W. G., KAPPEL, G. & BLADT, T. (2003). A polyuronan blend giving novel synergistic effects and bake-stable functionality to high soluble solids fruit fillings. Food Hydrocolloids, 17, 407-418.

Biscuit Dough
CHARUN, E, ABECASSIS, J., CONTAMINE, A. -S., ROULLAND, T.-M., BERGNES, B. & MOREL, M. -H. (2000). Effects of temperature and mechanical input on semisweet biscuit (cookie) quality and dough characteristics. Cereal Chemistry, 77 (3), 265-271.

LEE, S. & INGLETT, G. E. (2006).  Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies.  International Journal of Food Science and Technology, 41, 553-559.

LI, X., DE PALO, A., ROSS, D. S., DINES, J., O'BRIEN, L., SHAH, S. H., BROWN, G., BELL, J. & BARIANA, H. (1999). Test bake performance of soft biscuit wheat breeding lines grown in northern NSW. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

MAACHE-REZZOUG, Z., BOUVIER, J. M., ALLAF, K. & PATRAS, C. (1998). Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35, 23-42.

MAACHE-REZZOUG, A., BOUVIER, J-M., ALLAF, K. & TAYEB, J. (1998). Rheological behaviour under uniaxial compression and technological quality of biscuit doughs. Sciences des Aliments, 18, 393-407.

WEHRLE, K., GALLAGHER, E., NEVILLE, D. P., KEOGH, M. K. & ARENDT, E. K. (1999). Microencapsulated high-fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 208, 388-393.

Biscuits
CHARUN, E, ABECASSIS, J., CONTAMINE, A. -S., ROULLAND, T.-M., BERGNES, B. & MOREL, M. -H. (2000). Effects of temperature and mechanical input on semisweet biscuit (cookie) quality and dough characteristics. Cereal Chemistry, 77 (3), 265-271.

CHIONH, K. M., FLY, A. D., BRAUN, M. M. & STEVENSON, S. R. (1999). Effects of soy protein concentrate on physical and sensory characteristics of bar and drop cookies. Paper presented at IFT Annual Meeting, Chicago, USA, July 24-28, 1999.

CONFORTI, P. A. & LUPANO, C. E. (2004). Functional properties of biscuits with whey protein concentrate and honey. International Journal of Food Science and Technology, 39, 745-753.

MAACHE-REZZOUG, Z., BOUVIER, J. M., ALLAF, K. & PATRAS, C. (1998). Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35, 23-42.

O'BRIEN, C. M., CHAPMAN, D., NEVILLE, D. P., KEOGH, M. K., ARENDT, E. K. (2003). Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits. Food Research International, 36, 215-221.

SALEEM, Q. (2005).  Mechanical and fracture properties for predicting cracking in semi-sweet biscuits.  International Journal of Food Science and Technology, 40, 361-367.

SILVA, M. R., DA SILVA, M. A. A. P., CHANG, Y. K. (1999). Use of Jatoba flour in 'cookie' type biscuits. Alim. Nutr., 10, 7-22.

WEHRLE, K., GALLAGHER, E., NEVILLE, D. P., KEOGH, M. K. & ARENDT, E. K. (1999). Microencapsulated high-fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 208, 388-393.

Bread
AAMODT, A., MAGNUS, E. M. & FAERGESTAD, E. M. (2003). Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics. Journal of Food Science, 68 (7), 2201-2210.

AAMODT, A., MAGUNS, E. M., HOLLUNG, K., UHLEN, A. K. & FAEGSTAD, E. M. (2005).  Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions.  Journal of Food Science, 70 (3), 214-221.

AHLBORN, G. E., PIKE, O. A., HENDRIX, S. B., HESS, W. M. & HUBER, C. S. (2005).  Sensory, mechanical and microscopic evaluation of staling in low-protein and gluten-free breads.  Cereal Chemistry, 82 (3), 328-335.

AL-SAQER, J. M., SIDHU, J. S. & AL-HOOTI, S. N. (2000). Instrumental texture and baking quality of high-fibre toast bread as affected by added wheat mill fractions. Journal of Food Processing and Preservation, 24, 1-16.

AMBALAMAATIL, S., LUKOW, O. M., DEXTER, J. E., HATCHER, D. W., MALCOLMSON, L. J. & WATTS, B. M. (2001). Influence of genotype and environment on Canadian hard white spring and hard red spring wheat quality. Paper presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

BARRETT, A. H. (1998). Textural stabilisation of ration components using glycerol. Activities Report of the R&D Associates - USDA, 50 (2), 71-79.

BARRETT, A. H., CARDELLO, A. V., MAIR, L., MAGUIRE, P., LESHER, L. L., RICHARDSON, M., BRIGGS, J. & TAUB, I. A. (2000). Textural optimisation of shelf-stable bread: Effects of glycerol content and dough-forming technique. Cereal Chemistry, 77 (2), 169-176.

BARRETT, A. H., MARANDO, G., LEUNG, H. & KALETUNC, G. (2005).  Effect of different enzymes on the textural stability of shelf-stable bread.  Cereal Chemistry, 82 (2), 152-157.

BASMAN, A., KOKSEL, H. & NG, P.K.W. (2003). Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads. Journal of Food Science, 68 (8), 2453-2460.

BHATTACHARYA, M., ERAZO-CASTREJON, S. V., DOEHLERT, D. C., & MC MULLEN, M. S. (2002). Staling of bread as affected by waxy wheat flour blends. Cereal Chemistry, 79 (2), 178-182.

BRATHEN, E. FARDAL, L. A. & NIELSEN, A. (1996). Breadmaking with whole meal flours. 26th Nordic Cereal Congress Proceedings, pp. 120-128.

CARR, L. G. & TADINI, C. C. (2003). Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread. Lebensm.-Wiss. U.-Technol., 36, 609-614.

CARSON, L. & SUN, X. S. (2001). Creep-recovery of bread and correlation to sensory measurements of textural attributes. Cereal Chemistry, 78 (1), 101-104.

CLARKE, C. I., SCHOBER, T. J. & ARENDT, E. K. (2002). Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chemistry, 79 (5), 640-647.

CLEARY, L. J., ANDERSSON, R. & BRENNAN, C. S. (2006).  The behaviour and susceptibility to degradationof high and low molecular weight barley beta-glucan in wheat bread during baking and in vitro digestion.  Food Chemistry, In Press.

DALGETTY, D. D. & BAIK, B. K. (2006).  Fortification of bread with hulls and cotyledon fibers isolated from peas, lentils and chickpeas.  Cereal Chemistry, 83 (3), 269-274.

DOBRASZCZYK, B. J. & SCHOFIELD, J. D. (2000). Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs. Proceedings of the XIIIth International Congress on Rheology, Cambridge, UK, 2000.

FERMIN, B. C., HAHM, T. S., RADINKSKY, J. A., KRATOCHVIL, R. J., HALL, J. E. & LO, Y. M. (2005).  Effect of proline and glutamine on the functional properties of wheat dough in winter wheat varieties.  Journal of Food Science, 70 (4), 273-278.

FIK, M., MICHALCZYK, M., SUROWKA, K. & MACIEJASZEK, I. (2000). Characterisation of the staling process of wholemeal bread. Polish Journal of Food and Nutrition Sciences, 9/50, 2, 23-28.

FRENCH, S. J. & PERCHONOK, M. H. (2004). Metric evaluation of technologies for long duration space missions: application to bread makers. Journal of Food Science, 69 (5), 139-142.

GALLAGHER, E., MORRISSEY, A., GORMLEY, T. R. & ARENDT, E. K. (2001). Dairy proteins in gluten free breads: effects on appearance, texture and flavour. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

GALLAGHER, E., GORMLEY, T. R. & ARENDT, E. K. (2003). Crust and crumb characteristics of gluten free breads. Journal of Food Engineering, 56, 153-161.

GALLAGHER, E., MORRISSEY, A., GORMLEY, T. R. & DOWNEY, G. (2002). Enhancing gluten-free bread quality and nutritional content. Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

GAMBARO, A., VARELA, P., GIMENEZ, A., ALDROVANDI, A., FISZMAN, S. M. & HOUGH, G. (2002). Textural quality of white pan bread by sensory and instrumental analysis. Journal of Texture Studies, 33, 401-413.

GELINAS, P., MCKINNON, C. M., RODRIGUE, N. & MONTPETIT, D. (2001). Heating conditions and bread-making potential of substandard flour. Journal of Food Science, 66 (4), 627-632.

GUJRAL, H. S., HAROS, M. & ROSELL, C. M. (2003). Starch hydrolysing enzymes for retarding the staling of rice bread. Cereal Chemistry, 80 (6), 750-754.

HALLEN, E., IBANOGLU, S. & AINSWORTH, P. (2004). Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. Journal of Food Engineering, 63, 117-184.

HARELAND, G. A. & PUHR, D. P. (1998). Baking performance of durum and soft wheat flour in a sponge-dough breadmaking procedure. Cereal Chemistry, 75 (6), 830-835.

INDRANI, D., PRABHASANKAR,, P., RAJIV, J. & RAO, G. V. (2003). Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes. Journal of Food Science, 68 (9), 2804-2809.

KADAN, R. S., ROBINSON, M. G., THIBODEAUX, D. P. & PEPPERMAN, A. B. (2001). Texture and other physicochemical properties of whole rice bread. Journal of Food Science, 66 (7), 940-944.

KENNY, S., WEHRLE, K., AUTY, M. & ARENDT, E. K. (2001). Influence of Sodium Caseinate and Whey Protein on baking properties and rheology of frozen dough. Cereal Chemistry, 78 (4), 458-463.

KLAMCZYNSKI, A. P. & CZUCHAJOWSKA, Z. (1999). Quality of flours from waxy and nonwaxy barley for production of baked products. Cereal Chemistry, 76 (4), 530-535.

KOIKE, N., LORENZ, K. & BECHTEL, P. J. (1998). Steamed breads made from Colorado grown white wheats. Journal of Food Processing and Preservation, 22 (1), 41-52.

LEE, M-R., SWANSON, B. G. & BAIK, B. K. (2001). Influence of amylose content on properties of wheat starch and breadmaking quality of starch and gluten blends. Cereal Chemistry, 78 (6), 701-706.

LIMA, I., GURAYA, H. & CHAMPAGNE, E. (2002). The functional effectiveness of reprocessed rice bran as an ingredient in bakery products. Nahrung, 2 (2), 112-117.

MAGNUS, E. M., BRATHEN, E., SAHLSTROM, S., FAERGESTAD, E. M. & ELLEKJAER, M. R. (1997). Effects of wheat variety and processing conditions in experimental bread baking studied by univariate and multivariate analyses. Journal of Cereal Science, 25, 289-301.

MANNIE, E. & ASP, E. H. (1999). Dairy ingredients for bread baking. Cereal Foods World, 44 (3), 143-146.

McCARTHY, D. F., GALLAGHER, E., GORMLEY, T. R., SCHOBER, T. J. & ARENDT, E. K. (2005).  Application of response surface methodology in the development of gluten-free bread.  Cereal Chemistry, 82 (5), 609-615.

McKINNON, C. M., GELINAS, P., RODRIGUE, N. & MONTPETIT, D. (2000). Effect of flour heating on bread characteristics. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

MERETEI, A., & FEKETE, A. (2002). Hardness and elasticity of bread crumb. The Society for engineering in agricultural, food and biological systems. Paper presented at 2002 ASAE Annual International Meeting / CIGR XVth World Congress, Chicago, July 28-31 2002.

MERETEI, A., SHAEFER, R., FEKETE, A. & SCHERER, R. (2002). Rheological properties of bread. The Society for engineering in agricultural, food and biological systems. Paper presented at 2002 ASAE Annual International Meeting / CIGR XVth World Congress, Chicago, July 28-31 2002.

MILLER, R. A. & HOSENEY, R. C. (1997). Method to measure microwave-induced toughness of bread. Journal of Food Science, 62 (6), 1202-1204.

MILLER, R. A., MANINGAT, C. C. & BASSI, S. D. (2003). Effect of gluten fractions in reducing microwave-induced toughness of bread and buns. Cereal Foods World, 48 (2), 76-77.

MOORE, M. M., SCHOBER, T. J., DOCKERY, P. & ARENDT, E. K. (2004). Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry, 81 (5), 567-575.

MUJOO, R. & NG, P.K.W. (2003). Physicochemical properties of bread baked from flour blended with immature wheat meal rich in fructooligosaccharides. Journal of Food Science, 68 (8), 2448-2452.

OVADIA, D. Z. & WALKER, C. E. (1996). Re-examination of the bread firming curve. Starch/Stärke, 48 (4), 137-144.

PARK, H., SEIB, P. A. & CHUNG, O. K. (1997). Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants. Cereal Chemistry, 74 (3), 207-211.

PATEL, B. K. & SEETHARAMAN (2003). Impact of different baking processes on starch functionality and staling during bread baking. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

POHJANHEIMO, T. A., HAKALA, M. A., TAHVONEN, R. L., SALMINEN, S. J. & KALLIO, H. (2006).  Flaxseed in breadmaking: Effects on sensory quality, aging

PONTE, J. G. & OVADIA, D. Z. (1996). Instrumental Methods. In Baked Goods Freshness (Eds. R. E. Hebeda & H. F. Zobel), 151-170, Marcel Dekker, New York.

PRIMO-MARTIN, C. & MARTINEZ-ANAYA, M. A. (2003). Influence of pentosanase and oxidases on water-extractable pentosans during a straight breadmaking process. Journal of Food Science, 68 (1), 31-41.

RASMUSSEN, P. H. & HANSEN, A. (2001). Staling of wheat bread stored in modified atmosphere. Lebensmittel Wiss Und Tech., 34 (7), 487-491.

RIBOTTA, P. D., PEREZ, G. T., LEON, A. E. & ANON, M. C. (2004). Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids, 18, 305-313.

ROACH, R. R. & HOSENEY, R. C. (1995). Effect of certain surfactants on the starch in bread. Cereal Chemistry, 72 (6), 578-582.

SAHLSTROM, S. & BRATHEN, E. (1997). Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling. Food Chemistry, 58, 1, 75-80. Effects of wheat variety and processing conditions in experimental bread baking studied by univariate and multivariate analyses.

SALMENKALLIO-MARTTILA, M., KATINA, K. & AUTIO, K. (2001). Effects of bran fermentation on quality and microstructure of high-fiber wheat bread. Cereal Chemistry, 78 (4), 429-435.

SALMENKALLIO-MARTTILA, M., ROININEN, K., LINDGREN, J. T., ROUSU, J., AUTIO, K. & LAHTEENMAKI, L. (2004). Applying machine learning methods in studying relationships between mouthfeel and microstructure of oat bread. Journal of Texture Studies, 35, 225-250.

SANGNARK, A. & NOOMHORM, A. (2003). Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chemistry, 80, 221-229.

SCANLON, M. G., FAHLOUL, D. & SAPIRSTEIN, H. D. (1997). A measure of fracture toughness of bread crumb. Cereal Chemistry, 74 (5), 612-613.

SCHOBER, T. J., MASSERSCHMIDT, M., BEAN, S. R., PARK, S. H.&  ARENDT, E. K. (2005).  Gluten-free bread from sorghum: Quality differences among hybrids.  Cereal Chemistry, 82 (4), 394-404.

SHARADANANT, R. & KHAN, K. (2003). Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics. Cereal Chemistry, 80 (6), 773-780.

SI, JOAN QI (1996). New enzymes for the baking industry. Food Tech. Europe, March, 60-64.

SI, J. QI (1997). Synergistic effect of enzymes for breadbaking. Cereal Foods World, 42 (10), 802-807.

SQUIRES, N. K., D'ARCY, B. & CAFFIN, N. (1997). Australian honey as an ingredient in white pan bread to retard staling. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997.

SYMONS, L. J. & BRENNAN, C. S. (2004). The influence of (1 >3) (1 >4)-B-D-Glucan-rich fractions from barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads. Journal of Food Science, 69 (6), 463-467.

VADLAMANI, K. R. & SEIB, P. A. (1999). Effect of zinc and aluminium ions in breadmaking. Cereal Chemistry, 76 (3), 355-360.

VODOVOTZ, Y., BAIK, M., VITTADINI, E. & CHINACHOTI, P. (2000). Instrumental techniques used in bread staling analysis. Bread Staling (ed. P. Chinachoti & Y. Vodovotz) CRC Press, 93-111.

WANG, F. C. & SUN, X. S. (2001). Frequency dependence of viscoelastic properties of bread crumb and relation to bread staling. Cereal Chemistry, 79 (1), 108-114.

XIE, F., DOWELL, F. & SUN, X. S. (2001). Comparison of near-infrared reflectance spectroscopy and a texture analyser for predicting wheat bread staling. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

YOON, S., ROH, H., CHOI, J. & PARK, J. (2003). Utilization and development of RVA-gluten acid method to detect the oxidation of wheat flour gluten protein. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

ZGHAL, M. C., SCANLON, M. G. & SAPIRSTEIN, H. D. (2000). Relationship between bread crumb texture and crumb grain uniformity determined by digital image analysis. Poster presented at 85th AACC Annual Meeting, Kansas City, Nov 5-9, 2000.

Bread (dried)
CHANG, Y. P., CHEAH, P. B. & SEOW, C. C. (2000). Variations in flexural and compressive fracture behaviour of a brittle cellular food (dried bread) in response to moisture sorption. Journal of Texture Studies, 31, 525-540.

Breadcrumbs
BOTTIN, K & VAN HECKE, E. (2000). Morphology and mechanical properties of crispy granular food materials. Paper presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

COURTIN, C. M., GELDERS, G. G. & DELCOUR, J. A. (2001). Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking. Cereal Chemistry, 78 (5), 564-571.

ZGHAL, M. C., SCANLON, M. G. & SAPIRSTEIN, H. D. (2001). Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumb. Cereal Chemistry, 78 (1), 1-7.

Brownies
SWANSON, R. B., PERRY, J. M. & CARDEN, L. A. (2002). Acceptability of reduced-fat brownies by school-aged children. Journal of the American Dietetic Association, 102 (6), 856-859.

Buns
ESTELLER, M. S., AMARAL, R. L. & DA SILVA LANNES, S. C. (2004). Effect of sugar and fat replacers on the texture of baked goods. Journal of Texture Studies, 35, 383-393.

ESTELLER, M. S., PITOMBO, R. N. M., LANNES, S. C. S. (2005).  Effect of freeze-dried gluten addition on texture of hamburger buns.  Journal of Cereal Science, 41, 19-21.

SEETHARAMAN, K., CHINNAPHA, N., WANISKA, R. D. & WHITE, P. (2002). Changes in textural, pasting and thermal properties of wheat buns and tortillas during storage. Journal of Cereal Science, 35 (2), 215-223.

Cake
ALAVA, J. M., WHITWORTH, M. B., SAHI, S. & CATTERALL, P. F. (1999). Fat emulsifiers and their functionality in cake batters: Image analysis of the batter bubble distribution. In: Bubbles in Food (Ed. G.M. Campbell, C. Webb, S.S. Pandiella & K. Niranjan), 273-282.

ARUNEPANLOP, B., MORR, C. V., KARLESKIND, D. & LAYE, I. (1996). Partial replacement of egg white proteins with whey proteins in angel food cakes. Journal of Food Science, 61 (5), 1085-1093.

BAIK, O. D., MARCOTTE, M. & CASTAIGNE, F. (2000). Cake baking in tunnel multi-zone industrial ovens Part II. Evaluation of quality parameters. Food Research International, 33, 599-607.

CARSON, L., SUN, X., SETSER, C. & PENG, Y. (2003). Assessing cohesiveness of mass in foods using an electronic sensing system. Journal of Texture Studies, 33, 571-584.

CORLISS, G. A., PAESCHKE, T. M. & BISHAY, I. E. (1999). Cake and cookie micro testing method for use in screening experimental ingredients in sucrose replacement. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3, Seattle, USA.

FUSTIER, P. & GELINAS, P. (1998). Combining flour heating and chlorination to improve cake texture. Cereal Chemistry, 75 (4), 568-570.

GELINAS, P., ROY, G. & GUILLET, M. (1999). Relative effects of ingredients on cake staling based on an accelerated shelf-life test. Journal of Food Science, 64 (5), 937-940.

GRAU, H., WEHRLE, K. & ARENDT, E. K. (1999). Evaluation of a two-step baking procedure for convenience sponge cakes. Cereal Chemistry, 76 (2), 303-307.

JYOTSNA, R., PRABHASANKAR, P., INDRANI, D. & VENKATESWARA, R. (2004). Improvement of rheological and baking properties of cake batters with emulsifier gels. Journal of Food Science, 69 (1), 16-19.

LEE, S., INGLETT, G. E. & CARRIERE, C. J. (2004). Effect of nutrim oat bran and flaxseed on rheological properties of cakes. Cereal Chemistry, 81 (5), 637-642.

LEE, S., KIM, S. & INGLETT, G. E. (2005).  Effect of shortening replacement with oatrim on the physical and rheological properties of cakes.  Cereal Chemistry, 82 (2), 120-124.

LEE, S., KINNEY, M. P. & INGLETT, G. E. (2005).  Rheological characterization of a new oat hydrocolloid and its application in cake baking.  Cereal Chemistry, 82 (6), 717-720.

LIN, S. D. & LEE, C. C. (2005).  Qualities of chiffon cake prepared with indigestible dextrin and sucralose as replacement for sucrose.  Cereal Chemistry, 82 (4), 405-413.

MORR, C. V., HOFFMANN, W. & BUCHHEIM, W. (2003). Use of applied air pressure to improve the baking properties of whey protein isolates in angel food cakes. Lebensm.-Wiss. U.-Technol., 36, 83-90.

MOSCATTO. J. A., BORSATO, D., BONA, E., DE OLIVEIRA, A. S.  & DE OLIVEIRA HAULY, M. C. (2005).  The optimization of the formation for a chocolate cake containing inulin and yacon meal.  International Journal of Food Science and Technology, 41, 181-188.

SAHI, S. (1998). Influence of aeration and emulsifier level on cake batter rheology and textural properties of cakes. Paper presented at Bubbles in Food Conference, UMIST, Manchester , UK, 9-11 June 1998.

SCHERER, R. & SAPEL, J. (1998). Utilisation of texture profile analysis for the evaluation of sponge cakes. Getreide Mehl und Brot, 52 (6), 351-354.

SINGH, H, ROCKALL, A, MARTIN, C.R, CHUNG, O.K. & LOOKHART, G.L. (2006).  The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer.  Journal of Texture Studies, 37, 383-392.

SUMNU, G., NDIFE, M. K. & BAYINDIRLI, L. (1999). Temperature and weight loss profiles of model cakes in the microwave oven. Journal of microwave power and electromagnetic energy, 34 (4), 221-226.

SUMNU, G., NDIFE, M. K. & BAYINDIRLI (2000). Optimization of microwave baking of model layer cakes. Food Research Technology, 211, 169-174.

Cookies (Biscuits)
BERNUSSI, A. L. M., CHANG, Y. K. & MARTINEZ-BUSTOS, F. (1998). Effects of production of microwave heating after conventional baking on moisture gradient and product quality of biscuits (cookies). Cereal Chemistry, 75 (5), 606-611.

BOOTH, D. A., MOBINI, S., EARL, T., & WAINWRIGHT, C. J. (2002). Consumer-specified instrumental quality of short-dough cookie texture using penetrometry and break force. Journal of Food Science, 68 (1), 382-387.

CHIONH, K. M., FLY, A. D., BRAUN, M. M. & STEVENSON, S. R. (1999). Effects of soy protein concentrate on physical and sensory characteristics of bar and drop cookies. Paper presented at IFT Annual Meeting, Chicago, USA, July 24-28, 1999.

GARZON, G. A., GAINES, C. S., & PALMQUIST, D. E. (2003). Use of wheat flour-lipid and waxy maize starch-lipid composites in wire-cut formula cookies. Journal of Food Science, 68 (2), 654-659.

HIX, D. K., KLOPFENSTEIN, C. F. & WALKER, C. E. (1997). Physical and chemical attributes and consumer acceptance of sugar-snap cookies containing naturally occurring antioxidants. Cereal Chemistry, 74 (3), 281-283.

MAACHE-REZZOUG, Z., BOUVIER, J. M., ALLAF, K. & PATRAS, C. (1998). Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35, 23-42.

MILLER, R. A. & HOSENEY, R. C. (1997). Use of elongational viscosity to estimate cookie diameter. Cereal Chemistry, 74 (5), 614-616.

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PANDA, F. & LABUZA, T. P. (2002). Physical chemistry of the textural changes in soft cookies. Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

RYAN, K. J. & BREWER, M. S. (2006).  Physical properties of sugar-snap cookies using granule surface deproteinated wheat starch.  Journal of Texture Studies, 37, 442-457.

SANCHEZ, C., KLOPFENSTEIN, C. F. & WALKER, C. E. (1995). Use of Carbohydrate-Based Fat Substitutes and Emulsifying Agents in Reduced-Fat Shortbread Cookies. Cereal Chemistry, 72 (1), 25-29.

SILVA, M. R., DA SILVA, M. A. A. P., CHANG, Y. K. (1999). Use of Jatoba flour in 'cookie' type biscuits. Alim. Nutr., 10, 7-22.

SWANSON, R. B., CARDEN, L. A. & PARKS, S. S. (1999). Effect of a carbohydrate-based fat substitute and emulsifying agents on reduced-fat peanut butter cookies. Journal of Food Quality, 22, 19-29.

ZOULIAS, E. I., OREOPOULOU, V. & TZIA, C. (2000). Effect of fat mimetics on physical, textural and sensory properties of cookies. International Journal of Food Properties, 3 (3), 385-397.

ZOULIAS, E. I., PIKNIS, S. & OREOPOULOU, V. (2000). Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal of the Science of Food and Agriculture, 80, (14), 2049-2056.

Custard
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Dough
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AAMODT, A., MAGNUS, E. M. & FAERGESTAD, E. M. (2004).  Effect of protein quality, protein content, bran addition, DATEM, proving time and their interaction on hearth bread.  Cereal Chemistry, 81 (6), 722-734.

AAMODT, A., MAGUNS, E. M., HOLLUNG, K., UHLEN, A. K. & FAEGSTAD, E. M. (2005).  Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions.  Journal of Food Science, 70 (3), 214-

AMBALAMAATIL, S., LUKOW, O. M., HATCHER, D. W., DEXTER, J. E., MALCOLMSON, L. J., & WATTS, B. M. (2002). Milling and quality evaluation of Canadian hard white spring wheats. Cereal Foods World, 47 (7), 319-327.

ANTES, S. & WIESER, H (2001). Effects of high and low molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheat. Cereal Chemistry, 78 (2), 157-159.

ANGIOLONI, A. & DALLA ROSA, M. (2006).  Effects of cysteine and mixing conditions on white/whole dough rheological properties.  Journal of Food Engineering, In Press.

ANTES, S. & WIESER, H (2001). Effects of high and low molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheat. Cereal Chemistry, 78 (2), 157-159.

ARMERO, E. & COLLAR, C. (1997). Texture properties of formulated wheat doughs. Z. Lebensm. Unters Forsch., 204 (2), 136-145.

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AUTIO, K., FLANDER, L., KINNUNEN, A. & HEINONEN, R. (2001). Bread quality relationship with rheological measurements of wheat flour dough. Cereal Chemistry, 78 (6), 654-657.

BASMAN, A., KOKSEL, H. & NG, P.K.W. (2003). Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads. Journal of Food Science, 68 (8), 2453-2460.

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CAEZ-RAMIREZ, G., SERPA, J. G., CHAMIE, A. M., GARCIA, P. & AGUILAR, H. J. (2001). Characterization of "Suero Costeno" (fermented milk) and its application effect as improver for bread making wheat flour. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 539-544.

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COFFEY, R. & COTTRELL, T. (1999). Effects of various dough conditioners on dough rheology during inflation. Paper presented at 84th AACC Annual Meeting, Oct 31-Nov 3 1999, Seattle.

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COLLAR, C., MARTINEZ, J. C., ANDREU, P. & ARMERO, E. (2000). Effects of enzyme associations on bread dough performance. A response surface analysis. Food Science Technology International, 6 (3), 217-226.

COLLAR, C., ANDREU, P., MARTINEZ, J. C. & ARMERO (1999). Optimisation of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloids, 13, 467-475.

COURTIN, C. M., VAN DEN BULCK, K. & DELCOUR, J. A. (1999). Understanding arabinoxylan functionality in bread making. Use of a combination of reconstitution and in vitro endoxylanase breakdown of water extractable and unextractable araboinoxylan in dough rheological measurements. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3 1999, Seattle.

DOBRASZCZYK, B. J. (1997). Development of a new dough inflation system to evaluate doughs. Cereal Foods World, 42 (7), 516-519.

DOBRASZCZYK, B. J. (1998). Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs. Paper presented at Bubbles in Food Conference, UMIST, Manchester , UK, 9-11 June 1998.

Dobraszczyk, B.J. (1999) Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs, in: Bubbles in Food, eds. G.M.Campbell, C.Webb, S.S.Pandiella and K. Niranjan, American Association of Cereal Chemists, St. Paul, USA.

Dobraszczyk, B.J.  (2003) The physics of baking: rheological and polymer molecular structure-function relationships in breadmaking. Polish Journal of Food Nutrition and Science 12, 53-68.

Dobraszczyk, B.J. (2003) Measuring the rheological properties of dough. In: Cauvain, S.P. (ed.), Bread making: improving quality. Cambridge: Woodhead Publishing Ltd., 375-400. 

Dobraszczyk, B.J. (2004) The physics of baking: rheological and polymer molecular structure-function relationships in breadmaking, Journal of Non-Newtonian Fluid Mechanics, 124, 2004, 61-69.

Dobraszczyk, B.J (2004) Extensional rheology of dough: developing new methods for predicting baking quality,Gluten Structure, Rheology & Function, proceedings AACC Gluten Workshop, Harrogate 23rd  May, 2004.

Dobraszczyk, B.J. (2004) Analysis of Dough Rheology, in: Encyclopedia of Grain Science, eds. C. Wrigley, H. Corke and C.E. Walker, Elsevier, published May 2004.

Dobraszczyk, B.J. (2004) The Physics of Baking: rheological and polymer molecular structure-function relationships in breadmaking, Journal of Non-Newtonian Fluid Mechanics, 124, 2004, 61-69.

Dobraszczyk, B.J. and Li W. (2004) Rheological And Polymer Molecular Structure-Function Relationships In Gluten In Relation To Baking Quality, Scott-Blair Award Presentation, Proceedings 89th AACC Annual Meeting, San Diego, September 19-22 2004.

Dobraszczyk, B.J., Li W.,  E.Roberts, and G.R. Mitchell (2004). The Physics of Baking: Rheological And Polymer Molecular Structure-Function Relationships In Breadmaking, Proceedings 12th ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK.

Dobraszczyk, B.J., Li, W., Salmanowicz, B., B. Lugowska, and G.R. Mitchell. (2004) New methods for discrimination of wheat baking quality based on rheological and polymer molecular structure-function relationships in gluten, Proceedings International Wheat Quality Workshop, Beijing, China, June 2004.

Dobraszczyk, B.J., McKinley,G.H. and Ng, T.(2004), Biaxial inflation rheology and the molecular modelling of failure in bubble expansion of breadmaking doughs, Proceedings 12th ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK.

Dobraszczyk, B.J. and Morgenstern, M.P. (2003) Review: rheology and the breadmaking process. Journal of Cereal Science 38,  229-245.

DOBRASZCZYK, B. J., SMEWING, J., ALBERTINI, M., MAESMANS, G. & SCHOFIELD, J. D. (2003). Extensional rheology and stability of gas cell walls in bread doughs at elevated temperatures in relation to breadmaking performance. Cereal Chemistry, 80 (2), 218-224.

DOBRASZCZYK, B. J. & SCHOFIELD, J. D. (2000). Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs. Proceedings of the XIIIth International Congress on Rheology, Cambridge, UK, 2000.

DUNNEWIND, B., SLIWINSKI, E. L., GROLLE, K. & VAN VLIET, T. (2004). The Kieffer dough and gluten extensibility rig - an experimental evaluation. Journal of Texture Studies, 34, 537-560.

EVERY, D., SIMMONS, L., ROSS, M., WILSON, P. E., SCHOFIELD, J. D., BOLLECKER, S. S. J. & DOBRASZCZYK, B. (2000). Mechanism of the ascorbic acid improver effect on baking. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 277-282.

FERMIN, B. C., HAHM, T. S., RADINKSKY, J. A., KRATOCHVIL, R. J., HALL, J. E. & LO, Y. M. (2005).  Effect of proline and glutamine on the functional properties of wheat dough in winter wheat varieties.  Journal of Food Science, 70 (4), 273-278.

FLORES-FARIAS, R., MARTINEZ-BUSTOS, F., SALINAS-MORENO, Y., CHANG, Y. K., HERNANDEZ, J. G. & RIOS, E. (2000). Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas. Journal of the Science of Food and Agriculture, 80, 1-8, 2000.

GALLAGHER, E., DWYER, E. & DOWNEY, G. (2001). Carbohydrate-based fat replacers in reduced fat sweet pastry: effects on dough, baked and sensory attributes. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

GHORBEL, D., LAUNAY, B. & HEYD, B. (2003). Improved method for measuring wheat flour dough pressure-sensitive adhesiveness. Cereal Chemistry, 80 (6), 732-739.

GRAUSGRUBER, H., KREUZMAYR, A. E. & RUCKENBAUER, P. (1999). Selection of the Baking Quality of Wheat. Workshop for Plantbreeding in Europe, BAL Gumpenstein, 23-25 Nov. 1999.

GRAUSGRUBER, H., SCHOGGLl, G., & RUCKENBAUER, P. (2002). Investigations on the validity of the micro-extensigraph method to measure rheological properties of wheat doughs. European Food Research Technology, 214 (1), 79-82.

GRAUSGRUBER, H., HATZENBICHLER, E., & RUCKENBAUER, P. (2003). Analysis of repeated stickiness measures of wheat dough using a Texture Analyser. Journal of Texture Studies, 34, 69-82.

GUTKOSKI, L. C., PAVANELLI, A. P., MIRANDA, M. Z. & CHANG, Y. K. (1997). Effect of improvers on the rheological and baking properties of the wheat dough. Cienc. Tecnologia Alimentaria, 17 (1), 11-16.

HAYMAN, D. A., SIPES, K., HOSENEY, R. C. & FAUBION, J. M. (1998). Factors controlling gas cell failure in bread dough. Cereal Chemistry, 75 (5), 585-589.

HOSENEY, R. C. & SMEWING, J. (1999). Instrumental measurement of stickiness of doughs and other foods. Journal of Texture Studies, 30, 123-136.

HUANG, W. N. & HOSENEY, R. C. (1999). Isolation and identification of a wheat flour compound causing sticky dough. Cereal Chemistry, 76 (2), 276-281.

INGELIN, M. E. & LUKOW, O. M. (1998). A two-gram flour test for extensibility and resistance to extension: further studies. Wheat Protein Symposium, Saskatoon, 1998.

KIEFFER, R., WIESER, H., HENDERSON, M. H. & GRAVELAND, A. (1996). Characterisation of the processing properties of wheat flour by rheological measurements and baking tests on a micro-scale. AACC Conference Paper, Baltimore, 1996.

KIEFFER, R. & STEIN, N. (1996). Investigations on the phenomenon of dough hardening during the processing of wheat doughs. AACC Conference Paper, Baltimore, 1996.

KIEFFER, R., WIESER, H., HENDERSON, M. H. & GRAVELAND, A. (1998). Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale. Journal of Cereal Science, 27 (1), 53-60.

KIEFFER, R. & STEIN, N., (2000). Reliability of rheological data as a basis for the prediction of processing and baking properties of wheat flours. Paper presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

Li, W. , Dobraszczyk, B.J., Gil, A.M, The conformation and aggregated structure of hydrated gluten protein fractions, Proceedings 12th ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK.

Li, W. and Dobraszczyk, B.J. (2003) The Dynamic Development and Distribution of Gas Cells in Breadmaking Dough During Proving and Baking, in: The Gluten Proteins, eds. D.Lafiandra, S.Masci and R.D'Ovidio, Proceedings 8th Gluten Workshop, 8-10th September, Viterbo, Italy, pp. 255-258.

Li, W., Dobraszczyk, B.J. and Wilde, P.J.(2003), Confocal Scanning Laser Microscopy of Gluten Proteins and Lipids in Bread Dough, in: The Gluten Proteins, eds. D.Lafiandra, S.Masci and R.D'Ovidio, Proceedings 8th Gluten Workshop, 8-10th September, Viterbo, Italy, pp.300-303.

Li, W., Dobraszczyk, B.J. & Schofield, J.D. (2003) Stress relaxation behaviour of wheat dough and gluten protein  fractions, Cereal Chemistry 80, 333-338.

Li, W., Dobraszczyk, B.J. and Wilde, P.J. (2004) Surface properties and locations of gluten proteins and lipids revealed using confocal scanning laser microscopy in bread dough, Journal of Cereal Science 39, 403-411

LI, X., GRAS, P. W. & MARES, D. J. (1997). A comparison of two-gram and ten-gram mixographs for measurement of mixing properties in soft wheats. Paper presented at 47th Australian Cereal Chemistry Conference, Perth, September, 1997.

LI, X., GRAS, P. W. & MARES, D. J. (1997). Comparison of dough properties of soft wheats from Northern NSW and WA using a small scale extension test. Paper presented at 47th Australian Cereal Chemistry Conference, Perth, September, 1997.

LI, X., DE PALO, A., ROSS, D. S., DINES, J., O'BRIEN, L., SHAH, S. H., BROWN, G., BELL, J. & BARIANA, H. (1999). Test bake performance of soft biscuit wheat breeding lines grown in northern NSW. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

LIMANOND, B., CASTELL-PEREZ, E. & MOREIRA, R. G. (1999). Effect of time and storage conditions on the rheological properties of masa for corn tortillas. Lebensm.-Wiss. u.-Technol., 32 (6), 344-348.

LO, C. T. & RAMSDEN, L. (2000). Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels. Nahrung, 44, 3, 211-214.

LOOSVELD, A.-M. A. & DELCOUR, J. A. (1999). The effects of wheat flour arabinogalactan-peptide on mixing characteristics of wheat flour dough and the resulting breads. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3 1999, Seattle.

LOPEZ, Y., BARRIOS, L., RAUSCH, K. D., YANG, P. & ECKHOFF, S. R. (2000). A laboratory method for testing corn hybrids in the masa process. Poster presented at AACC Annual Meeting, Nov 5-9, 2000, Kansas City, USA.

LUKOW, O. M., PRESTON, K. R., WATTS, B. M., MALCOLMSON, L. J. & CLOUTIER, S. (2001). Measuring the influence of wheat protein in breadmaking: from damage control to genetic manipulation of protein composition in wheat. Paper presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

MARDIKAR, S. H. & SCHOFIELD, J. D. (2000).  Influence of the redox status of gluten protein SH groups on heat-induced changes in gluten properties.  Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 227-230.

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MARTINEZ-BUSTOS, R., GARCIA, M. N., CHANG, Y. K., SANCHEZ-SINCENCIO, F. & FIGUERO, C. J. D. (2000). Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking. Journal of the Science of Food and Agriculture, 80, 1-6.

MOORE, M. M., SCHOBER, T. J., DOCKERY, P. & ARENDT, E. K. (2004). Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry, 81 (5), 567-575.

MOREIRA, R. G., LO, T. E. & CASTELL-PEREZ, M. E. (1995). Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry. Food Science and Technology International, 1, 41-45.

NASH, D., LANNING, S. P., FOX, P., MARTIN, J. M., BLAKE, N. K., SOUZA, E., GRAYBOSCH, R. A., GOROUX, M. J. & TALBERT, L. E. (2006).  Relationship of dough extensibility to dough strength in a spring wheat cross.  Cereal Chemistry, 83 (3), 255-258.

NICOLAS, Y., SMIT, R. J. M, VAN AALST, H., ESSELINK, F. J., WEEGELS, P. L. & AGTEROF, W. G. M. (2003).  Effect of storage time and temperature on rheological and microstructural properties of gluten.  Cereal Chemistry, 80 (4), 371-377.

O'BRIEN, L., SHAH, S. H., LI, X., GRAS, P. W., ROSS, D., BROWN, G. N., BARIANA, H. & BELL, J. (1997). Variation in dough properties of soft wheats as measured with a texture analyser. Paper presented at 47th Australian Cereal Chemistry Conference, Perth, September, 1997.

O'BRIEN, L., SHAH, S. H., BROWN, G. BELL, J., BARIANA, H., DINES, J., DE PALO, A. & LI, X. (1999). Relationships between small and large scale quality test values among soft wheat breeding lines grown in northern NSW. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

PEIGHAMBARDOUST, S. H., VAN DER GOOT, A. J., VAN VLIET, T., HAMER, R. J. & BOOM, R. M. (2006).  Microstructure formation and rheological behaviour of dough under simple shear flow.  Journal of Cereal Science, 43, 183-197.

PURCELL, U. G., DOBRASZCZYK, B., TSIAMI, A. A. & SCHOFIELD, J. D. (2000). Effects of adding gluten fractions on flour functionality. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 412-416.

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SAHAI, D., BUENDIA, M. O. & JACKSON, D. S. (2001). Analytical techniques for understanding nixtamalised corn flour: Particle size and functionality relationships in a masa flour sample. Cereal Chemistry, 78 (1), 14-18.

SCHILLING, G. R., KADIR, S. A. & TILLEY, K. A. (1999). Tortilla making quality of Kansas hard white wheats. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3, Seattle, USA.

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SUCHY, J., LUKOW, O. M. & FU, B. X. (2000). A new wheat protein fractionation method using the modified dumas nitrogen assay. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

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WANG, F. C. & SUN, X. S. (2002). Creep-recovery of wheat flour doughs and relationship to other physical dough tests and breadmaking performance. Cereal Chemistry, 79 (4), 567-571.

WANG, M., OUDGENOEG, G., VLIET, T. V. & HAMER, R. J. (2003). Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality. Journal of Cereal Science, 38, 95-104.

WEHRLE, K., GALLAGHER, E., NEVILLE, D. P., KEOGH, M. K. & ARENDT, E. K. (1999). Microencapsulated high-fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 208, 388-393.

YAO, N., OWUSU-APENTEN, R., ZHU, L. & SEETHARAMAN, K. (2006).  Effect of alkali dipping on dough and final product quality.  Journal of Food Science, 71 (3), 209-215.

ZOUNIS, S., QUAIL, K. J. & WOOTTON, M. (1999). Evaluation of physical dough test for assessment of frozen dough stability. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

Doughnuts
VELEZ-RUIZ, J. F., SOSA-MORALES, M. E. & TREVINO-CUEVAS, R. (2003). Effect of four different flours on the properties of donuts during the frying process. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Gluten
BAUER, N., KOEHLER, P., WIESER, H. & SCHIEBERLE, P. (2003). Studies on effects of microbial transglutaminase on gluten proteins of wheat. II. Rheological properties. Cereal Chemistry, 80 (6), 787-790.

HAMER, R. J., WANG, M. W., VAN VLIET, T., GRUPPEN, H., MARSEILLE, J. P. & WEEGELS, P. (2000). Effect of water unextractable solids (WUS) on gluten formation and properties mechanistic considerations. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 507-510.

HSAM, S. L. K., KIEFFER, R. & ZELLER, F. J. (2001). Significance of Aegilops tauschii glutenin genes on breadmaking properties of wheat. Cereal Chemistry, 78 (5), 521-525.

MARDIKAR, S. H. & SCHOFIELD, J. D. (2000). Influence of the redox status of gluten protein SH groups on heat-induced changes in gluten properties. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 227-230.

NICOLAS, Y., SMIT, R. J. M, VAN AALST, H., ESSELINK, F. J., WEEGELS, P. L. & AGTEROF, W. G. M. (2003). Effect of storage time and temperature on rheological and microstructural properties of gluten. Cereal Chemistry, 80 (4), 371-377.

TRONSMO, K. M., MAGNUS, E. M., BAARDSETH, P., SCHOFIELD, J. D., AAMODT, A., & FAERGESTAD, E. M. (2003). Comparison of small and large deformation rheological properties of wheat dough and gluten. Cereal Chemistry, 80 (5), 587-595.

WANG, M., OUDGENOEG, G., VLIET, T. V. & HAMER, R. J. (2003). Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality. Journal of Cereal Science, 38, 95-104.

WANG, M., VLIET, T. V. & HAMER, R. J. (2004).  How gluten properties are affected by pentosans.  Journal of Cereal Science, 39, 395-402.

Muffins
GRIGELMO-MIGUEL, N., CARRERAS-BOLADERAS, E. & MARTIN-BELLOSO, O. (1999). Development of high-fruit-dietary-fibre muffins. European Food Research Technology, 210, 123-128.

GRIGELMO-MIGUEL, N., CARRERAS-BOLADERAS, E. & MARTIN-BELLOSO, O. (2001). Influence of the addition of peach dietary fibre in composition, physical properties and acceptability of reduced-fat muffins. Food Science Technology International, 7 (5), 425-431.

ONWULATA, C. I., KONSTANCE, R. P., SMITH, P. W. & HOLSINGER, V. H. (1997). Effect of coencapsulating milkfat and leavening agents on batter rheology. Cereal Foods World, 42 (10), 826-829.

STRANGE, E. D., KONSTANCE, R. P., LU, D., SMITH, P. W., ONWULATA, C. I. & HOLSINGER, V. H. (1997). Oxidative and functional stability during storage of butter oil encapsulated with sucrose or flour. Journal of Food Lipids, 4 (4), 245-260.

Paneer
UPRIT, S. & MISHRA, H. N. (2003). Textural kinetics of soy fortified paneer during salt treatment process. Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland Feb 2003.

Pastry
STERNHAGEN, L. G. & HOSENEY, R. C. (1994). Firming Effects in Danish Pastry. Cereal Chemistry, 71 (6), 560-563.

Pizza Bases
CLARKE, C. I. & FARRELL, G. M. (2000). The effects of recipe formulation on the textural characteristics of microwave-reheated pizza bases. Journal of the Science of Food and Agriculture, 80, 1237-1244.

Pretzel
SEETHARAMAN, K., YAO, N. & ROUT, M. K. (2004). Role of water in pretzel dough development and final product quality. Cereal Chemistry, 81 (3), 336-340.

Toast
BRAGA, A. L. M. & DA CUNHA, R. L. (2001). The behaviour of mechanical properties of toast at different water activities. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 65-70.

Tortillas
ADAMS, K. M., LUKOW, O. M., WESLEY, A. S., DEXTER, J. E., MALCOLMSON, L. J., WATTS, B. M. & TOWNLEY-SMITH, F. (2000). Tortilla evaluation of Canadian hard white spring wheat. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

ADAMS, J. L., SILVA, L. & WANISKA, R. D. (2001). Effects of amount of leavening on flour tortilla characteristics. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

ADAMS, J. L., SILVA, L. & WANISKA, R. D. (2001). Effect of acid and base solubility on leavening in wheat flour tortillas. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

ADAMS, J. L. & WANISKA, R. D. (2002). Effects of amount and solubility of leavening compounds on flour tortilla characteristics. Cereal Foods World, 47 (2), 60-64.

AIDA, I. C. F., MARTHA, L. A. R. & AGUSTIN, L. M. (1996). Shelf-life of tortilla extended with fungal amylases. International Journal of Food Science and Technology, 31, 505-509.

ARAMBULA, G. V., YANEZ-LIMON, M., GONZALEZ-HERNANDEZ, J., MARTINEZ, J. L., FIGUEROA, J. D. C., ALVARADO-GIL, J. J., VARGAS, H. & SANCHEZ-SINENCIO, F. (1998). Effects of starch gelatinisation of the thermal, dielectric and rheological properties of extruded corn masa. Journal of Cereal Science, 27.

ARAMBULA, V. G., FIGUEROA, J. D. C., MARTINEZ-BUSTOS, F., ORDORICA, F. C. A. & GONZALEZ-HERNANDEZ, J. (1998). Milling and processing parameters for corn tortillas from extruded instant dry masa flour. Journal of Food Science, 63 (2), 338-341.

ARAMBULA, V. G., MAURICIO, S. R. A., FIGUEROA, C. J. D., GONZALEZ-HERNANDEZ, J. & ORDORICA, F. C. A. (1999). Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime. Journal of Food Science, 64 (1), 120-124.

ARAMBULA, V. G., GONZALEZ-HERNANDEZ, J., MORENO, M. E. & ORDORICA, F. C. A. (2002). Characteristics of tortillas prepared from dry extruded masa flour added with maize pericarp. Journal of Food Science, 67 (4), 1444-1448.

ARAMBULA-VILLA, G., GONZALEZ-HERNANDEZ, J. & ORDORICA-FALOMIR, C. A. (2001). Physicochemical, structural and textural properties of tortillas from extruded instant corn flour supplemented with various types of corn lipids. Journal of Cereal Science, 33 (3), 245-252.

ARORA, S., LYNE, R., ALVIOLA, J. N., LOOKHART, G., WANISKA, R. D. & CHUNG, O. K. (2003). Development of a micro-scale procedure to prepare wheat flour tortillas. Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

BEJOSANO, F. P. & WANISKA, R. D. (2003). NOTE: Functionality of bicarbonate leveners in wheat flour tortillas. Cereal Chemistry, 81 (1), 77-79.

BEJOSANO, F. P., JOSEPH, S., LOPEZ, R. M., KELEKCI, N. N. & WANISKA, R. D. (2005).  Rheological and sensory evaluation of wheat flour tortillas during storage.  Cereal Chemistry, 82 (3), 256-263.

BEJOSANO, F. P., ALVIOLA, J. N. &  WANISKA, R. D. (2006).  Reformulating tortillas with zero trans fat.  Cereal Foods World, 51 (2), 66-68.

BOOK, S. L., BRILL, R. V., & HEIDOLPH, B. B. (2002). Effects of leavening acids on characteristics of fresh and 30-day-old tortillas. Cereal Foods World, 47 (8), 390-393.

BUESO, F. J., ROONEY, L. W. & WANISKA, R. D. (2001). Anti-staling properties of shortening in corn tortillas. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

BUESO, F. J., ROONEY, L. W., WANISKA, R. D. & MOREIRA, R. (2002). Anti-staling properties of maltogenic amylases in corn tortillas. Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

BUESO, F. J., ROONEY, L. W., WANISKA, R. D. & SILVA, L. (2004). Combining maltogenic amylase with CMC or wheat gluten to prevent amylopectin recrystallization and delay corn tortilla staling. Cereal Chemistry, 81 (5), 654-659.

FERNANDEZ, D. A., WANISKA, R. D. & ROONEY, L. W. (1999). Changes in starch properties of corn tortillas during storage. Starch, 51 (4), 136-146.

FLORES-FARIAS, R., MARTINEZ-BUSTOS, F., SALINAS-MORENO, Y., CHANG, Y. K., HERNANDEZ, J. G. & RIOS, E. (2000). Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas. Journal of the Science of Food and Agriculture, 80, 1-8, 2000.

GARZA-CASSO, J. B., PASCUT, S., ROONEY, L. W. & WANISKA, R. D. (2001). Fumaric acid induced changes in pH of flour tortillas. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

GOMEZ-ALDAPA, C., MARTINEZ-BUSTOS, F., FIGUEROA, C. J. D. & ORDORICA, F. C. A. (1999). A comparison of the quality of whole corn tortillas made from instant corn flours by traditional or extrusion processing. International Journal of Food Science and Technology, 34, 391-399.

GOMEZ-MENDEZ, G., ANZALDUA-MORALES, A., NEVAREZ, V. & TALAMAS, R. (1996). Instrumental and sensory techniques for the measurement of wheat tortilla texture. IFT Conference Paper, New Orleans, 1996.

GUO, Z., CASTELL-PEREZ, M. E. & MOREIRA, R. G. (1999). Characterisation of masa and low-moisture corn tortilla using stress relaxation methods. Journal of Texture Studies, 30, 197-215.

GUO, G., JACKSON, D. S., GRAYBOSCH, R. A., & PARKHURST, A. M. (2003). Wheat tortilla quality: impact of amylose content adjustments using waxy wheat flour. Cereal Chemistry, 80 (4), 427-436.

GUTIERREZ DE VELASCO, A., SILVA, L., WANISKA, R. D. & ROONEY, L. W. (2003). Use of barley beta-glucan concentrate to tenderize corn tortillas. Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

KELEKCI, N., PASCUT, S. & WANISKA, R. D. (2001). Effect of storage temperature on the staling of flour tortillas. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

LIMANOND, B., CASTELL-PEREZ, M. E. & MOREIRA, R. G. (2002). Quantifying texture changes in corn tortillas due to staling. Journal of Texture Studies, 33, 35-44.

LOPEZ, Y., BARRIOS, L., RAUSCH, K. D., YANG, P. & ECKHOFF, S. R. (2000). A laboratory method for testing corn hybrids in the masa process. Poster presented at AACC Annual Meeting, Nov 5-9, 2000, Kansas City, USA.

MAO, Y. (2000). Texture measurements of commercially available wheat flour tortillas. Poster presented at IFT Annual Meeting, Dallas, USA, June 10-14, 2000.

MAO, Y. & FLORES, R. A. (2001). Mechanical starch damage effects on wheat flour tortilla texture. Cereal Chemistry, 78 (3), 286-293.

MAO, Y., FLORES, R. A. & LOUGHIN, T. M. (2003). Objective texture measurements of commercial wheat flour tortillas. Cereal Chemistry, 79 (5), 648-653.

MARANPHAL, N., BARRON, M., RIAZ, M. N., ROONEY, L. W. & WANISKA, R. D. (2002). Utilization of partially defatted peanut meal in tortillas. Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

MARTINEZ-BUSTOS, F., MORALES, S. E., CHANG, Y. K., HERRERA-GOMEZ, A., MARTINEZ, M. J. L., BANOS, L., RODRIGUEZ, M. E. & FLORES, M. H. E. (1999). Effect of infrared baking on wheat flour tortilla characteristics. Cereal Chemistry, 76 (4), 491-495.

MARTINEZ-BUSTOS, R., GARCIA, M. N., CHANG, Y. K., SANCHEZ-SINCENCIO, F. & FIGUERO, C. J. D. (2000). Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking. Journal of the Science of Food and Agriculture, 80, 1-6.

MARTINEZ-BUSTOS, F., MARTINES-FLORES, H. E., SANMARTIN-MARTINEZ, E., SANCHEZ-SINENCIO, F., CHANG, Y. K., BARRERA-ARELLANO, D. & RIOS, E. (2001). Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process. Journal of the Science of Food and Agriculture, 81 (15), 1455-1462.

MARTINEZ-FLORES, H. E., MARTINEZ-BUSTOS, F., FIGUEROA, C. J. D. & GONZALEZ-HERNANDEZ, J. (1998). Tortillas from extruded masa as related to corn genotype and milling process. Journal of Food Science, 63 (1), 130-133.

MAURICIO, S. R. A., FIGUEROA, J. D. C., ARAMBULA, V. G. & ALVAREZ, D. J. (1997). Influence of hydrocolloids on the characteristics of dehydration of instant dry masa and quality of tortillas. Paper presented at October 1997 AACC meeting, San Diego.

MENDEZ-ALBORES, J. A., ARAMBULA, V. G., VAZQUEZ, B. M. E., MENDOZA, E. M., PRECIADO, O. R. E. & MORENO-MARTINEZ, E. (2003). Effect of high moisture maize storage on tortilla quality. Journal of Food Science, 68 (5), 1878-1881.

MITRE-DIESTE, C. M., MARANPHAL, N., AMES, N. P, ROONEY, L. W. & WANISKA, R. D. (2001). Barley tortillas: effects of amylose and beta-glucan. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

PASCUT, S., KELEKCI, N. & WANISKA, R. D. (2001). Effects of added wheat proteins on processing and quality of flour tortilla. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

PASCUT, S., KELEKCI, N. & WANISKA, R. D. (2003). Effects of wheat protein fractions on flour tortilla quality. Cereal Chemistry, 81 (1), 38-43.

PASCUT, S., GARZA, J., SILVA, L. & WANISKA, R. D. (2003). Improved diameter and shelf stability of flour tortillas by added wheat proteins. Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

RODRIGUEZ, M. E., YANEZ, J. M., CRUZ-OREA, A., ALVARADO-GIL, J. J., ZELAYA-ANGEL, O., SANCHEZ-SINENCIO, F., VARGAS, H., DE DIOS FIGUEROA, J., BUSTOS, F. M., MARTINEZ-MONTES, J., GONZALEZ-HERNANDEZ, J., DE MOURA MIRANDA, L. C. (1995). The influence of slaked lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural and rheological properties. Z Lebensm. Unters. Forsch., 201, 236-240.

RODRIGUEZ, M. E., YANEZ-LIMON, M., ALVARADO-GIL, J. J., VARGAS, H., SANCHEZ-SINENCIO, F., FIGUEROA, J. D. C., MARTINEZ-BUSTOS, F., MARTINEZ-MONTES, J. L., GONZALEZ-HERNANDEZ, J., SILVA, M. D. & MIRANDA, L. C. M. (1995). Influence of the structural changes during alkaline cooking on the thermal, rheological, and dielectric properties of corn tortillas. Cereal Chemistry, 73 (5), 593-600.

SAHAI, D. MUA, J. P., SURJEWAN, I., BUENDIA, M. O., ROWE, M. & JACKSON, D. S. (2001). Alkaline processing (nixtamalization) of white mexican corn hybrids for tortilla production: Significance of corn physicochemical characteristics and process conditions. Cereal Chemistry, 78 (2), 116-120.

SAN MARTIN-MARTINEZ, E., JAIME-FONSECA, M. R., MARTINEZ-BUSTOS, F. & MARTINEZ-MONTES, J. L. (2003). Selective nixtamalization of fractions of maize grain (Zea mays L.) and their use in the preparation of instant tortilla flours analyzed using response surface methodology. Cereal Chemistry, 80 (1), 13-19.

SCHILLING, G. R., KADIR, S. A. & TILLEY, K. A. (1999). Tortilla making quality of Kansas hard white wheats. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3, Seattle, USA.

SEETHARAMAN, K., CHINNAPHA, N., WANISKA, R. D. & WHITE, P. (2002). Changes in textural, pasting and thermal properties of wheat buns and tortillas during storage. Journal of Cereal Science, 35 (2), 215-223.

SERNA-SALDIVAR, S. O., GUAJARDO-FLORES, S. & VIESCA-RIOS, R. (2004). Potential of triticale as a substitute for wheat in flour tortilla production. Cereal Chemistry, 81 (2), 220-225.

SUCHY, J., LUKOW, O. M., ADAMS, K., WESLEY, A. S., DEXTER, J. E., WATTS, B. M., MALCOLMSON, L. & TOWNLEY-SMITH, F. (2000). Advantages of Canadian hard white spring wheat for tortillas. Poster presented at Agri-Food conference, Winnipeg, July 15-19, 2000.

SUHENDRO, E. L., ALMEIDA-DOMINGUEZ, H. D., ROONEY, L. W. & WANISKA, R. D. (1998). Objective rollability method for corn tortilla texture measurement. Cereal Chemistry, 75 (3), 320-324.

SUHENDRO, E. L., ALMEIDA-DOMINGUEZ, H. D., ROONEY, L. W., WANISKA, R. D. & MOREIRA, R. G. (1998). Tortilla bending technique: An objective method for corn tortilla texture measurement. Cereal Chemistry, 75 (6), 854-858.

SUHENDRO, E. L., ALMEIDA-DOMINGUEZ, H. D., ROONEY, L. W., WANISKA, R. D. & MOREIRA, R. G. (1999). Use of extensibility to measure corn tortilla texture. Cereal Chemistry, 76 (4), 536-540.

SUHENDRO, E. L., McDONOUGH, C. M. & ROONEY, L. W. (2001). The effect of soy products and dry gluten on corn tortilla properties. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

WANG, L. & FLORES, R. A. (1999). Effect of different wheat classes and their flour milling streams on textural properties of flour tortillas. Cereal Chemistry, 76 (4), 496-502.

WANISKA, R. D., GRAYBOSCH, R. A. & ADAMS, J. L. (2003). Effect of partial waxy wheat on processing and quality of wheat flour tortillas. Cereal Chemistry, 79 (2), 210-214.

Yam Flour Extrudate
SEBIO, L. & CHANG, Y. K. (2000). Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates. Nahrung, 44, 2, 96-101.

Barley
BARGALE, P. C. & IRUDAYARAJ, J. (1995). Mechanical strength and rheological behaviour of barley kernels. International Journal of Food Science and Technology, 30, 609-623.

BARGALE, P. C., IRUDAHARAJ, J. & MARQUIS, B. (1996). Studies on rheological behaviour of canola and wheat. Journal of Agricultural Engineering Research, 61, 267-274.

Barley Extrudates
BAIK, B. K., POWERS, J. & NGUYEN, L. T. (2004). Extrusion of regular and waxy barley flours for production of expanded cereals. Cereal Chemistry, 81 (1), 94-99.

Breakfast Cereal
BUCHER, S. K., BRENT, J. R. & STRAHM, B. S. (1998). Cornflake production by traditional and extrusion processes. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., p301-309, 1998.

CHEEWAPRAMONG, P., RIAZ, M. N., ROONEY, L. W. & LUSAS, E. W. (2002). Use of partially defatted peanut flour in breakfast cereal flakes. Cereal Chemistry, 79 (4), 586-592.

CRUZ Y CELIS, L. P., ROONEY, L. W. & McDONOUGH, C. M. (1996). A Ready-to-Eat breakfast cereal from food-grade sorghum. Cereal Chemistry, 73 (1), 108-114.

FERRIOLA, D. & STONE, M (1998). Sweetener effects on flaked millet breakfast cereals. Journal of Food Science, 63 (4), 726-729.

GONDEK, E., LEWICKI, P. P. & RANACHOWSKI, Z. (2006).  Influence of water activity on the acoustic properties of breakfast cereals.  Journal of Texture Studies, 37, 497-515.

GREGSON, C. M. & LEE, T. C. (2002). Evaluation of numerical algorithms for the instrumental measurement of bowl-life and changes in texture over time for RTE breakfast cereals. Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

PUPPALA, V. (1998). Texture comparison of traditional and extruded cornflakes. Cereal Foods World, 43 (8), 650-652.

Cereal Endosperm
HADDAD, Y., BENET, J. C. & ABECASSIS, J. (1998). A rapid general method for appraising the rheological properties of the starchy endosperm of cereal grains. Cereal Chemistry, 75 (5), 673-676.

Corn Extrudates
BARRETT, A., KALETUNC, G., ROSENBERG, S. & BRESLAUER, K. (1995). Effect of sucrose on the structure, mechanical strength and thermal properties of corn extrudates. Carbohydrate Polymers, 26 (4), 261-269.

BARRETT, A. H., ROSENBERG, S., ROSS, E. W. (1994). Fracture intensity distributions during compression of puffed corn meal extrudates: method for quantifying fracturability. Journal of Food Science, 59 (3), 617-620.

BARRON, M. E., MC DONOUGH, C. M., RIAZ, M. N. & ROONEY, L. W. (2003). The effects of rice based emulsifier on extruded corn meal. Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

BETA, T., SEETHARAMAN, K., BERN, C. J. & WHITE, P. J. (2002). Effects of postharveest drying and storage parameters on extrusion of corn grits. Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

CHANG, Y. K., MARTINEZ-BUSTOS, F. & MARTINEZ-FLORES. (1999). Some functional properties of an expanded snack and pregelatinized flours of corn meal treated with calcium hydroxide by extrusion process. In: Advances in extrusion technology aquaculture/animal feeds and foods (Eds. Y. K. Chang & S. S. Wang) pp. 311-319.

CLAYTOR, S. D. (1996). Novel, extruded foods from corn. Poster presented at AACC meeting, Baltimore, September, 1996.

KONSTANCE, R. P., STRANGE, E. D. & ONWULATA, C. I. (2002). Processing properties of extruded corn-soy blends. Journal of Food Science, 67 (1), 347-350.

LEMUZ, C. R., PRUITT, L. E., FALLER, J. F., ECKHOFF, S. R. & RAUSCH, K. D. (2000). Dry milling and extrusion performance of corn meal obtained from specific corn hybrids. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

LI S. Q., ZHANG, H. Q., JIN, Z. T. & HSIEH, F. H. (2005).  Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration.  International Journal of Food Science and Technology, 40, 731-741.

NORTON, C. R. T., MITCHELL, J. R. & BLANSHARD, J. M. V. (1998). Crackly textures. Journal of Texture Studies, 29, 239-253.

ONWULATA, C. I., KONSTANCE, R. P., SMITH, P. W. & HOLSINGER, V. H (2001). Coextrusion of dietary fibre and milk proteins in expanded corn products. Lebensm-Wiss Und Tech, 34 (7), 424-429.

Corn Flour Pellets
GIMENO, E., MORARU, C. I. & KOKINI, J. L. (2004). Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating. Cereal Chemistry, 81 (1), 100-107.

Corn Porridge
KONSTANCE, R. P., ONWULATA, C. I., SMITH, P. W., LU, D., TUNICK, M. H., STRANGE, E. D. & HOLSINGER, V. H. (1998). Nutrient-based corn and soy products by twin-screw extrusion. Journal of Food Science, 63 (5), 864-868.

SEFA-DEDEH, S., CORNELIUS, B., & AFOAKWA, E. O. (2003). Effect of fermentation on the quality characteristics of nixtamalized corn. Food Research International, 36, 57-64.

Couscous
ABOUBACAR, A. & HAMAKER, B. R. (1999). Physicochemical properties of flours that relate to sorghum couscous quality. Cereal Chemistry, 76 (2), 308-313.

ABOUBACAR, A. & HAMAKER, B. R. (2000). Low molecular weight soluble starch and its relationship with sorghum couscous stickiness. Journal of Cereal Science, 31 (2), 119-126.

Maize
LEAL-DIAZ, A. M., ROONEY, L. W., WANISKA, R. D., BARRON, M. & RIAZ, M. (2003). Evaluation of extrusion properties of quality protein maize and food grade maize. Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

Oats
ENGLESON, J. A. & FULCHER, R. G. (2002). Mechanical behaviour of oats: The groat effect. Cereal Chemistry, 79 (6), 787-789.

Oat Corn Extrudate
LIU, Y., HSIEH, F., HEYMANN, H. & HUFF, H. E. (2000). Effect of process conditions on the physical and sensory properties of extruded oat-corn puff. Journal of Food Science, 65, 7, 1253-1259.

Oatmeal
AMES, N. P. & RHYMER, C. R. (2003). Development of a laboratory-scale flaking machine for oat end product testing. Cereal Chemistry, 80 (6), 699-702.

RHYMER, C., AMES, N., MALCOLMSON, L., DUGUID, S. & BROWN, D. (2001). Laboratory scale method for testing genotype and environment effects on oatmeal quality. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

Rice-based Extrudates
ILO, S., BERGHOFER, E. & YING, L. (2000). Effects of extrusion cooking conditions on texture and structure of direct expanded products. Paper presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

Sorghum Flakes
McDONOUGH, C. M., ANDERSON, B. J., ACOSTA-ZULETA, H. & ROONEY, L. W. (1998). Steam flaking characteristics of sorghum hybrids and lines with differing endosperm characteristics. Cereal Chemistry, 75 (5), 634-638.

Soy Porridge
KONSTANCE, R. P., ONWULATA, C. I., SMITH, P. W., LU, D., TUNICK, M. H., STRANGE, E. D. & HOLSINGER, V. H. (1998). Nutrient-based corn and soy products by twin-screw extrusion. Journal of Food Science, 63 (5), 864-868.

Wheat
BARGALE, P. C., IRUDAHARAJ, J. & MARQUIS, B. (1996). Studies on rheological behaviour of canola and wheat. Journal of Agricultural Engineering Research, 61, 267-274.

Wheat Endosperm
HADDAD, Y., BENET, J. C., DELENNE, J. Y., MERMET, A. & ABECASSIS, J. (2001). Rheological behaviour of wheat endosperm - proposal for classification based on the rheological characteristics of endosperm test samples. Journal of Cereal Science, 34 (1), 105-113.

HADDAD, Y., MABILLE, F., MERMET, A., ABECASSIS, J. & BENET, J. C. (1999). Rheological properties of wheat endosperm with a view on grinding behaviour. Powder Technology, 105, 89-94.

Wheat Flour Extrudates
LI, M. & LEE, T. C. (1996). Effect of cysteine on the functional properties and microstructures of wheat flour extrudates. J. Agric. Food Chem., 44 (7), 1871-1880.

PLUNKETT, A., AINSWORTH, P. & FULLER, D. (1999). The effect of fermentation on bubble formation and structural properties of an extruded cereal product. In: Bubbles in Food (Ed. G.M. Campbell, C. Webb, S.S. Pandiella & K. Niranjan), 21-31.

RINALDI, V. E. A., NG, P. K. W. & BENNICK, M. R. (2000). Effects of extrusion of dietary fiber and isoflavone contents of wheat extrudates enriched with wet okara. Cereal Chemistry, 77 (2), 237-240.

RYU, G. H. & NG, P. K. W. (2001). Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch, 53 (3), 147-154.

ZASYPKIN, D. V. & LEE, T. C. (1998). Extrusion of soybean and wheat flour as affected by moisture content. Journal of Food Science, 63 (6), 1058-061.

Wheat Seed Coats

MABILLE, F., GRIL, J. & ABECASSIS, J. (2001). Mechanical properties of wheat seed coats. Cereal Chemistry, 78 (3), 231-235.

Candy
DEMARS, L. L. & ZIEGLER, G. R. (2001). Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids, 15 (4-6), 643-653.

IZZO, M. STAHL, C. & TUAZON, M. (1995). Using cellulose gel and carrageenan to lower fat and calories in confections. Food Technology, July, 45-49.

TUAZON, M. (1996). The use of carrageenan and cellulose gel in gummi candy. The Manufacturing Confectioner, 76 (11), 62-66.

Caramel
ANON (1992). ESP for Sweets, The Role of Texture Analysis. Kennedy's Confection, 31-32.

FOEGEDING, E. A. & STEINER, A. E. (2002). Factors regulating caramel stickiness and texture. The Manufacturing Confectioner, 82 (5), 81-88.

KILCAST, D. & ROBERTS, C. (1998). Perception and measurement of stickiness in sugar-rich foods. Journal of Texture Studies, 29, 81-100.

Chewing Gum
SMEWING, J. (1998). Sugar-free gums up to the mark. International Food Marketing and Technology, 12 (3), 28-31.

Chocolate
AGUILAR, C. A., HOLLENDER, R. & ZIEGLER, G. R. (1994). Sensory Characteristics of Milk Chocolate with Lactose from Spray-Dried Milk Powder. Journal of Food Science, 59 (6), 1239-1243.

ALI, A., SELAMAT, J., CHE MAN, Y. B. & SURIA, A. M. (2001). Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chemistry, 72 (4), 491-497.

FULL, N. A., YELLA REDDY, S., DIMICK, P. S. & ZIEGLER, G. R. (1996). Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5), 1068-1072.

JORGE, M. C., RODRIGUEZ, I., HOMBRE, R. De (1999). Evaluation of an instrumental method of texture analysis for quality control of chocolate bars. Alimentaria, 36 (305), 73-76.

HUANG, X & HSIEH, F. H. (2005).  Physical properties, sensory attributes, and consumer preference of pear fruit leather.  Journal of Food Science, 70 (3), 177-186.

Gelled Confectionery
DEMARS, L. L. & ZIEGLER, G. R. (2001). Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids, 15 (4-6), 643-653.

PYE, J. (1996). Gelatin - the scientific approach to product quality. Food Australia, 48 (9), 414-416.

Honey
DAMRAU, E. & PELEG, M. (1997). Imperfect squeezing flow viscosimetry of Newtonian liquids - theoretical and practical considerations. Journal of Texture Studies, 28, 187-204.

SORIA, A. C., GONZALEZ, M., DE LORENZO, C., MARTINEZ-CASTRO, I. & SANZ, J. (2004). Characterization or artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data. Food Chemistry, 85, 121-130.

Jamoncillo Candy
MONTENEGRO, S. N., TALAMAS, R., RODRIGUEZ, B. & MORENO, L. (2001). Effect of sweeteners on the physical and sensory properties of Jamoncillo a Mexican confectionery product. Paper presented at IFT Annual Meeting, June 23-27, 2001, New Orleans, USA.

Nougat
DECKER, N. R. & ZIEGLER, G. R. (2003). Mechanical properties of aerated confectionery. Journal of Texture Studies, 34, 437-448.

Sugar Coating
HARTEL, R. W. & DEYMONAZ, C. (2001). Polyols and bulking agents in sugarfree chocolate. Manufacturing Confectionery, 81 (6), 81-92.

Syrup
NOWAKOWSKI, C. M. & HARTEL, R. W. (2002). Moisture sorption of amorphous sugar products. Journal of Food Science, 67 (4), 1419-1425.

Acidulated Desserts
ANON (1995). Acidulated Desserts offer an Alternative to RTC-Desserts. Asia Pacific Food Industry, Sept., 70-74.

Caramelised Condensed Milk

CORRADINI, M. G. & PELEG, M. (2000). Lubricated squeezing flow viscometry for dulce de leche (milk sweet). Food Science & Techology International, 6 (4), 339-344.

Cheese
AHMAD, K., ABDULAH, A. & AYOB, M. K. (2001). Potential of palm blend in the formulation of mozzarella analogue. Palm Oil Developments, 35, 1-7.

ANON (1995). Consistent Consistency. Dairy Industries International, May, 37-38.

ARYANA, K. J. (2003). Microstructure and texture of cheddar cheese manufactured with health beneficial lipids. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

AWAD, R. A., SINGH, R. K., ABDEL-HAMID, L. B. & EL-SHABRAWY, S. A. (1995). Emulsifying salt mixtures effect on physicochemical characteristics of processed cheese spread from Ras cheese. IFT Conference Paper, Anaheim 1995.

AWAD, R. A., ABDEL-HAMID, L. B., EL- SHABRAWY, S. A. & SINGH, R. K. (2002). Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures. Lebensm.-Wiss. U.-Technol., 35, 54-61.

BRENNAN, J. G. & BOURNE, M. C. (1994). Effect of Lubrication on the Compression Behaviour of Cheese and Frankfurters. Journal of Texture Studies, 25, 139-150.

BREUIL, P. & MEULLENET, J.-F. (2000). Prediction of cheese texture using three instrumental techniques and multivariate modelling. Poster presented at IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

BUFFA, M. N., TRUJILLO, A. J., PAVIA, M. & GUAMIS, B. (2001). Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurised or high-pressure-treated goats' milk. International Dairy Journal, 11 (11/12), 927-934.

BULLENS, C. (1994). Process and Ingredient Effects on Structure of Reduced-Fat Cheddar Cheese. Food Ingredients Europe, 215-218.

BULLENS, C. (1994). Reduced-Fat Cheddar - Aspects of Process & Ingredient Effect. The World of Ingredients, 28-31.

CAPELLAS, M., MOR-MUR, M., SENDRA, E., GUAMIS, B. (2001). Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mato). International Dairy Journal, 11, 165-173.

DRAKE, M. A., HERRETT, W., BOYLSTON, T. D. & SWANSON, B. G. (1996). Lecithin improves texture of reduced fat cheeses. Journal of Food Science, 61 (3), 639-642.

DRAKE, M. A., BOYLSTON, T. D. & SWANSON, B. G. (1996). Fat mimetics in low-fat cheddar cheese. Journal of Food Science, 61 (6), 1267-1270.

DRAKE, M. A., TRUONG, V. D. & DAUBERT, C. R. (1998). Development of a cheese texture lexicon and correlation with rheological measurements. Poster presented at IFT Meeting, Atlanta, June 20-24, 1998.

DRAKE, M. A., TRUONG, V. D. & DAUBERT, C. R. (1999). Rheological and sensory properties of reduced-fat processed cheeses containing lecithin. Journal of Food Science, 64 (4), 744-752.

DRAKE, M. A., GERARD, P. D., TRUONG, V. D. & DAUBERT, C. R. (1999). Relationship between instrumental and sensory measurements of cheese texture. Journal of Texture Studies, 30, 451-476.

GONZALEZ, C. H., MARTINEZ-NAVARRETE, N. & CHIRALT, A. (1999). Development of ripening in manchego cheese as affected by salt content. European research towards safer and better food: Proceedings of the 3rd Karlsruhe Nutrition Symposium, Karlsruhe, October 1998, pp. 435-442.

HALMOS, A. L. (1997). Food texture and sensory properties of dairy ingredients. Food Australia, 49 (4), 169-173.

HALMOS, A. L. & FOO, A. S. (2002). Texture characteristics of yellow cheeses. Food Australia, 54 (10), 459-462.

HALMOS, A. L., POLLARD, A. & SHERKAT, F. (2003). Natural cheddar cheese texture variation as a result of milk seasonality. Journal of Texture Studies, 34, 21-40.

HWANG, C. H. & GUNASEKARAN, S. (2001). Measuring crumbliness of some commercial Queso Fresco-type Latin American cheeses. Milchwissenschaft, 56 (8), 446-450.

IRIGOYEN, A., CASTIELLA, M., ORDONEZ, A. I., TORRE, P. & IBANEZ, F. C. (2002). Sensory and instrumental evaluations of texture in cheeses made from ovine milks with differing fat contents. Journal of Sensory Studies, 17 (2), 145-161.

JUAN, B., TRUJILLO, A. J., GUAMIS, V., BUFFA, M. & FERRAGUT, V. (2006).  Rheological, textural and sensory characteristics of high-pressure treated semi-hard ewes' milk cheese.  International Dairy Journal, In Press.

KAILASAPATHY, K. (1998). Effect of adding carrageenan and gellan gums on yield and textural quality of Caerphilly cheese. Milchwissenschaft, 53 (8), 446-449.

KHEADR, E. E., VUILLEMARD, J.-C. & EL DEEB, S. A. (2000). Accelerated cheddar cheese ripening with encapsulated proteinases. International Journal of Food Science and Technology, 35, 483-495.

KHEADR, E. E., VACHON, J. F., PAQUIN, P. & FLISS, I. (2002). Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese. International Dairy Journal, 12 (5), 435-446.

KHEADR, E. E., VUILLEMARD, J.-C., & EL-DEEB, S. A. (2002). Acceleration of cheddar cheese lipolysis by using liposome-entrapped lipases. Journal of Food Science, 67 (2), 485-492.

KUO, C. J. & HARPER, W. J. (2000). The effects of hydration conditions of milk protein concentrate on the resulting Cast Feta cheese texture. Poster presented at IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

LOBATO-CALLEROS, C., VERNON-CARTER, E. J. & HORNELAS-URIBE, Y. (1998). Microstructure and texture of cheese analogs containing different types of fat. Journal of Texture Studies, 29, 569-586.

LOBATO-CALLEROS, C., VERNON-CARTER, E. J., GUERRERO-LEGARRETA, I., SORIANO-SANTOS, J. & ESCALONA-BEUNDIA, H. (1997). Use of fat blends in cheese analogs: Influence on sensory and instrumental textural characteristics. Journal of Texture Studies, 28, 619-632.

LOBATO-CALLEROS, C., RAMIREZ-SANTIAGO, C., OSORIO-SANTIAGO, V. J., VERNON-CARTER, E. J., & HORNELAS-URIBE, Y. (2003). Microstructure and texture of Manchego cheese-like products made with canola oil, lipophilic and hydrophilic emulsifiers. Journal of Texture Studies, 33, 165-182.

MOINY, V., MEULLENET, J.-F., & XIONG, R. (2003). Uniaxial compression of cheddar cheese at various loading rates and its correlation to sensory texture profiles. Journal of Texture Studies, 33, 237-254.

ORTEGA-RIVAS, E., SEPULVEDA-AHUMADA, D. R. & BARBOSA-CANOVAS, G. V. (2001). Cheddar cheese quality as related to the use of pulsed electric fields to pasteurise milk. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1468-1472.

PAVIA, M., TRUJILLO, A. J., GUAMIS, B. & FERRAGUT, V. (1999). Evolution of the composition and texture of ewe's milk cheese during ripening. Alimentaria, 36 (306), 43-47.

PENA, J. L., ANZALDUA-MORALES, A., GASTELUM, G. & NEVAREZ, V. (1996). A probe for measuring stretchability (string) of melted cheese by instrumental means. IFT Conference Paper, New Orleans, 1996.

PEREIRA, R. B. & BENNETT, R. J., HEMAR, Y. & CAMPANELLA, O. H. (2001). Rheological and microstructural characteristics of model processed cheese analogues. Journal of Texture Studies, 32, 349-373.

PISKA, I., STETINA, J., VALENOVA, H., DREVOVA, L. & BIEN, R. (2003). Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese. Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

POLLARD, A., SHERKAT, F., SEURET, M. G. & HALMOS, A. L. (2003). Textural changes of natural cheddar cheese during the maturation process. Journal of Food Science, 68 (6), 2011-2015.

PRASAD, N. & ALVAREZ, V. B. (1996). Effect of salt and rennet on the physico-chemical properties of Feta cheese during ripening. IFT Conference Paper, New Orleans, 1996.

RAKSAKULTHAI, R., ROSENBURG, M. & HAARD, N. F. (2002). Accelerated cheddar cheese ripening with an aminopeptidase fraction from squid hepatopancreas. Journal of Food Science, 67 (3), 923-929.

ROMEIH, E. A., MICHAELIDOU, A., BILIADERIS, C. G. & ZERFIRIDIS, G. K. (2002). Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12 (6), 525-540.

SABADINI, E., CAMPOS, A. A., VIOTTO, W. H. & DA CUNHA, R. L. (2001). Viscoelastic behaviour of Minas Frescal. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 599-603.

SANDRA, S., STANFORD, M. A. & GODDIK, L. M. (2004). The use of high-pressure processing in the production of Queso Fresco cheese. Journal of Food Science, 69, (4), 153-158.

SEPULVEDA-AHUMADA, D. R., RIVAS-ORTEGA, E. & BARBOSA-CANOVAS, G. V. (2000). Quality aspects of cheddar cheese obtained with milk pasteurised by pulsed electric fields. Food and Bioproducts Processing, 78, 2.

SERRANO, J., VELAZQUEZ, G., LOPETCHARAT, K., RAMIREZ, J. A. & TORRES, J. A. (2005).  Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: microstructure, texture, and sensory properties of shredded milled curd cheese.  Journal of Food Science, 70 (4), 286-293.

SINGH, H, ROCKALL, A, MARTIN, C.R, CHUNG, O.K. & LOOKHART, G.L. (2006).  The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer.  Journal of Texture Studies, 37, 383-392.

SOUSA, M. J. & McSWEENEY, P. L. H. (2001). Studies on the ripening of Cooleeney, an Irish farmhouse Camembert-type cheese. Irish Journal of Agricultural and Food Research, 40, 83-95.

SWENSON, B. J., WENDORFF, W. L. & LINDSAY, R. C. (2000). Effects of ingredients on the functionality of fat-free process cheese spreads. Journal of Food Science, 65 (5), 822-825.

SUROWKA, K. (1997). Texture characteristics of some Polish cheeses. Polish Journal of Food and Nutrition Sciences, 6/47 (3), 103-112.

SUWONSICHON, T. & PELEG, M. (1999). Rheological characterisation of ricotta cheese by imperfect squeezing flow viscometry. Journal of Texture Studies, 30, 89-103.

TRUONG, V. D., DAUBERT, C. R., DRAKE, M. A. & BAXTER, S. R. (2002). The rheometry for textural characterisation of cheddar cheeses: correlation with other instrumental and sensory measurements. Lebensmittel Wissenschaft u. Technol., 35 (4), 305-314.

TRUONG, V. D., DAUBERT, C. R., DRAKE, M. A. & BAXTER, S. R. (2002). Vane rheometry for textural charactrization of cheddar cheeses: correlation with other instrumental and sensory measurements. Lebensm.-Wiss. U.-Technol, 35, 305-314.

VOLIKAKIS, P., BILIADERIS, C. G., VAMVAKAS, C. & ZERFIRIDIS, G. K. (2004). Effects of a commercial oat-beta-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brin