Industry Papers: Pasta + Rice

AMES, N., FENN, D., RHYMER, C., CLARK, J., DEXTER, J., MARCHYLO, B. & MALCOLMSON, L. (2002). Investigation of durum wheat characteristics responsible for fresh pasta quality. Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

BRENNAN, C. S., KURI, V. & TUDORICA, C. M. (2003). Inulin-enriched pasta: effects on textural properties and starch degradation. Food Chemistry, In Press.

BRIJS, K, INGLEBRECHT, J. A., COURTIN, C. M., SCHLICHTING, L., MARCHYLO, B. A. & DELCOUR, J. A. (2004). Combined effects of endoxylanases and reduced water levels in pasta production. Cereal Chemistry, 81 (3), 361-368.

INGELBRECHT, J. A., BRIJS, K., SCHLICHTING, L., MARCHYLO, B., TWEED, T., EBBINGHAUS, P. B. & DELCOUR, J. A. (2003). NOTE: Effects of endoxylanase addition on pasta processing with short mixing time. Cereal Chemistry Note, 79 (6), 798-800.

INGELBRECHT, J. A., MOERS, K., ABECASSIS, J., ROUAU, X. & DELCOUR, J. A. (2001). Influence of arabinoxylans and endoxylanases on pasta processing and quality. Production of high-quality pasta with increased levels of soluble fibre. Cereal Chemistry, 78 (6), 721-729.

SINGH, S., RAINA, C. S., BAWA, A. S. & SAXENA, D. C. (2004). Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology. International Journal of Food Science and Technology, 39, 191-200.

SISSONS, M. J. & HARE, R. A. (2002). Tetraploid wheat - A resource for genetic improvement of durum wheat quality. Cereal Chemistry, 79 (1), 78-84.

SISSONS, M. J., GIANIBELLI, M. C. & BATEY, I. L. (2003). Small-scale reconstitution of durum semolina components. Cereal Chemistry, 79 (5), 675-680.

TURNBULL, K. (2001). Quality assurance in a dry pasta factory in: Pasta and Semolina Technology (Ed. R.C. Kill & K. Turnbull), 181-221.

YOUSIF, A. M., CRANSTON, P. & DEETH, H. C. (2003). Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta. Lebensm.-Wiss. U.-Technol., 36, 295-302.

Fettucine

EBELING, P. W. & JAMET, A. A. (2001). Effects of wheat flour substitution with amaranth flour on the quality of a pasta product. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 915-919.

Lasagne

GONZALEZ, J. J., MCCARTHY, K. L. & MCCARTHY, M. J. (2000). Textural and structural changes in lasagna after cooking. Journal of Texture Studies, 31 (1), 93-108.

SMEWING, J. (1997). Analyzing the texture of pasta for quality control. Cereal Foods World, 42 (1), 8-12.

Macaroni

LEE, R. E., MANTHEY, F. A., & HALL, C. A. (2003). Effects of boiling, refrigeratiing and microwave heating on cooked quality and stability of lipids in macaroni containing flaxseed. Cereal Chemistry, 80 (5), 570-574.

Noodles

AMES, N., SOPIWNYK, E, NYACHIRO, J., De PAUW, R. M., CLARKE, J. M. & BROWN, D. (2000). Starch and noodle characteristics of Canadian and other wheats with null alleles at the Wx Loci. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

BAIK, B. K. & LEE, M. R. (2003). Effects of starch amylose content of wheat on textural properties of white salted noodles. Cereal Chemistry, 80 (3), 304-309.

BAIK, B. K., PARK, C. S., PASZCZYNSKA, B. & KONZAK, C. F. (2003). Characteristics of noodles and bread prepared from double-null partial waxy wheat. Cereal Chemistry, 80 (5), 627-633.

BAIK, B. K., DALGETTY, D. D. & PASZCZYNSKA, B. (2002). Effects of processing conditions on quality of starch noodles prepared from five types of legumes. Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

BEASLEY, H. L., UTHAYAKUMARAN, S., STODDARD, F. L., PARTRIDGE, S. J., DAQIQ, L., CHONG, P. & BEKES, F. (2002). Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chemistry, 79 (2), 301-307.

BETA, T. & CORKE, H. (2001). Noodle quality as related to sorghum starch properties. Cereal Chemistry, 78 (4), 417-420.

CATO, L., HALMOS, A. L. & SMALL, D. M. (2006). Impact of alpha-amylases on quality characteristics of Asian white salted noodles made from australian white wheat flour. Cereal Chemistry, 83 (5), 491-497.

CHANSRI, R., PUTTANLEK, C., RUNGSADTHONG, V. & UTTAPAP, D. (2005). Characteristics of clear noodles prepared from edible canna starches. Journal of Food Science, 70 (5), 337-342.

CHEN, Z., SCHOLS, H. A., & VORAGEN, A. G. J. (2003). The use of potato and sweet potato starches affects white salted noodle quality. Journal of Food Science, 68 (9), 2630-2637.

COLLADO, L S., MABESA, L. B., OATES, C. G. & CORKE, H. (2001). Bihon-type noodles from heat-moisture-treated sweet potato starch. Journal of Food Science, 66 (4), 604-609.

FU, B. X., ASSEFAW, E. & MALCOLMSON, L. (2002). Evaluation of Canada hard white wheats for fresh alkaline noodle processing. Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

GRAYBOSCH, R., AMES, N., BAENZIGER, P. S. & PETERSEN, C. J. (2004). Genotypic and environmental modification of asian noodle quality of hard winter wheats. Cereal Chemistry, 81 (4), 19-25.

GUAN, F. & SEIB, P. A. (1994). Instrumental Probe and Method to Measure Stickiness of Cooked Spaghetti and Noodles. Cereal Chemistry, 71 (4), 330-337.

HATCHER, D. W. (2004). Influence of frozen noodle processing on cooked noodle texture. Journal of Texture Studies, 35, 429-444.

HATCHER, D. W. & PRESTON, K. R. (2004). Investigation of a small-scale asymmetric centrifugal mixer for the evaluation of asian noodles. Cereal Chemistry, 81 (3), 303-307.

HOU, G., KRUK, M., PETRUSICH, J. & COLLETTO, K. (1996). Measurement of the extensibility and tensile strength of dough and noodles. AACC Conference Paper, Baltimore, 1996.

JIN, Y. J. & QUAIL, K. J. (1999). Effect of starch and gluten addition on noodle texture. Proceedings of the 49th Australian Cereal Chemistry Conference, Melbourne, 12-16 September, 78-81.

KADHARMESTAN, C., BAIK, B. K., CZUCHAJOWSKA, Z. (1998). Whey protein concentrate treated with heat or high hydrostatic pressure in wheat-based products. Cereal Chemistry, 75 (5), 762-766.

KHOURYIEH, H., HERALD, T. & ARAMOUNI, F. (2006). Quality and sensory properties of fresh egg noodles formulated with either total or partial replacement of egg substitutes. Journal of Food Science, 71 (6), 433-437.

KIM, W. S. & SEIB, P. A. (1993). Apparent Restriction of Starch Swelling in Cooked Noodles by Lipids in Some Commercial Wheat Flours. American Association of Cereal Chemists, Inc, Vol.70, No. 4. 367-372.

KIM, Y. S., WIESENBORN, D. P., LORENZEN, J. H. & BERGLUND, P. (1996). Suitability of edible bean and potato starches for starch noodles. Cereal Chemistry, 73 (3), 302-308.

KRUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Sensory evaluations of color and texture for Hokkien and Bamee noodles and relationship to instrumental measurements. AACC Conference Paper, New Orleans, 1996.

KRUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Relationships among physicochemical and rheological properties, texture profile analysis and sensory evaluation of selected U.S. wheats for Asian noodles. AACC Conference Paper, New Orleans, 1996.

KRUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Relationships among physicochemical and rheological properties, texture profile analysis and sensory evaluation of selected U.S. wheats for Asian noodles. AACC Conference Paper, New Orleans, 1996.

KUNETZ, C. F., ALMEIDA-DOMINGUEZ, H., McDONOUGH, C. M., WANISKA, R. D. & ROONEY, L. W. (1997). Cooking characteristics and quality of noodles from food sorghum. Paper presented at October 1997 AACC meeting, San Diego.

LAGASSE, S. L., HATCHER, J. E., DEXTER, J. E., ROSSNAGEL, B.G. & IZYDORCZYK, M. S. (2006). Quality characteristics of fresh and dried salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content. Cereal Chemistry, 83 (2), 202-210.

LAI, H. M. & HUANG, S. C. (2004). Water status of cooked white salted noodles evaluated by MRI. Food Research International, 37, 957-966.

LEE, L., BAIK, B K. & CZUCHAJOWSKA, Z. (1998). Garbanzo bean flour usage in Cantonese noodles. Journal of Food Science, 63 (3), 552-558.

LEE, S. J., RHA, M., KOH, W., PARK, W., LEE, C., KWON, Y. A. & HWANG, J.-K. (2002). Measurement of cooked noodle stickiness using a modified instrumental method. Cereal Chemistry, 79 (6), 838-842.

LEE, C. H., CHO, J. K., LEE, S. J., KOH, W., PARK, W. & KIM, C.-H. (2002). Enhancing b-Carotene content in Asian noodles by adding pumpkin powder. Cereal Chemistry, 79 (4), 593-595.

LU, R. L. J. & CHEN, C. C. (1997). Specialty flour study for wet noodle processing. Proceedings of the International Symposium on new approaches to functional cereals and oils, Beijing, China, Nov. 1997, 31-43.

MARTIN, D. J., AZUDIN, M. N. & BELL, K. L. (1999). Instrumental noodle texture of selected prime hard varieties. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

MARTIN, J. M., TALBERT, L. E., HABERNICHT, D. K., LANNING, S. P., SHERMAN, J. D., CARLSON, G. & GIROUX, M. J. (2004). Reduced amylose effects on bread and white salted noodle quality. Cereal Chemistry, 81 (2), 188-193.

McDONOUGH, C. M., KUNETZ, C. & ROONEY, L. W. (1997). Structure and texture of sorghum noodles. Paper presented at October 1997 AACC meeting, San Diego.

McLEAN, R., O'BRIEN, K. M., TALBERT, L. E., BRUCKNER, P., HABERNICHT, D. K., GUTTIERI, M. J. & SOUZA, E. J. (2005). Environmental influences on flour quality for sheeted noodles in Idaho 377s hard white wheat. Cereal Chemistry, 82 (5), 559-564.

MOHAMED, A. A., RAYAS-DUARTE, P., XU, J., PALMQUIST, D. E. & INGLETT, G. E. (2005). Hard red winter wheat/nutrim OB alkaline fresh noodles: processing and texture analysis. Journal of Food Science, 70 (1), 1-7.

OLIVEIRA, M. K. S., MARTINEZ-FLORES, H. E., DE ANDRADE, J. S., GARNICA-ROMO, M. G. & CHANG, Y. K. (2006). Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas. International Journal of Food Science and Technology, 41, 933-937.

PARK, C. S. & BAIK, B. K. (2002). Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles. Cereal Chemistry, 79 (6), 867-873.

PARK, C. S., HONG, B. H. & BAIK, B. K. (2003). Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles. Cereal Chemistry, 80 (3), 297-303.

PARK, C. S. & BAIK, B. K. (2002). Protein quality requirement of wheat for making white salted noodles. Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

PARK, C. S. & BAIK, B. K. (2004). Significance of amylose content of wheat starch on processing and textural properties of instant noodles. Cereal Chemistry, 81 (4), 521-526.

PARK, C. S. & BAIK, B. K. (2004). Relationship between protein characteristics and instant noodle making quality of wheat flour. Cereal Chemistry, 81 (2), 159-164.

REUNGMANEEPAITOON, S. (1997). Comparative study of sweet potato starch with other starches in preparation of instant fried noodles. Proceedings of the 6th Asian Food Conference, Singapore 24-27 November, 1997, pp. 599-606.

ROSS, A. S. & CROSBIE, G. B. (1997). Elasticity and springiness in asian noodles. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997.

ROSS, A. S., TO, S., CHIU, P. C. & QUAIL, K. J. (1999). Instrumental evaluation of white salted noodle texture. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

SEIB, P. A., LIANG, X., GUAN, F., LIANG, Y. T. & YANG, H. C. (2000). Comparison of Asian noodles from some hard white and hard red wheat flours. Cereal Chemistry, 77 (6), 816-822.

SORENSON, H. R., ROSS, A. S., BUDOLFSEN, G., LARSEN, L. M. (2000). Effects of added enzymes on the physico-chemical characteristics of fresh durum-pasta. Poster presented at AAPS Annual Meeting, Oct 29th -Nov 2nd, 2000, Indianapolis, USA.

SUHENDRO, E. L., KUNETZ, C. F., MC DONOUGH, C. M., ROONEY, L. W. & WANISKA, R. D. (2000). Cooking characteristics and quality of noodles from food sorghum. Cereal Chemistry, 77 (2), 96-100.

TAM, L. M., CORKE, H., TAN, W. T., LI, J. & COLLADO, L. S. (2004). Production of Bihon-type noodles from maize starch differing in amylose content. Cereal Chemistry, 81 (4), 475-480.

VADLAMANI, K. R. & SEIB, P.A. (1997). Two metal ions improve brightness in wheat-dough products and affect aqueous dispersion of gluten. Cereal Chemistry, 74 (3), 318-325.

Pea Flour Pasta

WANG, N., BHIRUD, P. R., SOSULSKI, F. W. & TYLER, R. T. (1999). Pasta-like product from pea flour by twin-screw extrusion. Journal of Food Science, 64 (4), 671-678.

Rice

ATTWOOL, P. (1994). Quality Control - Texture Analysis Study on Boiled Rice. International Food Marketing & Technology, October, 53-55.

BAO, J., SHU, Q., XIA, Y., BERGMAN, C. & McCLUNG, A. (2001). Effects of gamma irradiation on aspects of milled rice (Oryza sativa) end-use quality. Journal of Food Quality, 24 (4), 327-336.

BHATTACHARYA, M., ZEE, S. Y. & CORKE, H. (1999). Physicochemical properties related to quality of rice noodles. Cereal Chemistry, 76, 6, 861-867.

CAMERON, D. K. & WANG, Y. J. (2005). A better understanding of factors that affect the hardness and stickiness of long-grain rice. Cereal Chemistry, 82 (2), 113-119.

CHAMPAGNE, E. T., LYON, B. G., MIN, B. K., VINYARD, B. T., BETT, K. L., BARTON, F. E., WEBB, B. D., McCLUNG, A. M., MOLDENHAUER, K. A., LINSCOMBE, S., McKENZIE, K. S. & KOHLWEY, D. E. (1998). Effects of postharvest processing on texture profile analysis of cooked rice. Cereal Chemistry, 75 (2), 181-186.

CHUNG, W. K., MEULLENET, J. F. & HANKINS, J. A. (2002). Physicochemical and instrumental data analysis for prediction of cooked rice texture attributes. Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

CORREA, P. C., SCHWANZ DA SILVA, F., JAREN, C., AFONSO JUNIOR, P. C. & ARANA, I. (2006). Physical and mechanical properties in rice processing. Journal of Food Engineering, In Press.

DERYCKE, V., VERAVERBEKE, W. S., VANDEPUTTE, G. E., DE MAN, W., HOSENEY, R. C. & DELCOUR, J. A. (2005). Impact of proteins on pasta and cooking properties of nonparboiled and parboiled rice. Cereal Chemistry, 82 (4), 468-474.

ISLAM, M. R., SHIMIZU, N. & KIMURA, T. (2001). Quality evaluation of parboiled rice with physical properties. Food Science & Technology Research, 7 (1), 57-63.

KRISHNAMURTHY, K. & GIROUX, M. J. (2001). Expression of wheat puroindoline genes in transgenic rice enhances grain softness. Nature Biotechnology, 19 (2), 162-166.

LOIRE, S. & MEULLENET, J. F. (2001). Prediction of consumer acceptance and descriptive profiles of cooked jasmine rice texture by TPA and stress relaxation tests. Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

LYON, B. G., CHAMPAGNE, E. T., VINYARD, B. T. & WINDHAM, W. R. (1999). Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices. Cereal Chemistry, 77 (1), 64-69.

MANFUL, J. T., COKER, R. D., SWETMAN, A. A. & HAMAKER, B. R. (2002). Effect of artisanal rice parboiling methods on milling yield and starch characteristics. Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

MEULLENET, J. F. C., GROSS, J., MARKS, B. P. & DANIELS, M. (1998). Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell. Cereal Chemistry, 75 (5), 714-720.

MEULLENET, J. F. C., SITAKALIN, C. & MARKS, B. P. (1999). Prediction of rice texture by spectral stress strain analysis: a novel technique for treating instrumental extrusion data used for predicting sensory texture profiles. Journal of Texture Studies, 30, 435-450.

MEULLENET, J. F., CHAMPAGNE, E. T., BETT, K. L., MCCLUNG, A. M. & KAUFFMANN, D. (2000). Instrumental assessment of cooked rice texture characteristics: a method for breeders. Cereal Chemistry, 77 (4), 512-517.

MOHAPATRA, D. & BAL, S. (2006). Effect of degree of milling on specific energy consumption, optical measurements and cooking quality of rice. Journal of Food Engineering, In Press.

MOHAPATRA, D. & BAL, S. (2004). Wear of rice in an abrasive milling operation, Part 1: Prediction of degree of milling. Biosystems Engineering, 83 (4), 337-342.

MORETTI, D., LEE, T. C., ZIMMERMAN, M. B., NUESSLI, J. & HURRELL, R. E. (2005). Development and evaluation of iron-fortified extruded rice grains. Journal of Food Science, 70 (5), 330-336.

PARK, J. K., KIM, S. S. & KIM, K. O. (2001). Effect of milling ration on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice. Cereal Chemistry, 78 (2), 151-156.

PERDON, A. A., SIEBENMORGEN, T. J., BUESCHER, R. W. & GBUR, E. E. (1999). Starch retrogradation and texture of cooked milled rice during storage. Journal of Food Science, 64, 5, 828-832.

RUAN, R. R., ZOU, C., WADHAWAN, C., MARTINEZ, B., CHEN, P. L. & ADDIS, P. (1997). Studies of hardness and water mobility of cooked wild rice using nuclear magnetic resonance. Journal of Food Processing and Preservation, 21 (2), 91-104.

SALEH, M., MEULLENET, J. F., SIEBENMORGON, T. & CHUNG, W. K. (2003). The effect of storage on physicochemical properties of cocodrie rice cultivar dried by infrared. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

SESMAT, A. & MEULLENET, J. F. (2001). Predictions of rice sensory texture attributes from a single compression test, multivariate regression, and a stepwise model optimisation method. Journal of Food Science, 66 (1), 124-131.

SIEBENMORGEN, T. J., BAUTISTA, R. C. & MEULLENET, J. F. (2006). Predicting rice physicochemical properties using thickness fraction properties. Cereal Chemistry, 83 (3), 275-283.

SITAKALIN, C. & MEULLENET, J. F. C. (2000). Prediction of cooked rice texture using extrusion and compression tests in conjunction with spectral stress strain analysis. Cereal Chemistry, 77 (4), 501-506.

SITAKALIN, C. & MEULLENET, J. F. C. (2001). Prediction of cooked rice texture using an extrusion test in combination with partial least squares regression and artificial neural networks. Cereal Chemistry, 78 (4), 391-394.

SUWANSRI, S. & MEULLENET, J. F. (2002). Quality traits of aromatic jasmine rice: Physicochemical characterisation. Paper presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

SUWANSRI, S. & MEULLENET, J. F. (2004). Physicochemical characterization and consumer acceptance by asian consumers of aromatic jasmine rice. Journal of Food Science, 69 (1), 30-37.

TAN, Y. & CORKE, H. (2002). Factor analysis of physicochemical properties of 63 rice varieties. Journal of the Science of Food and Agriculture, 82, 745-52.

WINDHAM, W. R., LYON, B. G., CHAMPAGNE, E. T., BARTON, F. E., WEBB, B. D., McCLUNG, A. M., MOLDENHAUER, K. A., LINSCOMBE, S. & McKENZIE, K. S. (1997). Prediction of cooked rice texture quality using near-infrared reflectance analysis of whole-grain milled samples. Cereal Chemistry, 74 (5), 626-632.

XIONG, R., MEULLENET, J. F., LENJO, M. & SIEBENMORGEN, T. J. (2000). Prediction of cooked rice texture profiles by stepwise regression in combination with neural network. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

Rice Vermicelli/Noodles/Pasta

BHATTACHARYA, M., ZEE, S. Y. & CORKE, H. (1999). Physicochemical properties related to quality of rice noodles. Cereal Chemistry, 76, 6, 861-867.

LAI, H. M. (2001). Effects of rice properties and emulsifiers on the quality of rice pasta. Journal of Food Science and Agriculture, 82 (2), 203-216.

YOENYONGBUDDHAGAL, S. & NOOMHORM, A. (2002). Effect of physico chemical properties of high-amylose thai rice flours on vermicelli quality. Cereal Chemistry, 79 (4), 481-485.

Semolina Noodles

GIANIBELLI, M. C., SISSONS, M. J., & BATEY, I. L. (1999). Effect of different waxy starches on the pasta cooking quality of durum wheat. Proceedings of the 49th Australian Cereal Chemistry Conference, Melbourne, 12-16 September, 260-264.

Spaghetti

CAPERUTO, L. C., AMAYA-FARFAN, J. & CAMARGO, C. R. O. (2001). Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti. Journal of the Science of Food and Agriculture, 81, 95-101.

CLARK, J. A., OLIVER, J. R., BATEY, I. L., HARE, R. A., SISSONS, M. J. & McKENZIE, E. A. (1997). Pasta benchmarking: evaluation of australian and foreign pasta. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997.

CLEARY, L. & BRENNAN, C. (2006). The influence of a (1 - 3)(1 - 4) - beta - D - glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta. International Journal of Food Science and Technology, 41, 910-918.

DEBBOUZ, A. & DOETKOTT, C. (1996). Effect of process variables on spaghetti quality. Cereal Chemistry, 73 (6), 672-676.

DEXTER, J. E., MARCHYLO, B. A., CLEAR, R. M. & CLARKE, J. M. (1997). Effect of Fusarium Head Blight on semolina milling and pasta-making quality of durum wheat. Cereal Chemistry, 74 (5), 519-525.

MANTHEY, F. A. & HARELAND, G. A. (2001). Effects of break-roll differential on semolina and spaghetti quality. Cereal Chemistry, 78 (3), 368-371.

MANTHEY, F. A. & SCHORNO, A. L. (2002). Physical and cooking quality of spaghetti made from whole wheat durum. Cereal Chemistry, 79 (4), 504-510.

MANTHEY, F. A., YALLA, S. R., DICK, T. J. & BADARUDDIN, M. (2004). Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chemistry, 81 (2), 232-236.

OLIVEIRA, M. K. S., MARTINEZ-FLORES, H. E., DE ANDRADE, J. S., GARNICA-ROMO, M. G. & CHANG, Y. K. (2006). Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas. International Journal of Food Science and Technology, 41, 933-937.

PEIGHAMBARDOUST, S. H., VAN DER GOOT, A. J., HAMER, R. J. & BOOM, R. M. (2004). A new method to study simple shear processing of wheat gluten-starch mixtures. Cereal Chemistry, 81 (6), 714-721.

PONSART, G., VASSEUR, J. & MEOT, J. M. (2000). Evaluation du 'taux' de fissuration de pates sechees. 12th Agoral Meeting, April 2000, Montpellier, pp 277-283.

SCHORNO, A. L. & MANTHEY, F. A. (2001). Processing and cooking quality of wholewheat spaghetti. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

SISSONS, M. J., BATEY, I. L., HARE, R. A. & EGAN, N. (1998). Tetraploid wheat - a potentially useful resource for the genetic improvement of durum quality. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

SISSONS, M. & GIANIBELLI, C. (2000). Use of reconstitution techniques to study the functionality of gluten proteins on durum wheat pasta quality. 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. 347-351.

SMEWING, J. (1997). Analyzing the texture of pasta for quality control. Cereal Foods World, 42 (1), 8-12.

SOH, H. N., SISSONS, M. J. & TURNER, M. A. (2006). Effect of starch granule size distribution and elevated amylose content on durum dough rheology and spaghetti cooking quality. Cereal Chemistry, 83 (5), 513-519.

SOZER, N. & KAYA, A. (2003). Changes in cooking and textural properties of spaghetti cooked with different levels of salt in the cooking water. Journal of Texture Studies, 34, 381-390.

TANG, C., HSIEH, F. & HUFF, H. E. (1997). The effect of wheat protein fractions and an emulsifier on spaghetti processing and qualities. Proceedings of the 7th International Congress on Engineering and Food (ICEF) 1997 (ed.Jowitt R.).

WOOD, J. A., BATEY, I.L., HARE, R. A., SISSONS, M. J. (2001). A comparison of Australian and imported spaghetti. Food Australia, 53 (8), 349-354.

ZHAO, Y. H., MANTHEY, F. A., CHANG, S. K. C, HOU, H. J. & YUAN, S. H. (2005). Quality characteristics of spaghetti as affected by green and yellow pea, lentil and chickpea flours. Journal of Food Science, 70 (6), 371-376.