Collaborative study of methods for solvent retention capacity profiles (AACC method 56-11)

Cereal Foods World

Volumn 45, Issue 7, 2000, Pages 303-306

  Gaines, C S ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034345313     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

1. American Association of Cereal Chemists. Approved Methods of the AACC, 9th ed. Method 10-50D, first approval February 1975, final approval October 1997; Method 10-52, approved September 1985, revised November 1988, November 1989, October 1991, and September 1992, reviewed October 1994; Method 10-53, first approval September 1992, final approval October 1997; Method 10-54, first approval September 1992, final approval October 1997; Method 39-70A, approved October 1986, revised November 1987 and November 1989, reviewed October 1994; Method 46-12, approved October 1976, reviewed October 1982, revised November 1983 and October 1986, reviewed October 1994; Method 54-40A, final approval November 1995; Method 56-10, approved October 1986, reviewed October 1994. The Association: St. Paul, MN, 1995.
2. American Association of Cereal Chemists. Approved Methods of the AACC, 9th ed. Method 10-50D, first approval February 1975, final approval October 1997; Method 10-52, approved September 1985, revised November 1988, November 1989, October 1991, and September 1992, reviewed October 1994; Method 10-53, first approval September 1992, final approval October 1997; Method 10-54, first approval September 1992, final approval October 1997; Method 39-70A, approved October 1986, revised November 1987 and November 1989, reviewed October 1994; Method 46-12, approved October 1976, reviewed October 1982, revised November 1983 and October 1986, reviewed October 1994; Method 54-40A, final approval November 1995; Method 56-10, approved October 1986, reviewed October 1994. The Association: St. Paul, MN, 1995.
3. American Association of Cereal Chemists. Approved Methods of the AACC, 9th ed. Method 10-50D, first approval February 1975, final approval October 1997; Method 10-52, approved September 1985, revised November 1988, November 1989, October 1991, and September 1992, reviewed October 1994; Method 10-53, first approval September 1992, final approval October 1997; Method 10-54, first approval September 1992, final approval October 1997; Method 39-70A, approved October 1986, revised November 1987 and November 1989, reviewed October 1994; Method 46-12, approved October 1976, reviewed October 1982, revised November 1983 and October 1986, reviewed October 1994; Method 54-40A, final approval November 1995; Method 56-10, approved October 1986, reviewed October 1994. The Association: St. Paul, MN, 1995.
4. American Association of Cereal Chemists. Approved Methods of the AACC, 9th ed. Method 10-50D, first approval February 1975, final approval October 1997; Method 10-52, approved September 1985, revised November 1988, November 1989, October 1991, and September 1992, reviewed October 1994; Method 10-53, first approval September 1992, final approval October 1997; Method 10-54, first approval September 1992, final approval October 1997; Method 39-70A, approved October 1986, revised November 1987 and November 1989, reviewed October 1994; Method 46-12, approved October 1976, reviewed October 1982, revised November 1983 and October 1986, reviewed October 1994; Method 54-40A, final approval November 1995; Method 56-10, approved October 1986, reviewed October 1994. The Association: St. Paul, MN, 1995.
5. American Association of Cereal Chemists. Approved Methods of the AACC, 9th ed. Method 10-50D, first approval February 1975, final approval October 1997; Method 10-52, approved September 1985, revised November 1988, November 1989, October 1991, and September 1992, reviewed October 1994; Method 10-53, first approval September 1992, final approval October 1997; Method 10-54, first approval September 1992, final approval October 1997; Method 39-70A, approved October 1986, revised November 1987 and November 1989, reviewed October 1994; Method 46-12, approved October 1976, reviewed October 1982, revised November 1983 and October 1986, reviewed October 1994; Method 54-40A, final approval November 1995; Method 56-10, approved October 1986, reviewed October 1994. The Association: St. Paul, MN, 1995.
6. American Association of Cereal Chemists. Approved Methods of the AACC, 9th ed. Method 10-50D, first approval February 1975, final approval October 1997; Method 10-52, approved September 1985, revised November 1988, November 1989, October 1991, and September 1992, reviewed October 1994; Method 10-53, first approval September 1992, final approval October 1997; Method 10-54, first approval September 1992, final approval October 1997; Method 39-70A, approved October 1986, revised November 1987 and November 1989, reviewed October 1994; Method 46-12, approved October 1976, reviewed October 1982, revised November 1983 and October 1986, reviewed October 1994; Method 54-40A, final approval November 1995; Method 56-10, approved October 1986, reviewed October 1994. The Association: St. Paul, MN, 1995.
7. American Association of Cereal Chemists. Approved Methods of the AACC, 9th ed. Method 10-50D, first approval February 1975, final approval October 1997; Method 10-52, approved September 1985, revised November 1988, November 1989, October 1991, and September 1992, reviewed October 1994; Method 10-53, first approval September 1992, final approval October 1997; Method 10-54, first approval September 1992, final approval October 1997; Method 39-70A, approved October 1986, revised November 1987 and November 1989, reviewed October 1994; Method 46-12, approved October 1976, reviewed October 1982, revised November 1983 and October 1986, reviewed October 1994; Method 54-40A, final approval November 1995; Method 56-10, approved October 1986, reviewed October 1994. The Association: St. Paul, MN, 1995.
8. American Association of Cereal Chemists. Approved Methods of the AACC, 9th ed. Method 10-50D, first approval February 1975, final approval October 1997; Method 10-52, approved September 1985, revised November 1988, November 1989, October 1991, and September 1992, reviewed October 1994; Method 10-53, first approval September 1992, final approval October 1997; Method 10-54, first approval September 1992, final approval October 1997; Method 39-70A, approved October 1986, revised November 1987 and November 1989, reviewed October 1994; Method 46-12, approved October 1976, reviewed October 1982, revised November 1983 and October 1986, reviewed October 1994; Method 54-40A, final approval November 1995; Method 56-10, approved October 1986, reviewed October 1994. The Association: St. Paul, MN, 1995.
9. Finney, K. F., Morris, V. H., and Yamazaki, W. T. Micro versus macro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chem. 27:42-49, 1950.
10. Slade, L., and Levine, H. Structure-function relationships of cookie and cracker ingredients. Pages 23-141 in: The Science of Cookie and Cracker Production. H. Faridi, ed. Chapman & Hall, New York, 1994.
11. Gaines, C. S. Instrumental measurements of the hardness of cookies and crackers. Cereal Foods World 36:989-996, 1991.
12. Gaines, C. S., Kassuba, A., and Finney, P. L. Influence of eight flours on the hardness of commercial cookies and crackers. Cereal Foods World 39:160-167, 1994.
13. Gaines, C. S., Kassuba, A., and Finney, P. L. Using wire-cut and sugar-snap cookie test baking methods to evaluate distinctive soft wheat flour sets: Implications for quality testing. Cereal Foods World 41:155-160, 1996.
14. Gaines, C. S., Kassuba, A., and Finney, P. L. Instrumental measurement of cookie hardness. I. Methods assessments. Cereal Chem. 69:115-119, 1992.
15. Gaines, C. S., Kassuba, A., Finney, P. L., and Donelson, J. R. Instrumental measurement of cookie hardness. II. Application to product quality variables. Cereal Chem. 69:120-125, 1992.
16. Gaines, C. S. Collaborative studies on the baking quality of cookie flour by wire-cut type formulations (AACC Methods 10-53 and 10-54). Cereal Foods World 38:26-30, 1993.
17. Gaines, C. S. Objective Assessment of cookie and cracker texture. Pages 455-495 in: The Science of Cookie and Cracker Production. H. Faridi, ed. Chapman & Hall, New York, 1994.
18. Bergman, C. J., Gualberto, D. G., Campbell, K. M., Sorrells, M. E., and Finney, P. L. Genotype and environment effects on wheat quality traits in a population derived from a soft by hard cross. Cereal Chem. 75:729-737, 1998.
19. Campbell, K. M., Bergman, C. J., Gualberto, D. G., Anderson, J. A., Giroux, M. J., Hareland, G., Fulcher, R. G., Sorrells, M. E., and Finney, P. L. Quantitative trait loci associated with kernel traits in a soft × hard wheat cross. Crop Sci. 39:1184-1195, 1999.
20. Finney, P. L., and Andrews, L. C. Revised microtesting for soft wheat quality evaluation. Cereal Chem. 63:177-182, 1986.
21. Gaines, C. S., Finney, P. L., and Andrews, L. C. Developing agreement between very short flow and longer flow test wheat mills. Cereal Chem 77:187-192, 2000.
22. Donelson, J. R., and Yamazaki, W. T. Note on a rapid method for the estimation of damaged starch in soft wheat flours. Cereal Chem. 39:460-462, 1962.
23. American Association of Cereal Chemists. Approved Methods of the AACC, 10th ed. Method 56-10, first approval September 1998; Method 56-11, proposed November, 1999. The Association: St. Paul, MN, 2000.
24. American Association of Cereal Chemists. Approved Methods of the AACC, 10th ed. Method 56-10, first approval September 1998; Method 56-11, proposed November, 1999. The Association: St. Paul, MN, 2000.