Projects

ENHANCE HARD SPRING AND DURUM WHEAT QUALITY AND UTILIZATION Appropriated (D)   Accession Number: 408465

Publications

Extraction of starch from wheat flour by alkaline solution - (Abstract)

Ohm, J., Ostenson, A.M., Hareland, G.A., Doehlert, D.C., Senay, S. 2008. Extraction of starch from wheat flour by alkaline solution. American Association of Cereal Chemists Meetings. Cereal Foods World 53(4):71A

Size exclusion HPLC of protein using a micro-bore column for evaluation of bread-making quality of hard spring wheat flours - (Abstract)

Ohm, J., Hareland, G.A., Simsek, S., Seabourn, B.W. 2008. Size exclusion HPLC of protein using a micro-bore column for evaluation of bread-making quality of hard spring wheat flours. American Association of Cereal Chemists Meetings. Cereal Foods World 53(4): 72A

Structural Changes of Arabinoxylans in Refrigerated Dough - (Abstract) - (22-Feb-08)

Relationships of Single Kernel Characterization System Variables and Milling Quality and Flour Protein Content in Soft White Winter Wheats - (Abstract)

Ohm, J., Ross, A., Peterson, J.C. 2007. Relationships of Single Kernel Characterization System Variables and Milling Quality and Flour Protein Content in Soft White Winter Wheats. American Association of Cereal Chemists Meetings. Cereal Foods World Supplement 2007 52(4):A55.

Relationship of high molecular weight glutenin subunit composition and molecular weight distribution of wheat flour protein with water absorption and color characteristics of noodle dough - (Peer Reviewed Journal)

Ohm, J., Ross, A., Peterson, J., Ong, Y. 2008. Relationship of high molecular weight glutenin subunit composition and molecular weight distribution of wheat flour protein with water absorption and color characteristics of noodle dough. Cereal Chemistry. 85:(2)123-131