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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCEMENT OF HARD WINTER WHEAT QUALITY AND ITS UTILITY

Location: Grain Quality and Structure Research Unit

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

A Modified Extensigraph Method for Evaluating Dough Properties of Wheat Breeding Lines - (Peer Reviewed Journal)
Chen, Y.R., Seabourn, B.W., Xie, F., Herald, T.J. 2009. A Modified Extensigraph Method for Evaluating Dough Properties of Wheat Breeding Lines. Cereal Chemistry. 86(5):582-589.
A Modified Alveograph Method for Dough Evaluation of Wheat Breeding Lines - (Abstract Only)
Chen, Y.R., Seabourn, B.W., Herald, T.J. 2009. A Modified Alveograph Method for Dough Evaluation of Wheat Breeding Lines [abstract]. Cereal Foods World. 54:A38.
Effects of Glutenin Loci Allelic Diversity and Rye Translocations on Dough Properties Within U.S. Hard Winter Wheat Breeding Programs - (Abstract Only)
Harmer, S.E., Seabourn, B.W. 2009. Effects of Glutenin Loci Allelic Diversity and Rye Translocations on Dough Properties Within U.S. Hard Winter Wheat Breeding Programs. Meeting Abstract. Cereal Foods World. 54:A45.
Comparison of Waxy vs. Nonwaxy Wheats in Fuel Ethanol Fermentation - (Peer Reviewed Journal)
Zhao, R., Wu, X., Seabourn, B.W., Bean, S., Guan, L., Shi, Y., Wilson, J.D., Madl, R., Wang, D. 2009. Comparison of Waxy vs. Nonwaxy Wheats in Fuel Ethanol Fermentation. Cereal Chemistry. 86(2):145-156.
Modification of Extensigraph Dough Preparation Method Developed for Wheat Breeding Lines and Commercial Wheat - (Abstract Only)
Chen, Y.R., Seabourn, B.W., Xie, F. 2008. Modification of Extensigraph Dough Preparation Method Developed for Wheat Breeding Lines and Commercial Wheat. [abstract]. Cereal Foods World. 53:A53.
Investigating the Effect of Dough Preparation Using Hot Water and Pre-Geleatinized Starch on Tortilla Quality - (Abstract Only)
Xie, F., Seabourn, B.W., Tilley, M., Chen, Y.R. 2008. Investigating the Effect of Dough Preparation Using Hot Water and Pre-Geleatinized Starch on Tortilla Quality. [abstract]. Cereal Foods World. 53:A86.
Wheat Lipids - (Book / Chapter)
Chung, O.K., Ohm, J., Ram, M.S., Park, S. 2009. Wheat Lipids. In: Khan, K. and Shewry, P.R., editors. Wheat Chemistry and Technology. 4th edition. St. Paul, Minnesota: AACC International, Inc. p. 363-390.
Determination of Secondary Structural Changes in Gluten Proteins During Mixing Using Ft-Hatr Spectroscopy - (Peer Reviewed Journal)
Seabourn, B.W., Chung, O.K., Seib, P.A., Mathewson, P.R. 2008. Determination of secondary structural changes in gluten proteins during mixing using ft-hatr spectroscopy. Journal of Agricultural and Food Chemistry. 56: 4236-4243.
Rapid Determination of Dough Optimum Mixing Time for Early Generation Breeding Lines Using Ft-Hatr Infrared Spectroscopy - (Peer Reviewed Journal)
Seabourn, B.W., Xie, F., Chung, O.K. 2008. Rapid determination of dough optimum mixing time for early generation breeding lines using FT-HATR infrared spectroscopy. Crop Science. 48:1575-1578.
Objective Image Analysis for Bread Quality Characteristics Using C-Cell Instrument - (Abstract Only)
Chen, Y.R., Feng, X., Seabourn, B.W., Caley, M.S. 2007. Objective Image Analysis for Bread Quality Characteristics Using C-Cell Instrument [abstract]. Cereal Foods World. 52:A38.
A Rapid Small-Scale Method to Evaluate Dough Viscoelastic Properties - (Abstract Only)
Xie, F., Seabourn, B.W. 2007. A rapid small-scale method to evaluate dough viscoelastic properties [abstract]. Cereal Foods World. 52:A69.
Comparison of 5% Lactic Acid Solvent Retention Capacity and Sds-Sedimentation Tests in Predicting Loaf Volume of Hard Winter and Spring Wheat Flour - (Abstract Only)
Xiao, Z.S., Park, S., Caley, M.S., Lyne, R.K., Tilley, M., Seabourn, B.W., Chung, O. Comparison of 5% lactic acid solvent retention capacity and SDS-sedimentation tests in predicting loaf volume of hard winter and spring wheat flour [abstract]. AACC International Meeting. Poster Paper No. 128.
Registration of 'ok Bullet' Wheat - (Germplasm Release)
Carver, B.F., Hunger, R.M., Klatt, A.R., Edwards, J.T., Worrall, W.D., Porter, D.R., Rayas-Duarte, P., Seabourn, B.W., Bai, G-H., Dowell, F.E., Martin, B.C. 2006. Registration of 'OK Bullet' wheat. Crop Science. 46: 2322-23.
Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality - (Peer Reviewed Journal)
Xiao, Z.S., Park, S., Chung, O.K., Caley, M.S., Seib, P.A. 2006. Solvent retention capacity values in relation to hard winter wheat and flour properties and straight-dough breadmaking quality. Cereal Chem. 83(5):465-471.
Correlation Between Gluten Secondary Structures and Wheat End-Use Properties for Early Generation Breeding Lines Using Ft-Hatr Mid-Infrared Spectroscopy - (Abstract Only)
Seabourn, B.W., Xie, F., Seib, P. 2006. Correlation between gluten secondary structures and wheat end-use properties for early generation breeding lines using FT-HATR Mid-Infrared Spectroscopy [abstract]. AACC International Meeting. Poster Paper No. 233.
Levels of Protein and Protein Composition in Hard Winter Wheat Flours and the Relationship to Breadmaking - (Peer Reviewed Journal)
Park, S., Bean, S., Chung, O.K., Seib, P.A. 2006. Levels of protein and protein composition in hard winter wheat flours and the relationship to breadmaking. Cereal Chemistry. 83(4):418-423.
Computerized Mixogram (C-M) Parameters in Relation to Bread Quality Processed by Straight-Dough Method: Peak Height Vs. Time-X Height (H-X). - (Abstract Only)
Xiao, Z.S., Park, S., Chung, O.K., Caley, M.S., Seib, P. 2006. Computerized mixogram (C-M) parameters in relation to bread quality processed by straight-dough method: Peak height vs. time-x height (H-x) [abstract]. AACC International Meeting. Poster Paper No. 112.
Cereals and Cereal Products - (Book / Chapter)
Seibel, W., Chung, O.K., Weipert, D., Park, S. 2006. Cereals and cereal products. Encyclopedia of Agriculture.
Registration of 'deliver' Wheat - (Peer Reviewed Journal)
Carver, B., Hunger, R., Klatt, A., Edwards, J., Porter, D.R., Verchot-Lubicz, J., Martin, B., Seabourn, B.W., Rayas-Duarte, P. 2006. Registration of 'Deliver' wheat. Crop Sci. p.1819-1820.
Ft-Hatr Determination of Protein Secondary Structures Associated with Dough Rheology - (Proceedings)
Seabourn, B.W., Chung, O.K. Ft-hatr determination of protein secondary structures associated with dough rheology. In: Proceedings of the 34th UJNR Cooperative Program in Natural Resources Food and Agriculture Panel, October 23-29, Tsukuba, Japan.
Prediction of Alkaline Noodle Color and Polyphenol Oxidase Activity Using Near-Infrared Reflectance (Nir) Spectroscopy of Wheat Grain, Meal and Flour. - (Abstract Only)
Park, S., Seabourn, B.W., Xie, F., Chung, O.K. 2005. Prediction of alkaline noodle color and polyphenol oxidase activity using near-infrared reflectance (NIR) spectroscopy of wheat grain, meal and flour. Abstract No. 224 in: 2005 AACC Annual Meeting Program Book. p.140. Meeting Abstract.
Study of Wheat Gluten Secondary Structure Conformational Changes in Frozen Dough Using Ft-Hatr Mid-Infrared Spectroscopy. - (Abstract Only)
Xie, F., Seabourn, B.W., Chung, O.K., Seib, P.A. 2005. Study of wheat gluten secondary structure conformational changes in frozen dough using FT-HATR Mid-Infrared Spectroscopy.. Abstract No. 245 in: 2005 AACC Annual Meeting Program Book. p.146. Meeting Abstract.
Relationships Between Cooked Alkaline Noodle Texture and Solvent Retention Capacity (Src), Sds-Sedimentation, Mixograph, and Protein Composition - (Abstract Only)
Chung, O.K., Park, S., Bean, S., Xiao, Z.S. 2005. Relationships between cooked alkaline noodle texture and solvent retention capacity (SRS), SDS-sedimentation, mixograph, and protein composition. Abstract No. 227 in: 2005 AACC Annual Meeting Program Book. p.141. Meeting Abstract.
Effects of Different Emulsifiers on the Textural Properties and Shelf-Stability of 100% Whole Wheat Flour Tortillas - (Abstract Only)
Akdogan, H.P. and Chung, O.K. 2005. Effects of different emulsifiers on the textural properties and shelf-stability of 100% whole wheat flour tortillas. Abstract No. 309 Page 163 in: Program Book of the 90th Annual Meeting of the AACC. [Abstract]
Registration of 'hatcher' Wheat. - (Peer Reviewed Journal)
Haley, S.D., Quick, J.S., Johnson, J.J., Peairs, F.B., Stromberger, J.A., Clayshulte, S.R., Clifford, B.L., Rudolf, J.B., Seabourn, B.W., Chung, O.K., Jin, Y., Kolmer, J.A. 2005. Registration of 'hatcher' wheat. Crop Science. Vol. 45: 2654-2655.
Nursery Location Clustering Based on Hard Winter Wheat Regional Quality Evaluations - (Other)
Clayshulte, S.R., Haley, S.D., Chapman, P.L., Seabourn, B.W., Chung, O.K. 2005. Nursery location clustering based on hard winter wheat regional quality evaluations. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p.370
The Investigation of Mixing Quality Parameters from Variable Mixing Speeds of Farinograph (10-G Flour) Compared with a Mixograph (10-G Flour) - (Other)
Chung, O.K., Park, S. 2005. The investigation of mixing quality parameters from variable mixing speeds of farinograph (10-g flour) compared with a mixograph (10-g flour). Third International Wheat Quality Conference Proceedings. Meeting Abstract. p. 371
Investigation on the Quality Parameters of Different Hardness Wheat Fractions Sorted from the Same Hard Winter Wheat Lines - (Other)
Chung, O.K., Maghirang, E.B., Park, S., Caley, M.S., Dowell, F.E., Seabourn, B.W. 2005. Investigation on the quality parameters of different hardness wheat fractions sorted from the same hard winter wheat lines. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p.372
A Study of Solvent Retention Capacity (Src) Tests in Hard Winter Wheat Flour - (Other)
Xiao, Z.S., Park, S., Chung, O.K., Caley, M.S., Seib, P.A. 2005. A study of solvent retention capacity (src) tests in hard winter wheat flour. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p. 375
An Objective and Rapid Method to Determine Dough Optimum Mixing Time for Early Generation Breeding Lines Using Ft-Hatr Mid-Infrared (Ir) Spectroscopy - (Other)
Seabourn, B.W., Xie, F., Chung, O.K. 2005. An objective and rapid method to determine dough optimum mixing time for early generation breeding lines using ft-hatr mid-infrared (ir) spectroscopy. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p. 389
Rp-Hplc Analyses of Gliadins in Macedonian Wheat Varieties - (Other)
Menkovska, M., Chung, O.K., Veljanov, S. 2005. RP-HPLC analyses of gliadins in Macedonian wheat varieties. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p.395
Hpce Analyses of Gliadins in Macedonian Wheat Varieties - (Other)
Menkovska, M., Chung, O.K. 2005. HPCE analyses of gliadins in Macedonian wheat varieties. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p.396
Comparison of Loaf-Volume Measuring Methods: Rapeseed Displacement Vs. Laser Sensor - (Abstract Only)
Caley, M.S., Park, S., Chung, O.K. 2005. Comparison of loaf-volume measuring methods: Rapeseed displacement vs. laser sensor [abstract]. AACC International Meeting. Poster Paper No. 111.
Last Modified: 7/24/2014
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