AACC, 2000. Approved Methods of the AACC. 10th Edition. AACC International, St. Paul, MN, USA.
Ambalamaatil, S, Lukow, OM, Hatcher, DW, Dexter, JE, Malcolmson, LJ and Watts, BM, 2002. Milling and quality evaluation of Canadian hard white spring wheats. Cereal Foods World 47:319-327.
Asenstorfer, RE, Wang, Y and Mares, DJ, 2006. Chemical structure of flavonoid components in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. Journal of Cereal Science 47:6-17.
Bhatty, RS, 1999. Beta-glucan and flour yield of hull-less barley. Cereal Chemistry 76:314-315
Brennan, CS and Cleary, LJ, 2005. The potential use of cereal (1—›3, 1—›4)-β-D-glucans as functional food ingredients. Journal of Cereal Science 42:1-13.
Carrillo JM, Vasquez JF and Orellana J, 1990. Relationships between gluten strength and glutenin proteins in durum wheat cultivars. Plant Breeding 104:325-333.
Clarke, JM, Leisle, D, DePauw, RM and Thiessen, LL,. 1997. Inheritance of cadmium concentration in five durum wheat crosses. Crop Science 37:1722-1726.
Cubadda, R, Carcea, M and Pasqui, L, 1992. Suitability of the gluten index test for assessing gluten strength in durum wheat and semolina. Cereal Foods World 37:866-869.
Damidaux, R, Autran, JC, Grignac, P and Feillet, P, 1978. Mise en évidence de relations applicable en sélection entre électrophorégramme des gliadines et les propriétés viscoélastiques du gluten du Triticum durum Desf. C.R. Acad. Sc. Paris, Série D 287:701-704.
D’Egidio, MG, Mariani, BM and Novaro, P, 1990. Chemical and technological variables and their relationships: A predictive equation for pasta cooking quality. Cereal Chemistry 67:275-281.
Dexter, JE and Edwards, NM, 1998. The implications of frequently encountered grading factors on the processing quality of durum wheat. Association of Operative Millers - Bulletin (October):7165-7171.
Dexter, JE and Marchylo, BA, 1997. Risposte canadesi alle esigenze di qualità di grano duro da parte dei pastifici: Tendenze passate, presenti e future. Tecnica Molitoria 48:995-1015.
Dexter, JE, Matsuo, RR and Morgan, BC, 1981. High temperature drying: Effect on spaghetti properties. Journal of Food Science 46:1741-1746.
Dexter, JE, Tkachuk, R and Matsuo, RR, 1984. Amino acid composition of spaghetti: Effect of drying conditions on total and available lysine. Journal of Food Science 49:225-228.
Dexter, JE, Matsuo, RR and Kruger, JE, 1990. The spaghetti-making quality of commercial durum wheat samples with variable alpha-amylase activity. Cereal Chemistry 67:405-412.
Dexter, JE, Doust, MA, Raciti, CN, Lombardo, GM, Clarke, FR, Clarke, JM, Marchylo, BA, Schlichting, LM and Hatcher, DW, 2004. Effect of durum wheat (Triticum turgidum L. var durum) semolina extraction rate on semolina refinement, strength indicators and pasta properties. Canadian Journal of Plant Science 84:1001-1013.
Dexter, JE, Izydorczyk, MS, Marchylo, BA and Schlichting, LM, 2005. Texture and colour of pasta containing mill fractions from hull-less barley genotypes with variable content of amylose and fibre. In: Using Cereal Science and Technology for the Benefit of Consumers. Proc. 12th ICC Cereal and Bread Congress, SP Cauvain, SE Salmon and LS Young, eds. Woodhead Publishing Ltd., Cambridge, England, pp 488-493.
Dick, JW and Youngs, VL, 1988. Evaluation of durum wheat, semolina, and pasta in the United States. In: Durum Wheat: Chemistry and Technology, G Fabriani and C Lintas, eds. American Association of Cereal Chemists, St. Paul, MN, pp. 237-248.
Douglas, SG 1981, A rapid method for the determination of pentosans in wheat flour. Food Chemistry 7:139-145.
Edwards, NM, Gianibelli, MC, McCaig, TN, Clarke, JM, Ames, NP, Larroque, OR and Dexter, JE, 2007a. Relationships of dough strength to polymeric protein quantity and composition for a diverse durum wheat population. Journal of Cereal Science 45:140-149.
Edwards, NM, Preston, KR, Paulley, FG, Gianibelli, MC, McCaig, TN, Clarke, JM, Ames, NP and Dexter, JE, 2007b. Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties. Journal of the Science of Food and Agriculture 87:2000-2011.
Food and Drug Adminstration, 2005. FDA allows barley products to claim reduction in risk of coronary heart disease. FDA News, December 23, 2005. Online at: http://www.fda.gov/bbs/topics/news/2005/NEW01287.html.
Fu, BX, Assefaw, EG, Sarkar, AK and Carson, GR, 2006. Evaluation of durum wheat fine flour for alkaline noodle processing. Cereal Foods World 51:178-153.
Gupta RB and MacRitchie F, 1991. Rapid one-step one-dimensional SDS-PAGE procedure for analysis of subunit composition of glutenin in wheat. Journal of Cereal Science 14:105-109.
Gupta RB, Khan K and MacRitchie F, 1993. Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science 18:23-41.
Hatcher, DW, 2001. Asian noodle processing. In: Cereals Processing Technology, G Owens, ed. Woodhead Publishing Ltd., Cambridge, England, pp 131-157.
Hatcher, DW and Anderson, MJ, 2007. Influence of alkaline formulation on oriental noodle color and texture. Cereal Chemistry 84:253-259.
Hatcher, DW and Barker, W, 2005. A rapid microassay for determination of peroxidase in wheat and flour. Cereal Chemistry 82:233-237.
Hatcher, DW and Kruger, JE, 1993. Distribution of polyphenol oxidase in flour millstreams of Canadian common wheat classes milled to three extraction rates. Cereal Chemistry 70:51-55.
Hatcher, DW, Symons, SJ and Manivannan, U, 2004. Developments in the use of image analysis for the assessment of oriental noodle appearance and colour. Journal of Food Engineering 61:109-117.
Hatcher, DW, Lagassé, SL, Dexter, JE, Rossnagel, BG and Izydorczyk, MS, 2005. Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour. Cereal Chemistry 82:60-69.
Hatcher, DW, Dexter, JE and Fu, BX, 2008a. Investigation of amber durum wheat for production of yellow alkaline noodles. Journal of Cereal Science (in press).
Hatcher, DW, Dexter, JE and Fu, BX, 2008b. Refrigerated storage of yellow alkaline durum noodles: Impact on color and texture. Cereal Chemistry (in press).
Hatcher, DW, Edwards, NM and Dexter, JE, 2008c. Impacts of the particle size and starch damage of flour and alkaline reagent on yellow alkaline noodle characteristics. Cereal Chemistry 85:425-432.
Izydorczyk, MS, Dexter, JE, Desjardins, RG, Rossnagel, BG, Lagassé, SL, and Hatcher, DW, 2003. Roller milling of Canadian hull-less barley: Optimization of roller milling conditions and composition of mill streams. Cereal Chemistry 80:637-644.
Izydorczyk, M.S., Lagassé, S.L., Hatcher, D.W., Dexter, J.E, and Rossnagel, B.G. 2005. The enrichment of Asian noodles with a fiber-rich fraction derived from roller milling of hull-less barley. Journal of the Science of Food and Agriculture 85:2094-2104.
Kosmolak, FG, Dexter, JE, Matsuo, RR, Leisle, D and Marchylo, BA, 1980. A relationship between durum wheat quality and gliadin electrophoregrams. Canadian Journal of Plant Science 60:427-432.
Kruger, JE, Anderson, MJ and Dexter, JE, 1994. The effect of flour refinement on raw Cantonese noodle color and texture. Cereal Chemistry 71:177-182.
Liu, CY, Shepherd, KW and Rathjen, AJ, 1996. Improvement of durum wheat pastamaking and breadmaking qualities. Cereal Chemistry 73:155-166.
Malcolmson, LJ, Matsuo, RR and Balshaw, R, 1993. Textural optimization of spaghetti using response surface methodology: Effects of drying temperature and durum protein level. Cereal Chemistry 70:417-423.
Matsuo, RR, Bradley, JW and Irvine, GN, 1972. Effect of protein content on the cooking quality of spaghetti. Cereal Chemistry 49:707-711.
Marchylo, BA, Dexter, JE, Clarke, FN, Clarke, JM and Preston, KR, 2001. Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes. Canadian Journal of Plant Science 81:611-620.
Miskelly, DM, 1984. Flour components affecting paste and noodle colour. Journal of the Science of Food and Agriculture 35:463-471.
Paulley G, Vazquez D, Lysenko E and Preston KR, 2004. Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour. Canadian Journal of Plant Science 84:949-954.
Pogna, N, Lafiandra, D, Feillet, P and Autran, JC, 1988. Evidence for a direct causal effect of low molecular weight subunits of glutenins on gluten viscoelasticity in durum wheats. Journal of Cereal Science 7:211-214.
Pollini, CM, 1996. THT technology in the modern industrial pasta drying process. In: Pasta and Noodle Technology, JE Kruger, RR Matsuo and JW. Dick, eds. American Association of Cereal Chemists, St. Paul, MN, pp. 59-74.
Quaglia GB, 1988. Other durum wheat products. In: Durum: Chemistry and Technology, G Fabriani and C Lintas, eds. American Association of Cereal Chemists, St. Paul, MN. pp 263-282.
Sapirstein, HD, David, P, Preston, KR and Dexter, JE, 2007. Durum wheat bread making quality: Effects of semolina particle size, gluten strength and fermentation time. Journal of Cereal Science 45:150-161.
Schoch, TJ, 1964. Iodometric determination of amylose. In: Methods in Carbohydrate Chemistry, Vol. 4, R.L. Whistler, ed. Academic Press, New York.
Tkachuk R and Mellish VJ, 1980. Wheat cultivar identification by high voltage gel electrophoresis. Ann. Techno. Agric. 29:207-212.