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Role of Salt in Baking: Feature
Role of Salt in Baking: Feature
References
1. Bennett, R., and Ewart, J. A. The effect of cer-
tain salts on doughs. J. Sci. Food Agric.
16:199-205, 1965. Rebecca A. Miller received her B.S., M.S., and Ph.D. degrees
2. Bernardin, J. E. Gluten proteins interaction in grain science from Kansas State University (KSU). She is
with small molecules and ions—The control currently the director of the KSU Wheat Quality Lab. Prior to
of flour properties. Baker’s Dig. 52(4):20-23, joining KSU, she worked at R&R Research Services, Inc.,
1978. conducting contract research and teaching short courses in
3. Bernardin, J. E., and Kasarda, D. D. The mi- the United States and abroad for AACC International, AIB,
crostructure of wheat protein fibrils. Cereal and in-house for various companies. She was a recipient of
Chem. 50:735-745, 1973. the Rheology Division Young Scientist Award. She has served
4. Danno, G., and Hoseney, R. C. Effect of so- as secretary, vice chair, and chair of the Rheology Division.
dium chloride and sodium dodecyl sulfate on Rebecca is currently starting her third three-year term as an
mixograph properties. Cereal Chem. 59:202- associate editor for Cereal Chemistry. She can be reached at
204, 1982. beckym@ksu.edu.
5. Finney, K. F. An optimized, straight-dough,
bread-making method after 44 years. Cereal R. Carl Hoseney is the president of R&R Research Services,
Chem. 61:20-27, 1984. Inc., an independent consulting firm located in Manhattan,
6. He, H., Roach, R. R., and Hoseney, R. C. Ef- KS. He is also the editor-in-chief of Cereal Chemistry. He
fect of nonchaotropic salts on flour bread- received B.S., M.S., and Ph.D. degrees from Kansas State
making properties. Cereal Chem. 69:366-371, University (KSU). He was a research chemist for the USDA
1992. for 15 years and a professor of grain science at KSU for 25
7. Hlynka, I. Influence of temperature, speed of years. He has published more that 340 papers and holds 15
mixing, and salt on some rheological proper- patents. He can be reached at r_and_r@kansas.net.
ties of dough in the farinograph. Cereal Chem.
39:286-303, 1962.
8. Hofmeister, F. Arch. Exp. Pathol. Pharmacol.
24:247-260, 1888. (Original not seen)
9. Holmes, J. T., and Hoseney, R. C. Chemical
leavening: Effect of pH and certain ions on