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Western Wheat Quality Laboratory Wheat Analysis System


1 American Association of Cereal Chemists. 2000. Approved Methods of the AACC (10th Ed.). The Association: St. Paul, MN.
2 Everson, E.H. and Seeborg, E.F. 1958. The heritability of milling quality as measured by the separation of bran and endosperm. Agron. Journal 50:511-513.
3 Finney, K.F. 1945. Methods of estimating and the effect of variety and protein level on the baking absorption of flour. Cereal Chem. 22:149-158.
4 Finney, K.F. and Barmore, M.A. 1945. Optimum vs. fixed mixing time at various potassium bromate levels in experimental bread baking. Cereal Chem. 22:244-254.
5 Finney, K.F. and Barmore, M.A. 1945. Varietal responses to certain baking ingredients essential in evaluating the protein quality of hard winter wheats. Cereal Chem. 22:225-243.
6 Finney, K.F. and Barmore, M.A. 1943. Yeast variability in wheat variety test baking. Cereal Chem. 20:194-200.
7 Finney, K.F., Morris, V.H. and Yamazaki, W.T. 1950. Micro versus macro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chem. 27:42-49.
8 Finney, K.F. and Shogren, M.D. 1972. A Ten-Gram mixograph for determining and predicting functional properties of wheat flours. Bakers Digest. 46(2):32.
9 Finney, P.L., Magoffin, C.D. Hoseney, R.C. and Finney, K.F. 1976. Short-time baking systems. I. Interdependence of yeast concentration, fermentation time and oxidation requirement. Cereal Chem. 53:126-134.
10 Jeffers, H.C. and Rubenthaler, G.L. 1979. Effect of roll temperature on flour yield with the Brabender Quadrumat Experimental mills. Cereal Chem. 54:1018-1025.
11 Kitterman, J.S. and Rubenthaler, G.L. 1971. Assessing the quality of early generation wheat selections with the micro AWRC test. Cereal Sci. Today. 16:313-328.
12 Kitterman, J.S. and Rubenthaler, G.L. 1971. Application of the Brookfield Viscometer for measuring the apparent viscosity of acidulated flour-water suspensions. Cereal Sci. Today. 16:275-276.