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                    U.S. DEPARTMENT OF AGRICULTURE
 Corn, Soybean and Wheat Quality Research: Wooster, OH
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ARS Home Midwest Area Wooster, Ohio Corn, Soybean and Wheat Quality Research People & Locations







Thomas  Donelson
                        Corn, Soybean and Wheat Quality Research

                        




                        
                        Physical Science Technician
                        Phone: (330) 263-3679
                        
                        
                        Fax: (Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            **Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Grain, flour and batter properties estimating cake baking potential of wheat flour
                                                        

- (Peer Reviewed Journal)Baik, B.V., Donelson, T.S. 2022. Grain, flour and batter properties estimating cake baking potential of wheat flour. Cereal Chemistry. Article 10560. https://doi.org/10.1002/cche.10560.Experimental cake-baking method applicable to nonchlorinated flour
                                                        

- (Peer Reviewed Journal)Baik, B.V., Donelson, T.S. 2020. Experimental cake-baking method applicable to nonchlorinated flour. Cereal Chemistry. 97(2):394-403. https://doi.org/10.1002/cche.10255.Post-harvest and post-milling changes in wheat grain and flour quality characteristics
                                                        

- (Peer Reviewed Journal)Baik, B-K., Donelson, T.S. 2018. Post-harvest and post-milling changes in wheat grain and flour quality characteristics. Cereal Chemistry. 95:141-148.Milling and Baking Qualities of Weathered Soft Wheats

- (Proceedings)Development of a Pancake-Making Method for a Batter-Based Product

- (Abstract Only)Kweon, M., Donelson, T.S., Slade, L., Levine, H. 2010. Development of a Pancake-Making Method for a Batter-Based Product. Cereal Foods World. 55:A26.Micro-Sugar-Snap and -Wire-Cut Cookie Baking with Trans- and Zero-Trans-Fat Shortenings

- (Peer Reviewed Journal)Kweon, M., Donelson, T.S., Slade, L., Levine, H. 2010. Micro-sugar-snap and -wire-cut cookie baking with trans- and zero-trans-fat shortenings. Cereal Chemistry. 87:415-419.Functionality of Inulin as a Sucrose Replacer in Cookie Baking

- (Abstract Only)Kweon, M., Donelson, T.S., Lin, C. 2010. Functionality of Inulin as a Sucrose Replacer in Cookie Baking. Annual Meeting of the Institute of Food Technologists. IFT Annual Meeting Book of Abstracts. 078-17:91.


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