Journal of Cereal Science

Article	Citations
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	76
Editorial Board	63
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars	61
How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis	61
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions	55
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice	54
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia	54
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough	45
Red sorghum variety: A dual solution for functional food and grain mold resistance	44
Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile	41
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads	39
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion	39
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation	38
Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage	37
Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations	37
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production	35
Food potential of wheat brewer's spent grain modified by extrusion: Impact on the characteristics of wheat flour and commercial steamed bread	33
Conventional and emerging methods for cereal by-product valorisation	33
Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization	33
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage	33
Formulation and quality attributes of nutrient-enriched black wheat rusks	33
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough	32
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues	32
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran	32
Editorial Board	31

Formation and release of cooked rice aroma	31
Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder	31
Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells	30
The use of amino acids as anti-browning agents in rice parboiling: Effects on quality attributes of three South American genotypes	30
Polysaccharide distribution and cell wall deposition in the endosperm and outer layers of developing sorghum grains	30
An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage	29
Gene editing for barley grain quality improvement	29
Starch structural reasons for the effects of SSIIIa deficiency on the textural and digestive properties of cooked rice	27
Impact dehulling of browntop millet: Its physical and nutritional characterization	27
Research progress on factors affecting the shelf life and preservation techniques of fresh wet noodles	27
Machine learning and experimental testing for prediction of breakage rate of maize kernels based on components contents	27
Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior	26
Combining the genes of blue aleurone and purple pericarp in the genotype of spring bread wheat Saratovskaya 29 to increase anthocyanins in grain	24
Exploiting pseudocereals as novel high protein grains	24
Enhancing the antidiabetic and antioxidant potential of yellow sorghum via lactic acid bacteria fermentation	24
Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat	24
Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates	24
Comprehensive nutritional profile of biofortified and non-biofortified rice subjected to processing and different degrees of milling	24
Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation	24
Oats as a source of nutritious alternative protein	23
From Brew to Table: Unleashing the potential of spent grains protein	23
Effects of starch gelatinization, rheological properties, and a top cover on the height of steamed cakes made with rice flour and wheat flour	23
Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour	23
Localisation of iron and zinc in grain of biofortified wheat	23
Mechanism of protein component addition on digestive properties of starch in fermented barley	23
Comparation of Se accumulation and distribution of two rice (Oryza sativa L.) cultivars with high- and low- Se efficiency as affected by exogenous application of selenite	23
Study on the improvement of Rye bread quality by bacterial Laccase derived from Streptomyces coelicolor	22
Gelatinization induced whole grain rice fortification technology	22
Special issue of the Journal of Cereal Science “Gluten-free in the context of cereal science: Scientific advances, achievements and prospects”	22
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality	22
Effect of moisture preconditioning on maize (Zea mays L.) kernel behavior and tortilla quality under reduced-time alkaline cooking	22
Impact of germination time and temperature on starch viscosity properties and chemical composition of intermediate wheatgrass (Thinopyrum intermedium)	22
Editorial Board	22
Mitigation of acrylamide formation during malt processing	21
Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan)cake batter systems	21
Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi	20
Impact of cooking, parboiling and fermentation on nutritional components, predicted glycemic index and pasting properties of rice	20
Characteristics of the barley mutant line ‘N68-411’ with improved balance of malt modification and seed dormancy	20
Thermal processing improved dietary fiber quality of whole grain highland barley: Studies on structural, physiochemical and functional properties	20
Identification and characterization of dipeptidyl peptidase IV inhibitory peptides from wheat gluten proteins	19
Effect of cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice	19
Comparison of different technologies for dietary fiber extraction from cold-pressed corn germ meal: Changes in structural characteristics, physicochemical properties and adsorption capacity	19
Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties	19
Understanding wheat dough behavior through prediction of quality profiles with explainable Machine Learning	19
Effects of resistant dextrin on the properties of wheat flour and the quality of steamed buns	19
Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment	18
Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times	18
Effects of wholegrain pigmented rice on physical and nutritional properties of gluten-free bread	18
Relationship between the fracture morphology and energy of brown rice during processing	18
Evaluation and genetic variation of lutein content in Chinese common wheat	18

Enzymatic polishing of pearl millet grains: A novel approach to reduce decortication losses	17
Development of healthy synbiotic corn-based snack: Nutritional composition and effect of agave fructan-alginate coating on survival of Lactobacillus acidophilus	17
Development and characterisation of Pearl millet balls: Effect of moisture content on functional and pasting, and structural properties of flour and on globulation of balls	17
Effects of delayed drying interval and the drying temperature of popcorn on sensory and technological quality	17
Oat flour fermented by Lactobacillus strains – Kinetics of volatile compound formation and antioxidant capacity	17
Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase	17
Corrigendum to “Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread” [J. Cereal. Sci. 112 (July 2023) 10368	17
¿How yield, milling and baking quality are affected by the presence of Puccinia graminis and Zymoseptoria tritici in bread wheat grown under different environmental conditions?	17
Use of durum wheat (Triticum Durum L.) with “yellow berry” as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis	17
Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality	16
Black rice anthocyanins alleviate hyperuricemia in mice: Possible inhibitory effects on xanthine oxidase activity by cyanidin 3-O-glucoside	16
Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment	16
Effect of covalent conjugation with chlorogenic acid and luteolin on allergenicity and functional properties of wheat gliadin	16
A high protein ancient wheat species: Einkorn	16
The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality	16
Variations in tocopherol, tocotrienol, avenanthramide and saponin content in oats and the influence of milling and baking processes	16
Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta	16
Malting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties	16
Impact of stachyose on frozen dough quality: dough properties, mechanistic insights, and starch digestion resistance	16
Mechanism of electron beam irradiation on the lipid metabolism of paddy during high temperature storage	16
Rice production systems and grain quality	15
Opinion Exploiting genomics to improve the benefits of wheat: Prospects and limitations	15
A metabolomics-guided mutation breeding approach for enhancing agronomic traits and preserving phytochemical properties in gudma pigmented rice	15
Editorial Board	15
Assessing the effects of flour particle size distribution to improve dough rheological properties and whole wheat rusks characteristics: A case study on industrial pilot plant	15
Improvement of rice bread by the addition of chickpea aquafaba	15
Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk	15
Editorial Board	15
Physico-chemical and techno-functional characterization of quinoa bran protein concentrate	15
Genetic exploration and molecular breeding of unique ready-to-eat soft rice for improvement of glycemic response	15
Effect of rice bran rancidity on the structure and antioxidant properties of rice bran soluble dietary fiber	15
Concentration-dependent functional impact of high molecular weight (HMW) and low molecular weight (LMW) glutenins on dough rheology and instant noodle quality in distinct wheat varieties	15
Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: Insights into water-solid interaction, gluten network development, and starch properties during noodles resting	15
Genome-wide association study revealed novel MTAs for gamma-amino butyric acid in germinated brown rice	15
Lactiplantibacillus plantarum F25-4 assisted rice soaking water improves the quality of Chinese rice wine	15
Gentle debranning as a technology to reduce microbial and deoxynivalenol levels in common wheat (Triticum aestivum L.) and its application in milling industry	14
Pilot scale air classification of flours from hulled and hull-less barley for the production of protein enriched ingredients	14
Association between rice protein components and eating quality traits of different rice varieties under different nitrogen levels	14
The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS	14
Responses of rice qualities to temperature and light in three different ecological environments in karst regions	14
A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch	14
A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour	14
Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum	14
Detecting γ-aminobutyric acid and folates in wheat seedlings using hyperspectral imaging	13
Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility	13
Insights into cell wall integrity-mediated modulation of starch digestion in processed oat endosperm: From structural barriers to enzymatic accessibility	13
Critical conditions for the formation of Maillard Reaction Products (MRP) in bread: An integrative review	13
Delayed effect of superfine particle size of oat bran on starch retrogradation and hydrolysis of gluten-free rice bread during short-term storage	13
Identification and estimation of dietary fibre-induced processes during dough mixing using farinogram analysis	13
Editorial for VSI “Addressing challenges for barley production and utilisation in the 21st Century”	13
Dissecting the genetic basis of grain weight and size in common oat by genome-wide association study	13
Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics	13
Exploring the modification of dietary fiber from black highland barley bran based on machine learning and metabolomics	13
Light abrasive decortication of heavy metal contaminated quinoa and rice from southern Perú reduces lead and arsenic contamination, but not cadmium	13
Effect of ultrasound-assisted enzyme pretreatment on γ-aminobutyric acid content, eating quality and starch properties of germinated brown rice	13
Metabolomics revealed the enrichment of nutritional components in purple rice grains exposed to different selenium concentrations	13
Expression analysis of opaque2, crtRB1 and shrunken2 genes during different stages of kernel development in biofortified sweet corn	12
Effects of oat (Avena sativa L.) antifreeze proteins on farinographic properties of flour and quality of quick-frozen dumpling wrapper	12
Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough	12
Editorial Board	12
Effect of microwave and hot air radiofrequency treatments on physicochemical and functional properties of foxtail millet flour and its protein isolate	12
Enzymatic hydrolysis of wheat gluten employing cysteine proteases from noni fruits (Morinda citrifolia L.)	12
Effects of microbial transglutaminase on gluten-free sourdough bread structure and loaf characteristics	12
Effects of the storage temperature and time of corn from the center and extremities of corncob on quality parameters	12
Structural characterization and in vitro antioxidant and hypoglycemic activities of degraded polysaccharides from sweet corncob	12
Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography	12
Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour	12
Green Revolution reduced height (Rht) genes did not increase amylase/trypsin-inhibitor content in near isogenic wheat lines	12
Lipid signalling components identified as key targets for generating new alleles to improve grain-quality traits in pearl millet	12
Evaluation of einkorn, emmer and spelt genotypes through an integrated approach: agronomic performance, chemical composition, aromatic profile, bread characteristics and consumers’ perception	12
Excessive nitrogen application reduces eating quality by changing the starch molecular structure and physicochemical properties of inferior grains	12
Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread	12
Sorghum and its potential for the Western diet	12
Ripening rice grains under low temperature for the high loaf volume and slow firming of gluten-free rice bread without additives	11
Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties	11
Wheat flour dry heat treatment (DHT): effect of time-temperature parameters on wheat flour functionalities in the case of sponge cake applications	11
Contribution of sequential pretreatments and enzyme-assisted extraction to rice bran protein yield improvement	11
Genetic variability, G × E interaction and stability for iron and zinc content in sorghum grains in advanced breeding lines	11
Water absorption kinetics of blue maize (Zea mays L.) and influence on wet-milling properties	11
Effects of foliar spraying of potassium fertilizer on the contents of microelement, phytic acid and HMW-GS in wheat flour	11

Optimization of polysaccharide extraction from foxtail millet husk and characterization of its structure and antioxidant activity	11
Breeding wheat for organic farming: Can the high grain protein gene Gpc-B1 help to tackle challenges in view of end-use quality?	11
The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours	11
Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties	11
Effect of post-milling process on the oxidation of the rice bran	11
Developing flavor profiles for wheat varieties in a breeding program	11
Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition	11
Image illumination to enhance the visual palatability and visual firmness of white bread crumbs	11
Structural characteristics, functional properties and in vitro digestibility of rice protein prepared from rice wine lees via an alkaline extraction process or carbohydrate-lipid removal process	11
Exploring the role of the liquid phase in dough made with sprouted wheat wholemeal in bread production	11
A phenomic-metabolomic pipeline for assessing the seed traits in the gluten free orphan cereal, Eragrostis tef	11
Optimization of large-scale purification of omega gliadins and other wheat gliadins	11
The comparative evaluation of the quality of brown rice by plasma treatment and milling treatment: Appearance, cooking characteristics, texture characteristics, and nutrient composition	10
Starch properties of field-grown malting barley under variable weather: Interpreting results in light of controlled-environment studies	10
Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces	10
Effect of vacuum alteration of oat - water mixture on physical stability and physicochemical properties of oat-based beverage: Multi-response optimization study	10
From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns	10
Comparison of prolamins from different cereals based on structure and functionality	10
Making leavened bread from nixtamalized whole sorghum	10
Accelerating wheat (Triticum aestivum) proteomics using a tandem digestion approach	10
Exploring the influence of weather on gluten strength of hard red spring wheat (Triticum aestivum L.) on the Canadian Prairies	10
Nutritional quality screening of oat groats by vibrational spectroscopy using field-portable instruments	10
Unveiling the quality formation mechanism of hand-stretched dried noodle based on typical flour and processing technology	10
Interaction between rice protein and soybean 11S globulin: Effect on the characteristics of rice dough	10
Relationship between the physicochemical properties and amylose content of rice starch in rice varieties with the same genetic background	10
Late maturity α-amylase (LMA) in gibberellin-insensitive, semi-dwarf wheat (Triticum aestivum L.)	10
Genome wide association mapping of end-use gluten properties in bread wheat landraces (Triticum aestivum L.)	10
Comparison of hydration water properties of common and durum wheat brans upon grinding with different loading modes	10
Microstructural evolution of wheat kernels during germination: a multi-scale approach	10
Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation	9
Identification of proteins that contribute to flour strength among elite breeding lines in a breeding program	9
Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars	9
An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics	9
The location of iron and zinc in grain of conventional and biofortified lines of sorghum	9
Effects of environmental temperature during maturation on protein characteristics in spring wheat (Triticum aestivum cv. Haruyokoi)	9
Editorial Board	9
The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle	9
Screening methods for cereal grains with different starch components: A mini review	9
Variation in the concentrations of phenolic compounds and carotenoids in the grain of a large collection of Triticum durum Desf. accessions	9
Effects of gellan on the quality characteristics of frozen cooked noodles during freeze-thaw cycles	9
The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate	9
In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects	9
Is bread bad for health?	9
Individual and combined effects of cold plasma and enzymatic hydrolysis modification on soluble dietary fiber in wheat bran: Structural, physicochemical and functional properties	9
Evaluation method of the physical and physicochemical quality of white and parboiled rice processing in the industry using NIR and multivariate analysis	9
Biochemical markers for low glycemic index and approaches to alter starch digestibility in rice	9
Differences in bread protein digestibility traced to wheat cultivar traits	9
Greater impact of pre-flowering high temperature stress on nutrient content in purple sweet waxy maize grains compared to post-flowering stress	9
Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine	9
Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin	9
Comparative performance of superior and inferior grains for quality parameters following diversified temperature during grain filling stage	9
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran	9
Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour	9
Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour	9
Natural variability for protein digestibility and grain quality traits in a West African Sorghum Association Panel	9
Effect of acetylated distarch adipate on fermentation properties of freeze-thawed post-fermented frozen dough and bread characteristics	8
Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods	8
Yudane bread produced using amorphous wheat flour processed in a shear and heat milling machine	8
Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour	8
Study on the relationship between the degradation degrees of enzymatically extruded glutinous rice and the qualities of fermented Chinese rice wine	8
Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack	8
Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality	8
Impact of diphosphate esterification on quality characteristics of high-content inulin-enriched dough	8
Estimating the effect of low-temperature stress on the spatial distribution patterns of protein in wheat grains	8
Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study	8
A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis	8
Effects of slightly acidic electrolyzed water on safety, antioxidant activity, and metabolite profile of buckwheat sprouts (Fagopyrum spp.)	8
An evaluation of selected engineering properties of polish durum wheat grain	8
Effect of fish skin gelatin on gluten proteins during freeze-thaw cycles	8
Redistribution and introduction of heavy metals during wheat milling: A process-based study	8
Rice bran is a key structure affecting high nutrition and low toxicity of indica hybrid rice (Oryza sativa L.)	8
Identification of temporally distributed candidate genes for high iron (Fe) and zinc (Zn) content in wheat (Triticum aestivum L.)	8
Precision in Rice Variety Classification using Stacking-based Ensemble Learning	8
Different thermal processed qingke: characteristics of in vitro simulated digestion and fermentation	8
Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour	8
Storage of brown rice and its physicochemical properties under high temperature and humidity negative air ions environment	8
Combination of chemical modifications improves rice protein solubility	8
Transcriptomics of developing grains reveals putative candidate genes for grain zinc and iron in bread wheat cultivar Zincol-2016	8
Evaluation of anthocyanin-enriched wheat varieties (black, blue, purple) for enhanced antioxidant content and premium biscuit quality	8
Genome-wide identification, characterization and relative expression analysis of putative iron homeostasis genes: NAS, NAAT, and DMAS in hexaploid wheat and its progenitors	8
Potential of bread wheat (Triticum aestivum) affected by the yellow-berry physiological disorder for the production of brewing malts	8
The impact of essential oil applications on kernel quality of wheat grains infected with fusarium head blight	8
Effects of three freezing treatments on the quality of frozen chow mein noodles	8
Molecular marker assisted development of chromosome aneuploid lines of durum wheat lacking Gli-A1 or Gli-A2 loci harbouring immunogenic epitopes for celiac disease	8
Screening and identification of rice non-floury endosperm mutants with different starch components	8
Variation in oligosaccharide profiles observed with AP-MALDI in different regions of maize kernels after treatment with xylanases	7
Evaluation of malted pearl millet, foxtail millet and their blends as brewing adjuncts	7
Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility	7
Development and application of a laboratory baking test for the characterisation of wholemeal oat flours	7
Rapid detection of common wheat flour addition to durum wheat flour and pasta using spectroscopic methods and chemometrics	7
Adjustment of dough hydration to achieve standardised volume in gluten-free breads	7
Mixolab thermo-mechanical behaviour of millet flours and their cookie doughs, flour functionality and baking characteristics	7
Preface to VSI “Increasing the use of cereal grains as sources of protein”	7
Protein composition of rye varieties and a commercial mixture from an industrial mill	7
Debranning of wheat: Quality of flour and thermomechanical, microstructural, and extensional properties of dough	7