Wheat (Triticum aestivum L. em Thell.) pollen dispersion was estimated, utilizing the Kramer‐Collins spore trap and tape on glass rods, in Kansas during 1966, 1968, and 1969. Seedset and yield were recorded in 1966 and 1968 on cytoplasmic male‐sterile (cms) lines. The malesterile sources were cms ‘Bison,’ ‘Shawnee,’ ‘Parker,’ ‘Scout,’ and ‘Aztec,’ with Shawnee B‐line as the pollen source. The male‐sterile lines extended 60 m north to south and 48 m east to west in 1968 and 1969, and 60 m in four directions in 1966.Pollen distribution, measured continuously in the Kramer‐Collins spore trap, gave a diurnal pattern in 1966 but not in 1968. Cold, cloudy weather in 1968 resulted in a low but nearly continuous pattern throughout the pollinating period. Pollen grains, as measured by tape on glass rods, decreased in numbers as distance from the pollen source increased, but were recorded as far as 60 m from the source. Beyond 3 m, the amount of pollen decreased rapidly.Seedset and yield patterns were similar to that of pollen number; thus, pollen number and seedset correlated significantly.

Micronizing is a dry heat process using gas fired infra-red burners to heat. grain almost to the point of eversion followed by rolling through corrugated steel rollers. Various levels of micronized pearled sorghum (MPS) were substituted for commercial corn tortilla flour. 20% of MPS produced tortillas with acceptable color, flavor, and texture. Pliability of the dough was enhanced due to greater water absorption of MPS. Micronized corn tortillas, texture and rollability compared well to tortillas from a commercial corn tortilla flour and from white corn. Alkali added to the micronized corn increased yellowness, pH, and flavor with a simultaneous darkening. In a 5-day storage study, commercial corn flour tortillas deteriorated in quality rapidly. Storage at 37°C kept the micronized corn and traditional tortillas more flexible than storage at room temperature.

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0, 2, 4, 6, 8 and 10% of commercial bread flour (14.3% protein on a d.w.b.) were replaced with bovine plasma protein isolate (96% protein on a d.w.b.) in a short-time dough bread making system. Loaf volume of the bread made with 2-6% PPI, was significantly higher than the control bread (100% wheat flour). Increasing levels of PPI darkened the crust and crumb colors and made the texture coarse and open. 2% of PPI produced bread with acceptable flavor and could increase the bread protein and lysine by 15% and 75% respectively compared to the control bread. 0, 10, 20 and 30% of commercial egg white solids were replaced with PPI in an angel food cake formula. Increasing levels of PPI lowered the foaming capacity, increased the specific gravity of the foam and decreased the volume of angel food cake. However, 30% PPI (70% egg whites) produced angel food cakes with acceptable flavor which were preferred to cakes containing 100% egg white. The foaming properties of PPI were affected by slight variations in its processing conditions because with certain batches of PPI, substitution levels'of more than 30% gave acceptable angel food cakes. The functionality of PPI might be improved by more precise processing conditions.

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