Effect of storage and insect infestation on the technological properties of wheat

The objective of this study was to evaluate how storage and Sitophilus granarius L. infestation affects technological properties of wheat samples. Wheat samples were infested with S. granarius at a rate of 2 adults/kg, and stored for 6 months at 30 +/- 1 degrees C and 70 +/- 5% relative humidity. At monthly intervals, samples of wheat were collected and evaluated for insect population, and physical, chemical, and physicochemical properties. Additionally, white flour samples obtained from these wheat samples were evaluated. None of the analyses, except acidity, performed on the pest-free samples revealed any noticeable change during the storage period. Due to the increasing insect population, kernel and test weights, fat content decreased, but ash and protein contents, acidity value increased in the wheat samples. In the flour samples, ash and protein contents, acidity value increased, while fat and gluten contents, gluten index, and sedimentation values decreased. As a result of these changes, bread properties deteriorated.