Effect of storage and insect infestation on the technological properties of wheat
Yükleniyor...
Dosyalar
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Sitophilus Granarius L, Wheat Quality, Flour Properties, Baking Quality
Kaynak
Cyta-Journal Of Food
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
13
Sayı
1
