The improvement of bread characteristics of sunn pest (Eurygaster integriceps) damaged bread wheat by blending application and using additives


Dizlek H., ÖZER M. S.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.8, ss.427-437, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 8 Konu: 3
  • Basım Tarihi: 2016
  • Doi Numarası: 10.3920/qas2015.0719
  • Dergi Adı: QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
  • Sayfa Sayıları: ss.427-437

Özet

In this study, a wheat variety (Sagittario) exposed to a high level (20.6%) of sunn pest (SP) damage was blended with its undamaged and good quality counterparts at varying levels (100%+0%, 90%+10%, 80%+20%, 70%+30%, 60%+40%, 50%+50%, and 0%+100%). The purpose of this study was to improve the baking quality of sunn pest damaged wheat (SPDW) by blending and using different additives (diacetyl tartaric acid esters of mono and diglycerides, transglutaminase, citric and L-ascorbic acid). Utilising the damaged wheat in bread making and the economic contribution to the economy was determined by optimum blending ratios. The effects of blending applications on the important bread characteristics (bread and volume yield, weight loss, height, width, height/width, specific volume, crumb-grain structure, and penetrometer values) were investigated. When SPDW was mixed with sound wheat, the harm of SP relatively decreased. As SPDW portion in the mixture increased, bread characteristics declined (P<0.05) as expected. Using a high portion of SPDW in the blend should be avoided since a wheat sample that has a good-medium bread quality could lose its functionalities upon the inclusion of high amount of SPDW. At this research scale, the optimum blending ratio was found to be 90%+10% for bread produced without additives and both 90%+10% and 80%+20% for bread produced using additives. As expected, using additives in bread making improved all the bread quality characteristics measured, particularly grain structure and penetrometer values. The application of wheat blending was found to be insufficient to improve the bread quality of wheat samples with a high amount of SP damage. Including additives in bread making made better quality bread production possible.