The effects of bug (Eurygaster spp.and Aelia spp.)damaged flours on quality characteristics of cakes, cookies and breads
Certain heteropterous insects (Eurygaster spp., Aelia spp., and Nysius huttoni) cause pre-harvest damage to wheat in Europe, the Middle East, North Africa and New Zealand.Wheat bugs attack developing wheat kernels by piercing them with their mouthparts and injecting their salivary secretions containing proteases.Dough prepared from bug-damaged flour is very sticky and weak and produces loaves of poor volume and unsatisfactory texture due to gluten degradation.Loaves baked from bug-damaged wheat have low volume and coarse texture.The presence of 3-5% damaged kernels seriously affects rheological and baking quality.Grain with higher levels of damage (>10%) must be rejected from milling grades of bread wheat, generally being down-graded to feed grade.In this study, the effects of high protease activity flour (HPAF) due to Eurygaster spp.and/or Aelia spp.damage to wheat on rheological properties and quality characteristics of bakery products such as bread, cookies and cakes were determined.High protease activity flour (HPAF) due to Eurygaster spp.and/or Aelia spp.damage was added at different levels in cookies (0%, 20%, 40%, 60%, 80% and 100%), cakes (0%, 25%, 50%, 75% and100%) and bread (25%) produced by AACC and modified AACC (2.5%, 5%, 10% and %15) formulations.High level addition of HPAF reduced the quality of bread (volume and texture) and cookies (spread ratio and texture), but there were no effects on cake quality (volume, texture and symmetry).
S.(O)z(c)andir D.Sivri (O)zay
Hacettepe University, Department of Food Engineering, Beytepe, Ankara, Turkey
国际会议
The 11th International Gluten Workshop(第十一届国际谷蛋白学术研讨会)
北京
英文
143-147
2012-08-12（万方平台首次上网日期，不代表论文的发表时间）