RESEARCH OF QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GLUTEN OF WHEAT GRAINS DAMAGED BY THE WHEAT BUG
نویسندگان
چکیده
منابع مشابه
The Effect of Bug Damage on Physicochemical, Electrophoretic and Quality Factors of Wheat Gluten
One of the most important forms of preharvest damage to wheat is caused by sunn pests. The insects insert their mouth parts into the immature grain and while injecting their saliva suck the milky juices. Flour from damaged wheat results in low baking performance due to the bug proteolytic enzymes’ injected which cause the breakdown of gluten structure in the dough. In the present study three wh...
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Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and ...
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ژورنال
عنوان ژورنال: Grain Products and Mixed Fodder’s
سال: 2019
ISSN: 2411-3921,2313-478X
DOI: 10.15673/gpmf.v19i3.1506