Influence of Pentatomid Insects on the Physical Dough Properties and Two-layered Flat Bread Baking Quality of Syrian Wheat

Abstract

Field investigations were carried out of the incidence of pentatomid insects at different stages of development, as well as development of the maturing wheat plant, and revealed that the insects can cause damage to the wheat grain while in both nymphal and adult stages. The influence of pentatomid infestation on quality characteristics of bread and durum wheats is described. The influence of pentatomid-infested kernels on physical dough characteristics and two-layer flat bread baking quality was studied. As little as 5% damaged kernels changed the physicochemical properties of the wheat. Farinograph development and stability times were reduced by 60% and 85%, respectively, while the mixing tolerance index was increased by 300% (from 50 to 310 Brabender units). Two-layered flat bread baking quality was rather more tolerant of small amounts of damaged kernels, but additions of 10% or more had a significant effect on bread quality, and the presence of 20% damaged kernels made it impossible to produce satisfactory two-layered flat bread. Dough-handling properties were affected to the extent that the dough could not be moulded or sheeted, and the bread burned during the short (45 s) baking time.