SÜNE (Eurygaster spp) HASARLI BUĞDAYLARIN BAZI PROTEİN FRAKSİYONLARI VE FARİNOGRAM DEĞERLERİ ÜZERİNE BUHARLA TAVLAMANIN ETKİLERİ.

Suni-bug (Eurygaster spp.) attack to wheat preharvest and inject proteolytic enzymes which harm the baking properties of the flour. Dough made from suni-damaged wheat has sticky and runny due to excessive insect proteolytic activity and kneading is difficult. Insect proteolytic activity can inhibit according to damage degrees of wheat about 70 °C for 1-5 minutes by steam-tempering. This study was carried out in three different grouped commercial wheat blends including control (0 damage %), 4% (±1) damage and 9% (±3) according to suni-bug damage. All samples were milled experimental Chopin CD - 1 Mill at 20 °C temperature and 15.5% moisture. The damage samples were subjected to steam with about 70 °C by the periods 2, 3 and 6 minutes. The temperature of samples ranged from 62 °C to 66 °C during steam - tempering. The tempering process in this study was applied incontinually. In this study changes of some parameters such as total protein, in 70% alcohol (gliadin) and insoluble in 0.05 M acetic acid (residue or glütenin) protein fractions and, farinograph values in suni-bug damage wheat by steam tempering were investigated. The soluble protein (gliadin) content in 70% alcohol of the samples have decreased by steam-tempering. On the other hand, residue protein (mainly glütenin) content has increased. Farinograph stability and development time values of the samples have increased after application of steam-tempering. However farinograph mixing tolerance indexes values are decreased by steam-tempering. These results indicated that the dough rheological properties are improved, accompanied by changes of insoluble protein in acetic acid due to application steam-tempering in suni-damaged wheat. [ABSTRACT FROM AUTHOR]