Baking and taste properties of bread made from hard wheat flour infested with species of Tribolium, Tenebrio, Trogoderma and Oryzaephilus

Abstract

Experiments were undertaken to determine the effects of insect infestations on the baking and taste qualities of bread prepared from insect-infested flour. Bread prepared from flour previously infested with Oryzaephilus surinamensis (L), Tenebrio molitor L, Tribolium castaneum (Herbst), and Tribolium confusum (Duval) ebony strain, disclosed a variety of baking and taste quality changes after 1, 2, and 3 month infestation periods. Although bread made from flour infested with O. surinamensis and T. molitor revealed only minor changes in physical attributes, a ‘chemo-phenolic’ taste and odor was detected. Bread prepared from flour infested with T. castaneum and T. confusum showed many changes including a progressive darkening of the crumb, reduction in slice size, and a distinct offensive taste and odor which was intensified after longer infestation periods. The data support the hypothesis that quinone secretions adversely affect the taste qualities of bread made from Tribolium-infested flour, and this may be an important factor in lowering its baking qualities.