Improvement bread characteristics of high-level sunn pest (Eurygaster integriceps) damaged wheat by modification in kneading and fermentation conditions

Abstract

Sunn pest (SP) is still one of the most detrimental wheat bugs in Asia and Europe. The study aimed to improve the baking quality of high-level Sunn pest damaged wheat (HLSPDW) by making appropriate changes in kneading and fermentation conditions during bread-making. For this purpose, three different; kneading time (KT; 12, 15, 18 min), dough temperature (DT; 15 ± 1, 20 ± 1, 25 ± 1 °C), yeast amount (YA; 3%, 4%, 5%) and two different fermentation time (FT; 60, 90 min) along with important bread characteristics were investigated. It was observed that 15 °C DT application; gave better results compared to other applications as, it successfully overcame the problem of gaining flat base structure and a reduced dough height caused by SP damage; moderated breads width from 11–12 to 8–9 cm, and increased breads height from 28–35 to 40–50 mm was achieved. In bread-making HLSPDW flours, kneading and fermentation conditions had significant effects on dough and bread quality. It was suggested that the shorter KT and FT, low DT and fermentation temperature must be preferred. It was found that bread can be produced with acceptable quality by making proper modifications in bread-making process. In this respect, HLSPDW can be acquired again to the economy.