Tehnološki kvalitet pšenice infestirane sa Rhyzopertha dominica F.

Abstract

Due to its negative impact on the yield and quality of stored grains, the aim of this research was to study the influence of Rhyzopertha dominica F. on rheological properties of wheat flour obtained from grains infested by examined pest. A rheological laboratory device - Mixolab was employed in order to simulate the production process of bread (from the beginning of dough mixing until the end of bread baking). Wet gluten and gluten index, as significant flour quality parameters, were also determined. The flour of wheat varieties Planeta and Kruna was used in these experiments. The samples of both varieties infested with R. dominica (infested samples) were characterized and compared to their uninfested counterparts (control samples). Infested samples expressed a lower gluten index content, greater weakening of the gluten network upon mixing and heating, as well as lower starch gelatinization viscosity in comparison to control samples. Changes in the gluten index value were more pronounced in Planeta variety which was characterized with a higher degree of infestation. Determined changes in rheological properties of infested wheat were mainly dependent on a degree of infestation. However, a varietal dependency on the intensity of changes in technological quality cannot be neglected.