The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)‐Damaged Wheat

Abstract

AbstractThe effects of Cephalaria syriaca flour on the quality of sunn pest‐damaged wheat were investigated. Sunn pest‐damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest‐damaged wheat flour with added C. syriaca flour were considerably improved, in particular with regard to farinograph characteristics (dough stability, mixing tolerance index [MTI] and degree of softening [DS]) and instrumental textural properties (area and maximum resistance) compared to control. The dough stability value increased significantly (P < 0.01) as C. syriaca flour level increased for all sunn pest‐damaged wheat levels. The addition of sunn pest‐damaged wheat at 15% level greatly increased the MTI and DS values of dough (202.5 and 282.5 BU); however, the addition of 1.5% C. syriaca to this blend significantly decreased these values (87 and 94.5 BU; P < 0.01).Practical ApplicationsA large number of optional ingredients are included in bread formulation to improve its bread‐making quality. Cephalaria syriaca is traditionally used to improve the rheological properties of dough by farmers living in some part of Turkey. The addition of C. syriaca flour to sunn pest‐damaged wheat significantly affected the physical, technological and rheological properties of the sunn pest‐damaged wheat flour and dough and improved the bread‐making quality. Thus, the deteriorated dough‐kneading properties induced by sunn pest‐damaged wheat can be slightly improved by C. syriaca flour supplementation.