Dough Development Time Research Articles

Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa).

This study aims to investigate the physicochemical composition, textural parameters, and chemical constituent of flaky rolls incorporated with different proportions of black rice flour. According to farinographic characteristics, the addition of black rice flour could reduce the stability and increase the dough development time and water absorption (%). While for the extensographic properties, addition of black rice flour resulted in significantly different maximum resistance to extension (BU) and extensibility (cm) vs. the control. With the addition of black rice flour in flaky rolls, the crude protein, total dietary fiber (TDF), soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were significantly improved. Glucose released was much lower with 10 and 20% black rice than the control and 5% black rice because of the higher black rice inclusion. With increasing black rice incorporation, total anthocyanin content, and antioxidant capacity was also improved. The content of asparagine, acrylamide, hydroxymethylfurfural (HMF), furfural, methylglyoxal, and glyoxal in flaky rolls was also increased. The proper content of black rice flour (5%) could significantly enhance the stability of the dough properties; control the final volume, texture, and appearance; and retain good protein and fiber composition, antioxidant capacity, and overall acceptance of the flaky roll.

The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread

AbstractThe purpose of this research is to investigate the possibility of using chemically modified sago starch in frozen dough and bread. The sago starch is first modified by acid hydrolysis (AHS) and hydroxypropylation (HPS) alone or in combination (AHHPS) and then incorporated into burger bread formulation at 10%(W/W) and tested at room temperature for five days. The results indicated that the addition of AHS to the dough reduced the dough stability time and increased the dough development time. The dough containing AHHPS hava a shorter stability time and a longer expansion time than the control. The addition of the single and dual modified sago starches significantly reduced the extensibility and increased extensograph ratio. With the addition of sago starches, there is no significant change in the percentage of freezable water in the dough and the enthalpy of ice melting, but the specific volume of bread is reduced. The use of HPS, followed by AHHPS in bread formulation, is able to better retain moisture in bread during the storage period and significantly reduce the staling intensity in bread. Finally, the results demonstrated that HPS could be used to maintain the quality of bread and delay retrogradation and staling during storage.

Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours.

Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated. Lupin flour was used to replace the potato starch–corn flour composite at levels of 15, 30, 45, 60 and 75% in gluten-free doughnut formulations (AF), (BF), (CF), (DF) and (EF), respectively. Inulin was added to all blends at a level of 6%. Doughnuts made with 100% wheat flour (C1) and 100% corn flour–potato starch blend (C2) served as the controls. The results indicated that the moisture, ash, fat, protein and crude fibre contents of the doughnuts were increased significantly (p < 0.05) with increasing levels of lupin flour. The rheological properties showed that the dough development time increased significantly (p < 0.05) with increasing lupin flour in the formulation with higher water absorption. The consumer acceptability sensory results varied among the different treatments. However, the AF, CF, and EF doughnuts had the highest value for flavour, texture and crust colour, respectively. Different levels of lupin flour can be used in gluten-free doughnuts production to improve their quality and to enhance their nutritional value in the presence of inulin at a 6% level. These results may have significant implications for the development of novel, healthier food products for gluten-sensitive consumers.

Изучение влияния комплексной растительной добавки на свойства мучных смесей и пшеничного теста

Food additives from non-traditional plant raw materials are a promising source of new fortified bakery products. However, they can affect the protein-starch structure of wheat flour and the rheological profile of the semi-finished bakery products, thus changing the quality of the finished product. The research objective was to study the effect of a novel plant food additive on the moisture, water absorption, and protein-proteinase complex of flour mixes and the rheological properties of wheat dough.&#x0D; The study featured flour mixes of top-grade wheat flour and the new food complex additive (10, 16, and 22%), as well as dough semi-finished products. The food complex additive consisted of whole grain wheat flour and powders of germinated spelt, pumpkin seeds, oyster mushrooms, and gooseberries in a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. The moisture content was determined by the gravimetric method, while the water absorption and rheological properties were described using a Farinograph-AT. The content of wet gluten was measured by washing, the content of dry gluten was determined by drying, and the quality of gluten was tested according using an IDK-3M device.&#x0D; The additive decreased the water absorption and the dough development time, contributed to the gluten relaxation, and increased the amount and humidity of wet gluten. At 16 and 22% of the additive, the amount of dry gluten decreased by 3.4 and 4.0%, respectively; at 10%, it increased by 3.3%. The best stability, dough softening degree, and farinograph quality indicator were observed at 16%.&#x0D; The results can be used to produce new bakery products fortified with the new complex plant food additive, with the amount of water and kneading time adjusted for each particular case. Further research will feature the effect of the additive on the properties of dough semi-finished products during fermentation and proofing.

An adaptive grain-bulk aeration system for squat silos in winter: Effects on intergranular air properties and grain quality

Grain can be stored for long periods under suitable storage conditions. The present study investigated the effects of cooling aeration on the intergranular air properties and grain quality of wheat stored in two squat silos during winter. In the first silo, 4759 tonnes of bulk wheat were downward-aerated in a suction-type way by four 11 kW centrifugal ventilation fans at an airflow rate of 10.1 m3/(h·t). The fans were firstly controlled by software based on a smart de-moisturization aeration model, and the grain bulk lost 0.8% moisture content (MC) and its average temperature was decreased by 5.8 °C. When the fans were then controlled using smart cooldown aeration model, the average bulk temperature decreased from 17.0 to 5.2 °C, and the average bulk MC was reduced by 0.6%. The cooling fronts moved predictably through the bulk layers during cooldown aeration, which consumed energy at a rate of 0.067 . In a second silo, 4,675 tonnes of wheat were also downward-aerated at 9.8 m3/(h·t) using smart cooldown aeration model and four 5.5 kW mixed-flow fans. There was a 0.7% MC loss and the average bulk temperature decreased by 6.7 °C. Except for the middle part (fourth and seventh) bulk layers, the other bulk layers in this silo had cooling fronts that moved at similar speeds. The energy consumed by cooldown aeration was 0.040kWh(t·∘C)−1 and 58% unit energy consumption was lowered when compared to a local grain squat silo with geosynclinal ventilation ducts under artificially controlled cooling-ventilation operations. The running conditions for the ventilation fans during cooldown aeration in the squat silos were verified. (i) The temperature difference between the grain bulk and ambient air was ≥ 4 °C. (ii) The humidity ratio of the grain bulk was higher than that of the ambient air. The equilibrium relative humidity of the intergranular air tended to decrease in both silos. After cooldown aeration, the wheat kernels had a higher water absorption rate and fatty acid value, retentive peak temperature of gelatinization, and a higher dough development time, protein network strength, and starch gelatinization rate. The proposed aeration control system has good application potential in squat silos used for grain storage.

Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and minerals. Sourdough fermentation is considered as a promising tool to improve sensorial, textural and nutritional features of baked goods. The aim of this study is to investigate the potential usage of Type I sourdough incorporated with carob flour in bread making .Empirical rheological measurements were also performed in the flour blended with carob flour (0%, 2%, 4%, 6%, 8%, and 12%). Water absorption capacity and dough development time increased significantly with the increase of carob flour (P ≤ 0.05). Energy and extensibility value of the samples decreased according to control sample (P ≤ 0.05). Yeast number of sourdough decreased with the increase of carob flour addition to sourdough (P ≤ 0.05). The stimulation of Lactic acid bacteria growth were determined by the addition of carob flour when compared to the control (P&amp;gt;0.05) but no significant differences were observed among sourdoughs with the increasing level of carob flour. Usage of carob flour via sourdough fermentation increased the quality properties of bread with sourdough as compared to the commercial baker’s yeast bread including same level of carob flour. Highest concentration of the CF (8% and 12%) in formulation caused the raise of hardness (P ≤ 0.05), which in turn was associated with the decrease in the specific volume of the bread. CF addition of yeasted bread samples (CFYB) decreased the lightness (L*) of the bread crust (P ≤ 0.05). Sourdough fermentation was also improved the sensory acceptance of carob flour incorporated breads. Low level of carob flour usage (from 2% to 6%) in sourdough making was not detrimental to any of the sensory parameters in this study.

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

In lieu to understand the functionality of individual gluten fractions along with varietal variation in dough and instant noodles quality characteristics, this project was designed. Glutenins addition enhanced rheological properties such as dough development time (DDT), dough stability (DS), and energy at peak (EP) more significantly in DBW88 as compared to HI1500. Gliadins addition amplified dough softening (DSO) more prominently in HI1500 than DBW88. Instant noodles cooking and textural quality improved with glutenins addition and deteriorated with gliadins incorporation. Dough microstructure revealed denser and compact network with extended strands on glutenins addition, whereas gliadins supplementation produced shorter sheeted network. Surface microstructure of developed instant noodles displayed smooth continuous sheet on glutenins incorporation which served as barrier for oil absorption; on the contrary, gliadins addition created porous and rough surface that ensued higher oil intake. Thus, strengthening and weakening effect of gluten fractions was elucidated in generating better quality instant noodles. Practical applications Selection of wheat variety with appropriate protein content or incorporation of strength providing gluten fraction in weak variety for improving instant noodles cooking and textural quality with reduced oil uptake.

Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality

High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing qualities of wheat. Although it is a part of the superior HMW-GS pair (Dx5+Dy10), the contribution of the Dy10 subunit to wheat processing quality remains unclear. In this study, we elucidated the effect of Dy10 on wheat processing quality by generating and analyzing a deletion mutant (with the Dy10-null allele), and by elucidating the changes to wheat flour following the incorporation of purified Dy10. The Dy10-null allele was transcribed normally, but the Dy10 subunit was lacking. These findings implied that the Dy10-null allele reduced the glutenin:gliadin ratio and negatively affected dough strength (i.e., Zeleny sedimentation value, gluten index, and dough development and stability times) and the bread-making quality; however, it positively affected the biscuit-making quality. The incorporation of various amounts of purified Dy10 into wheat flour had a detrimental effect on biscuit-making quality. The results of this study demonstrate that the Dy10 subunit is essential for maintaining wheat dough strength. Furthermore, the Dy10-null allele may be exploited by soft wheat breeding programs.

Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation

SummaryThe aim of this study is to compare the application of ozone with that of air during the dough kneading process. Experiments were performed on doughs made from two wheat flours of different protein contents by changing the treatment time and oxidative gas. All samples were analyzed by Farinograph, oscillatory rheometer, and dough extensibility test. Farinograph measurements showed that water absorption capacity by ozone treatment during kneading was increased by 1.8% and 2.6%, and dough development time was 47% and 37% higher than of untreated doughs made of lower and higher quality wheat flour, respectively. Dough softening was reduced by 30% and 42% by air. Ozone treatment slightly decreased the dough stability of doughs made from higher quality flour and increased dough softening for both. Ozone treatment increased the force required to break the dough strand after 5 min by 42% and 23% for samples of lower and higher quality wheat flour, respectively. The extensibility of the dough behaved inversely. The frequency sweep test showed an increase in G′ and G″.

Variations in the quality parameters and gluten proteins in synthetic hexaploid wheats solely expressing the Glu-D1 locus

This study evaluated the quality potential of seven synthetic hexaploid wheats (2n=6x=42, AABBDD) expressing only allelic variation at Glu-D1 of Aegilops tauschii (SHWSD). Major quality parameters related to dough strength, gluten proteins (including high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS), gliadins), and their ratios between SHWSD and the weak gluten wheat control Chuannong 16 (CN16) were measured in at least three environments (except STD7). The zeleny sedimentation value (ZSV), dough development time (DDT), dough stability time (DST), and farinograph quality number (FQN) of SHWSD were considered stable under different environments, with their respective ranges being 8.00–17.67 mL, 0.57–1.50 min, 0.73–1.80 min, and 9.50–27.00. The ZSV, DDT, DST, and FQN of SHWSD were smaller than those of CN16, suggesting that SHWSD had a weaker dough strength than CN16. Although SHWSD had a lower gluten index than CN16, its wet and dry gluten contents were similar to or even higher than those of CN16 in all environments tested. The protein content of grains (12.81–18.21%) and flours (14.20–20.31%) in SHWSD was higher than that in CN16. The amount of HMW-GS in SHWSD sharply decreased under the expression of fewer HMW-GS genes, and the LMW-GS, gliadins, and total glutenins were simultaneously increased in SHWSD in comparison with CN16. Moreover, SHWSD had higher ratios of LMW-GS/glutenin and gliadin/glutenin but a lower ratio of HMW-GS/glutenin than CN16. These results provide necessary information for the utilization of SHWSD in weak-gluten wheat breeding.

Controlling starch surface characteristics - Impact on dough formation in a reconstituted dough system

The effects of starch granule-surface proteins (SGSPs) on dough formation and breadmaking quality were studied in a reconstituted dough. After removing the SGSPs by NaOH and SDS treatment, the dough development time, stability time, and resistance to extension were increased. CLSM exhibited a coarse and discontinuous gluten network in the dough containing NaOH- and SDS-treated starches. Meanwhile, gelatinization temperatures were shifted to higher values while the gelatinization enthalpy decreased. Removing SGSPs prevented the formation of gluten network and reduced dough extensional deformability, which showed that the dough structure became worse. Compared with the control group, the firmness of the bread sample without SGSPs was significantly increased (p < 0.05), which was manifested by small and dense pores in the bread. LF-NMR showed that the distribution of relative water content shifted from T21 (0–1 ms) to T22 (1–100 ms), indicating that removing SGSPs decreased the water-holding capacity of the bread.This study suggested that starch surface characteristics were essential to maintain the structure and mechanical properties of dough and bread.

Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver.

Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making.

Effects of protein oxidation on the rheological behaviour of different wheat flour

AbstractWheat flour proteins are subject to oxidation reactions during production, processing and storage. The quality of protein and the rheological properties of wheat are crucial for the flour industry. However, the impact and mechanism of protein oxidised on wheat flour quality remain unclear. In this study, ozone was used to oxidise wheat grains, the secondary structure of protein in flour and the rheological properties of dough were analysed by FTIR and Mixolab. The proportion of α‐helix and β‐folding of protein were decreased significantly, as were the development time (DDT), stability time (DST) and protein weakening (C2) value of dough. Meanwhile, starch gelatinisation (C3), amylase activity (C4) and retrogradation (C5) were increased significantly, along with the elastic modulus (G′) and viscous modulus (G″). Microstructure analysis indicated that protein oxidation destroyed the gluten network structure in the dough. In addition, the L* value of dough was decreased and a* and b* values were increased significantly. The results showed that the oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough. Overall, these findings provide a better understanding of rheological behaviour in wheat flour.

Gluten and starch mixing and pasting behaviour as affected by replacing sodium chloride with sodium replacers in wheat flour dough

SummaryThe study focused on analysing the effect of sodium replacers (KCl, MgCl2, MgSO4, CaCl2 and K‐gluconate) at 1% and 2% concentration on thermo‐mechanical properties (water absorption, dough development time, protein weakening, breakdown and retrogradation) of wheat flour evaluated using Mixolab. Blends of NaCl and sodium replacers (ratio 1:1) at 2% concentration were also studied. Water absorption and peak viscosity decreased, whereas dough stability increased on replacing sodium with different sodium replacer salts. Addition of salts did not affect shear thinning or starch breakdown behaviour during pasting. Salts and their blends lowered SDS (Sodium dodecyl sulphate) sedimentation value of wheat flour indicating that SDS sedimentation values significantly positively correlated with water absorption (r = 0.70, P &lt; 0.05), protein weakening C2 (r = 0.61, P &lt; 0.05) and peak viscosity C3 (r = 0.62, P &lt; 0.05). In general, KCl behaved most similar to NaCl. Thermo‐mechanical properties of wheat dough did not differ between NaCl and majority of the salts evaluated.

The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality

The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust color, texture and sensory characteristics. According to the data we obtained, the SS presented a strengthening effect on the dough network by increasing its stability, dough development time, energy and resistance. Moreover, the SS addition resulted in an increase in dough extensibility, to a delay of the gelatinization process and an increase of the falling number value. The bakery products obtained with the SS were of a higher quality compared to the control sample, presenting better physical and textural characteristics, a darker color and being more appreciated by consumers with the increased level of SS addition in the wheat flour. According to the sodium content from the bread recipe, the bread samples obtained may be classified as products with a very low sodium content of up to a 0.6% SS addition in the wheat flour or with a low sodium content if at least 0.9% SS is contained in the bread recipe.

Potential of raw and fermented maize gluten feed in bread making: Assess of dough rheological properties and bread quality

Maize gluten feed (MGF) is a secondary product of maize processing with rich dietary fiber content, which remains underexploited as an ingredient by the food industry. In this study, the impact of MGF and fermented MGF (FMGF) incorporation on dough properties and bread quality was investigated. The results indicated that both MGF and FMGF demonstrated beneficial effects on the water absorption, dough development time, setback value while exerting a negative impact on the dough stability time. A significant decrease in L value (extensibility) and W value (deformation energy), and a significant increase in P value (elasticity) were observed with MGF or FMGF incorporation in the dough. For fermentation properties, the maximum height of dough and the volume of the gas retained in dough during fermentation decreased with the substitution level increased. The bread incorporated MGF or FMGF decreased the specific volume, deepened the color, led to lower porosity, increased the crumb hardness and chewiness. MGF and FMGF bread showed a slight depreciation in quality with the substitution level below 10 g/100 g. Compared with MGF, FMGF displayed advantages in bread properties at below 10 g/100 g substitution level, indicating that fermentation is a promising technology for improving the processing properties of MGF.

Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes.

Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (p < 0.05) enhanced the dough development time, softness, and mixing tolerance index while decreasing the water absorption. Although the dough was more stable with the addition of acacia gum than with cactus gum, the control sample had the highest peak, final, breakdown, and setback viscosities. Acacia gum, on the other hand, resulted in a higher wheat-flour-slurry pasting temperature (84.07 °C) than cactus gum (68.53 °C). The inclusion of both gums, particularly 3%, reduces the gel’s textural hardness, gumminess, chewiness, springiness, and adhesiveness. Lightness (L*) and yellowness (b*) were both increased by the addition of acacia gum to bread and cake, whereas the addition of cactus gum increased both color parameters for cakes. The use of acacia gum increased the bread and cake’s volume. Cactus gum, on the other hand, caused a decrease in bread hardness after 24 h and 96 h. The cake containing acacia gum, on the other hand, was the least stiff after both storage times. Similarly, sensory attributes such as the crumb color and overall acceptability of the bread and cake were improved by 3% with acacia gum. For these and other reasons, the addition of cactus and acacia gums to bread and cake increased their organoleptic qualities, controlled staining, and made them softer.

Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity.

Amaranth and finger millet are important food security crops in Africa but show poor bread making ability, even in composite wheat breads. Malting and steaming are promising approaches to improve composite bread quality, which have not been fully explored yet. Therefore, in this study, wheat was blended with native, steamed or malted finger millet or amaranth in the ratio of 70:30. Wheat/native amaranth (WHE-NAM) and wheat/malted amaranth (WHE-MAM) had longer dough development times and higher dough stabilities, water absorption capacities and farinograph quality numbers than wheat/steamed amaranth (WHE-SAM), wheat/native finger millet (WHE-NFM), wheat/steamed finger millet (WHE-SFM) or wheat/malted finger millet (WHE-MFM). The WHE-NAM and WHE-MAM breads had lower crumb firmness and chewiness, higher resilience and cohesiveness and lighter colours than WHE-NFM, WHE-SFM and WHE-MFM. Starch and protein digestibility of composite breads were not different (p > 0.05) from each other and ranged between 95–98% and 83–91%, respectively. Composite breads had higher ash (1.9–2.5 g/100 g), dietary fibre (5.7–7.1 g/100 g), phenolic acid (60–122 mg/100 g) and phytate contents (551–669 mg/100 g) than wheat bread (ash 1.6 g/100 g; dietary fibre 4.5 g/100 g; phenolic acids 59 mg/100 g; phytate 170 mg/100 g). The WHE-NAM and WHE-MAM breads possessed the best crumb texture and nutritional profile among the composite breads.

Dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread

AbstractThe effect of inclusion of peanut flour from 0% to 20% on dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread was studied. Farinograph water absorption, dough development time (DDT), and stability increased from 57.7% to 60.1%, from 2.5 min to 6 min, and from 5.5 min to 8.5 min, respectively, for white bread flour dough with increase in peanut flour proportion from 0% to 20%. Similarly, an increase from 62.7% to 64.9%, from 6 min to 7 min, and from 8.5 to 13 min was observed for farinograph water absorption, dough development time (DDT), and stability, respectively, for brown bread dough. The alveograph dough properties including dough strength, pressure (tenacity), extensibility, and extensibility ratio also increased from 31.0 KJ to 37.4 KJ, from 75.1 mmH2O to 91.3 mmH2O, from 68.3 mm to 83 mm, and from 0.78 to 1.11, respectively. Increase in peanut flour proportion significantly (p &lt; 0.05) increased the loaf weight but decreased loaf volume and specific volume. Moreover, increase in peanut flour proportion resulted in an increase in protein and fat content whereas the moisture content decreased. Bread from all the formulations were found to be acceptable by the consumer panel with an overall hedonic acceptability rate of “like” without much significant difference. The results of the study revealed that it is possible to incorporate peanut flour up to 20% for acceptable bread. Further study on the optimization of the blend proportions and on the possibility of blending peanut with other cereals for bread would reveal more insight to diversify the utilization of peanuts.

Influence of &lt;i&gt;Tribolium castaneum&lt;/i&gt; (Herbst) Infestation on Farinographical Properties of Wheat Flour Dough

The effect of T. castaneum infestation on farinographical properties of dough made from wheat flour infested by initial 0, 2, 4, 6, and 8 T. castaneum adults for 0, 30, 60, and 90 d at 15, 25, and 30°C and 75% RH was investigated. The water absorption and softening degree of dough made from wheat flour infested by T. castaneum increased with increasing initial adult population density, storage temperature, and storage time, but the dough development time and stability time decreased significantly at 25 and 30°C. The water absorption, development time, stability time and softening degree of dough made from wheat flour infested by initial 8 T. castaneum adults respectively reached 75.40±0.30%, 1.23±0.25 min, 1.17±0.15 min, and 182.67±1.53 FU after 90 d of storage at 30°C. The farinographical quality of wheat flour infested by adult T. castaneum population changed little at 15°C. Therefore, wheat flour should be stored at low temperature and insect-free environment.