The improvement of bread characteristics of sunn pest (Eurygaster integriceps) damaged bread wheat by blending application and using additives
Main Article Content
Keywords
additives, blending, bread quality, sound wheat, sunn pest damaged wheat
Abstract
In this study, a wheat variety (Sagittario) exposed to a high level (20.6%) of sunn pest (SP) damage was blended with its undamaged and good quality counterparts at varying levels (100%+0%, 90%+10%, 80%+20%, 70%+30%, 60%+40%, 50%+50%, and 0%+100%). The purpose of this study was to improve the baking quality of sunn pest damaged wheat (SPDW) by blending and using different additives (diacetyl tartaric acid esters of mono and diglycerides, transglutaminase, citric and L-ascorbic acid). Utilising the damaged wheat in bread making and the economic contribution to the economy was determined by optimum blending ratios. The effects of blending applications on the important bread characteristics (bread and volume yield, weight loss, height, width, height/width, specific volume, crumb-grain structure, and penetrometer values) were investigated. When SPDW was mixed with sound wheat, the harm of SP relatively decreased. As SPDW portion in the mixture increased, bread characteristics declined (P<0.05) as expected. Using a high portion of SPDW in the blend should be avoided since a wheat sample that has a good-medium bread quality could lose its functionalities upon the inclusion of high amount of SPDW. At this research scale, the optimum blending ratio was found to be 90%+10% for bread produced without additives and both 90%+10% and 80%+20% for bread produced using additives. As expected, using additives in bread making improved all the bread quality characteristics measured, particularly grain structure and penetrometer values. The application of wheat blending was found to be insufficient to improve the bread quality of wheat samples with a high amount of SP damage. Including additives in bread making made better quality bread production possible.
References
Aja, S., Perez, G. and Rosell, C.M., 2004. Wheat damage by Aelia spp. and Erygaster spp.: effects on gluten and water-soluble compounds released by gluten hydrolysis. Journal of Cereal Science 39: 187-193.
Alfin, F., Satouf, M., Ünal, S.S. and Çakmakl?, Ü., 1999. Bread production from sunn pest damaged wheat flours by using some additives. World of Flour Products 8: 59-64.
American Association of Cereal Chemists International (AACCI), 2000. AACC International. approved methods of analysis (11thEd.). AACC International, St. Paul, MN, USA.
Atl?, A., Köksel, H. and Da?, A., 1988a. Effect of sunn pest damage on bread wheat quality and its determination. In:Proceedings of the 1stInternational Sunn Pest Symposium, June 13-17, 1988, Tekirda?, Turkey, pp. 1-19.
Atl?, A., Koçak, N., Köksel, H., Ozan, A.N., Aktan, B., Karababa, E., Da?, A., Tuncer, T., Dikmen, B. and Özkan, S., 1988b. The effects of damaged grains by sunn pest (Eurygaster spp.) and wheat stinkbug (Aelia spp.) on quality of bread wheat. Tarm Printing, Ankara, Turkey, pp. 1-23.
Bonet, A., Caballero, P.A., Gómez, M. and Rosell, C.M., 2005. Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat. Cereal Chemistry 82: 425-430.
Caballero, P.A., Bonet, A., Rosell, C.M. and Gómez, M., 2005a. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour. Journal of Cereal Science 42: 93-100.
Caballero, P.A., Gómez, M., Rosell, C.M., Blanco, C.A. and Ronda, F., 2005b. Enzymatic treatment to counteract the proteolytic activity of bug-damaged wheat flours. In: Fito, P. and Toldrá, F. (eds.) Innovations in traditional foods. Intradfood, Valencia, Spain, pp. 265-268.
D?raman, H., 2010. Effect of microwaves on technological and rheological properties of suni-bug (Eurygaster spp.) damaged and undamaged wheat flour. Food Science Technology Research 16: 313-318.
D?raman, H. and Atl?, A., 2005. Occuring physical changes on some gluten properties of suni damaged wheat steam tempering. In: Proceedings of the 4th GAP Agriculture Congress, September 21-23, 2005, Harran University, ?anl?urfa, Turkey, pp. 1466-1471.
D?raman, H. and Boyac?o?lu, M.H., 1997. The studies of application of microwave process on the flours: II. Some qualitative and rheological changes in sunn pest damaged flour by application of microwave process. World of Flour Products 5: 4-6, 8, 10.
D?raman, H., Boyac?o?lu, M.H. and Atl?, A., 1998. Insect enzyme problem in wheat processing and some remedies. Pastry, Bread, Ice Cream Technical Magazine 2: 43, 46-48.
D?raman, H., Boyac?o?lu, M.H., Boyac?o?lu, D. and Khan, K., 2013. The effect of steam tempering of insect (wheat bug, Eurygaster spp.) damaged on some protein fractions and farinogram values. Journal of Food 38: 359-365.
D?raman, H. and Demirci, M., 1997. A preliminary study in suni bug (Eurygaster spp.) damaged wheat flours on gluten quality effect of thermal process and some additives. World of Flour Products 6: 4-11.
Dizlek, H., 2010. A study on the determination of the some characteristics of sunn pest damaged bread wheats and possibility of improving conditions. Ph.D. thesis, Çukurova University, Adana, Turkey, 252 pp.
Dizlek, H., 2015. Effects of amount of batter in baking cup on muffin quality. International Journal of Food Engineering 11: 629-640.
Dizlek, H. and Gül, H., 2007. Improvement of the bread quality made from sunn pest (Eurygaster spp.) damaged wheat flours. Journal of Agricultural Faculty of Uludag University 21: 51-58.
Dizlek, H. and ?slamo?lu, M., 2015. Effects of sunn pest (Eurygaster maura L., Heteroptera; Scutelleridae) sucking number on physical and physicochemical characteristics of wheat varieties. Journal of Applied Botany and Food Quality 88: 10-15.
Dizlek, H., Karatekin, E., Özer, M.S. and Gül, H., 2008. Effects of glucose oxidase, hexose oxidase, and citric acid on II. grain structure, height, width, crumb softness, and moisture content of breads produced from insect (Eurygaster integriceps) damaged wheat flour. Academic Food Journal 6: 12-20.
Dizlek, H. and Özer, M.S., 2016. Effects of sunn pest (Eurygaster integriceps) damage ratio on physical, chemical, and technological characteristics of wheat. Quality Assurance and Safety of Crops & Foods 8: 145-156.
Dizlek, H., Özer, M.S., Altan, A. and Gül, H., 2006. The interaction of wheat gluten proteins. In: Beliba?l?, K.B. and Dalg?ç, A.C. (eds.) Proceedings of Cereal Products Technology Congress and Fair, September 7-8, 2006, Gaziantep, Turkey, pp. 280-286. Available at: http://tinyurl.com/gltbtj8.
Elgün, A., Türker, S. and Tirelio?lu, M., 1992. Some studies on the measurement and elimination of the proteolytic activity of Eurogaster and Aelia damaged wheats. Selçuk University Journal of Agricultural Faculty 2: 27-37.
Ertugay, Z., Çelik, ?., Elgün, A. and Ertugay, M.F., 1995. The application of different tempering methods to sunn pest (Eurygaster spp.) damaged and undamaged wheat III: effect on bread properties. World of Flour Products 4: 10-12, 14-16.
Every, D., 1991. Development of a new general proteinase assay and its use for assessment of bug-damaged wheat. In: Martin, D.J. and Wrigley, C.W. (eds.) Proceedings of Cereals International, Royal Australian Chemical Institute, 9-13 September, 1991, Brisbane, Australia, pp. 211-214. Available at: http://tinyurl.com/zuhyd9d.
Every, D., 1992. Relationship of bread baking quality to levels of visible wheat-bug damage and insect proteinase activity in wheat. Journal of Cereal Science 16: 183-193.
General Directorate of Agricultural Research and Policies (TAGEM), 2004. The national sunn pest project. Republic of Turkey ministry of food agriculture and livestock. Food technology studies, project number 11, Ankara, Turkey.
Gül, H., Özer, M.S. and Dizlek, H., 2009. Improvement of the wheat and corn bran bread quality by using glucose oxidase and hexose oxidase. Journal of Food Quality 32: 209-223.
Hariri, G., Williams, P.C. and El-Haramein, F.J., 2000. Influence of pentatomid insects on the physical dough properties and two-layered flat bread baking quality of Syrian wheat. Journal of Cereal Science 31: 111-118.
Hatcher, D.W., Edwards, N.M. and Dexter, J.E., 2008. Impact of flour particle size and starch damage and alkaline reagent on yellow alkaline noodle characteristics. Cereal Chemistry 85: 425-432.
Hook, S.C.W., 1983. Recent studies on wheat tempering. FMBRA Bulletin 4: 159-165.
Hoseney, R.C., 1986. Principles of cereal science and technology. AACC Inc., St. Paul, MN, USA, 327 pp.
International Center for Agricultural Research in the Dry Areas (ICARDA), 1983. Counteracting suni bug damage to wheat flour baking quality. ICARDA Highlights 82, ICARDA, Aleppo, Syria, pp. 17-18.
Karababa, E. and Ozan, A.N., 1998. Effect of wheat bug (Eurygaster integriceps) damage on quality of a wheat variety grown in Turkey. Journal of the Science of Food and Agriculture 77: 399-403.
K?nac?, E. and K?nac?, G., 2004. Quality and yield losses due to Sunn pest (Hemiptera: Scutelleridae) in different wheat types in Turkey. Field Crops Research 89: 187-195.
Koçak, A.N., 1988. Research on increasing bread quality of low quality bread wheat varieties and triticale. PhD thesis, Ankara University, Ankara, Turkey, 183 pp.
Koçak, A.N., Seçkin, R. and Atl?, A., 1993. Research on bread wheat blending I. Improvement of flour yield and ash content by blending. Journal of Food 18: 13-19.
Köksel, H., Sivri, D., Ng, P.K.W. and Steffe, J.F., 2001. Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug-damaged wheat flour doughs. Cereal Chemistry 78: 26-30.
Kretovich, V.L., 1944. Biochemistry of the damage to grain by the wheat-bug. Cereal Chemistry 21: 1-16.
Lodos, N., 1982. Turkey entomology ‘general, practical and faunistic’. Ege University Faculty of Agriculture Offset Facilities, ?zmir, Turkey, 591 pp.
Matsoukos, N.P. and Morrison, W.R., 1990. Bread making quality of ten greek bread-wheats and storage tests on bread made by long fermentation and activated (chemical) dough development processes, and the effects of bug damaged wheat. Journal of the Science of Food and Agriculture 53: 363-377.
Meredith, P., 1970. ‘Bug’ damage in wheat. New Zealand Wheat Review 11: 49-53.
Olcott, H.S., Sapirstein, L.A. and Blish, M.J., 1943. Stability of wheat gluten dispersions toward reducing agents in the presence and absence of a gluten proteinase. Cereal Chemistry 20: 87-97.
Özer, M.S. and Altan, A., 1995. Effect of using some additives on bread rolls quality. Journal of Food 20: 357-363.
Özkaya, H. and Özkaya, B., 1993. The importance of Eurygaster and Aelia in wheat quality. World of Flour Products 2: 20-22, 24-25.
Özkaya, B., Yurtyapan, A., Özdemir, N., Ya?acan, Z., Avc?, B. and Çal??kan, K., 1990. Investigation of correction possibilities of bread quality of flours derived from certain ratio damaged wheat samples suffered by sunn pest. Project Number: KKGA-YG-O2-H3. Ankara Provincial Control Laboratory Directorate, Ankara, Turkey, pp. 36-50.
Satouf, M., Alf?n, F. and Ünal, S.S., 1999. Improvement of Arab bread made from Sunn pest damaged Tr. durum flour by some additives. Technology of Flour Products 8: 42-47.
Sivri, D. and Köksel, H., 1996. The possibility of using gamma-?rradiation and microwave treatments for ?nactivation of wheat bug enzymes. In: Proceedings of the 2nd International Conference on Food Physics, May 21-23, 1996, Bucharest, Romania, pp. 60-61.
Sivri, D., Köksel, H. and Bushuk, W., 1998. Effects of wheat bug (Eurygaster maura) proteolytic enzymes on electrophoretic properties of gluten proteins. New Zealand Journal of Crop and Horticultural Science 26: 117-125.
Sivri, D., Sapirstein, H.D., Köksel, H. and Bushuk, W., 1999. Effects of wheat bug (Eurygaster maura) protease on glutenin proteins. Cereal Chemistry 76: 816-820.
Staudt, E., 1940. Russian export wheats-composition and character of the 1938 crop. Cereal Chemistry 17: 565-572.
Swallow, W.H. and Every, D., 1991. Insect enzyme damage to wheat. Cereal Foods World 36: 505-508.
Tuncer, T., Atl?, A., Köksel, H., Ozan, A.N., Sivri, D., Çinkaya, N., Kö?ker, S., Çelik, S. and Özderen, T., 2002. Increasing quality and utility of suni bug damaged wheat. In: Proceedings of Cereal Products Technology Congress and Fair, October 3-4, 2002. Gaziantep, Turkey, pp. 141-155.
Turkish Standards Institute (TSE), 1987. Bread. TS 5000. TSE, Ankara, Turkey.
Türker, S. and Elgün, A., 1997. An investigation on the optimum blending ratios of Bezostaya-1 and Gerek-79 in the high and low protein contents for breadmaking. The Journal of Food 22: 25-33.
Türker, S. and Elgün, A., 1998. The effects of microwave application of the conditioned wheat damaged by Aelia and Eurygaster on the milling and breadmaking properties of the flour obtained. The Journal of Food 23: 67-73.
Ünal, S.S., Olçay, M., Özer, Ç. and Köse, E., 1993. Correcting the bread qualities of sunn pest damaged wheat flours by additive. World of Flour Products 2: 10-12.
Alfin, F., Satouf, M., Ünal, S.S. and Çakmakl?, Ü., 1999. Bread production from sunn pest damaged wheat flours by using some additives. World of Flour Products 8: 59-64.
American Association of Cereal Chemists International (AACCI), 2000. AACC International. approved methods of analysis (11thEd.). AACC International, St. Paul, MN, USA.
Atl?, A., Köksel, H. and Da?, A., 1988a. Effect of sunn pest damage on bread wheat quality and its determination. In:Proceedings of the 1stInternational Sunn Pest Symposium, June 13-17, 1988, Tekirda?, Turkey, pp. 1-19.
Atl?, A., Koçak, N., Köksel, H., Ozan, A.N., Aktan, B., Karababa, E., Da?, A., Tuncer, T., Dikmen, B. and Özkan, S., 1988b. The effects of damaged grains by sunn pest (Eurygaster spp.) and wheat stinkbug (Aelia spp.) on quality of bread wheat. Tarm Printing, Ankara, Turkey, pp. 1-23.
Bonet, A., Caballero, P.A., Gómez, M. and Rosell, C.M., 2005. Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat. Cereal Chemistry 82: 425-430.
Caballero, P.A., Bonet, A., Rosell, C.M. and Gómez, M., 2005a. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour. Journal of Cereal Science 42: 93-100.
Caballero, P.A., Gómez, M., Rosell, C.M., Blanco, C.A. and Ronda, F., 2005b. Enzymatic treatment to counteract the proteolytic activity of bug-damaged wheat flours. In: Fito, P. and Toldrá, F. (eds.) Innovations in traditional foods. Intradfood, Valencia, Spain, pp. 265-268.
D?raman, H., 2010. Effect of microwaves on technological and rheological properties of suni-bug (Eurygaster spp.) damaged and undamaged wheat flour. Food Science Technology Research 16: 313-318.
D?raman, H. and Atl?, A., 2005. Occuring physical changes on some gluten properties of suni damaged wheat steam tempering. In: Proceedings of the 4th GAP Agriculture Congress, September 21-23, 2005, Harran University, ?anl?urfa, Turkey, pp. 1466-1471.
D?raman, H. and Boyac?o?lu, M.H., 1997. The studies of application of microwave process on the flours: II. Some qualitative and rheological changes in sunn pest damaged flour by application of microwave process. World of Flour Products 5: 4-6, 8, 10.
D?raman, H., Boyac?o?lu, M.H. and Atl?, A., 1998. Insect enzyme problem in wheat processing and some remedies. Pastry, Bread, Ice Cream Technical Magazine 2: 43, 46-48.
D?raman, H., Boyac?o?lu, M.H., Boyac?o?lu, D. and Khan, K., 2013. The effect of steam tempering of insect (wheat bug, Eurygaster spp.) damaged on some protein fractions and farinogram values. Journal of Food 38: 359-365.
D?raman, H. and Demirci, M., 1997. A preliminary study in suni bug (Eurygaster spp.) damaged wheat flours on gluten quality effect of thermal process and some additives. World of Flour Products 6: 4-11.
Dizlek, H., 2010. A study on the determination of the some characteristics of sunn pest damaged bread wheats and possibility of improving conditions. Ph.D. thesis, Çukurova University, Adana, Turkey, 252 pp.
Dizlek, H., 2015. Effects of amount of batter in baking cup on muffin quality. International Journal of Food Engineering 11: 629-640.
Dizlek, H. and Gül, H., 2007. Improvement of the bread quality made from sunn pest (Eurygaster spp.) damaged wheat flours. Journal of Agricultural Faculty of Uludag University 21: 51-58.
Dizlek, H. and ?slamo?lu, M., 2015. Effects of sunn pest (Eurygaster maura L., Heteroptera; Scutelleridae) sucking number on physical and physicochemical characteristics of wheat varieties. Journal of Applied Botany and Food Quality 88: 10-15.
Dizlek, H., Karatekin, E., Özer, M.S. and Gül, H., 2008. Effects of glucose oxidase, hexose oxidase, and citric acid on II. grain structure, height, width, crumb softness, and moisture content of breads produced from insect (Eurygaster integriceps) damaged wheat flour. Academic Food Journal 6: 12-20.
Dizlek, H. and Özer, M.S., 2016. Effects of sunn pest (Eurygaster integriceps) damage ratio on physical, chemical, and technological characteristics of wheat. Quality Assurance and Safety of Crops & Foods 8: 145-156.
Dizlek, H., Özer, M.S., Altan, A. and Gül, H., 2006. The interaction of wheat gluten proteins. In: Beliba?l?, K.B. and Dalg?ç, A.C. (eds.) Proceedings of Cereal Products Technology Congress and Fair, September 7-8, 2006, Gaziantep, Turkey, pp. 280-286. Available at: http://tinyurl.com/gltbtj8.
Elgün, A., Türker, S. and Tirelio?lu, M., 1992. Some studies on the measurement and elimination of the proteolytic activity of Eurogaster and Aelia damaged wheats. Selçuk University Journal of Agricultural Faculty 2: 27-37.
Ertugay, Z., Çelik, ?., Elgün, A. and Ertugay, M.F., 1995. The application of different tempering methods to sunn pest (Eurygaster spp.) damaged and undamaged wheat III: effect on bread properties. World of Flour Products 4: 10-12, 14-16.
Every, D., 1991. Development of a new general proteinase assay and its use for assessment of bug-damaged wheat. In: Martin, D.J. and Wrigley, C.W. (eds.) Proceedings of Cereals International, Royal Australian Chemical Institute, 9-13 September, 1991, Brisbane, Australia, pp. 211-214. Available at: http://tinyurl.com/zuhyd9d.
Every, D., 1992. Relationship of bread baking quality to levels of visible wheat-bug damage and insect proteinase activity in wheat. Journal of Cereal Science 16: 183-193.
General Directorate of Agricultural Research and Policies (TAGEM), 2004. The national sunn pest project. Republic of Turkey ministry of food agriculture and livestock. Food technology studies, project number 11, Ankara, Turkey.
Gül, H., Özer, M.S. and Dizlek, H., 2009. Improvement of the wheat and corn bran bread quality by using glucose oxidase and hexose oxidase. Journal of Food Quality 32: 209-223.
Hariri, G., Williams, P.C. and El-Haramein, F.J., 2000. Influence of pentatomid insects on the physical dough properties and two-layered flat bread baking quality of Syrian wheat. Journal of Cereal Science 31: 111-118.
Hatcher, D.W., Edwards, N.M. and Dexter, J.E., 2008. Impact of flour particle size and starch damage and alkaline reagent on yellow alkaline noodle characteristics. Cereal Chemistry 85: 425-432.
Hook, S.C.W., 1983. Recent studies on wheat tempering. FMBRA Bulletin 4: 159-165.
Hoseney, R.C., 1986. Principles of cereal science and technology. AACC Inc., St. Paul, MN, USA, 327 pp.
International Center for Agricultural Research in the Dry Areas (ICARDA), 1983. Counteracting suni bug damage to wheat flour baking quality. ICARDA Highlights 82, ICARDA, Aleppo, Syria, pp. 17-18.
Karababa, E. and Ozan, A.N., 1998. Effect of wheat bug (Eurygaster integriceps) damage on quality of a wheat variety grown in Turkey. Journal of the Science of Food and Agriculture 77: 399-403.
K?nac?, E. and K?nac?, G., 2004. Quality and yield losses due to Sunn pest (Hemiptera: Scutelleridae) in different wheat types in Turkey. Field Crops Research 89: 187-195.
Koçak, A.N., 1988. Research on increasing bread quality of low quality bread wheat varieties and triticale. PhD thesis, Ankara University, Ankara, Turkey, 183 pp.
Koçak, A.N., Seçkin, R. and Atl?, A., 1993. Research on bread wheat blending I. Improvement of flour yield and ash content by blending. Journal of Food 18: 13-19.
Köksel, H., Sivri, D., Ng, P.K.W. and Steffe, J.F., 2001. Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug-damaged wheat flour doughs. Cereal Chemistry 78: 26-30.
Kretovich, V.L., 1944. Biochemistry of the damage to grain by the wheat-bug. Cereal Chemistry 21: 1-16.
Lodos, N., 1982. Turkey entomology ‘general, practical and faunistic’. Ege University Faculty of Agriculture Offset Facilities, ?zmir, Turkey, 591 pp.
Matsoukos, N.P. and Morrison, W.R., 1990. Bread making quality of ten greek bread-wheats and storage tests on bread made by long fermentation and activated (chemical) dough development processes, and the effects of bug damaged wheat. Journal of the Science of Food and Agriculture 53: 363-377.
Meredith, P., 1970. ‘Bug’ damage in wheat. New Zealand Wheat Review 11: 49-53.
Olcott, H.S., Sapirstein, L.A. and Blish, M.J., 1943. Stability of wheat gluten dispersions toward reducing agents in the presence and absence of a gluten proteinase. Cereal Chemistry 20: 87-97.
Özer, M.S. and Altan, A., 1995. Effect of using some additives on bread rolls quality. Journal of Food 20: 357-363.
Özkaya, H. and Özkaya, B., 1993. The importance of Eurygaster and Aelia in wheat quality. World of Flour Products 2: 20-22, 24-25.
Özkaya, B., Yurtyapan, A., Özdemir, N., Ya?acan, Z., Avc?, B. and Çal??kan, K., 1990. Investigation of correction possibilities of bread quality of flours derived from certain ratio damaged wheat samples suffered by sunn pest. Project Number: KKGA-YG-O2-H3. Ankara Provincial Control Laboratory Directorate, Ankara, Turkey, pp. 36-50.
Satouf, M., Alf?n, F. and Ünal, S.S., 1999. Improvement of Arab bread made from Sunn pest damaged Tr. durum flour by some additives. Technology of Flour Products 8: 42-47.
Sivri, D. and Köksel, H., 1996. The possibility of using gamma-?rradiation and microwave treatments for ?nactivation of wheat bug enzymes. In: Proceedings of the 2nd International Conference on Food Physics, May 21-23, 1996, Bucharest, Romania, pp. 60-61.
Sivri, D., Köksel, H. and Bushuk, W., 1998. Effects of wheat bug (Eurygaster maura) proteolytic enzymes on electrophoretic properties of gluten proteins. New Zealand Journal of Crop and Horticultural Science 26: 117-125.
Sivri, D., Sapirstein, H.D., Köksel, H. and Bushuk, W., 1999. Effects of wheat bug (Eurygaster maura) protease on glutenin proteins. Cereal Chemistry 76: 816-820.
Staudt, E., 1940. Russian export wheats-composition and character of the 1938 crop. Cereal Chemistry 17: 565-572.
Swallow, W.H. and Every, D., 1991. Insect enzyme damage to wheat. Cereal Foods World 36: 505-508.
Tuncer, T., Atl?, A., Köksel, H., Ozan, A.N., Sivri, D., Çinkaya, N., Kö?ker, S., Çelik, S. and Özderen, T., 2002. Increasing quality and utility of suni bug damaged wheat. In: Proceedings of Cereal Products Technology Congress and Fair, October 3-4, 2002. Gaziantep, Turkey, pp. 141-155.
Turkish Standards Institute (TSE), 1987. Bread. TS 5000. TSE, Ankara, Turkey.
Türker, S. and Elgün, A., 1997. An investigation on the optimum blending ratios of Bezostaya-1 and Gerek-79 in the high and low protein contents for breadmaking. The Journal of Food 22: 25-33.
Türker, S. and Elgün, A., 1998. The effects of microwave application of the conditioned wheat damaged by Aelia and Eurygaster on the milling and breadmaking properties of the flour obtained. The Journal of Food 23: 67-73.
Ünal, S.S., Olçay, M., Özer, Ç. and Köse, E., 1993. Correcting the bread qualities of sunn pest damaged wheat flours by additive. World of Flour Products 2: 10-12.
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Mar 24, 2016
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