Mohammed Dosh Aldaemes*⁽¹⁾

 (1).Food Technology Division- Hama Center, General Commission for Scientific Agricultural Research, Syria.

(*Corrsponding author: Dr. Mohammed Dosh Aldaemes.E-Mail: maldaames@yahoo.com).

Received: 17/11/2019                                Accepted: 26/01/2020

Abstract

The research studied the effect of infection percentage tortoise bug insect on the rheological and technological properties of Syrian durum wheat flour. Seed samples of 100% infected wheat grains were prepared by separating the infected grains from the wheat samples in the centers of the General Establishment for Grain Trade and Processing in the 2018 season, then mixed with healthy wheat grains at a ratio of 0 % as control (2,4,6,8, and 10%) and divided into two parts. The first part was used to determine the rheological properties (Specific weight, wet gluten, Farinograph, Extensograph). The second part of the sample was tested after the addition of three concentrations of ascorbic acid (100 ppm -200 ppm -300 ppm). The results showed no significant differences between the control sample (free of infection) and the affected samples by 2% without adding ascorbic acid and significant differences at the level of 5% between the infected samples (4%, 6%, 8, and10%) compared to the control sample, with the addition of ascorbic acid or without, the results indicted to obtain the best rheological and technological properties it is recommended to add 300 ppm of ascorbic acid infection if the percentage of infection was 6%.

Keyword: Rheological and technological properties of wheat flour, ascorbic acid, Tortoise bug.

Full paper in Arabic: PDF