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Improvement of physical, physicochemical, and rheological characteristics of sunn pest (Eurygaster integriceps) damaged wheat by blending

机译：改进的物理、物理化学和流变特性跟害虫(受到扁盾蝽(一种integriceps))受损的小麦混合

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摘要

This study was undertaken to investigate the effects of blending to improve the physical, physicochemical, and rheological characteristics of high level sunn pest damaged wheat (HLSPDW). HLSPDW (20.6%) variety (Sagittario) was blended at seven different levels with the sound wheat (SW) of same variety. When HLSPDW was blended with SW, the harm of sunn pest was relatively reduced. With an increasing SW portion in the blend, also physical, physicochemical, and rheological characteristics of wheat increased. The HLSPDW used in blending was found more decisive than SW in determination of the wheat, flour, and dough quality. Therefore, one has to be very careful about the ratio of HLSPDW mass used in the blending process. Otherwise, an SW sample could be wasted through blending with HLSPDW. The blending treatment alone is insufficient for improving the quality of HLSPDW, however this technique can be implemented in combination with some other methods such as using additives in bread-making.
机译：本研究进行探讨改善物理混合的影响,物理化学,和流变特征跟高水平的害虫破坏小麦(HLSPDW)。HLSPDW (20.6%) (Sagittario)混合在七个不同水平的小麦(SW)的同一品种。西南,跟害虫的危害相对减少了。混合,也物理,物理化学,流变特性的小麦增加。混合使用的HLSPDW发现更多在小麦的决心,果断西南面粉和面团质量。非常小心的比率HLSPDW质量在混合过程中使用。样品可以通过混合浪费HLSPDW。为提高HLSPDW质量的不足,然而这种技术可以实现结合其他方法,比如使用在烘焙面包添加剂。

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