A research improving technologic properties of bug-damaged flour by using some additives

Gluten is the wheat flour protein that primarily affects technological properties of bakery products. Sunn-bug (Eurygaster spp.) is an insect that gives harm to wheat grain during its growth period. However, protease enzyme, found in bug?s saliva, make the gluten protein unuseful technologically. Quality properties of breads which made from a mixed flour produced by dispersing bug-damaged grains in undamaged grains, are poor and this cause economic loss. Transglutaminase (TG protein ? glutamin -glutamil transferaz, EC 2.3.2.13) enzyme provides the cross-links between gluten proteins. As a consequence, structure of gluten proteins get stronger. It has been significantly demonstrated that pea (Pisum sativum spp.) includes this enzyme.In our study, the effects on quality properties and changes in gliadin proteins of 5% bug-damaged flour are investigated by adding flour made from germinated or ungerminated garden/field peas by one self and together with some other additives (3% active soy flour, 100 ppm ascorbic acid). It has been observed that additional pea flour positively affects technological properties of wheat flour. Designated dose levels of the additives were 5, 7.5, 10 and 12.5%. Higher dose levels negatively affected the quality parameters while 5 and 7.5% gave better results compared to the control sample. In addition among the additive combinations; pea flour and ascorbic acid combination gave the best result. According to germinating condition, ungerminated peas gave better results. No significant difference was observed between the effects of garden and field peas but field peas had slightly better outcomes. Key Words : Wheat flour, gluten, sunn-bug, pea, transglutaminase