The improving bread quality of insect (eurygaster integriceps) damaged wheat flour by using additives

In this study, determination of the effects of glucose oxidase (GO), hexose oxidase (HO), citric acid (SA) and combinations of these additives on insect damaged wheat flour bread characteristics (volume [1], grain structure [2], height [3], width [4], the rate of height/width [5], crumb softness [6] and moisture content [7]) were investigated. For this purpose, the bread doughs were prepared by using diacetyl tartaric acid esters of mono and diglycerides (DATEM), sugar, L-ascorbic acid, transglutaminase and using various amounts of GO (0, 15, 30 and 45 mg/kg), HO (0, 15, 30 and 45 mg/kg) and SA (0, 75, 150 and 225 mg/kg) as additives. So, total 64 different bread formulas produced in this study.According to the results, to lead HO, GO and other additives were significantly affected the bread characteristics (p<0.01), but SA didn?t effect the bread characteristics with significantly. The uses of optimum dosages of GO, HO and ?GO + HO? were varied depending on flour characteristics. The optimum levels of these additives were determined as 30 mg/kg for GO, 30 mg/kg for HO and ?15 + 30? and ?15 + 15? mg/kg for ?GO + HO? for flours which were showing similar characteristics to the flour used in the experiments. Especially, the use of higher dosages of GO, caused excessive hardening of gluten and decreased the characteristics values of bread. For same dosage, HO clearly effects the bread characteristics better than GO. In combinations formulas (?GO + HO?, ?GO + SA?, ?HO + SA? and ?GO + HO + SA?), usually, increasing of per additives levels effect the bread characteristics negatively.The use of DATEM, sugar, L-ascorbic acid and transglutaminase were increased some bread quality parameters, approximately; %13 for [1], 2.4 point for [2], %23 for [3] and %53-74 for [6]. These increases were risen to %25 for [1], 3.5 point for [2], %31 for [3] and %106-133 for [6] by the addition of suitable levels GO, HO and SA in the additives formula.Key Words : Sunn Pest, Bread, Glucose Oxidase, Hexose Oxidase, Citric Acid