摘要：Suni-bug ( Eurygaster spp.) attack to wheat preharvest and inject proteolytic enzymes which harm the baking properties of the flour. Dough made from suni-damaged wheat has sticky and runny due to excessive insect proteolytic activity and kneading is difficult. Insect proteolytic activity can inhibit according to damage degrees of wheat about 70 oC for 1-5 minutes by steam-tempering. This study was carried out in three different grouped commercial wheat blends including control (0 damage %), 4% (±1) damage and 9% (±3) according to suni-bug damage. All samples were milled experimental Chopin CD - 1 Mill at 20 oC temperature and 15.5% moisture. The damage samples were subjected to steam with about 70 oC by the periods 2, 3 and 6 minutes. The temperature of samples ranged from 62 oC to 66 oC during steam - tempering. The tempering process in this study was applied incontinually. In this study changes of some parameters such as total protein, in 70% alcohol (gliadin) and insoluble in 0.05 M acetic acid (residue or glutenin) protein fractions and, farinograph values in suni-bug damage wheat by steam tempering were investigated. The soluble protein (gliadin) content in 70% alcohol of the samples have decreased by steam-tempering. On the other hand, residue protein (mainly glutenin) content has increased. Farinograph stability and development time values of the samples have increased after application of steam-tempering. However farinograph mixing tolerance indexes values are decreased by steam-tempering. These results indicated that the dough rheological properties are improved, accompanied by changes of insoluble protein in acetic acid due to application steam-tempering in suni- damaged wheat.
