The baking quality of soft winter wheat depending on the damage of grain by a bedbug-tortoise

Abstract

The degree and the character of damage of soft winter
wheat grain have been considered that worsens physical
properties of grain: the masses of 1000 grains, natures,
glassiness, amount and quality of gluten, bakery properties.
It is the result of action of protease enzyme that is
secreted by a bedbug-tortoise in the process of grain
damage. The agrotechnical, biological and chemical
methods of bedbug-tortoise control do not guarantee
complete liquidation of its harmfulness. Method of inactivation
of protease enzyme in the process of preparation
of dough for baking bread due to the use of water solution
(0,2-0,4%) of acetic acid provides the receipt of bakery
qualities equal to undamaged grain that is used for preparation
of flour and baking.