One of the most important forms of preharvest damage to wheat is caused by sunn pests. The insects insert their mouth parts into the immature grain and while injecting their saliva suck the milky juices. Flour from damaged wheat results in low baking performance due to the bug proteolytic enzymes’ injected which cause the breakdown of gluten structure in the dough. In the present study three wh...

one of the most important forms of preharvest damage to wheat is caused by sunn pests. the insects insert their mouth parts into the immature grain and while injecting their saliva suck the milky juices. flour from damaged wheat results in low baking performance due to the bug proteolytic enzymes’ injected which cause the breakdown of gluten structure in the dough. in the present study three wh...

The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten ...

One of the most important forms of preharvest damage to wheat is caused by sunn pests. The insects insert their mouth parts into the immature grain and while injecting their saliva suck the milky juices. Flour from damaged wheat results in low baking performance due to the bug proteolytic enzymes’ injected which cause the breakdown of gluten structure in the dough. In the present study three wh...

Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and ...

many factors can affect wheat gluten properties and functionality. one of the most important, factors is the wheat bug damages. insect injects a salivery proteinase into wheat kernel that causes weakening of gluten, substansial losses in physical quality, dough properties and baking performance. bread baked with the insect-damaged flour has a much lower volume, poor crumb sensory quality (textu...

Wheat bugs are widely distributed in various areas of Europe, Asia and North Africa. Species belonging to the genus Eurygaster and Aelia pierce wheat kernels affecting protein quality. The effects of these insects’ feeding activity have been studied mainly in bread wheat (Triticum aestivum L.). This study provides information on the degradation of prolamin proteins (glutenins and gliadins) of b...

A two-year study was conducted in South Carolina wheat (Triticum aestivum L. (Poales: Poaceae)) fields to describe spatial and temporal dynamics of stink bugs (Hemiptera: Pentatomidae), which were sampled weekly with sweep nets. In 2010, the main phytophagous stink bugs caught in a grid sampling plan across two fields were the brown stink bug, Euschistus servus (Say), the rice stink bug, Oebalu...

The stink bug Dichelops furcatus (F.) (Heteroptera: Pentatomidae) has increased in abundance in recent years on the wheat, Triticum aestivum L., crop cultivated in the southern region of Brazil. To investigate the probing (stylet penetration) behaviors and nonprobing behaviors of D. furcatus on wheat plants, the electrical penetration graph or electropenetrography (EPG) technique was applied. N...

The paper describes the influences of some important biotic and abiotic factors that in recent years have had smaller or greater degree of influence on the deterioration of the quality of wheat in our region. These are primarily: macroelements, high temperature, drought, PADAVINE before and during the harvest, as well as the attacks of field moulds and insects-wheat bug in the first place. Cons...