The objective of this research is to investigate the impact of infection by the long-headed flour beetle m the specification of flour and its products, during three periods of infection 20, 40 and 60 days, which was c...The objective of this research is to investigate the impact of infection by the long-headed flour beetle m the specification of flour and its products, during three periods of infection 20, 40 and 60 days, which was confirmed by experiments, as was the impact of periods 40 and 60 days are clear, and that laboratory tests showed a significant decrease in weight, volume and specific volume of the loaf manufactured of infested flour as comparing with an uninfected one. The weight of the original sample was 150 g., has dropped to 135 g for the 60 days infection period and 35 ℃ of incubator. Deterioration of external features of the manufactured loaf also appeared （color, crust appearance, degree of baking and proliferation line）, and attributes of the interior （granulation, color, smell and test of pulp）. The total sample size was 465 mL while it was 288.9 mL for the 60 days infected sample. The color of flour also changed at the same period of infection and reached 6.61 stacks, while that of the uninfected was 3.7 stacks. The proportion of protein for the infected flour dipped to 21.39% as comparing with 28% for the health sound. The Amylograph, Farinograph and Extensograph tests showed considerable differences for many characters of dough made by the infected and non-infected flour. For example the value of B.U. was 980 for the infected flour and 560 B.U. for the uninfected one, and the arrival time was 4.18 min for the 60 days infection and 1.3 rain for the healthy. Also the value of the Critical Coefficient of Dough was 188 B.U. as compared with 64 B.U. for the uninfected sample.展开更多
文摘The objective of this research is to investigate the impact of infection by the long-headed flour beetle m the specification of flour and its products, during three periods of infection 20, 40 and 60 days, which was confirmed by experiments, as was the impact of periods 40 and 60 days are clear, and that laboratory tests showed a significant decrease in weight, volume and specific volume of the loaf manufactured of infested flour as comparing with an uninfected one. The weight of the original sample was 150 g., has dropped to 135 g for the 60 days infection period and 35 ℃ of incubator. Deterioration of external features of the manufactured loaf also appeared （color, crust appearance, degree of baking and proliferation line）, and attributes of the interior （granulation, color, smell and test of pulp）. The total sample size was 465 mL while it was 288.9 mL for the 60 days infected sample. The color of flour also changed at the same period of infection and reached 6.61 stacks, while that of the uninfected was 3.7 stacks. The proportion of protein for the infected flour dipped to 21.39% as comparing with 28% for the health sound. The Amylograph, Farinograph and Extensograph tests showed considerable differences for many characters of dough made by the infected and non-infected flour. For example the value of B.U. was 980 for the infected flour and 560 B.U. for the uninfected one, and the arrival time was 4.18 min for the 60 days infection and 1.3 rain for the healthy. Also the value of the Critical Coefficient of Dough was 188 B.U. as compared with 64 B.U. for the uninfected sample.
