Baking and taste properties of bread made from hard wheat flour infested with species of Tribolium, Tenebrio, Trogoderma and Oryzaephilus

• Published in: Journal of stored products research Vol. 6; no. 4; pp. 307 - 316
• Main Authors: Smith, L.W., Pratt, J.J., Nii, I., Umina, A.P.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.1971
• Subjects: arthropods; entomology; family and consumer science; food science; human nutrition
• ISSN: 0022-474X; 1879-1212
• DOI: 10.1016/0022-474X(71)90043-9

Experiments were undertaken to determine the effects of insect infestations on the baking and taste qualities of bread prepared from insect-infested flour. Bread prepared from flour previously infested with Oryzaephilus surinamensis (L), Tenebrio molitor L, Tribolium castaneum (Herbst), and Tribolium confusum (Duval) ebony strain, disclosed a variety of baking and taste quality changes after 1, 2, and 3 month infestation periods. Although bread made from flour infested with O. surinamensis and T. molitor revealed only minor changes in physical attributes, a ‘chemo-phenolic’ taste and odor was detected. Bread prepared from flour infested with T. castaneum and T. confusum showed many changes including a progressive darkening of the crumb, reduction in slice size, and a distinct offensive taste and odor which was intensified after longer infestation periods. The data support the hypothesis that quinone secretions adversely affect the taste qualities of bread made from Tribolium-infested flour, and this may be an important factor in lowering its baking qualities.