Effect of Bug Damage on Cooking Potential of Bulgarian Durum Wheat Cultivars Depending on Their Gluten Strength

I. PETROVA
Institute of Cryobiology and Food Technologies, BG-1407 Sofia, Bulgaria

Abstract

PETROVA. I., 2002. Effect of bug damage on cooking potential of Bulgarian durum wheat cultivars depending on their gluten strength. Bulg. J. Agric. Sci., 8: 245–250

The effect of six levels of bug damaged kernels content (2, 5, 7, 10, 12 and 15%) on gluten and pasta quality parameters of seven durum wheat varieties with different gluten strength was investigated. Durum wheat varieties Zagorka, Progress and Gergana are representative of gliadin type γ-42 with weak gluten and Saturn 1 and D-482 belong to gliadin type γ-45 with strong gluten. The qualitative changes in protein due to bug damage compared to sound controls were assessed by SDS-sedimentation test for ground grain, wet gluten content, viscoelastic properties of wet gluten and Osborne solvent protein distribution of semolina. The results indicated that wheat bug damage affects negatively the cooking potential quality of all durum varieties but the degree of influence depends on gluten gliadin type. Significant gluten and pasta quality changes of varieties of type 42 with weak gluten are proved at 2% bug damage content. Gluten quality changes of strong varieties of type 42 at 5% damage level are not of great significance for pasta cooking quality.

Key words: durum wheat, bug damage, gluten strength, cooking quality
Abbreviations: BD – bug damage; WG – wet gluten; GC – gluten compressibility; GS – gluten softening; SDS – sedimentation volume; CS – cooking score; alb+glo – albumins+globulins; gli – gliadins; glu – glutenins