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Does fumigation of durum wheat and semolina with sulfuryl fluoride affect quality of the grain, semolina, and derived spaghetti and bread?

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Hwaidi, M. I., Sissons, M., Pleming, D. and Collins, P. J. (2016) Does fumigation of durum wheat and semolina with sulfuryl fluoride affect quality of the grain, semolina, and derived spaghetti and bread? Cereal Chemistry, 93 (5). pp. 482-486.

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Article Link: http://dx.doi.org/10.1094/CCHEM-12-15-0244-R

Abstract

There is no information on the effect of sulfuryl fluoride (SF) on durum wheat technological properties and products made from fumigated durum wheat. Durum wheat and semolina were exposed to a range of SF applications under conditions that might be typically encountered in bulk storage facilities used in many countries. SF greatly reduced the germination percentage of fumigated durum wheat, with increasing impact under higher SF concentration, grain moisture content, and fumigation temperature. SF greatly reduced seed germination percentage, impacting more the higher the SF concentration. SF had little to no effect on grain test weight, 1,000-grain weight, hardness, protein content, semolina ash content, and mixograph properties. At the highest SF concentration (31.25 mg/L for 48 h) there was a tendency for pasta cooking loss to be increased but still acceptable, and other pasta properties were largely unaffected. Fumigation with SF did not have any impact on the baking properties of a wholemeal durum flour-commercial flour mix. Therefore, SF is not recommended if the grains are to be used as seeds for agricultural production, but for the production of semolina, pasta, and bread, SF used under typical fumigation conditions has little to no impact on technological properties of durum wheat. © 2016 AACC International, Inc.

Item Type:Article
Business groups:Crop and Food Science
Subjects:Plant culture > Field crops > Grain. Cereals
Plant pests and diseases
Plant pests and diseases > Pest control and treatment of diseases. Plant protection
Live Archive:20 Oct 2016 05:11
Last Modified:03 Sep 2021 16:50

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