Quality parameters of wheat grain and flour as influenced by treatments with natural zeolite and diatomaceous earth formulations, grain infestation status and endosperm vitreousness

This study investigated the changes in quality parameters of wheat (mealy and vitreous) non-infested and infested with Sitophilus oryzae (L.) caused by treatments with inert dusts: natural zeolite, two diatomaceous earths from Serbia, and a commercial product enhanced DE Protect-It®.Inert dust treatments, regardless of infestation status, significantly reduced wheat test weight. This was more marked in mealy (8.3%) rather than in vitreous wheat grain (2.7%). Content of silicon dioxide (SiO2) in flour from infested lots was significantly higher than in non-infested ones. Treatments with all formulations of inert dusts significantly affected flour water absorption in the non-infested wheat lots. Non-infested high vitreous wheat treated with Protect-It® showed the highest moisture absorption (61.9 g.100 g−1) in comparison with the control (59.7 g.100 g−1). Significant improvement in dough rheology was observed in the infested soft and hard wheat, particularly through rise of dough energy. Small-deformation tests implied certain dough weakening effects of inert dusts in vitreous wheat but this was not observed in standard large-deformation rheological tests.Application of inert dusts shows an ability to improve some aspects of the technological quality of wheat.

► Inert dusts treatments significantly decreased percentage of insect-damaged grains.
► Test weight significantly reduced in inert-dust treated samples.
► Inert dusts significantly increased water absorption in non-infested wheat flour.
► Inert dust treatments significantly improved dough energy in infested wheat.
► Inert dusts can improve technological quality of insect-damaged wheat.