Insect‐Damaged Wheat – Effects on Starch Characteristics

Damage to the baking quality of wheat due to attack by insects has been reported in many countries. The insects responsible for the problem have been identified as Eurygaster integriceps and Aelia rostrata in Europe and the Near East and as Nysius huttoni in New Zealand. Damage to the protein in affected wheats in very apparent and damage to the starch seems possible. It was the purpose of this study to look for damage to the starch of wheat caused by specific insects. At the flowering stage of wheat, cages were placed over the wheat plots and different insects were introduced and kept in the respective cages until harvest. Starch was isolated from affected wheats for determination of physico‐chemical properties and functional characteristics. Scanning electron micrographs showed that starch granule damage due to insect attack can be severe. However, the damage was confined to a rather small area around the bite mark. This damage was not extensive enough to cause adverse effects on physico‐chemical properties of the starch. Bread baking potential of the starch was not significantly affected.