Effect of Trap Design, Trap Height, and Habitat on the Capture of Sap Beetles (Coleoptera: Nitidulidae) Using Whole-Wheat Bread Dough

1991 ◽  
Vol 84 (5) ◽  
pp. 1515-1519 ◽  
Author(s):  
Chengwang Peng ◽  
Roger N. Williams
Keyword(s):  
Wheat Bread ◽  
Trap Design ◽  
Bread Dough ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Sap Beetles ◽  
Trap Height

Impact of Insecticide Application and Mass Trapping on Infestation by Strawberry Sap Beetles (Coleoptera: Nitidulidae)

2002 ◽  
Vol 37 (4) ◽  
pp. 300-307 ◽  
Author(s):  
Marc Rhainds ◽  
Greg English-Loeb
Keyword(s):  
Food Resource ◽  
Wheat Bread ◽  
Mass Trapping ◽  
Insecticide Application ◽  
Sap Beetle ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Sap Beetles ◽  
Stelidota Geminata ◽  
The Impact

The impact of insecticide application and mass trapping on the level of infestation by the strawberry sap beetle, Stelidota geminata Say (Coleoptera: Nitidulidae), was assessed in cultivated strawberry. In total, more than 17,000 adults were captured in traps baited with whole wheat bread dough. Early in the season, captures were similar for traps at the periphery of and within the strawberry field, whereas captures were lowest within the field after fruits had begun to ripen. The presence of peripheral traps slightly increased captures of adults within the strawberry planting, suggesting that mass trapping of adults with food-baited traps may not be a viable management strategy. Applications of fenpropathrin at dusk or mid-day, between the appearance of ripe fruits and the first harvest, reduced infestation of fruits by sap beetle larvae. Fruits located on the ground were more heavily infested by sap beetles than fruits in the plant canopy, which either is due to foraging movements of adults on the ground or reflects differential suitability of strawberry fruits as a food resource for sap beetles. A positive relationship between captures of adults in traps and the abundance of ripe fruits suggests that the spatial distribution of foraging adults is influenced by the availability of food resources.

scholarly journals Emmer wheat (Triticum dicoccum (schrank.) schuebl.) in the technology of whole-wheat bread production

2021 ◽  
Vol 640 (2) ◽  
pp. 022026
Author(s):  
E Khmeleva ◽  
N Berezina ◽  
A Khmelev ◽  
V Rumyantseva ◽  
T Kunitsyna ◽  
...  
Keyword(s):  
Emmer Wheat ◽  
Wheat Bread ◽  
Triticum Dicoccum ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Bread Production

Identification of bitter compounds in whole wheat bread crumb

2016 ◽  
Vol 203 ◽  
pp. 8-15 ◽  
Author(s):  
Qing Bin ◽  
Devin G. Peterson
Keyword(s):  
Wheat Bread ◽  
Bread Crumb ◽  
Whole Wheat ◽  
Whole Wheat Bread

scholarly journals Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

2016 ◽  
Vol 46 (12) ◽  
pp. 2249-2256 ◽  
Author(s):  
Camila Batista da Silva ◽  
Eveline Lopes Almeida ◽  
Yoon Kil Chang
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Storage Period ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Technological Quality ◽  
Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

scholarly journals Effect of Xylanase on Quality Attributes of Whole-wheat bread

2013 ◽  
Vol 36 (3) ◽  
pp. 172-180 ◽  
Author(s):  
G. Ghoshal ◽  
U.S. Shivhare ◽  
U.C. Banerjee
Keyword(s):  
Quality Attributes ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread
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