Impact Of Eurygaster Integriceps Infestation On The Technological And Baking Properties Of Wheat Grown In Uzbekistan

Abstract

Wheat (Triticum aestivum L.) is a strategic crop in Uzbekistan, yet its technological and baking quality is increasingly compromised by infestation from Eurygaster integriceps (Sunn pest). This study evaluates the impact of pest-induced enzymatic activity on protein content, gluten quality, and dough rheology across four local wheat varieties (Tanya, Yaksart, Durdona, and Javohir). Physicochemical analyses, gluten index measurements, farinograph tests, and laboratory baking trials were conducted to quantify quality deterioration associated with varying degrees of pest infestation. The findings show a significant reduction in baking performance, particularly in gluten structure and loaf volume, due to proteolytic degradation. However, technological interventions such as blending with high-gluten flour and optimizing fermentation parameters partially restored end-product quality. The study provides region-specific evidence and practical recommendations for mitigating the effects of Eurygaster infestation, contributing to sustainable grain utilization and food processing resilience in pest-prone areas.