eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2022-02-27 10 3 175 179 10.12691/jfnr-10-3-1 JFNR20221031 article Jianhua L¨¹ jianhlv@163.com 1 Yafei Guo 1 Zongwen Huang 1 School of Food Science and Technology, Henan Collaborative Innovation Center for Grain Storage Security, Henan University of Technology, Lianhua Street, Zhengzhou High-Tech Development Zone, Zhengzhou, 450001, Henan, China The effect of T. castaneum infestation on farinographical properties of dough made from wheat flour infested by initial 0, 2, 4, 6, and 8 T. castaneum adults for 0, 30, 60, and 90 d at 15, 25, and 30°C and 75% RH was investigated. The water absorption and softening degree of dough made from wheat flour infested by T. castaneum increased with increasing initial adult population density, storage temperature, and storage time, but the dough development time and stability time decreased significantly at 25 and 30°C. The water absorption, development time, stability time and softening degree of dough made from wheat flour infested by initial 8 T. castaneum adults respectively reached 75.40±0.30%, 1.23±0.25 min, 1.17±0.15 min, and 182.67±1.53 FU after 90 d of storage at 30°C. The farinographical quality of wheat flour infested by adult T. castaneum population changed little at 15°C. Therefore, wheat flour should be stored at low temperature and insect-free environment. http://pubs.sciepub.com/jfnr/10/3/1/jfnr-10-3-1.pdf wheat flour tribolium castaneum farinographical quality infestation