eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2021-12-16 9 12 664 669 10.12691/jfnr-9-12-7 JFNR20219127 article Jianhua L¨¹ jianhlv@163.com 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 Tribolium castaneum is one of the most destructive insects infesting cereals and their products worldwide. The quality changes of wheat flour infested by initial 0 (as a control), 2, 4, 6, and 8 adults of T. castaneum in 500 g wheat flour were investigated at 15, 25, and 30°C after different storage periods. The quality of wheat flour changed little during 150 d storage at 15°C, but it significantly decreased with increasing initial insect density and storage time during 150 d storage at 25 and 30°C. The moisture content, fatty acid value, falling number, and protein content of wheat flour were 12.21±0.19%, 190.08±3.51 mg KOH (100 g)-1, 208.67±7.23 s, and 14.25±0.02% after 30 d storage at 30°C, respectively. The wet gluten content and dry gluten content of wheat flour could not be detected after 90 d storage at 25 and 30°C. These results provide useful information for maintaining wheat flour quality. http://pubs.sciepub.com/jfnr/9/12/7/jfnr-9-12-7.pdf wheat flour Tribolium castaneum quality infestation safe storage