Başar S.Karaoğlu M.M.Boz H.20.04.20192019-04-2020.04.20192019-04-2020160146-9428https://dx.doi.org/10.1111/jfq.12176https://hdl.handle.net/20.500.12403/642The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest-damaged wheat flour with added C. syriaca flour were considerably improved, in particular with regard to farinograph characteristics (dough stability, mixing tolerance index [MTI] and degree of softening [DS]) and instrumental textural properties (area and maximum resistance) compared to control. The dough stability value increased significantly (P<0.01) as C. syriaca flour level increased for all sunn pest-damaged wheat levels. The addition of sunn pest-damaged wheat at 15% level greatly increased the MTI and DS values of dough (202.5 and 282.5 BU); however, the addition of 1.5% C. syriaca to this blend significantly decreased these values (87 and 94.5 BU; P<0.01). © 2016 Wiley Periodicals, Inc.eninfo:eu-repo/semantics/openAccessBreadmakingFood productsEurygaster integricepsFarinographsMaximum resistancesRheological propertyTextural propertiesTolerance indicesWheat floursRheologyBreadmakingFood productsEurygaster integricepsFarinographsMaximum resistancesRheological propertyTextural propertiesTolerance indicesWheat floursRheologyArticle391132410.1111/jfq.121762-s2.0-84958682999Q2WOS:000373734800001Q3