The damage to wheat kernels caused by the wheat blossom midge (Sitodiplosis mosellana)

Attack by Sitodiplosis mosellana decreased germination capacity, bushel weight and flour yield of wheat. The ash of the flour increased slightly and its maltose and colour grade values increased greatly. α‐Amylase and protease increased only in proportion to the decrease of kernel weight and was not related to the extremely large increase in number of fungi and bacteria occurring on and in attacked grains. The water absorption, Extensometer resistance and Extensometer extensibility values all decreased greatly in doughs made from flour milled from attacked grain. The loaves made from such flour were inferior to others in outside colour, nature of the crumb, and loaf volume. Blending the flour milled from attacked grain with flour from a good‐quality wheat lowered the bread‐making quality of the latter. Experimental evidence indicated that increased α‐amylase and protease activities were not the causes of the poor quality of infested grain, which seem likely to result from the failure of protein to develop properly.