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bug damage

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caused by a sap-sucking insect with saliva containing the enzyme protease. The insect infests wheat crops and the protease remains in the grain after the wheat is harvested and milled. This flour makes a weak, sticky dough due to protease attacking the protein and gluten. The bread produced may have a coarse crumb texture and poor volume. Bug damage can be detected in wheat by visual inspection or chemical tests, or in flour by test baking.

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