Vol. 7, Issue 10, Part G (2025)

Agricultural practices are heavily dependent on the application of chemical pesticides from crop production to grain storage. However, in farmers' fields, recommended and registered pesticide types and doses of application of pesticides are not often followed. The purpose of this review paper is to study the effects of storage and various sequential processing practices on wheat, like milling, baking of biscuits and bread, kneading, fermentation in bread making, noodle, semolina, and pasta making processes on the degradation of pesticides. Factors that may affect the degradation and consequent accumulation of pesticides in these food products will also be identified. Very little literature is available on the levels of pesticide residue in food products. However, data on pesticide degradation, P.f., on various wheat processing, were accumulated from various published research papers and various Government websites. Such data were analysed to reach a meaningful conclusion. Degradation of residue starts from grain storage, milling, flours storage, and continues to change further in a sequential manner in every stages involved in food processing of wheat based food products like noodles, biscuits, bread, semolina, pasta and spaghetti. Factors that affect presence of pesticides in wheat based food products are Pesticide type, Storage, Processing, Source of ingredients, and Nature of ingredients. A mathematical model has also been derived which can be applied, if P.f. data on different industrial wheat processing are available. Careful selection of ingredients and understanding of processing factors (P.f.s) and sequential degradation of residues in wheat based food processing under industrial conditions, will be very beneficial for food industries to make pesticide-free food products.