+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Differences in the chemical composition of some wheat varieties following their use in making bulgur

Differences in the chemical composition of some wheat varieties following their use in making bulgur

Doga, Turk Tarm ve Ormanclk Dergisi 13(3A): 644-653

Bulgur (boiled and pounded wheat) was prepared from 6 varieties of Triticum durum and 3 of T. aestivum and analysed for chemical composition, including content of thiamin, riboflavin and minerals. Ash content increased but protein content changed little in the course of converting the wheats to bulgur. Removal of part of the bran during processing led to a significant fall in crude fibre content. Thiamin and riboflavin contents fell in the course of boiling, drying and bran removal.

(PDF emailed within 1 workday: $29.90)

Accession: 002072360

Download citation: RISBibTeXText

Related references

Corn bulgur effects of corn maturation stage and cooking form on bulgur making parameters and physical and chemical properties of bulgur products. Cereal Chemistry 67(1): 1-6, 1990

Riboflavin content of Turkish wheat and its changes during the making of bulgur. Ztschr. Lebensmittel-Untersuch. Forsch, 97: 7-11, 1953

Chemical composition and baking value of the grain and flour of spring wheat varieties. Part I. Chemical composition. Biuletyn Instytutu Hodowli i Aklimatyzacji Roslin ( 212): 65-70, 1999

Wheat plant composition: varietal differences in physical composition, and in chemical composition and in vitro dry matter disappearance of the various parts. Proceedings of the annual meeting0(30): 183-187, 1979

Barley bulgur: effect of processing and cooking on chemical composition. Journal of Cereal Science 29(2): 185-190, 1999

The chemical composition of the most important varieties of citrus d a contribution to the evaluation of the regular differences and analogies among the varieties part 2 evaluation of the tables. Deutsche Apotheker Zeitung 109(31): 1186-1191, 1969

The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. Journal of the Science of Food and Agriculture 40(1): 51-65, 1987

Amino acid composition of wheat varieties and flours varying widely in bread-making potentialities. J Food Sci 31(1): 94-101, 1966

Differentiation of wheat varieties based on morphological and chemical differences. Getreide Mehl und Brot: 31 (10) 258-261, 1977

Differentiation of wheat varieties on the basis of morphological and chemical differences. Getreide, Mehl and Brot 31(10): 256-261, 1977

Relation between chemical composition and bread-making potentialities of wheat flour. Advances in Food Research 16: 335-455, 1968

Differences in chemical composition within Argentine essential oil plant varieties. Rev. Fac. Cien, agrar, Mendoza -62. 8: 2, 45-9. bibl. 2, 1961

Protein composition and bread-making qualities of some hard and soft wheat varieties cultivated in the Rumanian People's Republic. Anal. Inst. Cerc. Cereal. Pl. teh. Fundulea : Ser. C. 30: 259-70, 1962

Use of differences in the chemical composition of populations to produce synthetic varieties of red clover. 3 ii s"ezd Vses ob va genetikov i selektsionerov im N I Vavilova, Leningrad, 16-20 maya 1977 g, 1 Genet i selektsiya rast Tez dokl: 99-100, 1977

The effect of fertilizers on the chemical composition of different varieties of winter wheat. Povyshenie Kachestva Zerna Pshenitsy: 30-235, 1972