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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.

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