Authors:J. Krulj, N. Ćurčıć, A. Bočarov Stančıć, J. Kojıć, L. Pezo, L. Peıć Tukuljac, and M. Bodroža Solarov
Aspergillus species ( Somashekar et al., 2004 ). The subject of the present research was a molecular characterisation of 38 A. flavus isolates from commonwheat and spelt grains collected during the three-year period (2015– 2017) in Northern Serbia
Dietary fiber content of bulgurs prepared from different wheat varieties was investigated. Grains of 29 Turkish wheat cultivars and advanced breeding lines (23 of durum and 6 of common wheat) were used in this study. The average values for ADF and NDF (+amylase) contents of investigated durum wheats were 3.4% and 9.9%, respectively and the corresponding values of common wheats were 3.4% and 11.5%. In this study, the average values for ADF and NDF (+amylase) contents of bulgurs made of durum wheats were found to be 5.4% and 10.3%, respectively and the corresponding values of bulgurs made of common wheats were 5.8% and 11.7%. The minimum and maximum values for ADF and NDF (+amylase) contents of bulgurs made of durum wheats were found to be 4.1%-6.8% and 7.9%-11.8%, respectively and the corresponding values of bulgurs made of common wheats were 5.1%-6.4 and 10.6%-12.4%. The processing of wheat into bulgur generally increased the levels of ADF and NDF(+amylase) contents. It can be concluded that bulgur is at least as good as a raw wheat in terms of dietary fibre content. Although there is no essential change in the total protein content, ash and ß-carotene contents of the bulgurs were lower than the ones in the original wheats as a result of debranning.
Authors:Lj. Unbehend, G. Unbehend, and H.J. Kersting
Gupta, R. B. & Macritchie, F. (1994): Allelic variation at glutenin subunits and gliadin loci, Glu-1, Glu-3 and Gli-1 of commonwheats. II Biochemical basis of the allelic effects on dough properties. J. Cereal
Authors:L. Hernández Rodríguez, D. Afonso Morales, E.M. Rodríguez-Rodríguez, and C. Díaz Romero
Silvestro , R. , Marottia , I. , Arráez-Román , D. , Benedettelli , S. , Ghiselli , L. & Fernadez-Gutierrez , A. ( 2011 ): Profiles of phenolic compounds in modern and old commonwheat varieties determined by liquid chromatography coupled with
Authors:Ž. Kurtanjek, D. Horvat, G. Drezner, and D. Magdić
. (2005): Relationship between commonwheat ( Triticum aestivum L.) gluten proteins and dough rheological properties — Gluten proteins and rheological properties in wheat. Euphytica , 143 , 169–177.
Authors:A. Torbica, D. Horvat, D. Živančev, M. Belović, G. Šimić, D. Magdić, N. Đukić, and K. Dvojković
. , Zhang , Y. , Larroque , O.R. & Xia , X. ( 2007 ): Contribution of commonwheat protein fractions to dough properties and quality of Northern-style Chinese steamed bread . J. Cereal Sci., 46 , 1 – 10
Authors:D. Koren, B. Hegyesné Vecseri, and G. Kun-Farkas
.jcs.2013.04.005 Giordano , D ., Reyneri , A . & Blandino , M . ( 2016 ): Folate distribution in barley (Hordeum vulgare L.), commonwheat (Triticum aestivum L.) and durum wheat (Triticum turgidum durum Desf.) pearled fractions . J. Sci. Food Agr