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Acta Alimentaria
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 common wheat and spelt grains collected during the three-year period (2015– 2017) in Northern Serbia

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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.

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Acta Alimentaria
Authors: G. Balázs, I. Baracskai, M. Nádosi, A. Harasztos, F. Békés, and S. Tömösközi

., Ikeguchi, S. & Ikeda, T.M. (2006): Effects of high-molecular weight and low-molecular weight glutenin subunit alleles on common wheat flour quality. Breeding Sci. , 56 , 131–136. Ikeda T

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Gupta, R. B. & Macritchie, F. (1994): Allelic variation at glutenin subunits and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II Biochemical basis of the allelic effects on dough properties. J. Cereal

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Acta Alimentaria
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 common wheat varieties determined by liquid chromatography coupled with

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contribute to the formation of the gluten network in common wheat ( Triticum aestivum L.) dough ? J. Cereal Sci. , 44 , 144 – 153 . Relkin , P

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. (2005): Relationship between common wheat ( Triticum aestivum L.) gluten proteins and dough rheological properties — Gluten proteins and rheological properties in wheat. Euphytica , 143 , 169–177. Jouve N

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. , Zhang , Y. , Larroque , O.R. & Xia , X. ( 2007 ): Contribution of common wheat protein fractions to dough properties and quality of Northern-style Chinese steamed bread . J. Cereal Sci., 46 , 1 – 10

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arabinoxylans in common wheat mill streams. J. Agric. Fd Chem., 47 , 271–275. Grobet P.J. Distribution and structural variation of arabinoxylans in common wheat mill streams. J

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Acta Alimentaria
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.), common wheat (Triticum aestivum L.) and durum wheat (Triticum turgidum durum Desf.) pearled fractions . J. Sci. Food Agr

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