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. Beleggia , R. , Platani , C. , Spano , G. , Monteleone , M. & Cattivelli , L. ( 2009 ). Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta . J. Cereal Sci. , 49 , 301 – 309

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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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This study examines the occurrence of aflatoxins (AFS) and ochratoxin A (OTA) in bread and durum wheat samples. A total of 141 samples were collected from eleven different regions of Turkey. An analytical method based on liquid extraction, immunoaffinity column (IAC) clean-up followed by high performance liquid chromatography (HPLC) was used for the determination of AFs and OTA levels. As a result, AFs and OTA were detected in 2% and 9.2% of wheat samples at concentrations varying from 0.21 to 0.44 µg kg−1 and from 0.1 to 3.2 µg kg−1, respectively. Aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2) were found positive in samples ranging between 0.21–0.35 µg kg−1 and 0.094 µg kg−1, respectively. However, none of the samples contained aflatoxin G1 (AFG1) and aflatoxin G2 (AFG2). The study also recommended that contamination levels in wheat and wheat-based products should be routinely monitored in greater sample numbers to insure food safety.

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. (2000): Trace metals in soft and durum wheat from Italy. Fd Addit. Contamin. , 17 , 45–53. Carcea M. Trace metals in soft and durum wheat from Italy

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.N., Clarke, J.M., Ames, N.P., Larroque, O.R. & Dexter, J.E. (2007): Relationships between dough strength, polymeric protein quality and composition for diverse durum wheat genotypes. J. Cereal Sci. , 45 , 140

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, M. (2009): Effect of milling, pasta making and cooking on minerals in durum wheat. J. Cereal Sci. , 49(1) , 92–97. Carcea M. Effect of milling, pasta making and cooking on

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Acta Alimentaria
Authors: Rajeev Bhat, K. Sridhar, B. Bhushan, and A. Sharma

Korkmaz, M. & Polat, M. (2000): Free radical kinetics of irradiated durum wheat. Radiat. Phys. Chem. , 58 , 169–179. Polat M. Free radical kinetics of irradiated durum wheat

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Autran, J.C., Abecassis, J. & Feillet, P. (1986): Statistical evaluation of different technological and biochemical tests for quality assessment in durum wheats. Cereal Chem. , 63 , 390

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-Pertena . (Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten.) No. 3093. SÚTN, Bratislava, 20 pages. Obilniny. Pšenica, raž

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Visconti, A., Haidukowski, E.M., Pascale, M. & Silvestri, M. (2004): Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking. Toxicol. Lett. , 153 , 181–189. Silvestri M

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