Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Table 1

Physical and chemical properties of Durum wheat and bulgur.

Properties	Samples
	Durum wheat	Bulgur
m.c.% (d.b.)	6.13 ± 0.20	12.99 ± 0.11
Ash content, % (d.b.)	1.39 ± 0.16	1.20 ± 0.06
Protein content, % (d.b.)	12.32 ± 0.21	11.97 ± 0.77
L	52.70 ± 1.15	61.09 ± 1.47
a	7.88 ± 1.24	6.61 ± 0.28
b	23.39 ± 1.42	29.61 ± 0.43
YI	69.61 ± 3.45	72.06 ± 1.13

d.b.: dry base.