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

Table 2

Properties of raw material (Durum wheat).

Properties	Unit	Values
Starch content (d.b.)	g/100 g	44.882
Fat content (d.b.)	g/100 g	1.404
pH		6.79
Wet gluten (d.b., %)	g/100 g	32
Dry gluten (d.b., %)	g/100 g	11.2
Gluten index	g/100 g	62
Sedimentation	cm	13
Delayed sedimentation	cm	20
Falling number (Fn)	sec	400
Fungal falling number (Ffn)	sec	99
Alveoconsistograph values
T	mm H2O	99
A	mm	70
Ex		18.6
Fb	( J)	213
T/A		1.42
Iec	%	41.9
Fb (40)	( J)	156
HYD2200	(% b 15)	55.3

The moisture contents of the samples were adjusted to 16.5% for the experiments.