Journal of Food Quality / 2018 / Article / Tab 2

Research Article

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

Table 2

Properties of raw material (Durum wheat).


Starch content (d.b.)g/100 g44.882
Fat content (d.b.)g/100 g1.404
Wet gluten (d.b., %)g/100 g32
Dry gluten (d.b., %)g/100 g11.2
Gluten indexg/100 g62
Sedimentation cm13
Delayed sedimentation cm20
Falling number (Fn) sec400
Fungal falling number (Ffn) sec99
Alveoconsistograph values
 Tmm H2O99
 A mm70
 Fb( J)213
 Fb (40)( J)156
 HYD2200(% b 15)55.3

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