Determination of the physical and chemical characteristics of some bread and durum wheat removed by the processing of bulgur

In this study, bulgur was produced from four different types of durum wheat (Eker, Ayzer, Günberi, Karakılçık) varieties and six different types of bread wheat (Pandas, Osmaniyem, Gemini, Ekinoks, Gökkan, Candaş) and the physical and chemical properties of bulgur were determined. The main processes of bulgur production are pre-cleaning, cooking, drying, tempering, dehulling, grinding, and classification. The changes of nutritional values of wheat varieties during bulgur production were also examined. Moisture, ash, vitreousness, protein, starch, color, β-glucan, substance in water, cooking time, gelatinization analyzes were performed in wheat and bulgur production process. In addition to these analyzes, some functional properties were also examined. The determined functional properties are total phenolic matter and total antioxidant activity analysis. Total antioxidant activity analyzes were performed using ABTS (2,2'-azino-bis 3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) methods. Yield and sieve analysis was also performed for the final product bulgur. The vitreousness rate of the wheat was between 32-92%, the β-glucan amount was between 0.23-0.58%. In wheat and bulgur, the amount of ash was between %1.28-1.68, %1.11-1.92, the amount of protein was between %11.24-16.56, %10.44-16.28, the amount of starch was between %63.07-69.28, %61.24-65.10, the total amount of phenolic matter substances was between 678.66–1127.40 μg/g (GAE), 210.11-420.36 µg/g (GAE), the total amount of antioxidants with DPPH method was between 8.58–11.70%, %7.28-10.05 and the total amount of antioxidants with ABTS method was between 167.14–289.33 μmolTE/g, 74.42–134.84 µmolTE/g respectively. During the production of bulgur from wheat, it was indicated that the amount of substances in water was between %3.40-5.77, and the time of complete gelatinization is between 40-50 minutes. When we look at the data on bulgur, it was determined that the total bulgur yield was between %90.03-86.57, the total bulgur yield for pilavlık was between %63.41-49.62 and the total bulgur yield for köftelik was between %37.38-25.36 respectively. When we look at color analysis results in wheat and bulgur respectively, L* values were measured between 51.25-60.30, 52.80-65.84, a* values were measured between 7.73-10.35, 4.72-6.59, b* values were measured between 21.87-28.40, 11.32-24.60, c* values were measured between 23.6-29.8, 12.75-25.43, h values were measured between 67.51-72.94, 62.02-76.72 respectively. The main factors affecting wheat are the genotype of wheat, the region where it is grown, soil fertility, and climate conditions. Accordingly, the quality characteristics and components of bread wheat and durum wheat differed from each other.