Investigation on potential of advanced hulled wheat lines for bulgur production

In this research, 10 einkorn (Triticum monoccocum) and emmer (Triticum dicoccum) advanced lines developed under TUBITAK 214O401 coded project and commonly cultivated Zenit, Sarıçanak 98 and Svevo durum wheat cultivars (Triticum durum Desf.) together with Esperia bread wheat cultivars (Triticum aestivum L.) were used as genetic material. The study was conducted under randomized complete block design with three replications at Ilgın/Konya conditions 2018-19 season. All genotypes were tested for moisture(%), 1000 kernel weight (g), volume weight (kg/l), vitrousness, grain and semolina colours, protein ratio (%) and SDS sedimentation (ml) analyses before bulgur preparation. Additionally, the bulgur samples were tested for grain and semolina colours, protein ratio and SDS sedimentation. Two different bulgur preparation methods were also experimented in this study. There was no any statistically significant difference between bulgur preparation methods in terms of sedimentation , grain and semolina colours and protein ratio. Average sedimentation , grain and semolina colours and protein ratio were 29,9 ml, 23,3, 20,0 and % 16,5 before bulgur preparation but all these parameters declined at two different bulgur preparation methods. These were 19,8 ml, 21,3,18,1 and %15 and 19,7 ml, 20,6, 17,4 and % 15,3 at traditional and microwave methods, respectively. Bulgur analyses results showed that there was large variation among einkorn and emmer wheat advanced lines. Advanced lines 18 and 19 for einkorn and 42 for emmer wheat were the most stable genotypes in terms of 23,6 and 19,9; 23,4 and 19,5 and 19,8 and 18,5, semolina color values before and after bulgur preparation, respectively.