DOCSLIB.ORG

Quality Assurance and Safety of Crops & Foods

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Quality Assurance and Safety of Crops & Foods Wageningen Academic Quality Assurance and Safety of Crops & Foods, 2019; 11 (4): 381-390 Publishers Effects of wheat cultivar, cooking method, and bulgur type on the yield and colour properties of bulgur A. Kaplan Evlice1* and H. Özkaya2 1Department of Food Technology, Central Research Institute for Field Crops, 06171, Yenimahalle, Ankara, Turkey; 2Department of Food Engineering, Faculty of Engineering, Ankara University, 06830, Gölbaşı, Ankara, Turkey; [email protected]; [email protected] Received: 3 September 2018 / Accepted: 1 April 2019 © 2019 Wageningen Academic Publishers RESEARCH ARTICLE Abstract Making bulgur is an ancient process and bulgur may, in fact, be man’s first processed food. Technological improvement is essential in order to achieve higher quality bulgur. The steam cooker is gaining popularity these days since it preserves the nutritional value of the food during the cooking. In the present study, coarse and fine bulgur types were produced from bread and durum wheat cultivars by using steam cooker and autoclave to determine the effects of cultivar, cooking method, and bulgur type on the yield and colour properties of bulgur. The less total bulgur yield was determined at durum wheat cultivars and autoclave cooking method because of the higher amount of bran removed. The percentage of the bulgur samples having a particle size ranging between 2.0 and 2.5 mm was the highest for both cooking methods. Durum wheat cultivars possessed harder and more breakable grain structure during the bulgur production, which caused 11.9% less coarse and 11.4% more fine bulgur yields. The kernels cooked in steam cooker also tended to break more during the debranning process which raised about 20% more fine bulgur yield. Bulgur produced from durum wheat cultivars possessed higher lightness (L) and yellowness (b), and lower redness (a) colour values. During the bulgur production, a decrease (11.6%) in ‘L’ colour value and an increase (164.6%) in ‘a’ colour value was determined from raw material to bulgur. The application of high temperature and pressure used for autoclave cooking caused darkening of bulgur colour. The coarse bulgur type had higher ‘L’ colour value and lower ‘a’ colour value. The steam cooker has been utilised for the first time in bulgur production as a cooking method, although it causes a higher amount of breakage of the kernels, the bulgur maintains the yellowish colour which is a desired trait. Keywords: bulgur quality, cultivar, cooking method, bulgur type, yield, colour 1. Introduction this production is estimated to be more than 1 million ton including the homemade production (Bayram, 2007; Bulgur, one of the first whole wheat-based foods in the Yousif et al., 2018). Bulgur production and consumption are world, has been produced in the Anatolia and the Middle increased due to its low cost, long shelf-life, taste, ease of East since the cultivation of wheat (Williams et al., 1984). It preparation, high nutritional and economic values (Yousif was called by many different names such as cerealis, dagan, et al., 2018). Turkey exported 257,298 tons bulgur to 94 arisah, burghul, ala, daliya, birghil, plegouri and parboiled countries in 2017 (TRADE MAP, 2017). wheat by different cultures throughout history (Bayram, 2007; Haley and Pence, 1960). There is no universal method or system for producing bulgur. However, Karaman and Antep systems are the two Currently, Turkey is the largest bulgur producer and exporter most popular industrial bulgur production techniques in of the world. The annual bulgur production was reported the world (Bayram and Öner, 2005; Yousif et al., 2018). as about 451,429 tons in 2016 (TÜİK, 2016). However, Further, there is a homemade bulgur production method ISSN 1757-837X online, DOI 10.3920/QAS2018.1431 381 A. Kaplan Evlice and H. Özkaya (atmospheric pressure cooking and sun-drying in open (Savaş, 2010; Yılmaz, 2012), and milling (Bayram and Öner, air) which is being used extensively in villages of Turkey. 2005) conditions. The main traditional bulgur production steps are as follows; Technological improvement for bulgur production is cleaning, cooking, drying, tempering, debranning, cracking essential to increase the bulgur quality since the production (milling), and size-classification (Özboy and Köksel, 2002; and consumption of bulgur are increasing in developing and Savas and Basman, 2016; Yousif et al., 2018). There are six developed countries (Kahyaoglu et al., 2010). Therefore, types of bulgur according to particle size defined by Bulgur each step of bulgur production should be well-considered Communiqué (2016/49) (Turkish Food Codex, 2018) and and meet with new technologies. The steam cooking is a Boiled and Pounded Wheat Standard (TS 2284) (Turkish relatively new technique and no reports have been found for Standards Institution, 2018). The first four of them are the steam cooker as a cooking method in bulgur production. coarse (pilavlık) bulgur types while the last two of them To our knowledge, the steam cooker for producing bulgur are fine (köftelik) bulgur types. was used for the first time in the present study. Therefore, the aim of the study was to determine the effects of cultivar The most critical steps are the cooking and drying stages (seven durum wheat and two bread wheat), cooking method in the bulgur production, which affects the important (steam cooker and autoclave), and bulgur type (coarse and properties of wheat (Savas and Basman, 2016; Yousif et fine) on the yield and colour properties of bulgur. al., 2018). Hence, different cooking (atmospheric, pressure, and microwave) and drying (solar, sun, sprouted bed, tray, 2. Materials and methods ventilated oven, infrared, and microwave) methods were studied to examine the effects of these stages on the quality Materials of the bulgur (Acer, 2004; Kahyaoglu et al., 2010; Koca and Anıl, 1996; Savas and Basman, 2016; Yilmaz and Koca, The material of this study consisted of seven durum wheat 2017). Pressure cooking (autoclave) and cooking under cultivars (Altın 40/98, Ankara-98, Çeşit 1252, Eminbey, atmospheric pressure (traditional method) are the most Kunduru-1149, Kızıltan-91, and Mirzabey-2000) and two frequently used cooking methods. Bright yellow colour bread wheat cultivars (Demir-2000 and Tosunbey). All in bulgur is obtained by the traditional cooking method. cultivars were grown in two locations in Turkey (İkizce/ However, with this method, the grains tend to get deformed Ankara and Altınova/Konya) and two consecutive growing which is not desired by the producers. Although, high seasons (2008-2009 and 2009-2010) under rainfed temperature and pressure used in autoclave cooking method conditions. cause darkening of the bulgur colour, this cooking method is used widely in continuous systems (Koca and Anıl, 1996; Methods Özboy, 1998). Traditionally, bulgur is sun-dried in open air, but it may cause quality degradation of the final product and Bulgur production contamination problem (Kahyaoglu et al., 2010; Savas and Basman, 2016). In modern bulgur plants, hot air drying is Bulgur samples were prepared from 36 wheat samples often used due to increased capacity and sanitation benefits (combining 9 cultivars, 2 years, and 2 locations) with two (Hayta, 2001; Kahyaoglu et al., 2012). different cooking methods (steam cooker and autoclave) and two bulgur types (coarse and fine). The samples were Beside bulgur producing technique, the wheat species or kept in a refrigerator at 4 °C until further analyses. cultivar used in bulgur production is one of the key factors affecting the quality of bulgur. Bulgur is a whole grain For all soaking, cooking, tempering, and debranning product which is commonly produced from durum wheat techniques, all treatments were determined by preliminary (Triticum durum Desf.). One of the most important quality tests. Different soaking ratios were trialled for both cooking criteria that distinguishes durum wheat from bread wheat is techniques: 1.0:1.0, 1.1:1.0, 1.2:1.0, 1.3:1.0 (w/v, wheat:water) the high yellow pigment content that is existing at different for autoclave while 0.7:1.0, 0.8:1.0, 0.9:1.0, 1.0:1.0, 1.1:1.0 levels in wheat species (Abdel-Aal et al., 2002; Hidalgo et (w/v) for steam cooker. Optimum soaking ratio was found al., 2017; Karwasra et al., 2017). The bright yellow colour 1.0:1.0 (w/v) for both cooking techniques. For cooking is the most important determinant of the bulgur quality time from 13, 15, and 17 min., 15 min. was found to be which affects the consumer’s choice in Turkey (Bayram, the optimum time for autoclave cooking technique while 2005). In order to meet the demands of the customers, 90 min. was optimum for starch gelatinisation in steam the producers are trying to achieve yellowish colour in cooker. From different tempering moistures (14 and 16%), bulgur (Balci and Bayram, 2015). Bulgur yield, which is tempering time (18 h and 30 min.), and debranning time (2, another quality parameter, is important for the producer 4, 6 and 8 min.); 16% tempering moisture content, 30 min. and varies according to the variety/species (Özboy, 1998; tempering time, and 6 min. debranning time were observed Yılmaz, 2012), cooking (Savaş, 2010; Yılmaz, 2012), drying to be the optimum for debranning process. 382 Quality Assurance and Safety of Crops & Foods 11 (4) Different factors on bulgur yield and colour Cooking less than 0.5 mm were separated as they were not classified as bulgur sample. A steam cooker (Tefal VC 7003, Rumilly, France) used in this study was utilised for the first time in bulgur production. Milling for meal and semolina One unit of cleaned wheat was cooked with 1 unit of tap water (100 °C) for 90 min until full starch gelatinisation. The wheat samples were grinded to the meal (Perten 3100, Autoclave cooking method was modified from Savas and Huddinge, Sweden) to determine moisture content as Basman (2016).
Load more

Recommended publications
  • Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
    Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers.
    [Show full text]
  • An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: a Randomized Crossover Trial
    Nutrients 2015, 7, 3401-3415; doi:10.3390/nu7053401 OPEN ACCESS nutrients ISSN 2072-6643 www.mdpi.com/journal/nutrients Article An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: A Randomized Crossover Trial Anne Whittaker 1, Francesco Sofi 2,3,4,*, Maria Luisa Eliana Luisi 4, Elena Rafanelli 4, Claudia Fiorillo 5, Matteo Becatti 5, Rosanna Abbate 3, Alessandro Casini 2, Gian Franco Gensini 3 and Stefano Benedettelli 1 1 Department of Agrifood Production and Environmental Sciences, University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy; E-Mails: [email protected] (A.W.); [email protected] (S.B.) 2 Unit of Clinical Nutrition, Careggi University Hospital, Largo Brambilla 3, 50134 Florence, Italy; E-Mail: [email protected] 3 Department of Experimental and Clinical Medicine, University of Florence, Largo Brambilla 3, 50134, Florence, Italy; E-Mails: [email protected] (R.A.); [email protected] (G.F.G.) 4 Don Carlo Gnocchi Foundation Florence, Via di Scandicci 269, 50143, Florence, Italy; E-Mails: [email protected] (M.L.L.); [email protected] (E.R.) 5 Department of Clinical and Experimental Biomedical Sciences, Interdipartimental Center for Research on Food and Nutrition, University of Florence, Sesto Fiorentino, Florence, 50019, Italy; E-Mails: [email protected] (C.F.); [email protected] (M.B.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +39-055-7949420; Fax: +39-055-7949418. Received: 20 November 2014 / Accepted: 21 April 2015 / Published: 11 May 2015 Abstract: Khorasan wheat is an ancient grain with previously reported health benefits in clinically healthy subjects.
    [Show full text]
  • Types of Flour Used in Baking
    FN-SSB.921 Types of Flour KNEADS A LITTLE DOUGH Used in Baking The use of different flours will result in varied textures, flavors, and nutritional value. Some flours will produce a heavy, compact bread, while others will produce a lighter bread. Some flours may cause a full- bodied or bitter flavor while others present a nutty, woodsy flavor. Follow your recipe for best results. With practice you can begin to substitute flours with good success. All-purpose flouris a blend of hard and soft wheat. Self-rising flouris simply all-purpose flour pre-blended with baking powder and salt. Bread flour is made from hard wheat, which has a high protein content. It is the preferred flour for making bread. Enriched flourhas the B-vitamins and iron, that are lost during milling, added back to the flour. Whole-wheat flouris milled from the whole kernel. When used alone, whole-wheat flour produces a heavy, compact, dark bread. The germ and bran cut the developing gluten strands. Whole-wheat bread flouris ground from hard wheat and has a higher gluten content. To create your own whole wheat bread flour, add one tablespoon gluten to each cup of whole-wheat flour. Graham flourresembles whole wheat flour in taste but has less protein. Durum flouris made from the hardest of wheats. A bread made entirely from durum wheat is inedible. Semolina flouris durum flour minus the bran and wheat germ. It is usually used as a pasta flour but can be used in breads. Kamut flouris a relative of durum wheat. It is high in protein but low in gluten, so it must be combined with a higher gluten flour to produce an acceptable bread.
    [Show full text]
  • Whole-Wheat Flour Milling and the Effect of Durum Genotypes and Traits on Whole-Wheat Pasta Quality
    WHOLE-WHEAT FLOUR MILLING AND THE EFFECT OF DURUM GENOTYPES AND TRAITS ON WHOLE-WHEAT PASTA QUALITY A Dissertation Submitted to the Graduate Faculty of the North Dakota State University of Agriculture and Applied Science By Lingzhu Deng In Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Major Program: Cereal Science June 2017 Fargo, North Dakota North Dakota State University Graduate School Title WHOLE-WHEAT FLOUR MILLING AND THE EFFECT OF DURUM GENOTYPES AND TRAITS ON WHOLE-WHEAT PASTA QUALITY By Lingzhu Deng The Supervisory Committee certifies that this disquisition complies with North Dakota State University’s regulations and meets the accepted standards for the degree of DOCTOR OF PHILOSOPHY SUPERVISORY COMMITTEE: Dr. Frank Manthey Chair Dr. Senay Simsek Dr. Julie Garden-Robinson Dr. Elias Elias Approved: November 1st, 2017 Dr. Richard Horsley Date Department Chair ABSTRACT An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat (WW) flour. Ultra-centrifugal mill configured with rotor speed of 12,000 rpm, screen aperture of 250 μm, and seed conditioning moisture of 9% resulted in a fine WW flour where 82% of particles were <150 µm, starch damage was 5.9%, and flour temperature was below 35°C. The single-pass and multi-pass milling systems were evaluated by comparing the quality of WW flour and the subsequent WW spaghetti they produced. Two single-pass mill configurations for an ultra-centrifugal mill were used (fine grind: 15,000 rpm with 250 μm mill screen aperture and coarse grind: 12,000 rpm with 1,000 μm mill screen aperture) to direct grind durum grain or to regrind millstreams from roller milling to make WW flour and WW spaghetti.
    [Show full text]
  • Estimation of Semolina Partially Substitution by Wheat Germ Flour in Specific a KSA Local Lovely Product
    Middle East Journal of Applied Volume : 05 | Issue : 03 | July-Sept. | 2015 Sciences Pages: 670-675 ISSN 2077-4613 Estimation of Semolina Partially Substitution by Wheat Germ Flour in Specific a KSA Local Lovely Product Garsa Ali Al Shehry Nutrition and Food Science, College of Designs and Home Economics- Taif Univ., Saudi Arabia ABSTRACT Plant materials with high protein and fat contents are of great importance in the food technology, wherein, the significances are determined not only by their nutritional value, but also by the involvement in the formation of the basic functional and technological characteristics. Such properties are consequently impact on the consumer palatability of the final products. Therefore, the wheat germ powder (0, 5, 10 or 15%) was partially substituted by the same amount of the main ingredient (semolina flour) in a KSA local product (busbousa) formula. Major chemical compositions, anti-nutritional components and water and fat absorbance capacity of the wheat germ were compared to that found in original tested semolina. Impact of the existence substitutes on such tests, in addition to sensory evaluation, in the final product was, also, extended studied. The resulted data showed that, due to the significantly higher amounts of protein, fat, fiber and ash and the significantly lower antinutritional components, the whole wheat germ was more nutritious than semolina. Such findings cleared the fact that the higher wheat germ percent addition, the higher nutrients and lower antinutrition components existence in the final product. On the other hand, the sensory evaluation of the tested products showed that most of the studied attributes were more preferable in case of the 10% whole wheat germ than all the other tested busbousa formulas.
    [Show full text]
  • Do Ancient Types of Wheat Have Health Benefits Compared with Modern Bread Wheat?
    Do ancient types of wheat have health benefits compared with modern bread wheat? Article Published Version Creative Commons: Attribution 4.0 (CC-BY) Open access Shewry, P. R. (2018) Do ancient types of wheat have health benefits compared with modern bread wheat? Journal of Cereal Science, 79. pp. 469-476. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2017.11.010 Available at http://centaur.reading.ac.uk/75999/ It is advisable to refer to the publisher’s version if you intend to cite from the work. See Guidance on citing . To link to this article DOI: http://dx.doi.org/10.1016/j.jcs.2017.11.010 Publisher: Elsevier All outputs in CentAUR are protected by Intellectual Property Rights law, including copyright law. Copyright and IPR is retained by the creators or other copyright holders. Terms and conditions for use of this material are defined in the End User Agreement . www.reading.ac.uk/centaur CentAUR Central Archive at the University of Reading Reading’s research outputs online Journal of Cereal Science 79 (2018) 469e476 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: www.elsevier.com/locate/jcs Do ancient types of wheat have health benefits compared with modern bread wheat? * Peter R. Shewry Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6AR, UK article info abstract Article history: A number of studies have suggested that ancient wheats have health benefits compared with modern Received 12 October 2017 bread wheat.
    [Show full text]
  • Authentically Organic Grain
    Authentically PASTA Organic Grain EDEN Selected ~ Authentic Organic American Grain • Golden Amber Durum Wheat • Buckwheat • Khorasan Wheat (kamut®) • Spelt • Quinoa - high altitude Andean • Rye • Short Grain Brown Rice The grain, antique Italian equipment, slow drying, and people who care make exceptional pasta. Box colors tell the percentage of whole grain – Gold 100% whole grain, Blue 60% whole grain, and Green 100% sifted semolina or patent durum flour. pareve Twenty-three varieties, all are 100% organic. Eden Foods’ Detroit Organic Pasta Company has been making pasta since 1923. Brass dies form the macaroni. Organic Pasta Rollers make the ribbons. Whole grain flour is milled by access.edenfoods.com Eden. Semolina and patent durum flour are milled by an [email protected] organic partner. EDEN Pasta is easy, versatile, and an Phone 800.248.0320 | Fax 517.456.7025 excellent way to enjoy essential organic grain. © 2017 Eden Foods Clinton, Michigan 49236 09422 L705 100% Organic - 100% Whole Grain UPC code Case Pack Case Pack UPC Kamut® Ditalini - Whole Grain Kamut Wheat* 6/12 oz Kamut & Quinoa Twisted Pair - 70% Whole Grain Kamut ® 6/12 oz Wheat* w/ 30% Whole Grain Quinoa* Kamut Elbow Macaroni - Whole Grain Kamut Wheat* 6/14 oz % Kamut & Buckwheat Rigatoni - 70 Whole Grain Kamut Wheat* 6/12 oz w/ 30% Whole Buckwheat* Kamut Spaghetti - Whole Grain Kamut Wheat* 12 /14 oz Kamut Spirals - Whole Grain Kamut Wheat* 6/12 oz * Kamut Vegetable Spirals - Whole Grain Kamut Wheat, Spinach 6/12 oz Powder,* Beet Powder,* Carrot Powder*, Annatto Powder*
    [Show full text]
  • Rediscovery of Couscous in the World
    Global Journal of Medical Research: L Nutrition & Food Science Volume 18 Issue 1 Version 1.0 Year 2018 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-4618 & Print ISSN: 0975-5888 Rediscovery of Couscous in the World By Ayse Nur Yüksel, Mehmet Durdu Oner & Mustafa Bayram Gaziantep University Abstract- World food industry is changing by re-discovering traditional food tastes and techniques. Due to increase in curiosity on gastronomy, new tastes and “Geographical Indication-food origination”, local foods are started to re-designing by food industry. Couscous is one of them, which is the world-wide known traditional cereal product, today. Its popularity has been increasing, recently. Especially, in the Western market, it is prepared due to its taste, rapid preparation and usage in salads (tabbouleh). There are three couscous types such as Turkish, African and pasta-like depending on the formulation, processing technique and usage. Pasta-like couscous is widely produced by pasta companies by using same pasta production line by changing the die of press. Couscous commonly produced by using semolina and sorghum in Africa and Asia, however in Turkey, traditional Turkish couscous is generally prepared by coating of bulgur granules with semolina, wheat flour; egg and water or milk. In the literature, studies have recently been made for enrichment of couscous by either substitution of semolina with legume flours and other grain flours or adding nutritious ingredients to the composition. Worldwide, total exportation and importation quantity of couscous are 124, 481 and 126, 799 tons in 2016, respectively. Nowadays, the need for easy prepared meals increased due to the fast lifestyles and people are more aware about the importance of nutritionally valued products and its benefits to health.
    [Show full text]
  • De Cecco Durum Wheat Semolina Pasta Slow Drying for High–Quality Pasta
    DE CECCO DURUM WHEAT SEMOLINA PASTA SLOW DRYING FOR HIGH–QUALITY PASTA What makes high-quality pasta? While the legal name in Italy is simply “durum wheat semolina pasta”, in France this pasta is called “Pâtes alimentaires de semoule de blé dur de qualité supérieure” (“Superior-quality durum wheat semolina pasta”): there is no legal definition in Italy of "high quality". We therefore feel it is necessary to clarify what is meant by “high-quality pasta”. The most recent and comprehensive definition of high-quality pasta (Premium) was proposed by researchers at Rome’s Sapienza University. (2017): “…to create a pasta that achieves high-quality standards, it requires all of the following: good texture and cooking properties; an even yellow colour; a flavour similar to that of mature wheat; a loss of essential amino acids; a minimal formation of compounds with antinutritional effects”. In other words, a high-quality pasta must have the correct texture, an excellent firmness during cooking, and be slow-dried to avoid damage caused by high temperatures. These are the exact properties that De Cecco pasta possesses, and that make it an exemplary model of high-quality pasta products. Pasta, by tradition and ever since it first became a food produced with man-made systems (as opposed to natural methods, since sun-drying is now considered unacceptable by hygiene standards) has always been dried for considerable lengths of time. Furthermore, according to the 1889 Treccani encyclopaedia, the founder of De Cecco was one of the first inventors of a truly hygienic pasta-drying system that was no longer at the mercy of the climatic conditions of the production area.
    [Show full text]
  • Khorasan Spaghetti
    KHORASAN SPAGHETTI About Khorasan spaghetti Description The Spaghetti Khorasan is the ancestor of durum wheat and has a higher nutritional value than wheat (durum wheat is mainly used in pasta, unlike wheat that is well suited for cakes and breads). Khorasan wheat is much richer in protein (13.6%) than a conventional wheat variety. It is also richer in essential amino acids and therefore of particular interest to the vegetarian and vegan population. The richness of taste helps to broaden the multiple flavors of natural and vegan food. Furthermore the khorasan paste is a source of proteins, fibres and minerals (potassium, magnesium, iron, zinc, copper and phosphorus). This pasta can be cooked like classic pasta. Served hot, they are delicious with a tomato sauce with minced seitan or you can also eat them in a salad with small pieces of vegetables. Use This pasta can be cooked like classic pasta. Served hot, they are delicious with a tomato sauce with minced seitan or you can also eat them in a salad with small pieces of vegetables. Ingredients KHORASAN wholegrain WHEAT semolina*, water. *organically grown Packaging 500 g. AB Product organically grown 100% of the agricultural ingredients are from organic farming VEGAN SOURCE OF PROTEIN SOURCE OF FIBRE NO ADDED SUGARS LOW SALT LOW SATURATED FAT Nutritional analysis Average nutritional value per g/100g portion 100g %RI RI 1452 kJ 1452 kJ Energy 343 kcal 343 kcal 17.00 2000 kcal Fat 1.9 g 1.9 g 3.00 70 g of which saturates 0.4 g 0 g 2.00 20 g of which mono-unsaturates 0.4 g 0 g of which polyunsaturates 1.1 g 1.1 g Carbohydrates 66 g 66 g 25.00 260 g of which sugars 4.2 g 4.2 g 5.00 90 g Fibre 6.6 g 6.6 g Protein 13 g 13 g 25.00 50 g Salt 0 g 0 g 0.00 6 g RI: Reference intake of an average adult (8400 kJ/2000 kcal) Minerals mg/100g %DRI Sodium 0.000 0.0% Calcium 27.000 3.4% Potassium 398.000 19.9% Magnesium 101.000 26.9% Iron 3.200 22.9% Zinc 3.500 35.0% Copper 0.450 45.0% Phosphor.
    [Show full text]
  • Quality of 2016 Wheat Classes
    great wheat starts with great roots. 2016 CROP IN REVIEW December 8, 2016 1 QUALITY IS IN OUR ROOTS While each growing season in Western Canada tells a unique story, the underlying theme remains the same from year to year: Great wheat starts with great roots. These roots extend from farmers’ fields throughout a grain industry value chain dedicated to providing you with excellence and expertise in quality assurance and customer care and service. Every year Canada’s highly developed value chain builds on natural Canadian advantages, like clean air, clean water and clean land, to consistently deliver wheat that is of the highest quality in the world. The wheat value chain team encompasses the broad membership of Cereals Canada (which includes crop development and seed companies, farmers and exporters), the Canadian International Grains Institute and the Canadian Grain Commission. By working together we ensure that the wheat grown by western Canadian farmers provides the quality, cleanliness, consistency and versatility you depend on. Cereals Canada, Canadian Grain Commission and Canadian International Grains Institute are proud to provide you with this review of the 2016 wheat crop in Western Canada. We are committed to delivering the information and technical support to assist you in optimizing the value and performance you demand from Canadian wheat. We look forward to working with you and your organization. Cam Dahl Jim Smolik JoAnne Buth President Acting Chief Commissioner CEO Cereals Canada Canadian Grain Commission Canadian International
    [Show full text]
  • The Geographical Origin of Food
    2. Food and nutrients 2.1 The food groups 2.1.2 The geographical origin of food WHEAT Some foodstuffs are cultivated across the globe, but they usually have a very precise geographical origin. If we look at wheat, the first examples of growing wheat date from about 8000 BCE in Mesopotamia. Wheat is a plant grown in a temperate climate and has expanded far and wide geographically speaking. These days, it grows equally well in the prairies of the US as in the Argentinian pampas or on the Russian steppe. There are several species of wheat – the two most important types are durum wheat and common wheat. Durum wheat is grown in Mediterranean regions with a temperate climate and is used to make semolina, pasta and bulgur. Common wheat is grown in continental areas with cool or temperate summers, like in France or Canada, and its flour is used to produce bread. RICE Rice is another cereal which has spread far from its origins. The two species we cultivate are Asian rice, which came from the Far East, and West African rice, which came from West Africa. The first rice cultivations date to around 5000 BCE in China. They spread to other Asian countries and then to the Near East and Europe. Since the Age of Discovery, rice has been cultivated on all continents. CORN Corn is another example of a cereal now grown worldwide, but it originally came from Southern Mexico. The first cultivations of corn date from 7000 BCE. The Mayan civilizations lived in Southern Mexico and parts of Central America.
    [Show full text]