Relationships of selected wheat parameters to Burghul-making quality

Abstract

Ten Triticum aestivum and eleven Triticum turgidum var. durum varieties were screened for their one thousand kernel weight (1000 KW), particle size index (PSI), sodium-dodecyl-sulfate (SDS) sedimentation volume, flour swelling power, protein content, amylose content and swelling power of starch. The varieties were processed to Burghul (parboiled wheat) and utilized in the preparation of Burghul Mufalfal and Kibbeh. The products were rated sensorially for particle separation and hardness (Burghul Mufalfal) and denseness (Kibbeh). Marked differences were noted between the aestivums and durums as to their 1000 KW, PSI and SDS-sedimentation volumes. Significant correlations were observed between the sensory ratings of the two Burghul-based products and the 1000 KW, PSI and SDS-sedimentation volumes. Cluster analysis, using the chemical/physicochemical parameters as variables, identified two clusters; a "durum" cluster (11 durums, 2 aestivums) and an "aestivum" cluster (8 aestivums). The varieties of the "durum" cluster yielded quality Burghul Mufalfal and Kibbeh; the varieties of the "aestivum" cluster yielded inferior Burghul Mufalfal and less compact Kibbeh. Quality Burghul is best-processed from large size and hard-grained varieties of low SDS-sedimentation volumes (mostly durums) having 1000 KW ≥ 34.5 g, 31.9 ≤ PSI ≤ 45.6 and 13.8 mL ≤ SDS-sedimentation volumes ≤ 30.1 mL.