Stone, disc and hammer milling of bulgur

Bayram, Mustafa; Öner, Mehmet D.

doi:10.1016/j.jcs.2004.12.004

Cited by 30 publications

(39 citation statements)

References 8 publications

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“…Overall the world, there are two bulgur production techniques such as Antep and Karaman (Mut), industrially [10]. Additionally, village and sun-dried type bulgur are available.…”

Section: Introductionmentioning

confidence: 99%

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

Yousif

Bayram

Kesen

2018

Journal of Food Quality

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Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

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“…Overall the world, there are two bulgur production techniques such as Antep and Karaman (Mut), industrially [10]. Additionally, village and sun-dried type bulgur are available.…”

Section: Introductionmentioning

confidence: 99%

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

Yousif

Bayram

Kesen

2018

Journal of Food Quality

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“…It is classified as semi-ready-to-eat or ready-to-eat food. Bulgur is main ingredient pleasantly used in more than 250 delicious meals due to its long shelf-life, low cost, ease of preparation, high nutritional value, taste and resistant to radiation, insect, mites and microorganisms (Bayram, 2000(Bayram, , 2005Bayram & Ö ner, 2005Bayram & Ö ner, , 2006. Therefore, it is an important wheat product due to its high dietary fibre content, having 18.3 g dietary fibre per 100 g. Its dietary fibre content is 3.5, 6.8, 1.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, there are two basic processing methods to produce bulgur i.e. Antep and Karaman (Mut) (Bayram & Ö ner, 2005). Milling techniques (stone, disc, roller, etc.)…”

Section: Introductionmentioning

confidence: 99%

“…About 20% of bulgur production is exported. There is also important amount of bulgur production at different countries (250,000-300,000 tonnes by 15-20 bulgur plants in the United States plus Canada, 60,000-80,000 tonnes by 4-6 bulgur plants in the EU and 100,000-120,000 tonnes by 10-15 bulgur plants in the Arabic countries) (Bayram & Ö ner, 2005(Bayram & Ö ner, , 2006.…”

Section: Introductionmentioning

confidence: 99%

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Ternary milling of bulgur with four rollers

Yildirim

Bayram

Öner

2008

Journal of Food Engineering

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“…However, there is no enough study related to the milling properties of bulgur (Bayram & Ö ner, 2005;Ö zboy & Köksel, 2002). Moreover, the milling operation of bulgur is different from the milling of the uncooked wheat products, such as flour and semolina due to the processing properties of bulgur (its cooked and dried whole-kernel form and final granular particle sizes (3.5-0.5 mm)).…”

Section: Introductionmentioning

confidence: 99%