Cereal Chem 40:175 - 181.  |  VIEW ARTICLE

Effect of Processing Conditions on Dry-Heat Expansion of Bulgur Wheat.

R. E. Ferrel and J. W. Pence. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

Dry-heat expansion of bulgur wheat alters its structure from a hard, vitreous particles to a crisp, friable particle containing many small voids. Processing conditions leading to maximum expansion are 500 to 600 F. air temperature,.400 to 600 f.p.m. linear air velocity, 7 to 10% moisture content in the grain, and bran removal to achieve approximately a 50% reduction in crude fiber content of the grain. A fifth parameter, residence time in the air stream, is dependent on air temperature and velocity, and varies inversely to these factors. Rate of moisture imbibition by the expanded bulgur increases with bran removal to approximately a 60% reduction in crude fiber content. These studies were carried out on whole-kernel bulgurs prepared from both soft white and hard red winter wheat. This process makes possible the relatively inexpensive production of dry, quick-cooking bulgur products for domestic and export markets. Desired end-use characteristics will determine to some extent the processing conditions used.