Cereal Chem 43:529 - 537.  |  VIEW ARTICLE

Gun-Puffing Wheat and Bulgur.

R. E. Ferrel, A. D. Shepherd, R. H. Thielking, and J. W. Pence. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

Properties of gun-puffed wheat and bulgur varied with grain moisture (10-25%) and with firing pressure (100-180 p.s.i.g.). The degree of expansion of wheat depended primarily on firing pressure; moisture exerted a smaller influence. The degree of expansion of bulgur depended primarily on moisture; firing pressure was influential only at higher moistures. Texture of both products was a function of degree of expansion. In wheat, grain moisture also influenced texture. Wheat samples with 10 to 16% moisture gave more tender products for comparable degree of expansion than samples with 19 to 25%. In both wheat and bulgur, soluble-starch values increased linearly with expansion. No change in starch solubilized because of moisture occurred in wheat products up to 16%; but above this point more moisture caused increases in starch solubilized at comparable degrees of expansion. Moisture had the opposite effect on bulgur products; the starch was most soluble in material starting at 10% moisture and was less soluble with more moisture up to 22%, at comparable degrees of expansion. Color of the final products was unaffected by moisture content and only slightly by firing pressure. Expansion varied from about 1.2-fold to 7-fold. The materials are promising for new wheat food products.