Effect of cooking time and temperature on the dimensions and crease of the wheat kernel during bulgur production

Journal of Food Engineering

Volumn 64, Issue 1, 2004, Pages 43-51

  Bayram, Mustafa ^a   Öner, Mehmet D ^a   Eren, Sami ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Activation energy; Bulgur; Cooking; Crease; Dimension; Q10; Wheat; z value t

Indexed keywords

ACTIVATION ENERGY; ATMOSPHERIC HUMIDITY; DEFORMATION; DENSITY MEASUREMENT (SPECIFIC GRAVITY); DIMENSIONAL STABILITY; FOOD PROCESSING; GRAIN (AGRICULTURAL PRODUCT); NUTRITION; PARTICLE SIZE ANALYSIS; QUALITY CONTROL; RATE CONSTANTS; SWELLING; TEMPERATURE MEASUREMENT; THERMAL EFFECTS; WATER ABSORPTION; WEIGHING;

BULGUR PRODUCTION; COOKING TEMPERATURE; WHEAT;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 1442359525     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.09.011     Document Type: Article

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