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Journal articles on the topic 'Bulgur'

Author: Grafiati
Published: 4 June 2021
Last updated: 24 January 2023

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1

BALAKIAN, PETER. "BULGUR." Yale Review 107, no. 2 (2019): 69. http://dx.doi.org/10.1353/tyr.2019.0105.

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BALAKIAN, PETER. "BULGUR." Yale Review 107, no. 2 (March 28, 2019): 69. http://dx.doi.org/10.1111/yrev.13480.

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3

Ertaş, Nilgün. "A comparision of industrial and homemade bulgur in Turkey in terms of physical, chemical and nutritional properties." Chemical Industry and Chemical Engineering Quarterly 23, no. 3 (2017): 341–48. http://dx.doi.org/10.2298/ciceq160112047e.

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Determination of functional and nutritional properties of bulgur is of paramount importance for the growth of healthy generations. In this study, physical, chemical, nutritional and sensorial qualities of bulgur produced at the industrial, homemade and laboratory scale in Turkey were determined and the results were compared. The ash content of bulgur samples was determined between 1.04 and 1.81%, the total protein contents of the samples were found between 11.90 and 14.47%. Evaluation of nutritional status of bulgur; the total phenolic contents value varied 449.82 to 1047.09 ?g/g, the phytic acid values were found between 422.14 and 1173.56 mg/100 g. The mineral contents of the samples were analyzed, and all the bulgur samples contained lower amounts of cadmium and lead than JECFA limits. Homemade bulgur samples had a more aromatic taste and smell than industrially produced bulgur samples, and also industrially produced bulgur samples had lighter color than homemade bulgur.
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4

Yousif, Saad Ibrahim, Mustafa Bayram, and Songul Kesen. "Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat." Journal of Food Quality 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/8564086.

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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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5

Şahin, Tuba, Adem Arman, and Özkan Erdem. "Anadolu Mutfak Kültüründe Gastronomik Kimlik Unsuru Olarak Bulgur ve Bulgur Yemekleri." Turk Turizm Arastirmalari Dergisi 5, no. 3 (September 7, 2021): 1961–81. http://dx.doi.org/10.26677/tr1010.2021.829.

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6

Erbaş, Mustafa, Elif Aykın, Sultan Arslan, and Atike N. Durak. "Adsorption behaviour of bulgur." Food Chemistry 195 (March 2016): 87–90. http://dx.doi.org/10.1016/j.foodchem.2015.06.050.

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7

Tacer Caba, Zeynep, M. Hikmet Boyacioglu, and Dilek Boyacioglu. "Bioactive healthy components of bulgur." International Journal of Food Sciences and Nutrition 63, no. 2 (December 2, 2011): 250–56. http://dx.doi.org/10.3109/09637486.2011.639748.

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8

Kaplan Evlice, Asuman, and Hazım Özkaya. "Effects of wheat cultivar, cooking method, and bulgur type on nutritional quality characteristics of bulgur." Journal of Cereal Science 96 (November 2020): 103124. http://dx.doi.org/10.1016/j.jcs.2020.103124.

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9

Bayram, Mustafa, and Hüseyin Bozkurt. "The use of bulgur as a meat replacement: bulgur-sucuk (a vegetarian dry-fermented sausage)." Journal of the Science of Food and Agriculture 87, no. 3 (2007): 411–19. http://dx.doi.org/10.1002/jsfa.2712.

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10

Ozgoz, Engin, O. Faruk Taser ., and Ebubekir Altuntas . "Some Physical Properties of Yarma Bulgur." Journal of Applied Sciences 5, no. 5 (April 15, 2005): 838–40. http://dx.doi.org/10.3923/jas.2005.838.840.

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11

Evlice, A. Kaplan, and H. Özkaya. "Effects of wheat cultivar, cooking method, and bulgur type on the yield and colour properties of bulgur." Quality Assurance and Safety of Crops & Foods 11, no. 4 (June 18, 2019): 381–90. http://dx.doi.org/10.3920/qas2018.1431.

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12

Terras, D. Sfayhi, K. Djebbali, and E. Jedidi. "Influence of process parameters on bulgur quality." Quality Assurance and Safety of Crops & Foods 11, no. 5 (September 11, 2019): 431–39. http://dx.doi.org/10.3920/qas2018.1303.

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13

Hayta, M. "Bulgur Quality as Affected by Drying Methods." Journal of Food Science 67, no. 6 (August 2002): 2241–44. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09534.x.

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14

Yıldırım, Ali, Mustafa Bayram, and Mehmet D. Öner. "Ternary milling of bulgur with four rollers." Journal of Food Engineering 84, no. 3 (February 2008): 394–99. http://dx.doi.org/10.1016/j.jfoodeng.2007.05.032.

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15

Yıldırım, Ali, Mustafa Bayram, and Mehmet D. Öner. "Bulgur milling using a helical disc mill." Journal of Food Engineering 87, no. 4 (August 2008): 564–70. http://dx.doi.org/10.1016/j.jfoodeng.2008.01.010.

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16

Bayram, Mustafa, and Mehmet Durdu Öner. "Stone, disc and hammer milling of bulgur." Journal of Cereal Science 41, no. 3 (May 2005): 291–96. http://dx.doi.org/10.1016/j.jcs.2004.12.004.

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17

Sissons, Mike. "Durum Wheat Products—Recent Advances." Foods 11, no. 22 (November 16, 2022): 3660. http://dx.doi.org/10.3390/foods11223660.

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18

Singh, Sarita, N. S. Sharma, B. N. Dar, and Savita Sharma. "Quality of Bulgur Wheat in Relation to Storage." American Journal of Food Technology 9, no. 1 (December 15, 2013): 63–68. http://dx.doi.org/10.3923/ajft.2014.63.68.

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19

HAYTA, M., M. ALPASLAN, and U. CAKMAKLI. "Physicochemical and Sensory Properties of Soymilk-incorporated Bulgur." Journal of Food Science 68, no. 9 (November 2003): 2800–2803. http://dx.doi.org/10.1111/j.1365-2621.2003.tb05808.x.

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20

Balcı, Fatih, and Mustafa Bayram. "Bulgur cooking process: Recovery of energy and wastewater." Journal of Food Engineering 269 (March 2020): 109734. http://dx.doi.org/10.1016/j.jfoodeng.2019.109734.

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21

Savas, Kamile, and Arzu Basman. "Infrared drying: A promising technique for bulgur production." Journal of Cereal Science 68 (March 2016): 31–37. http://dx.doi.org/10.1016/j.jcs.2015.11.001.

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22

Bayram, Mustafa. "Modelling of cooking of wheat to produce bulgur." Journal of Food Engineering 71, no. 2 (November 2005): 179–86. http://dx.doi.org/10.1016/j.jfoodeng.2004.10.032.

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23

Dorra, Sfayhi Terras, Dridi Farah, Hadjyahia Nesrine, Allouch Wafa, and Zarroug Youkabed. "Drying Behavior of Bulgur and Its Effect on Phytochemical Content." Foods 11, no. 7 (April 6, 2022): 1062. http://dx.doi.org/10.3390/foods11071062.

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The objective of this study was to determine the influence of two types of dryers (hot air oven and vacuum dryer) and the yellow berry percentage (1.75%, 36.25%, 43.25%) on the drying process and phytochemical content of bulgur. Results showed that the Midilli model successfully described the moisture diffusion during drying at 60 °C in all bulgur samples, where an increase in yellow berry percentage generated an increase in moisture content. Effective diffusion coefficient (Deff) increased significantly (p ≤ 0.05) from 7.05 × 10−11 to 7.82 × 10−11 (m2.s−1) and from 7.73 × 10−11 to 7.82 × 10−11 (m2.s−1) for the hot air oven and vacuum dryer, respectively. However, it decreased significantly with a decrease of yellow berry percentage. It was concluded that the vacuum dryer provided faster and more effective drying than the hot air oven. Total polyphenol (TPC), total flavonoid (TFC), and yellow pigment contents (YPC) of bulgur were investigated. TPC ranged between 0.54 and 0.64 (mg GAE/g dm); TFC varied from 0.48 to 0.61 (mg QE/g dm). The YPC was found to be between 0.066 and 0.079 (mg ß-carotene/100g dm). Yellow berry percentage positively and significantly affected the TPC, TFC, and YPC contents due to the hard separation of the outer layers from the starchy grain during the debranning step.
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24

Sachsenröder, Delphine. "Goodmills investiert in neue Geschäftsfelder." Lebensmittel Zeitung 74, no. 38 (2022): 14. http://dx.doi.org/10.51202/0947-7527-2022-38-014.

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Mit Standard-Weizenmehl lässt sich wenig Geld verdienen. Goodmills positioniert sich in Deutschland daher neben seinem Hauptgeschäft auch in Nischen, die Wachstum versprechen. Als einziger deutscher Hersteller hat der Mühlenkonzern eine industrielle Fertigung für Bulgur und Couscous aufgebaut.
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25

FARIA, Carla Bertechini, Fabiane Cristina dos SANTOS, Fausto Fernandes de CASTRO, Ariadne Ricieli SUTIL, Luciana Marciano SERGIO, Milena Veronezi SILVA, Miguel MACHINSKI JUNIOR, and Ione Parra BARBOSA-TESSMANN. "Occurrence of toxigenic Aspergillus flavus in commercial Bulgur wheat." Food Science and Technology 37, no. 1 (January 19, 2017): 103–11. http://dx.doi.org/10.1590/1678-457x.09316.

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26

UNAL, H. GURAN, and KAMIL SACILIK. "MILLING QUALITY OF HULLED WHEAT BULGUR WITH STONE MILL." Journal of Food Process Engineering 34, no. 3 (July 20, 2009): 893–904. http://dx.doi.org/10.1111/j.1745-4530.2009.00516.x.

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27

Köksel, Hamit, Gi-Hyung Ryu, Özen Özboy-Özbas, Arzu Basman, and Perry K W Ng. "Development of a bulgur-like product using extrusion cooking." Journal of the Science of Food and Agriculture 83, no. 7 (April 15, 2003): 630–36. http://dx.doi.org/10.1002/jsfa.1358.

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28

Stone, Andrea K., Shuyang Wang, Mehmet Tulbek, Filiz Koksel, and Michael T. Nickerson. "Processing and quality aspects of bulgur from Triticum durum." Cereal Chemistry 97, no. 6 (September 29, 2020): 1099–110. http://dx.doi.org/10.1002/cche.10347.

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29

Köksel, H., M. J. Edney, and B. Özkaya. "Barley Bulgur: Effect of Processing and Cooking on Chemical Composition." Journal of Cereal Science 29, no. 2 (March 1999): 185–90. http://dx.doi.org/10.1006/jcrs.1998.0230.

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30

Suhasini, A. W., and N. G. Malleshi. "Studies on preparation, popping and functional properties of bulgur wheat." Food / Nahrung 38, no. 6 (1994): 568–77. http://dx.doi.org/10.1002/food.19940380605.

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31

Bayram, Mustafa, and Mehmet D. Öner. "Bulgur milling using roller, double disc and vertical disc mills." Journal of Food Engineering 79, no. 1 (March 2007): 181–87. http://dx.doi.org/10.1016/j.jfoodeng.2006.01.042.

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32

Arikan, Ezgi Bezirhan, Esma Mahfouf Bouchareb, and Nadir Dizge. "Investigation of fungal treatment potential for bulgur cooking process wastewater." Bioresource Technology Reports 11 (September 2020): 100468. http://dx.doi.org/10.1016/j.biteb.2020.100468.

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33

Kadakal, Ç., R. Ekinci, and A. Yapar. "The Effect of Cooking and Drying on the Water-Soluble Vitamins Content of Bulgur." Food Science and Technology International 13, no. 5 (October 2007): 349–54. http://dx.doi.org/10.1177/1082013207085688.

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Bulgur is a whole-wheat product cooked, dried, cracked, and sifted for sizing. This paper, evaluated the effect of cooking in beaker (90 and 100°C) and in autoclave at 121°C for 17min and drying in a hot-air oven (60, 70, and 80°C) or sun-drying in open air, on the content of several water-soluble vitamins [thiamin (vitamin B 1), niacin, panthothenic acid (vitamin B5), pyridoxine (vitamin B6), and riboflavin (vitamin B2)]. The content of water-soluble vitamins was analyzed by HPLC. Both cooking and drying had a significant effect ( p<0.05) on the content of water-soluble vitamins of bulgur. The cooking in autoclave resulted in a more significant decrease on the thiamin, niacin, panthothenic acid, pyridoxine, and riboflavin content of the samples, when compared with cooking at 90 and 100°C. As the cooking temperature increases, the concentrations of water-soluble vitamins in the samples decreased. The decrease in water-soluble vitamins was higher with open-air sun drying than with hot-air oven drying at 60, 70, and 80°C.
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34

Faria, Carla Bertechini, Giovana Caputo Almeida-Ferreira, Karina Bertechine Gagliardi, Tatiane Cristina Albuquerque Alves, Dauri José Tessmann, Miguel Machinski Junior, and Ione Parra Barbosa-Tessmann. "Use of the polymerase chain reaction for detection of Fusarium graminearum in bulgur wheat." Food Science and Technology 32, no. 1 (March 13, 2012): 201–8. http://dx.doi.org/10.1590/s0101-20612012005000027.

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The detection of mycotoxigenic fungi in foodstuff is important because their presence may indicate the possible associated mycotoxin contamination. Fusarium graminearum is a wheat pathogen and a producer of micotoxins. The polymerase chain reaction (PCR) has been employed for the specific identification of F. graminearum. However, this methodology has not been commonly used for detection of F. graminearum in food. Thus, the objective of the present study was to develop a molecular methodology to detect F. graminearum in commercial samples of bulgur wheat. Two methods were tested. In the first method, a sample of this cereal was contaminated with F. graminearum mycelia. The genomic DNA was extracted from this mixture and used in a F. graminearum specific PCR reaction. The F. graminearum species was detected only in samples that were heavily contaminated. In the second method, samples of bulgur wheat were inoculated on a solid medium, and isolates having F. graminearum culture characteristics were obtained. The DNA extracted from these isolates was tested in F. graminearum specific PCR reactions. An isolate obtained had its trichothecene genotype identified by PCR. The established methodology could be used in surveys of food contamination with F. graminearum.
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35

Bayram, Mustafa, Ahmet Kaya, and Mehmet Durdu Öner. "Changes in properties of soaking water during production of soy-bulgur." Journal of Food Engineering 61, no. 2 (February 2004): 221–30. http://dx.doi.org/10.1016/s0260-8774(03)00094-3.

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36

Özboy, Ö., and H. Köksel. "Preliminary communication Dietary fiber content of bulgur as affected by wheat variety." Acta Alimentaria 30, no. 4 (November 2001): 407–14. http://dx.doi.org/10.1556/aalim.30.2001.4.9.

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37

Shyamal, D. K., A. Chakraverty, and H. D. Banerjee. "Thermal properties of raw, parboiled and debranned parboiled wheat and wheat bulgur." Energy Conversion and Management 35, no. 9 (September 1994): 801–4. http://dx.doi.org/10.1016/0196-8904(94)90109-0.

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38

Sofuoglu, Sait C., Hilal Güzelkaya, Özlem Akgül, Pınar Kavcar, Filiz Kurucaovalı, and Aysun Sofuoglu. "Speciated arsenic concentrations, exposure, and associated health risks for rice and bulgur." Food and Chemical Toxicology 64 (February 2014): 184–91. http://dx.doi.org/10.1016/j.fct.2013.11.029.

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39

Sofuoglu, Sait C., and Aysun Sofuoglu. "An exposure-risk assessment for potentially toxic elements in rice and bulgur." Environmental Geochemistry and Health 40, no. 3 (April 10, 2017): 987–98. http://dx.doi.org/10.1007/s10653-017-9954-1.

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40

Bayram, Mustafa, Mehmet D. Öner, and Ahmet Kaya. "Influence of soaking on the dimensions and colour of soybean for bulgur production." Journal of Food Engineering 61, no. 3 (February 2004): 331–39. http://dx.doi.org/10.1016/s0260-8774(03)00137-7.

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41

Yuksel, Ayse Nur, Mehmet Durdu Öner, and Mustafa Bayram. "Development and characterization of couscous-like product using bulgur flour as by-product." Journal of Food Science and Technology 54, no. 13 (October 24, 2017): 4452–63. http://dx.doi.org/10.1007/s13197-017-2926-8.

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42

Balcı, Fatih, and Mustafa Bayram. "Modification of mechanical polishing operation using preheating systems to improve the bulgur color." Journal of Cereal Science 75 (May 2017): 108–15. http://dx.doi.org/10.1016/j.jcs.2017.03.024.

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43

Yüksel, Ayşe Nur, Mehmet Durdu Öner, and Mustafa Bayram. "Usage of undersize bulgur flour in production of short-cut pasta-like couscous." Journal of Cereal Science 77 (September 2017): 102–9. http://dx.doi.org/10.1016/j.jcs.2017.08.001.

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44

Gale, Lacey Andrews. "Bulgur Marriages and "Big" Women: Navigating Relatedness in Guinean Refugee Camps." Anthropological Quarterly 80, no. 2 (2007): 355–78. http://dx.doi.org/10.1353/anq.2007.0025.

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45

Bayram, Mustafa, and Mehmet D. Öner. "Determination of applicability and effects of colour sorting system in bulgur production line." Journal of Food Engineering 74, no. 2 (May 2006): 232–39. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.016.

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46

Saka, İrem, Hazım Özkaya, and Berrin Özkaya. "Potential utilization of bulgur bran as a source of dietary fiber in cookies." Cereal Chemistry 97, no. 5 (July 30, 2020): 930–39. http://dx.doi.org/10.1002/cche.10315.

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47

Jenkins, D. J. A., T. M. S. Wolever, A. L. Jenkins, C. Giordano, S. Giudici, L. U. Thompson, J. Kalmusky, R. G. Josse, and G. S. Wong. "Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread." American Journal of Clinical Nutrition 43, no. 4 (April 1, 1986): 516–20. http://dx.doi.org/10.1093/ajcn/43.4.516.

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48

Bayram, M., M. D. öner, and S. Eren. "Thermodynamics of the Dimensional Changes in the Wheat Kernel during Cooking for Bulgur Production." Food Science and Technology International 10, no. 4 (August 2004): 243–53. http://dx.doi.org/10.1177/1082013204045885.

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Thermodynamics and physical properties of the dimensional changes in the wheat kernel during cooking was carried out for bulgur production at 87, 92 and 97°C for 140min. There were determined changes of the length ( x-dimension), two widths ( y- and z-dimensions), weight, volume and density of the wheat kernel. The length of the wheat kernel during cooking decreased, although crease-side width ( y-dimension) and secondary width ( z-dimension) significantly increased ( p 0.05) at each cooking temperature between 6.95-68.05% and 9.95-69.00%, respectively. The volume of the kernel during cooking also significantly ( p 0.05) increased (27.35-185.20%), and had a greater percentage change value than the weight (19.25-160.70%) due to swelling of the wheat kernel. Therefore, density decreased negatively. Activation energy, enthalpy, entropy and Gibbs free energy were used to describe the changes of physical attributes of the wheat kernel during cooking. Rate constant values for the length and density of the wheat kernel were negative in contrast to positive rate constant values of the widths, weight and volume of the wheat kernel. The influence of cooking temperature on the physical properties of the wheat kernel revealed that the rate of change in the secondary width ( z-dimension), weight and density of the wheat kernel were more sensitive to temperature due to their greater activation energies, 5.95 107, 5.26 107 and 6.11 107 J, respectively. In contrast, the y-dimension of width of the wheat kernel required a lower amount of energy due to crease side. All of the changes in physical properties agreed with the positive values of Gibbs free energy.
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49

Мынбаева, А. Б., А. С. Боранкулова, Н. В. Иванникова, and Л. Ж. Алашбаева. "DETERMINATION OF QUALITATIVE INDICATORS OF THE NATIONAL PRODUCT «KOZHE» WITH USING SMALL BULGUR CEREALS." Mechanics and Technologies, no. 3 (September 30, 2021): 14–18. http://dx.doi.org/10.55956/xfvw3559.

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Жұмыс астықты өнімдердің ассортиментін кеңейту мақсатында пісіруді қажет етпейтін ұсақ булгур жармасы негізінде көже ұлттық өнімін жасауға арналған. Жаңа Булгур-көженің органолептикалық, физикалық-химиялық және микробиологиялық көрсеткіштері анықталған.
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50

BAYRAM, MUSTAFA, AHMET KAYA, and MEHMET DURDU ÖNER. "WATER ABSORPTION, LEACHING and COLOR CHANGES DURING the SOAKING FOR PRODUCTION of SOY-BULGUR." Journal of Food Process Engineering 27, no. 2 (June 2004): 119–41. http://dx.doi.org/10.1111/j.1745-4530.2004.tb00626.x.

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