Search for improving of bulgur production techniques
1997
Bayram, M.
In this study, bulgur production processes were searched. In bulgur production, cooking and drying are two critical operations. Cooking was made as atmospheric cooking at 87, 92 and 97 deg C and pressure cooking. Before pressure cooking, soaking was made at different temperatures (40, 50, 60, 70 and 80 deg C) and the best soaking, based on minimum soaking time to reach 40 % moisture content, was obtained at 80 deg C. Pressure cooking was carried out at 10, 15 and 18 psig for 2, 4 and 6 minutes
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Bibliographic information
This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)