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STUDIES ON THE PREPARATION AND NUTRIENT COMPOSITION OF BULGUR FROM TRITICALE

✍ Scribed by B. SINGH; L. M. DODDA

Book ID
108803756
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
538 KB
Volume
44
Category
Article
ISSN
0022-1147

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## Abstract Wheat was steeped to 36% moisture and agitated for 2 min in sand heated to 170 Β°C. This dry heat bulgur was comparable to bulgur prepared by steam treatment. The dry heat bulgur of 14% moisture content was popped in hot (230 Β°C) sand medium. The expansion ratio of popped bulgur was 2.1.