Development of a bulgur-like product using extrusion cooking. 151 Development of a bulgur-like product using extrusion cooking.
Bulgur is a parboiled, dry and partially debranned whole wheat product.
It is one of the oldest cereal-based staple foods in Turkey and Near Eastern countries. Bulgur production involves time-consuming processing by a series of steps of soaking, cooking, drying, milling, and cracking. Diameter and die swell values, colorimetric cooking test values and pasting properties of extrudates were determined. Extrusion variables also affected pasting properties of extrudates. Colorimetric test values decreased as the feed moisture content increased, indicating a better cooking quality.