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

In this study, the effect of the cooking time and temperature on the dimensions and crease of the wheat kernel was studied during bulgur production. Wheat was cooked at 87, 92 and 97 °C for 140 min. The change of the length, two widths, weight, volume and density for the wheat kernel were determined during the cooking operation. In addition, in order to determine the effect of cooking time and temperature, rates, activation energy, Q10 and z-values were determined. Negative percent change values and the rate constant for the length and density of the wheat kernel were obtained at different cooking temperature (P>0.05). A positive rate constant was determined for other properties. The crease side width increased gradually at each cooking temperature between 6.95–68.05%. Cooking time also significantly affected the change of the crease side (P<0.05). The secondary width was affected significantly (P<0.05) by the cooking temperature and time, and its value changed between 9.95–69.00%. The big change for the secondary width was obtained at 97 °C. The crease has important guarding property for the length and secondary width and it also guards the kernel for the secondary width against the internal force up to 97 °C.