2019
DOI: 10.1111/jfpp.13863
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Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum ) and durum wheat (Triticum durum ): Physicochemical, nutritional and microtextural properties

Abstract: Einkorn (Triticum monococcum) is a diploid hulled wheat which is still cultivated inTurkey, Italy, and some Balkan countries. Bulgur is a parboiled or steamed, dry and partially debranned whole wheat product. Although bulgur is produced generally from durum wheat in many countries, Einkorn bulgur is a traditional food widely known and produced in the countries where grown and cultivated Einkorn. Provided that the basic production method remains the same, some preparing techniques can be changed and produced as… Show more

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Cited by 18 publications
(4 citation statements)
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“…The percentages of einkorn and firik bulgur remaining on 2.5 mm sieve were determined as 40.63% and 39.52%, respectively. Hendek Ertop (2019) determined the ratio of industrial‐type einkorn bulgur samples under 2.5 mm sieve as 45.92%.…”
Section: Resultsmentioning
confidence: 99%
“…The percentages of einkorn and firik bulgur remaining on 2.5 mm sieve were determined as 40.63% and 39.52%, respectively. Hendek Ertop (2019) determined the ratio of industrial‐type einkorn bulgur samples under 2.5 mm sieve as 45.92%.…”
Section: Resultsmentioning
confidence: 99%
“…Regarding the optimum cooking time, durum wheat bulgur exhibited the longest cooking time (14.50 to 19.50 min) compared to other cereals (Table 4). This extended cooking time is likely due to the structural characteristics of durum wheat, which make it less efficient at water absorption, requiring more time to cook through (Ertop 2019). Conversely, millet bulgur, with its small grain size and large surface area, had the shortest cooking time (8.67 to 11.33 min).…”
Section: Cooking Characteristicsmentioning
confidence: 99%
“…Then, it spread to the Caucasus, the Balkans, and Central Europe from the northern portion of the “Fertile Crescent” region. The Balkan nations—Spain, Germany, Italy, Switzerland, France, and Morocco—are still places where it is planted today on marginal agricultural territory, in addition to North Anatolia [ 35 ]. Currently, it is widely grown in northwest Turkey, and einkorn has popularity in the local Turkish market [ 36 ].…”
Section: Countries Involved In Ancient Wheat Cultivationmentioning
confidence: 99%