Milling quality of hulled wheat bulgur with stone mill
Yazarlar (2)
Prof. Dr. Hüseyin Güran ÜNAL Kastamonu Üniversitesi, Türkiye
Prof. Dr. Kamil Saçılık Ankara Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Process Engineering | ||
| Dergi ISSN | 0145-8876 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2011 |
| Cilt / Sayı / Sayfa | 34 / 3 / 893–904 | DOI | 10.1111/j.1745-4530.2009.00516.x |
| Özet |
| ABSTRACT In recent years, hulled wheat species have increased in importance because of their advantageous features as underutilized crops which have provided additional income to farmers and also contributed to agricultural diversification. Einkorn and emmer as two hulled wheat species have been used in this study. The milling quality of these hulled wheats was determined on fixed top stone and fixed bottom stone (FBS) mills at 1.75‐ and 2.5‐mm stone gap levels. The effects of parameters such as stone mill type, stone gap and milling quality of hulled wheat species have been studied. The obtained products have been classified as coarse (over 2 mm), medium (under 2 mm–over 1 mm), fine (under 1 mm) and husky. It reveals that FBS mill has ground in little particles and more unsteadily. This study also indicates that the grinding of emmer has brought along smaller particles due to its spindly structure … |
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BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 4 |
| Scopus | 5 |
| Google Scholar | 16 |