| Yazarlar |
Doç. Dr. Müge HENDEK ERTOP
Kastamonu Üniversitesi, Türkiye |
| Özet |
| 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 industrially and homemade. Depending on the process and raw materials, physicochemical and nutritional properties of bulgur can vary. In this study, the impact of bulgur production processing on the einkorn and durum wheats was investigated for the first time. The physicochemical analysis, scanning electron microscopy, and ICP‐OES techniques were applied to the comparison of the wheat ... |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Journal of food processing and preservation |
| Dergi Tarandığı Indeksler | |
| Dergi Grubu | Q3 |
| Makale Dili | İngilizce |
| Basım Tarihi | 02-2019 |
| Cilt No | 43 |
| Sayı | 2 |
