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Description: Established barley bulgur production steps are, cooking, drying, pearling, and cutting. CDC Hilose (high amylose, high beta-glucan) barley variety was tested with superheated steam (SS) for the drying phase of production. Of interest, for this study, is the effect of the SS as a drying treatment on the finished bulgur product. The palatability and potential appeal to consumers of the product are measured through water absorption during cooking, cooking time, colour, and particle size distribution after cutting. Preliminary results appear to show that the 120?C SS treated Hilose variety is friable and porous. The implications of these observations were noted when the setting for pearling removed 12% of the product as opposed to the anticipated 5%. Cooking time for the SS treated Hilose was less than half when compared to oven drying as a standard.

Keywords: Barley, Superheated steam drying, water absorption
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Date: 2017-08-07
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Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Poster Session

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Type: Text.Article
Format: PDF
Publication type: Technical conference
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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