Bulgur, an ancient and traditional food extensively consumed in Turkey and the Middle East, has been gaining popularity elsewhere as a nutritious and convenient cereal product with prolonged shelf life. The cooking, drying, and comminution methods used for bulgur production may affect the color, yield, chemical composition, nutritive quality, and physical properties of bulgur. The objectives of this study were to produce bulgur from high‐amylose and waxy hull‐less barley (Hordeum vulgare L.) varieties and to investigate the effects of different drying methods: hot air, microwave, and superheated steam on the physicochemical and nutritional properties of barley bulgur.

中文翻译：

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干燥方法（热风，微波和过热蒸汽）对高直链淀粉和无蜡大麦制成的小麦的理化和营养特性的影响

碾碎干小麦是一种古老而传统的食品，在土耳其和中东广泛消费，作为一种营养丰富且方便的谷物产品，具有延长的保质期，已在其他地方广受欢迎。用于碾碎小麦的蒸煮，干燥和粉碎方法可能会影响碾碎小麦的颜色，产量，化学成分，营养品质和物理性质。这项研究的目的是从高直链淀粉和无蜡大麦（Hordeum vulgare L.）品种中生产小麦，并研究不同干燥方法的影响：热空气，微波和过热蒸汽对理化和营养特性的影响大麦碾碎干小麦。