BAŞAY BULGUR PLANT Use of Machines

BAŞAY BBT 100 Pre-boiled and dried wheat is put into the helix by slightly wetting it.
 
In BASAY BTC1 Drum Peeler, 80kg of lightly soaked wheat is peeled for approximately 7 minutes. During peeling, the shell is thrown out with the help of the fan at the top.

BAŞAY BBT 100 The hulled wheat is poured by pulling the lever in the machine number 2 and pouring it with a 7-minute process.
 
In the BAŞAY BBS5KES Bulgur Crusher and Sieve machine, the peeled wheat is first thrown again, crushed with a special stone and divided into classes.

You can adjust the size of the bulgur according to your needs with the adjustment wheel on the millstone part.

BULGUR making and techniques B

Bulgur is a semi-prepared food product, preferably obtained by cooking, drying and peeling Triticum durum wheat.

The type of wheat used in bulgur production is one of the main factors affecting the quality of bulgur. Generally, hard wheat, called Triticum durum, is used. This is because hard wheats are bright yellow in color and are richer in protein than other wheats.

If durum wheat is not available, common wheat can be used for bulgur production. However, it is important that the wheat is hard bread wheat and white colored. If the wheat is soft, mush will occur during production and when cooked at home. On the other hand, the appearance is matte and the taste is negatively affected.

When soft water is used in cooking, bulgur has a more attractive, bright-yellow color.

In additive types; tomato paste, broth and enrichment substances (mineral, vitamin, amino acid, etc.) can be used.

We can examine the production of bulgur from wheat in 8 stages, respectively.

1. Cleaning and Washing

2. Wetting

3. Boiling

4. Drying

5. Sifting

6. Peeling

7. Crushing and Second Sifting

8.Packaging and Storage

1. Cleaning and Washing

After selecting the wheat according to the technique, the wheat is made by manually cleaning from the stalk, straw, stone, soil, foreign seeds and cereal grains that spoil the quality characteristics of bulgur or by passing through a sifter with an aspirator. The wheat, which is cleaned, is washed several times and dust and soil are completely separated. In factories producing bulgur, washing is done in centrifuges. Cleaned wheat is stored duly.

2. Wetting

The cleaned and washed wheat is taken into soaking boilers and subjected to soaking. The purpose of soaking is to provide quick gelatinization during cooking by taking the necessary water into the starch contained in the grain. For this purpose, wheat needs to absorb an average of 40% of water. Although the soaking process is usually completed at 60–70 ° C and in 4-5 hours, the best result is obtained at 70 ° C and 5 hours. Usually soaking should be done with water twice the weight of wheat. Care should be taken that the water used is soft, clean and germ-free.

3. Boiling

The cooking of wheat is done to gelatinise the starch in 1-2 hours at approximately 95 ° C of wheat grains that have taken enough water. Cooking is the most important stage for further processing and the quality of the bulgur to be obtained.

Therefore, the following points should be considered;
1. During the cooking of the wheat, the starch should be completely gelatinized, but it should not be exposed, ie the wheat should not be dispersed. For this, wheat must be cooked on a very strong fire.
2. The amount of water added for cooking should be well adjusted.
3. Soaking and cooking are considered together in conventional businesses. The main purpose of soaking and cooking is to absorb sufficient water in the wheat grain at the appropriate temperature and time interval by adjusting the temperature and time together. The water in the boiler must be completely absorbed by the wheat. If there is water left in the boiler, a significant loss occurs in the nutritional value of the bulgur.
4. It should be fully cooked. The cooked wheat should not have white spots, clumping, sticking, darkening in color and gelatinization should be complete.
5. After making sure that the wheat is fully cooked, the bottom of the cauldron is extinguished. The cover is removed and the bulgur is mixed with a wooden shovel and then covered with a cloth and left for a while. Thus, the bulgur that is not fully cooked is provided to be steamed. In modern cooking systems, after the wheat is soaked in water, 4–5 Atm. It is cooked in an autoclave for a few minutes under pressure. With this method, bulgur is produced in a shorter time and with more ideal properties.

4. Drying

Drying is a process applied to reduce the water rate (moisture) of the cooked wheat grain to around 10%. This process can be carried out by laying the bulgur in the sun or in modern tunnel or tower type dryers. The cooked wheat is transported to the exhibition areas and spread in a thickness of 1–1.5 cm. They are mixed occasionally and dried in the sun. In food businesses, wheat is dried up to 10% humidity in drying tunnels with hot fans and in thin wire trays. This process is completed in 4 hours at 60-65 ° C. Keeping the temperature high darkens the color of the bulgur.

5. Sifting

Although it is not generally applied, screening process is carried out in fabricated bulgur production. The dried wheat is separated into sizes by passing through various screening machines. In this way, the peeling process becomes easier and a second cleaning process is performed.

6. Peeling

Baked wheat is peeled with various methods and separated from bulgur. Before peeling, dry bulgur is given 2% water to peel the shell faster and better. While the shell of bulgur is pounded and peeled in stone mortars with wooden mallets in houses, it is peeled by peeling-brushing machines in factories. The shell is separated from the grain by spinning or passing through aspirators. The shell can also split during grinding. During this process, an average of 7% weight reduction occurs. The peeled bulgur is kept in exhibitions for a short time and the water given in the annealing is evaporated.

7. Crushing and Second Sifting

In the classical method, cracked wheat is made in stone mills or manually operated home mills. Roller and hammer type mills are widely used for crushing the bulgur in large enterprises. Crushed wheat is passed through sieves and sorted. Height requests vary according to the purpose of use and regions.

In the bulgur standard no TS 2284, the bulgur is divided into two types as pilaf and meatballs according to their size. Bulgur for pilaf is divided into three types as large, medium and fine according to the grain size, while bulgur with meatballs are divided into two types as large meatballs and thin meatballs. Smaller bulgur is called under-sieve. These are either thrown away or used for other purposes. The fine bran, which is revealed in the crushing and screening process, is removed from the environment by the spinning process or the air circulation system.

8.Packaging and Storage

Bulgur is new, not harmful to health and does not spoil the substance inside, such as sacks, cloth bags, etc. It is placed in suitable packages and stored. Care should be taken to ensure that the place where bulgur is stored is cool and not damp. If the environment is damp, or if the bulgur is not dried well, mold and other deterioration may occur in the bulgur. The temperature of the environment is very important. If bulgur is stored in cotton sacks at 32 ° C, it turns sour in 4 months.

However, if the place where the bulgur is kept is not exposed to direct sunlight and it is around 20-22 ° C at room temperature, it can last for about a year without deteriorating the food value of the bulgur.

Bulgur should be stacked on dry ground and grids in a way that it can be freely walked around, at the same time be well ventilated and not exposed to direct sunlight. It should not be kept together with moist, bad-smelling substances that will adversely affect its taste and other properties, and should be stored at an average of 20 ° C.

According to TS 2284, a good bulgur should have its own color, taste and odor, should not be bitter, rancid, rotten, moldy, should not contain any foreign taste and odor, and the bulgur grains should have a solid, uniform appearance and structure. It should not contain foreign matter. Its moisture should not exceed 13%.

Bulgur average 69.8--73.8 g carbohydrate, 11--13 g protein, 1.5 g fat, 40 mg calcium, 3.5 g iron, 0.40 mg Vitamin B1, 0.06 mg Vitamin B2, 4, Contains 3 mg of niacin.

Bulgur is more nutritious than rice and couscous.

100 grams of raw bulgur contains approximately:

Energy: 281 kcal - Protein: 11 g -Carbohydrate: 73,8 g - Fat: 1,5 g

Total dietary fiber: 23.6 g

* Bulgur is a traditional Anatolian food made from wheat. Foods such as raw meatballs, bulgur pilaf and sterile are made from bulgur, which is offered for sale in two varieties as meatballs and pilaf.

* Bulgur is a very rich food in terms of fiber / fiber, which is known to reduce fat in the blood. It has low carbohydrate value and high protein value. In addition, B1 vitamins in bulgur play an important role in the nervous and digestive system.

* Due to the folic acid it contains, it is a very important food for children and pregnant women.

* It has unsaturated fat and is a healthy nutrient since its total fat ratio is low.

* It does not contain cholesterol.

* Phytic acid, which is the biggest disadvantage of cereal products, is not found in bulgur due to the cooking and drying processes of bulgur.

* Due to its high mineral and cellulose content, it accelerates nutrient absorption, prevents constipation and bowel cancer.

* When mixed with legumes, it becomes the most important food source in the world.

* It does not absorb radiation and is resistant to radiation. For this reason, it is one of the products kept in stock for military and civilian purposes in some countries against nuclear wars.

* Since the nutrients in the germ part of the grain penetrate into the grain during the cooking process, its nutritional value is higher than other products (bread, pasta).

* Due to the cooking and drying processes, it is resistant to mold growth and its shelf life is longer than other products.