Implications of drying methods on processing quality of bulgur from different wheat classes

Significant impact of drying was observed on bulgur quality of wheat. Microwave drying resulted in maximum processing loss, followed by hot air, sun and shade drying. Extra hard grains were obtained from shade drying followed by sun, hot air and microwave drying, whereas pearled grain yield was maximum for sun dried samples followed by shade, hot air and microwave dried samples. However, maximum bulgur was obtained from hot air drying followed by sun, shade and microwave drying. Bulk density of bulgur remained unaffected by drying methods. Water and oil absorption showed significant effect of different drying methods. Colour values viz. L*, a*, b* were also significantly affected by different drying methods. The durum wheat was found bestfor bulgur production