Post-Cooking Quality Deterioration of Wheat (Triticum durum) During Bulgur Production
Betul Bay-Yilmaz, Nuzhet Turker, Mustafa Bayram · 2026
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Description
Betul Bay-Yilmaz, Nuzhet Turker, and Mustafa Bayram track how cooked durum wheat spoils while held warm during bulgur making. Their study was published in twenty twenty-six. The holding step between cooking and drying is where quality quietly slips.
Wheat was held at three temperatures while moisture, acidity, microbes, and odor chemistry were measured. Off-odor arrived after fifty hours at the coolest setting, forty-five at the middle, and thirty-four at the warmest. Microbes grew fastest at the middle temperature. Fat oxidation markers did not explain the smell at high heat; other volatile compounds took over. The timeline tells producers how long warm holding can safely last.
Catalog record
| CREATOR | Betul Bay-Yilmaz, Nuzhet Turker, Mustafa Bayram |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 74 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |