Stone, disc and hammer milling of bulgur

The effects on the milling quality of bulgur were compared using stone, disc and hammer mills. For each milling system bulgur particles were examined for appearance, surface structure, dimensions (max., min., mean, standard deviations and coefficient of variance), particle size distribution, bulk de...

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Bibliographic Details
Published in:Journal of cereal science 2005, Vol.41 (3), p.291-296
Main Authors: Bayram, Mustafa, Öner, Mehmet Durdu
Format: Article
Language:English
Subjects:
Biological and medical sciences
Bulgur
Cereal and baking product industries
Disc mill
disc milling
durum wheat
Food industries
Fundamental and applied biological sciences. Psychology
Hammer mill
hammer milling
Milling
milling quality
Stone mill
stone milling
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Summary:The effects on the milling quality of bulgur were compared using stone, disc and hammer mills. For each milling system bulgur particles were examined for appearance, surface structure, dimensions (max., min., mean, standard deviations and coefficient of variance), particle size distribution, bulk density and 1000 particle weight. Smooth and regular shaped bulgur particles were obtained using the abrasive stone and disc mills. Stone milled bulgur particles, were not split or glassy, but were opaque. Hammer milling significantly affected the appearance and surface characteristics of the bulgur particles and gave the lowest minimum dimensions and the highest deviation and variance in dimensions. The milling yields for hammer (98.3%) and stone (97.4%) mills were higher than for the disc mill (96.5%). Each mill gave a different distribution between coarse, medium and fine fractions. The highest yield of the coarse fraction (83.1%) was obtained using the stone mill. The results indicate that due to loss of quality, hammer milling is not suitable for bulgur preparation.
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2004.12.004