Modelling of cooking of wheat to produce bulgur

Three gelatinization measuring methods i.e. centre cutting, light scattering and amylose/iodine, were used to control the cooking of wheat (Triticum durum) for bulgur processing. Nonlinear models (Sigmoid, Logistic, Gompertz, Hill and Chapman models) were also derived to describe the cooking operation using centre cutting, light scattering and amylose/iodine values, and deformation degree of the intact wheat kernel. The best fitting models obtained were the Sigmoid (r(2) = 0.989, RSS = 11.758, P < 0.05), Chapman r(2) = 0.998, RSS = 4.536, P < 0.05) and Gompertz (0.999, RSS = 3.905, P < 0.05) for centre cutting and light scattering, amylose/iodine and deformation degree, respectively.