Bulgur Wheat (A Specialty Grain)

Specialty grains are difficult to define but are perceived to represent a class of grains (and seeds) other than those commonly consumed, such as wheat, rice and corn. Even commonly consumed grains processed in a manner atypical of use in the Western societies may be perceived as specialty grains. Specialty grains take on more importance as food technologists attempt to meet consumer demand for products that exhibit naturalness in their delivery forms, are easy to use, show a desirable flavor profile, and are economical. One can think of many specialty grains such as oats, millet, quinoa, flaxseed, amaranth, spelt wheat, buckwheat, etc.; bulgur would fall in this category. This bulletin discusses the historical background, processing and food uses of bulgur, a parboiled whole-wheat product.

HISTORICAL

Bulgur is a traditional and ancient wheat food of the Mediterranean regions. According to Biblical references, it is known to have been prepared by ancient Babylonians, Hittites and Hebrews some 4,000 years ago. In fact, it is one of man's first attempts at processing a staple food to prolong its shelf-life and allow easy use. Today, bulgur is being rediscovered as an important food ingredient with key functional and health properties. Functional properties may include desirable texture, flavor and binding characteristics. These properties become more significant as consumers venture into new and exotic foods that meet their healthy eating habits.

TECHNOLOGY OF PRODUCING BULGUR

Bulgur, like "converted" rice, is a parboiled (pre-cooked) grain. While not as well known as "converted" rice, bulgur is steadily gaining popularity in North America. It is considered a gourmet food in the United States and is becoming a primary ingredient in many restaurant and deli menus; it is also finding many uses in bakery products. Bulgur helps reduce calories and fat in processed foods that contain bulgur wheat and it provides the taste and texture associated with animal protein.

Basic Technology

While the agricultural genius of the Hittites was well recognized, processing of wheat, or "boulgour" (bulgur) as it was earlier known, was discovered by accident as a likely method of preserving the precious grain. The earlier processors found that when whole kernels of wheat were boiled and rapidly dried (usually one day under the sun), the resulting cereal developed a characteristic "nutty" flavor. It is likely that the first process practiced by ancient civilizations consisted of outdoor boiling of whole wheat kernels in large cauldrons, drying the cooked grain in the sun, rubbing the kernels to remove some of the bran, then grinding the kernels and sifting the resulting particles.

Provided by: Sunnyland Mills