Water absorption of peeled intack bulgur was studied at different temperatures (35, 50 and 70°C) by measuring the moisture content with respect to time. The effect of time and temperature during soaking operation on the three dimensions (length: “a (mm)”, crease side width: “b (mm)”; secondary width: “c (mm), weight, volume, and density of the peeled intack bulgur kernel was also carried out. The results indicated that water absorption increased as temperature increased. The Peleg’s model was successfully applied to evaluate water absorption of peeled intack bulgur during soaking. The Peleg model constants were investigated for relative temperature, and indicated a higher absorption capacity of water. During soaking, all the dimensions response; % weight and % volume increased with time and temperature. Only the percent change of “c” was affected by both temperature and time during soaking indicating that it was the most important parameter that controls the deformation shape of the kernel.

Keywords: Peeled intack bulgur, absorption, Peleg equation, wheat dimension, soaking