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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY |
BULGAR, BULGUR, BULGAR WHEAT
is cracked wheat that retains the bran and germ of the grain; sometimes called parboiled wheat; it is cooked, dried, partly debranned and cracked.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a cereal food made from whole wheat partially boiled then dried.
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ORIGIN from Turkish bulgur 'bruised grain'.
Description Is cracked wheat which has been steamed, dried, then crushed into a fine, medium or coarse grind. This accelerates the cooking of this wheat.
Origins: Bulgur is said to have originated in the Middle East or China. There are many historical origins.
Composition
Use/Sensory Qualities
Functional Properties/Characteristics
Whole wheat kernels (white or red, hard or soft) that have been hulled, steamed and dried, then cracked. Cooks quickly due to steaming. Salads, sauces, breads, tabouli, stews, desserts, pilafs.
Compiled for Food Resource http://food.oregonstate.edu