摘要：In this study it was aimed to investigate the effects of different wheat kinds and cooking methods on physical, chemical and organoleptic traits of bulgur. The results which are significant at 0.05 and 0.01 levels were summarized below. Hectoliter weight, total bulgur yield, pilav bulgur yield, ash, crude fat, crude fiber, starch contents in Tr. aestivum bulgurs and grain hardness, protein contents, organoleptic traits in Tr. durum bulgurs were found higher. While ash, protein contents and organoleptic traits were found higher in the bulgurs cooked with traditional method, ash contents in the bulgurs cooked by autoclave I method and protein, crude fat, total bulgur yield in the bulgurs cooked by autoclave II method were found higher.
