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Cereal Product Freekeh producing properties


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Cereal Product Freekeh producing properties
إنتاج الفريكة من القمح

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Cereal Product Freekeh producing properties

  1. 1. Cereal Product "FREEKEI~I" Producing and Properties Assoc. PlI. D., Farhan Alfin AL-Baath University Faculty of Engineering Department of Food Engineering SVRIA The Photoes: Fuad Japv Alharamin (ICRDA) Productswith Flour Technology of Flour Products Eekeh is a product which is generally ade from green hardest wheat (Tr. Drum), harvested in late-milk period, which is in accordance with processes dried, parched, second time dried, cleaned, threshed and winnowed so husked and grinded. Frekeh; in spite of it is a fundamental food material such as bulgur and rice, producing of it is not industrialized yet. In the Middle-East 200~300 tons are produced in a year. It is named in Syria as freekeh, in Turkey it is called firik, in Lebanon, Jordan, Egypt it is named as flreek, in Iraq and Iran it is named differently (Williams and E| —Haramein, 1985). The shape of wheat, its fullness, green colour and parchment degree influence Freekeh quality. To produce quality Freekeh it needs some climate condition which provides that grains would fill completely and ripening slowly. As big and green as Freekeh grains has, the quality is high. That's why durum wheat is more suitable to produce Freekeh than bread wheat (Williams and E| ~Haramein, 198S; Dick and Matsuo, 1988). It was pointed out that producing freekeh at early—mi| k growth stage of wheat, it would has more value in point of protein, fat, ash, raw fiber and vitamins amount than late»milI_< stage one (Hamit and Omari, 1986, Ozkaya et al. , 1999). Freekeh's taste which was produced from wheats which have different ripening degree, has been considered via Sensory Tests. Freekeh, produced from harvested in early-milk wheats is more preferable by panelists. How close the taste is to bulgur is less preferable. Produced freekeh's taste which had harvested from late—mi| k wheat is similar to bulgur (Hamit and Omari, 1986, Ozkaya et al. , 1999). Freekeh Production Phases Freekeh should be harvested and treated while wheat is still green. It lasts approximately 1-2 weeks. If wheat colour turns into yellow so it losts its ability to be processed as Freekeh (Williams and El-Haramein, 1985). 1) wheats is harvested in morning, waited under sunlight to make its stem and leaves dry.
  2. 2. Products with Flour Tei: hr. i_: . or Elgar Ir: : Cr: 2) Wheats is piled up and scorched with light breeze. If it is possible, spikes should be picked up with hand, which the direction of them should be same, and settled down on a pipe or rock. Thus a slope would be obtained between spike and stem. If the metal pipe is placed between spike and stem carefully, scorched spikes and stem would be seperated. Scorching process should be done while spikes are settled against wind. Wind provides intended type of wheats scorch. Scorch gives Freekeh a special taste but extra scorch gives burn taste and decreases quality. 3) Afterwards burning of the spikes, it seperates from soot, ash, scorched leaves and stems. 4)Scorched and seperated spikes are piled up. Spikes which will dried under the effect of sun and wind should be spreaded as a thin layer. Thus potential damage may come from fermentation and heat decreases. Furthermore, if there is limitation on space, drying process may be applied to the pile. 5) Harvested wheat generally has 35-50% moisture in it. Freekeh which was dried, scorched and left for second time dry, should has 15% moisture in. Freekeh grains are separated after threshing.
  3. 3. Products with Flour Technology of Flour Products 5] Crashing: Crashed products: — Elig freel-: eh (Used in meals. For example: Elulgur pi| aw. ]i — Finely cracked frel-izeeh (Used in special foods. ) — Flour {Used as feed. ) — Fodder (Used as feed. ji To make freeluzeh ready for consuming, 1 portion Freekeh, 2 portion water and “. »'u1,5 salt are mixed. LITE FLATURE Elicl-C, J. 'i| ".i'. , Matsuo, R. .R. ., 'I. E|ElE'-. Durum wheat and pasta products. "in, Wheat: Chemistry and Technology, ‘-. -‘oi. II, Pomeranz ‘T’. I[ed. ]. pp. so? -54?", Aocc, st. Pau| ,MN. Hamit_. l'rl. i1-. ., Dmari, l~'l. .i1i. , 1.995. -11 study of automatization of Frel-ceh industry in Jordan, Dirasat, l.3{E: i:3l. -EIII. ljzl-caya, 8., ljzl-caya, H. , Eren, I‘-l. , I_lnsa| , A. 5., I-tizilcsel, H. , 1999. Effects of wheat maturation stage and cooking method on physical and chemical properties offiril-ts, Food Chemistry, EE: 9?-192. Williams, P. C., Japy El-Haramein, J. , 1995, Frel-ceh malcing in Syira- A small but significant local industry, i: i.i= icHIs 4:113:25-2?. http: ,", "-iyi-iry-. r.greenl. -'irheatfreeI-ceh. com. au