Abstract :
Hydration of firik, dövme and whole wheat was studied upon soaking at 20°C, 30°C, 50°C and 70°C by the method of weight gain. It was found that maturation and processing affected the absorption characteristics of wheat kernel. A significant effect of temperature on water absorption and volume change was detected. Firik absorbed the most water with dövme the second and wheat absorbing the least amount. The same trend was observed for volume change. However, leaching loss and conductivity values were the highest for dövme and the lowest for wheat. Two exponential equations were proposed to describe the relationships between water absorption/volume change–time–temperature of soaking process.
